This creamy, punchy spicy mayo comes together right in the jar, no store-bought bottles with questionable ingredient lists required. Egg yolks and avocado oil emulsify into a thick, glossy base, while a hit of chili garlic paste and cayenne pepper bring real heat without relying on anything processed. Coconut aminos and garlic powder round out the savory depth, and a splash of lemon juice and apple cider vinegar keep the whole thing bright and balanced. Because you're building it from scratch with a food processor or immersion blender, you know exactly what's going into every spoonful. It whips up in about a minute of active blending and keeps in the fridge for a week, making it an easy staple for drizzling over bowls, tucking into wraps, or dunking crispy fries. It's a genuinely solid pick for anyone steering clear of added sugar in their condiments.
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Add the pasteurized egg yolks, lemon juice, apple cider vinegar, coconut aminos, garlic powder, chili garlic paste, cayenne, and salt to a tall narrow jar or the bowl of a food processor. If using an immersion blender, place the blender head all the way at the bottom of the jar before turning it on.
Pour the avocado oil on top of the yolk mixture. If using an immersion blender, hold the blender still at the bottom and blend on high until the mixture turns thick and white at the base, about 10–15 seconds, then slowly lift the blender upward through the oil until the entire mixture is emulsified and thick enough to hold a ribbon when drizzled from a spoon. If using a food processor, run the machine and drizzle the oil in through the feed tube in a thin, steady stream over about 60 seconds until fully emulsified and thick.
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