cooking / sauces

Spicy Chorizo Mayo

serves about 2/3 cup · 5 minutes · 5 minutes hands on · easy

Why This Works

Japanese mayo is richer and creamier than regular mayo thanks to egg yolks and rice vinegar, and folding in cooked soyrizo turns it into a smoky, spicy sauce that makes Mexican bowls taste restaurant-quality.

Ingredients

  • Japanese mayo (Kewpie) (1/2 cup)
  • Cooked soyrizo (2-3 Tbsp, cooled)
  • Lime juice (1 tsp)
  • Smoked paprika (1/2 tsp)
  • Cayenne pepper (1/4 tsp, or to taste)
  • Chipotle in adobo (1 tsp, optional for smoky heat)

Method

  1. Cook the soyrizo first and let it cool slightly — if it's warm it will thin the mayo.
  2. Reserve 2-3 Tbsp of the cooked soyrizo.
  3. In a small bowl, mix the Japanese mayo with the cooled soyrizo.
  4. Add lime juice, smoked paprika, and cayenne.
  5. Add chipotle in adobo if using.
  6. Mix well until the color is uniform.
  7. Taste and adjust the heat level.
  8. Transfer to a jar or squeeze bottle.

Notes

  • Storage: Keeps 1 week refrigerated in an airtight container. Not suitable for freezing.
  • Uses: Drizzle on Mexican bowls, spread in quesadillas and burritos, dip for roasted vegetables, burger or sandwich spread, mix into deviled eggs, toss with roasted potatoes, or spread on corn on the cob.
  • Heat customization: Start with less cayenne — you can always add more.
  • Texture option: Blend for a smoother sauce or leave it chunky.
  • Make-ahead: Flavors meld and improve after a few hours.
  • Variation: Use real chorizo for a non-vegetarian version.