Tabasco Mayonnaise Copycat
Elevate your homemade condiment game with this bold and zesty Tabasco Mayonnaise Copycat recipe! Perfectly balancing creamy richness with a spicy kick, this easy 10-minute recipe uses simple pantry staples like Dijon mustard, garlic powder, and a splash of zippy lemon juice. A generous drizzle of Tabasco sauce adds a fiery depth, making this mayo a standout addition to sandwiches, burgers, or even as a dipping sauce for fries. By mastering the art of emulsification, you’ll achieve a silky, homemade spread that’s miles ahead of any store-bought version. Customize the heat level to suit your taste, and enjoy a versatile condiment that will have everyone asking for the recipe! Perfect for spice enthusiasts and homemade sauce aficionados alike.
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Recipe Information
Ingredients
- 1 large Egg yolk
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 1 cup Vegetable oil
- 1.5 teaspoons Tabasco sauce
- 1 teaspoon White vinegar
- 0.25 teaspoon Garlic powder
Instructions
In a medium-sized mixing bowl, combine the egg yolk, lemon juice, Dijon mustard, and salt. Whisk thoroughly until the mixture is well-combined and slightly frothy.
While whisking continuously, begin adding the vegetable oil a few drops at a time. Ensure that the oil is fully incorporated before adding more. This step is crucial for emulsifying the mayonnaise.
Once about 1/4 cup of the oil has been added and the mixture starts to thicken, you can begin to drizzle in the remaining oil more steadily. Continue whisking throughout this process.
After all the oil has been added, whisk in the Tabasco sauce, white vinegar, and garlic powder. Adjust the amount of Tabasco to suit your preferred level of spice.
Taste the mayonnaise and adjust the seasoning if needed. You can add a pinch more salt or an additional splash of lemon juice if desired.
Transfer the Tabasco mayonnaise to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Store in the refrigerator for up to one week. Stir before use if any separation occurs.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
