This creamy, spicy mayo comes together right in a jar, no store-bought squeeze bottle required. Egg yolks, lemon juice, and apple cider vinegar form the base, and a slow, steady stream of avocado oil is blended in until everything turns thick, glossy, and emulsified. Coconut aminos and garlic powder build savory depth, while chili garlic paste and a pinch of cayenne bring the heat, so you can dial the spice up or down to taste. The whole thing sets up in under two minutes with an immersion blender, and it keeps well in the fridge for whenever you need a punchy drizzle over bowls, burgers, or crispy fries. It's a great homemade condiment to have on hand if you're keeping things dairy free, since you control every ingredient that goes in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
