Spicy Sriracha Mayo Sauce
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.
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.
- 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