Spicy Mayo for Blackstone Smash Burgers and Tacos
Spicy mayo is the closest thing to a universal griddle sauce. It goes on smash burgers, fish tacos, shrimp tacos, smash burger tacos, fried rice bowls, and anything else that wants a creamy hit of heat. It takes two minutes to make and it’s better than every bottled version.
The difference between good spicy mayo and mediocre spicy mayo is almost entirely the mayonnaise. Use Kewpie — the Japanese-style mayo made with egg yolks only and rice vinegar — and the sauce is noticeably richer and more complex than what you get with standard American mayo.
Prep time: 2 minutes · No cooking required · Makes: about ½ cup
Ingredients
- ½ cup Kewpie mayonnaise (see tips for substitutions)
- 2 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- Pinch of salt
Instructions
Step 1: Combine
Add the Kewpie mayo, sriracha, sesame oil, and rice wine vinegar to a small bowl.
Step 2: Mix
Whisk together until uniform. The sauce should be evenly pink-orange with no white streaks.
Step 3: Taste and adjust
Taste and adjust the heat level — add more sriracha for more kick, or a small squeeze of lime juice if it needs brightness. A pinch of garlic powder works well if you want more savory depth.
That’s it. Use immediately or refrigerate.
What to Put It On
Spicy mayo works on anything that benefits from creamy heat:
- Blackstone smash burgers — spread on the bottom bun before building the burger
- Blackstone smash burger tacos — drizzle across the assembled taco
- Blackstone shrimp — toss cooked shrimp in a small amount before serving, or drizzle over
- Blackstone shrimp tacos — with avocado crema, shredded cabbage, and lime
- Blackstone ahi tuna — drizzled over seared tuna slices with sesame seeds
- Blackstone fried rice — squeeze over the top as a finishing drizzle
- Blackstone chicken stir fry — a small amount drizzled over the finished dish
- As a dipping sauce for griddled vegetables, especially asparagus and zucchini
Variations
Extra spicy: Increase sriracha to 3–4 tbsp, or replace half the sriracha with gochujang (Korean fermented chili paste) for a deeper, more complex heat.
Garlic spicy mayo: Add ½ tsp garlic powder or one clove of very finely grated fresh garlic. Works especially well on smash burgers.
Lime spicy mayo: Replace rice wine vinegar with fresh lime juice and add a small amount of lime zest. Brighter and more citrus-forward — the right call for fish and shrimp tacos.
Miso spicy mayo: Add 1 tsp white miso paste. Adds an umami depth that pairs well with seared tuna, salmon, and fried rice bowls.
Chipotle mayo: Replace sriracha with 1–2 tsp chipotle in adobo sauce (blended smooth). Smoky instead of bright, excellent on burgers and steak tacos.
Tips
Kewpie versus regular mayo. Kewpie is made with egg yolks only (no whole eggs) and seasoned with rice wine vinegar, MSG, and salt. The result is richer, creamier, and more umami-forward than American mayo. In spicy mayo, the difference is noticeable — the sauce is silkier and has more depth. If you can’t find Kewpie, use regular mayo and add a small pinch of MSG or a few drops of soy sauce to approximate it.
Sriracha is the standard, but not the only option. Sambal oelek (coarser, more fermented) produces a spicier, more complex sauce. Gochujang adds Korean fermented depth. Cholula keeps it simple and accessible. All work — sriracha just happens to be the most balanced for a general-purpose spicy mayo.
Don’t skip the sesame oil. A small amount adds a toasty, slightly nutty note that distinguishes spicy mayo from just “mayo with hot sauce.” Use toasted sesame oil, not raw.
It keeps for two weeks refrigerated. Mayonnaise-based sauces hold well in the fridge. Make a full batch and use it through the week.
More flat-top sauces: Avocado Crema · Yum-Yum Sauce · Smash Burger Sauce
Frequently Asked Questions
What is spicy mayo made of?
The base is mayonnaise and sriracha — those two ingredients make a functional spicy mayo. Better versions add sesame oil and rice wine vinegar for depth and brightness. Kewpie mayonnaise instead of American mayo makes a noticeably richer sauce.
What’s the difference between spicy mayo and sriracha mayo?
They’re the same thing — different names for the same sauce. Spicy mayo, sriracha mayo, and Kewpie sriracha sauce all describe the combination of Japanese-style mayo and sriracha.
Is Kewpie mayo necessary for spicy mayo?
Not strictly, but it makes a noticeably better sauce. Kewpie uses egg yolks only (not whole eggs) and adds rice vinegar and umami seasonings. If you don’t have it, regular mayo works — add a small pinch of MSG or a few drops of soy sauce to get closer to the Kewpie flavor profile.
How spicy is spicy mayo?
The recipe here (2 tbsp sriracha to ½ cup mayo) is medium — noticeable heat but not aggressive. Adjust the sriracha ratio to taste. At 1 tbsp it’s mild; at 4 tbsp it’s genuinely spicy.
How long does spicy mayo last in the fridge?
Up to two weeks in a sealed container. The sriracha may separate slightly on the surface — stir before using. Keep refrigerated after making.
Is spicy mayo gluten-free?
Kewpie and most American mayonnaises are gluten-free. Sriracha (Huy Fong brand) is gluten-free. The recipe as written is gluten-free — check your specific brands if strictly required.