This homemade sriracha mayo recipe is one of those back-pocket superheroes that will instantly elevate your meals, from burgers, to sandwiches, to sushi, tacos, salads, and so much more. I’ll show you how easy it is to make, as well as my favorite ways to serve it!

A spoon dipping into a bowl of spicy sriracha mayo sauce.

Table of Contents

What is sriracha mayo?

Sriracha mayo is a creamy sauce made with homemade or store-bought mayonnaise and sriracha sauce (a hot sauce made with chili peppers, garlic, vinegar, sugar and salt). While you can buy bottled sriracha mayo, making it from scratch is super easy, and it has a far better flavor than store-bought thanks to a few simple ingredients. Plus, you can customize it to your own tastes!

Ingredients and swaps:

The ingredients for the sriracha mayo recipe arranged on a surface, with labels.

This recipe uses store-bought mayo, meaning it comes together in just minutes, but you can use homemade mayo or aioli if you prefer (for a vegan sriracha mayo, use a vegan mayonnaise). A few other ingredients give the sauce an incredible flavor:

Fresh lemon or lime juice: Fresh lemon or lime juice brightens up this sauce, balancing the creamy mayo.
Garlic: A hint of garlic provides delicious depth of flavor.
Sriracha: You can use any brand of sriracha you like. I love Kitchen Garden brand, which is made from simple ingredients with no preservatives.

Close-up of a spoonful of sriracha mayo.

How to make this sriracha mayo recipe:

In a small bowl, combine fresh lime or lemon juice and garlic. You can either grate a clove of garlic right into the juice, or, if you’re sensitive to raw garlic, you can use a crushed garlic clove and remove it for a milder flavor. Let it sit for 5 minutes to infuse.

Whisk in mayonnaise and sriracha, and season with salt. Done!

A hand whisking together the ingredients for the sriracha mayo.

Recipe variations:

For a spicier sauce add more sriracha to taste.
If you’re a garlic lover, grate in another clove.
Add grated ginger or cracked black pepper for some zing.
Stir in finely chopped chives or scallions for an oniony bite.
Add a touch of maple syrup or honey for sweetness.

Serving suggestions

You can serve this spicy sriracha aioli as a sauce (for meats, fish, vegetables, grain bowls, tacos and more), or as a dip. Here are my favorite ways to use it:

Drizzled on seared tuna
Slathered on tacos
Drizzled on homemade sushi
Dolloped on salmon cakes
As a dip for oven fries and grilled potatoes
Slathered on burgers (regular or veggie)
Spread inside grilled cheese

Sriracha mayo drizzled over spicy tuna bowls.

How to store the sauce

Refrigerate the sriracha mayo in an airtight container for up to 2 weeks.

Recipe tips:

You can use any mayonnaise you like in this recipe. For a vegan sriracha mayo, use a vegan mayo (such as Vegenaise or Sir Kensington brands).
You can go for any brand of sriracha you like. I love Kitchen Garden brand, which is made from simple ingredients with no MSG.
Watch how I make this sauce (and my favorite way to serve it!) in this video.

A gluten free beet and sweet potato burger topped with sriracha mayo sauce.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other no-cook sauces to try:

Watch the video!

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A spoon dipping into a bowl of sriracha mayo sauce.

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Spicy Sriracha Mayo Sauce

By Nicki Sizemore

This quick and easy sriracha mayo recipe is one of those back-pocket superheroes that will instantly elevate your meals. Try it on seared tuna and burgers, in tacos, as a dip for fries, drizzled over sushi, dolloped on salmon cakes or spooned over grain bowls. See all my serving suggestions in the notes below! You can either grate a clove of garlic right into the sauce, or, if you’re sensitive to raw garlic, use a crushed garlic clove and remove it for a milder flavor.

Prep Time: 5

Total Time: 5

Ingredients

1 tablespoon fresh lime juice or lemon juice
1 garlic clove, crushed or grated
¾ cup mayonnaise
2-3 teaspoons sriracha, to taste
Salt

Instructions

In a small bowl, combine the lime or lemon juice and garlic. Let sit anywhere from 5-15 minutes. If you’re using a crushed garlic clove, remove and discard. Whisk in the mayonnaise and sriracha to taste. Season with salt as needed. If you prefer a thinner sauce, whisk in a splash or two of water.

Notes

Do Ahead: The sriracha sauce can be refrigerated for up to 2 weeks.

Tips:

You can use any mayonnaise you like in this recipe. For a vegan sriracha mayo, use a vegan mayo (such as Vegenaise or Sir Kensington brands).
You can go for any brand of sriracha you like. I love Kitchen Garden brand, which is made from simple ingredients with no MSG.
Watch how I make this sauce (and my favorite way to serve it!) in this video.

Serving suggestions:

Drizzled on seared tuna
Slathered on tacos
Drizzled on homemade sushi
Dolloped on salmon cakes
As a dip for oven fries and grilled potatoes
Slathered on burgers (regular or veggie)
Spread inside grilled cheese

Loved this recipe? Check out @nickisizemore for more!

Course: Side Dish

Cuisine: American

Keyword: spicy sriracha sauce, sriracha mayo, sriracha mayo recipe

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