Hon Sauce Extra Hot Spicy Mayo Review

Another day, another hot sauce review. I just finished up a breakfast of chicken tenders and considering I’ve got something like 21 sauces still to do reviews of (if not more if I managed to forget one or two along the way), I figured I might want to try and get through some of these quickly. Also, considering how much I liked yesterday’s Hon Sauce Spicy Mayo, but kinda wished that it was a bit more spicy, diving right in to Hon Sauce’s Extra Hot Spicy Mayo. This is the second of the three Hon Sauces I have to try.

People who read the review of the Hon Sauce Spicy Mayo will remember that the ingredients list might have looked a little crazy, as it took up several paragraphs, but when you actually look at it, it’s rather straight-forward. Let’s get to it here again.

We start out with mayonnaise, which has: vegetable oil, canola and/or soy, egg yolks, distilled vinegar, water, sugar, spices, lemon juice, natural flavor, and calcium disodium edta (to protect quality). Interesting how it’s not exactly the same as the mayo from the regular Spicy Mayo. The oils are a little different as well as the citrus is a little different. I wonder if it was just transcribed a little different or if they actually use a slightly different mayo for this sauce.

We then have hot chili sauce. That consists of: chili peppers, sugar, salt, garlic, acetic acid (for those that might’ve forgotten, that’s the acid in vinegar), potassium sorbate, sodium bisulfate (as preservatives), and xanthan gum.

The next ingredient is hoisin sauce. In there, we have: sugar, soybean paste (which has water, soybeans, salt, and wheat flour), rice vinegar, salted garlic (it’s garlic and salt, amazingly enough), sesame seed oil, salted chilis (again, no surprise that it’s chilis, a little water, and salt).

And then it’s a little hard to tell on the bottle whether the last of the ingredients are on their own or in the hoisin sauce. Looking at the Spicy Mayo review, it could be a little of either. Anyway, the ingredients list finishes out with: spices, sesame oil, canola oil, citric acid, potassium sorbate, and sodium benzoate to preserve flavor.

Again, as before, if you go full on item-by-item, you might think that’s a ton of stuff, and it kind of is. But it’s several prepared items. It’s like, when you’re cooking something and you’re like, “I’m going to add a bit of ketchup” well, technically, you have to add in all the individual ingredients of the ketchup to the list if you’re trying to bottle and sell whatever you’re cooking. And it can make an ingredients list look a lot bigger and more intimidating than it really is.

When you boil it down, this sauce has mayo, chili sauce, hoisin sauce, and some extra oils, and seasonings. Looking at it that way, it’s like 6 or so ingredients (give or take how many “spices” are in “spices”). So, not bad.

I feel this sauce is a little runnier than the original sauce, but only very, very mildly. The original took a small shake to get it going out of the bottle. This one was just a pour. It’s like maybe a loose Ranch Dressing. Just a little loose. As before, it also reminded me of runny peanut butter. I actually really over-poured onto my first chicken tender because of it. Thankfully (spoilers), I think this sauce is delicious, so that wasn’t an issue in the end.

As for the flavor, I get a hit of the sesame right at the front. That definitely wasn’t there in the original sauce, but it’s a very welcome addition. I remember, yesterday, going “hmm, this would be good with a little sesame.” Well, little then did I know that this sauce would have that in there. Sesame oil is very powerful, so a little dab will do you, but it adds such a nice, savory, toasty flavor to everything it’s in.

This sauce is also very creamy, much like the previous sauce. That’s only to be expected with mayonnaise being the first ingredient. The hoisin and chili comes in very rapidly and man, it blends perfectly with the sesame. The flavors just blend beautifully and fill your mouth with big umami energy. It’s a little bright after the creaminess of the mayo, with the citrus and peppers coming through. It’s not a “heavy” sauce as one might expect. It’s brighter than the original by a little bit.

Mmm! I’m having some fingerfulls as I type this up just because it’s good. Normally, I’m trying to suss out what I want to write. In this case, I’m just having it because I like it. That has been known to happen, but not all that often. *another fingerfull* Mmm, that’s good.

How about the heat? It’s hotter than the original, for sure. But, yeah, the original was like… I don’t want to sound like I’m getting down on the original, but calling it “spicy” is like… if you added a red pepper flake to vanilla ice cream and said it was “spicy ice cream.” Like… yeah, technically speaking. But that doesn’t necessarily mean that it’s very spicy. Meanwhile, here, we have the Hotter variety and is it hotter? Yes. But that’s like adding 5 pepper flakes to your vanilla ice cream and saying it’s much, much hotter. All the fat and the sugar in the mayo effectively knocks down most of the spice that would come from the chilis. So, overall, this is spicy, sure, but it’s on-par with maybe a spicy mustard. Like, I like Gulden’s Spicy Mustard and it’s about as hot as that. It’s got a kick, but below even an off-the-shelf hot sauce in terms of heat.

However, that also means that I feel damn-near everyone can enjoy this sauce without worrying about blowing your taste buds out.

As I’ve mentioned above, I find this sauce absolutely delicious. I think it’s got an amazing blend of flavors that complement each other beautifully. It’s not so heavy that it takes over, but will add a lot to whatever you put it on.

Suggested dishes: Anything Asian-based. Pour some on your fried rice and that would be amazing. But I’d simply dip french fries into this stuff and that would be amazing. I’m actually reconsidering what I’m going to do with a pork shoulder that I currently have thawing. I was originally going to make slow-cooker BBQ. But I think I’m going to switch gears and cook it up with some sesame oil, soy sauce, and a few other flavors and make a sort of teriyaki pork simply so I can pour this stuff over it later on during the week. That’ll be absolutely delicious, I am sure.

Like before, you can find this sauce on the Hon Sauce website. Specifically, look for it here: https://honsauce.com/products/extra-hot-honsauce-spicy-mayo


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