Spicy Mayo

Makes 3 cups


  • 1 whole egg
  • 1 egg yolk
  • 1 tbsp sugar
  • 1 tsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp sriracha chili sauce
  • 2 cups chili oil


  1. In a small bowl, whisk eggs, sugar, red wine vinegar, mustard and chili sauce until eggs are incorporated and sugar has melted
  2. Slowly drizzle in the chili oil, whisking vigorously until it becomes the consistency of mayonnaise
  3. Store in a well-sealed container in the refrigerator until ready to use; mayo should last about 5-6 days only (due to use of raw eggs)