Spicy Mayo is one of my favorite condiments because it’s a creamy sauce that is a little spicy and a little tangy.  It is fantastic drizzled over your favorite sushi roll, as a dip for French fries, raw veggies or chicken nuggets, on a burger or chicken sandwich, used as a spread on sandwiches in place of regular mayo, or used in potato salad or deviled eggs!  Spicy mayo will become one of your favorite dipping sauces!

My daughter Dee and I make sushi together once a week as a mother-daughter date.  We especially love Las Vegas Rolls which we fill with sushi rice, salmon, sliced avocado and cream cheese, then dip in tempura batter and fry until golden brown on the outside.  They are then sliced and served drizzled with this spicy mayo mixture and eel sauce.  The spicy mayo is seriously the pièce de résistance when it comes to our sushi rolls because they are jut not the same without it!

This week as we were enjoying our sushi Dee said – “Mom, when are you going to share this Spicy Mayo recipe on your blog?  The world needs it!”  So here it is.  Just 6 ingredients whisked together and you transform your regular mayo in to something exciting and delicious.  

A couple of tips for this recipe:

• You can substitute lemon or orange juice for the lime juice – lime is our favorite, but we have made it with all three.
• If you want your mayo spicier, just increase your sriracha and chipotle powder – just add a little at a time though.  A little goes a long way, and you can always make it spicier, but it’s hard to make it less spicy! 🙂
• If you are not a big sesame oil fan, you can leave it out, however, for us that is the little something that makes all the difference!
• You can keep this sauce in the refrigerator for up to two weeks.

1. In a small mixing bowl, add the mayo, sriracha, lime juice, chipotle powder, sesame oil and garlic powder and whisk until well combined.
2. Store in the refrigerator for up to two weeks.