The world of spicy mayo

[still working on this post]

I've enjoyed a variety of mayonnaise based sauces with mostly Japanese food, but have always wanted to try them with other food combinations, however never had them on hand. Now that Japanese food is so broadly available, so are its ingredients, but I am not so keen on trying the masses of brands to find something that can be so simply prepared at home and tuned to resemble the tried and tested restaurant mayos.

I know of three kinds I want to replicate:

1. Spicy Mayo (red) - this is what's most commonly refered to as spicy mayo and usually made with cayennee or chilli pepper varieties.
2. Wasabi Mayo (green) - this mixture is pretty common as well.
3. Horseradish Mayo (white) - this isn't frequently available at japanese establishments, however is frequently sold as a sandwich ingredient.

Red.

• 10 drops or 1/2 mL of cayenne pepper sauce (such as tabasco)
• 1 tbsp of kwepie japanese mayo (available at asian grocers; this is much closer to a home made mayo then the standard store brands. It is more liquid in texture and tastes more of yolk. If you are unable to find this, I would suggest making your own mayo from scratch)
• ...surpize ingredient: a teeny! dash of artificial sweetner (I used equal. The use of this completely depends on the hot sauce you choose.)
  I have to write a disclaimer to this one. I dislike artificial sweetner with a passion. The only reason I had it in the pantry is because my mother-in-law prefers it with her tea. Sweetner in general has a very distinct taste that is almost overly sweet and has a strange power to balance acidity in small amounts. This is why I dislike it so much in tea; but exactly what made it a perfect addition to this sauce.

Green.

• 2 tsp wasabi root powder
• 2 tbsp of kwepie japanese mayo
• 1 drop of lime essential oil (I made more of this sauce so it could withstand the addition of the lime oil, you could make less if you can figure out how to get 1/2 a drop :o) )
  

White.

• 1 tsp horseradish root powder (this isn't as readily available as the wasabi powder, but really is the only way to go to get the smooth consistency of the sauce)
• 1 tbsp of kwepie japanese mayo