Creamy, sriracha mayo is the ultimate condiment, dipping sauce, and sandwich spread. All you need are four simple ingredients, and in minutes you have tangy, spicy sauce that adds a jolt of flavor to fish tacos, sandwiches, sushi, crispy sweet potato fries, and burgers!
Once you start making sriracha mayo, you will wonder how you ever lived without it. And, it’s not just that homemade sriracha mayo is ready in 5 minutes, and tastes so much better than the store-bought stuff. Sriracha mayo is a dynamic super-sauce that can be used as a dip, a condiment, and a spread. Try it in chicken or egg salad, for dipping homemade sushi, on chicken banh mi, as a dip for baked spring rolls, or spread on egg and bacon sandwiches.
The tangy, spicy, garlic flavors are downright addicting. And, you can make a big batch, store it for up to two weeks, and use it with weeknight dinners, for weekend entertaining, or turn lazy day dishes like sandwiches into gourmet-style meals.
What is Sriracha?
Sriracha is a tangy hot sauce made of garlic, chilis, vinegar, sugar, and salt. This popular chili-based sauce was created in Thailand in the 1940s in a town called Si Racha, which is where the name ‘sriracha’ comes from. When it comes to sriracha’s spice level, sriracha isn’t quite as spicy as Tabasco sauce, but it packs a bigger punch than Frank’s Hot Sauce or Crystal Hot Sauce.
Sriracha’s spiciness usually comes from red jalapeño peppers, but Fresno chiles and red Thai chilies can also be used. Rooster sauce is another name for sriracha, thanks to the popularity of Huy Fong's sriracha sauce with the rooster on the bottle.
How to Make Sriracha Mayo
- Combine ingredients. Whisk all of the ingredients in a small bowl until smooth. Feel free to play with the ratios depending on how spicy (or not) you like your mayo sauce.
- Use or store. Refrigerate for up to 2 weeks, or use it right away to enhance your favorite dishes.
- Mayonnaise - Creamy mayonnaise balances the spiciness of the sriracha.
- Sriracha - Sriracha is mildly to moderately spicy, depending on how sensitive to spice you are. Add as much or as little as you like. You can find sriracha in all major grocery stores in the condiment section.
- Lime or Lemon Juice - Citrusy lime or lemon juice brightens up the rich mayo.
- Garlic Powder - Be sure you use garlic powder, rather than garlic salt, which will make the sauce too salty.
How to Store Sriracha Mayo
Store homemade sriracha mayo in the refrigerator in a sealed container for up to two weeks. Mason jars and squeeze bottles are great, but any airtight container will work.
- Make it vegan - Turn traditional sriracha mayo into vegan sriracha mayo by using a plant-based vegan mayo.
- Add herbs - Imagine your favorite herby aioli, and now imagine it with sriracha! Chives, dill, or cilantro add more flavors to the mayo.
- Add umami - A touch of soy sauce or fish sauce adds savory, umami flavors to the sriracha mayo.
Fish tacos, especially lightly fried fish tacos that come straight from the air fryer, are perfect with sriracha mayo. You can also add this spread to sandwiches, hamburgers, veggie burgers, chicken burgers, wraps, breakfast sandwiches, or even drizzle it over salads. Don’t forget about sriracha mayo as a dipping sauce. Vegetable and vegan sushi, French fries, sweet potato fries, or spicy tuna rolls are irresistible with this tangy condiment.
Yum-yum sauce is a Japanese sauce made with mayonnaise, ketchup, vinegar, paprika, salt, and sugar. The addition of tomato-based ketchup gives yum-yum sauce a tangier, more acidic taste than sriracha, and the sugar makes it sweeter.
If you’re out of sriracha, you can easily substitute this tasty sauce with Tabasco, harissa, piri-piri, or gochujang. Each of these sauces has a slightly different level of spice, so it's best to start slow when adding them to the mayo.
More Easy Sauce Recipes
- Cashew Cream Sauce
- Dijon Mustard Sauce
- Peanut Dipping Sauce
- Dumpling and Potsticker Dipping Sauce
- Homemade Enchilada Sauce
Sriracha Mayo Sauce Recipe
- Mixing Bowl
- 1 cup mayonnaise
- 3 Tablespoons Sriracha, more or less to taste
- 2 teaspoons lime or lemon juice
- ½ teaspoon garlic powder (don’t use garlic salt or it will be too salty)
- Whisk all of the ingredients until smooth.
- Refrigerate for up to 2 weeks.
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