Spicy Mayo Recipe (Gluten-Free)

Spicy mayo is mayonnaise mixed with sriracha and a small amount of acid — rice vinegar or lime juice — to balance the richness. It takes about two minutes to make and keeps in the fridge for up to a week. Use it as a dipping sauce, a spread for sandwiches and burgers, or a drizzle over sushi rolls, poke bowls, and tacos.

Check the label on your sriracha — most major brands are gluten-free, but formulations can vary.

Ingredients

• ½ cup gluten-free mayonnaise
• 2 tablespoons sriracha, adjusted to taste
• 1 teaspoon rice vinegar or fresh lime juice
• ½ teaspoon garlic powder (optional)
• ½ teaspoon smoked paprika (optional)
• Pinch of salt (optional)

Instructions

Combine all ingredients in a small bowl and whisk or stir until completely smooth. Taste and adjust — more sriracha for heat, more mayo to mellow it, more acid if it tastes flat.

For best results, cover and refrigerate for at least 30 minutes before serving. The flavors come together and the sauce thickens slightly as it chills.

Tips

• Sriracha varies significantly in heat level between brands — start with 1 tablespoon and work up if you’re using a brand you haven’t tried before
• Kewpie mayonnaise (Japanese-style) makes a noticeably richer, more umami-forward spicy mayo if you can find it — it’s worth trying at least once
• Fresh lime juice gives a brighter flavor than bottled; rice vinegar is more neutral and lets the sriracha flavor come through more clearly
• To thin the sauce for drizzling, stir in a teaspoon of water or additional lime juice

Variations

• Sesame: Add ½ teaspoon of toasted sesame oil and a pinch of toasted sesame seeds for an Asian-style version
• Smoky: Increase smoked paprika to 1 teaspoon, or substitute chipotle powder for a smokier heat
• Ginger: Add ½ teaspoon of finely grated fresh ginger
• Sweet-spicy: Stir in ½ teaspoon of honey or maple syrup to balance the heat
• Herby: Fold in 1 tablespoon of finely chopped fresh cilantro or chives
• Vegan: Use vegan mayonnaise — the recipe is otherwise already plant-based
• Milder: Use a mild hot sauce in place of sriracha, or reduce the amount and add a small pinch of cayenne for color without as much heat

Uses

• Dipping sauce for fries, sweet potato wedges, or vegetable crudités
• Spread for burgers, sandwiches, or wraps
• Drizzle over sushi rolls, poke bowls, or rice bowls
• Sauce for fish tacos or grilled shrimp
• Topping for deviled eggs
• Mixed into coleslaw dressing for extra heat

Storage

• Refrigerator: up to 5–7 days in an airtight container — stir before serving
• Do not freeze — mayonnaise-based emulsions break when frozen and thawed

Nutritional Information (per tablespoon, approximate — makes about 10 tablespoons)

✓ Gluten-Free ✓ Wheat-Free ✓ Dairy-Free ✓ Vegan Option Available ✓ Keto-Friendly

Recipe Details

• Cuisine: American / Asian-inspired
• Course: Condiment / Sauce
• Skill Level: Beginner

Frequently Asked Questions

How long does spicy mayo keep? Up to 5–7 days in the fridge in an airtight container. Give it a stir before using as it can separate slightly.

Can I freeze it? No — mayonnaise-based sauces break when frozen. The emulsion separates and the texture becomes grainy and watery after thawing.

What’s the best mayonnaise to use? Any good-quality gluten-free mayonnaise works. Kewpie (Japanese mayonnaise) is richer and slightly tangy due to the use of rice vinegar and egg yolks only — it makes a noticeably better spicy mayo if you can find it.

Can I use a different hot sauce? Yes. Sambal oelek gives more texture and a slightly different heat profile. Frank’s RedHot gives a more vinegary flavor. Gochujang (Korean chili paste) works well stirred in small amounts for a fermented, slightly sweet heat — use about 1 tablespoon and thin with a little water if needed.

Spicy Mayo Recipe (Gluten-Free)

This spicy mayo recipe is a quick and flavorful condiment that adds the perfect balance of creaminess and heat to any dish. Made with gluten-free mayonnaise and sriracha, it’s ready in minutes and pairs well with sushi rolls, grilled chicken, sandwiches, burgers, or as a dip for fries.

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Course: sauce

Cuisine: American, asian-fusion

Calories: 85

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup gluten-free mayonnaise
• 2 tablespoons sriracha sauce adjust to taste
• 1 teaspoon rice vinegar or lime juice
• 1/2 teaspoon garlic powder optional
• 1/2 teaspoon smoked paprika optional for extra depth
• Pinch of salt optional

Equipment

• Small mixing bowl
• Spoon or whisk
• Measuring spoons
• Airtight container (for storage)

Method

 

1. In a mixing bowl, add the mayonnaise and sriracha sauce.
2. Stir until smooth and fully combined.
3. Mix in rice vinegar (or lime juice) for tanginess.
4. Add garlic powder and smoked paprika if desired.
5. Taste and adjust spice level by adding more or less sriracha.
6. Serve immediately or refrigerate in an airtight container for up to 5 days.

Notes

Use a mild hot sauce instead of sriracha for a less spicy version.

For keto-friendly variation, ensure mayonnaise is sugar-free.

Adjust the consistency by adding 1 teaspoon of water if you prefer a thinner sauce.

Store in the refrigerator and never at room temperature to maintain freshness.