Spicy Mayo

12 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Spicy Mayo is a quick and easy Asian sauce with mayonnaise, Sriracha and a secret ingredient makes it restaurant worthy to top all foods!

The next time you sit down to enjoy homemade Asian Peanut Noodles, Potstickers, or Chicken Satay, you should try drizzling a little Spicy Mayo on top. The mayo is creamy, savory, and great on top of everything from sushi to French fries, as well as any other kind of appetizer you can imagine.

Spicy Mayo

Spicy Mayo is rich, delicious, incredibly popular in a variety of sushi restaurants, and even easier to make. As far as dipping sauces go, Spicy Mayo is more versatile than soy sauce and much easier to make at home. It goes well on all sorts of delicious recipes.

One of our favorite recipes to top with this spicy mayo is Korean Ground Beef. It takes a simple ground beef dinner to another level!

Spicy Mayo in Burritos

You’ll also love dipping Mongolian Beef in this sauce and using leftover Mongolian Beef, Chinese Steamed Rice, Steamed Broccoli, Cole Slaw and Spicy Mayo in a giant burrito.

I know it sounds unusual, but if you make that burrito as described above and you will be the new best friend of anyone who tries it. It is, amazing.

You can also make a similar burrito with any of our super popular ground Chinese food recipes including Ground Orange Chicken (based on our super popular Orange Chicken recipe), Ground Kung Pao Chicken, Ground Mongolian Beef or Ground Korean Beef. Psst, check out the recipes below to see how it’s done.

Spicy mayonnaise is very common on sushi rolls because of how well the savory, slightly sweet sauce goes with the earthy taste of fish, but it also complements beef, chicken, and tofu. This Asian sauce recipe only has two steps, and it keeps fairly well so you can make it early in the week and use it as a condiment on your dinners and packed lunches.

The nice thing about using this Spicy Mayo recipe is that you can customize it as much as you’d like, so if you’re not a fan of overwhelmingly spicy sauces you can cut the hot sauce with more mayo. If you want to cut the flavor of mayo a bit without just spice you can even add in a bit of lime juice.

If you’re nearing the end of a sriracha bottle, this is actually the perfect time to make spicy mayo. You can store it in the bottle! You should make the sauce, wash the bottle thoroughly then pour it back in. You’ll have a built in squeeze bottle and an easy way to remember what the sauce is!

Secret Ingredient: Sesame Oil

The secret ingredient that makes this a restaurant level spicy mayo? It isn’t anything crazy, it’s a few drops of sesame oil! The complex flavors flavor the entire sauce with just a tiny amount of sesame oil. Once you try it, it will add a whole new depth of flavor to your spicy mayo you wouldn’t have expected but now you’ll never want to skip.

How to Make Your Own Spicy Mayo

  • Combine mayonnaise, Sriracha and sesame oil.
  • Let sit in the refrigerator for at least two hours before using.
Ingredients in Spicy Mayo

Frequently Asked Questions

What other flavors can be added to Spicy Mayo?

Try adding in some lemon juice or lime juice. Stir well and shake the bottle you store it in between uses. The added citric acid or oils make the Spicy Mayo have a more complex flavor, which compliments a whole variety of main dishes.

Can I mix other sauces with Spicy Mayo?

Try adding a little bit of Korean gochujang, sriracha hot sauce, chili sauce, bbq sauce, soy sauce, or Thai peanut sauce to your Spicy Mayo. Based on what kind of food you’re making, adding a few drops of sauce to the Spicy Mayo can alter the flavor and make it complement the rest of the meal better.

How to Store Spicy Mayo

  • Serve: Do not leave Spicy Mayo at room temperature longer than 2 hours. It is best to refrigerate until serving and return to the cold as soon as the portion has been used.
  • Store: Seal up the Spicy Mayo in an airtight container or empty ketchup bottle and keep it in the fridge. The Spicy Mayo should stay good for up to about a week before you should throw it out and make some more.
  • Freeze: It is not recommended to freeze mayonnaise or any recipe with mayonnaise as an ingredient.
Spicy Mayo

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Spicy Mayo

Spicy Mayo is a quick and easy Asian sauce with mayonnaise, Sriracha and a secret ingredient makes it restaurant worthy to top all foods!
Yield 12 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1 cup mayonnaise
  • 3 tablespoons Sriracha sauce
  • 1/8 teaspoon sesame oil


  • Combine mayonnaise, sriracha and sesame oil.
  • Refrigerate for 2 hours before using.



Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 231mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 5mg | Iron: 1mg
Spicy Mayo Collage

Photo used in a previous version of this post.

Spicy Mayo in a bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Sure, it is just to your taste, with the sesame oil it has a bit more international flare. You could also add just a touch of Worcestershire sauce for a fun flavor.

  1. That’s a vinegar-based sauce and mayo already has enough vinegar!
    Stir in some ground Cayenne powder and you’ll add no additional flavors, just heat.
    To add some pepper flavor, (without the nasty vinegar) use El Yucateco Green Habanero, or for some smoky hot flavor, use their Black Label Reserve.
    Mexico Lindo, Bufalo and Tapatio make some awesome vinegar-free pepper sauces, as well.

  2. This is best I have ever used, it is great on almost any of of sandwich. My family loves it.

    Thank you so much.

  3. Literally the easiest thing to make but with so much flavor!! This is the best on burgers and with fries… I love it!!