Happy rainy Sunday guys! Recipe of the day is Homemade Sriracha Mayo. As promised, I’m sharing the recipe for my all time favourite dip/sauce. 🙂 Yay!
It’s quick, easy, super yummy and it can last for a good few days in the fridge. Not that mine does, I finish it on day one, most of the time. 🙂
I basically add it on everything – from chips, veggies, to meats and salads. This recipe make a really hot one but depending on how spicy you fancy and can handle, you could add less of the chilli powder.
I remember when I first got myself a bottle of Sriracha mayo – I was instantly in love. I started buying it weekly, usually a couple of bottles a week. It wasn’t until recently that I have perfected my own Sriracha mayo recipe and can’t wait to share it with you.
What you need:
- an egg
- mustard
- sunflower oil
- chilli powder
- paprika
- garlic powder
- sugar
- white wine vinegar
- salt
Here’s how to make this Homemade Sriracha Mayo
Ingredients:
- 1 egg
- 1 heaped tbsp Dijon mustard
- 200ml sunflower oil
- 2tbsp paprika
- 1tbsp chilli powder
- 1tbsp white wine vinegar
- 2tbsp caster sugar
- 2tsp garlic powder
- 1tsp salt
Preparation:
- Blend the egg and mustard until creamy. Start adding the oil, pouring in bits by bits and blending the mixture. You should see your mixture is thickening.
- Add the paprika, chilli powder, garlic, vinegar, sugar and salt. Keep blending and adding the oil till the mixture is thick, smooth and creamy.
- Transfer to a jar or sauce bottle and keep in the fridge for a few days.
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming next week. Have a lovely Sunday and stay well and healthy. xx
