Asian in origin, Sriracha sauce has become pretty mainstream in American cuisine in the last decade, and the combination of this condiment with mayonnaise is slowly sweeping the nation. It’s easy to see why: sriracha mayo is as versatile as it is delicious as a spread-on sauce (on hamburgers, for example), a dip (for anything from French fries to stuffed mushrooms), or a topping-style sauce for fish tacos or salmon patties.
Though you can readily purchase jars of spicy mayo at any supermarket nowadays, making your own has the advantage of allowing you to create your own signature mixture. Start out with the basic recipe below, then tweak it to taste and add any of the extra ingredients listed below that tickle your fancy. Don’t hesitate to substitute any bottled hot sauce for the Sriracha, whether it´s a Mexican variety, a Louisiana-style version, or another spicy Asian sauce.
Once you have a mixture that you consider perfect, you’ll even want to start using it in place of plain mayo to take your potato salad and deviled eggs to the next level. Be prepared, though; you are going to start getting invited to a lot more potlucks and get-togethers once the word is out that you make this delicious condiment!
- 1 cup mayonnaise (homemade or your favorite commercial brand)
- 2 tablespoons Sriracha (or other bottled hot sauce)
- 2 tablespoons lime juice (fresh-squeezed)
- 1/4 teaspoon salt
Gather the ingredients.
Combine all ingredients in a small bowl and whisk until they are well mixed.
Pour sauce into serving dish or storage container.
Used immediately or refrigerated for a few days.
How to Use
Basically, this combo (similar to its cousin, fry sauce, which is a mixture of mayo and ketchup) is a great sauce for just about anything that either of its two main ingredients is good on. Try sriracha mayo on or with:
- Potatoes, be they fried, baked, or made into hash browns or potato salad
- Steamed vegetables like broccoli or asparagus
- Avocado toast, sandwiches, or quesadillas
- Finger foods and appetizers such as mozzarella sticks, chicken nuggets, and egg rolls.
- Most fried seafood dishes (such as breaded shrimp), as well as sushi, crab cakes, and crab legs
- Tortilla chips or tostones (crispy fried plantains, also called patacones)
- Tuna or chicken salad
- This proportion of one cup of mayo to two tablespoons of Sriracha (or other bottled hot sauce) makes a relatively tame mixture; add more spicy sauce to taste, if desired. Some hardcore pepper heat lovers mix up to half and half of each ingredient.
- You can use any kind of bottled hot sauce in this recipe. Try it with Mexican Salsa Valentina, for example, Lousiana’s Tabasco Sauce, a Peruvian version, or another Asian variety of sauce.
- Make your own bottled hot sauce and use it in your mayo combination.
- Make chipotle mayo by very finely mincing a couple of canned chipotle peppers (use rubber gloves while you do this) and using them in place of the Sriracha sauce in this recipe.
- Add an extra ingredient or two to your Sriracha mayo to complement whatever you plan to use it on: A teaspoon of soy sauce may be just the thing or a tablespoon of prepared mustard. A bit of finely minced onion and/or garlic would be great, too, though after adding either of these elements you should let your sauce rest for a few hours before serving to give the flavors a chance to meld.
How Spicy Is Sriracha Sauce?
Measured on the Scoville scale, Sriracha registers a little over 2,000. For comparison, a mild jalapeño pepper rings in at about 2,500 and Tobasco hot sauce heats up to about 3,500. In the world of spicy foods, Sriracha is relatively mild.