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!
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:
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.
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!
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
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.
*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!
Related recipes:
Other no-cook sauces to try:
- Herb Aioli Recipe
- Tarragon Mayo
- Cilantro Lime Yogurt Sauce
- Green Tahini
- Classic Tahini Sauce
- Romesco Sauce
- All my Sauces!
Watch the video!
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Get the recipe!
Spicy Sriracha Mayo Sauce
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
- 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.
- 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
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