Sriracha mayonnaise tempers the heat of Sriracha by stirring it into creamy mayo. And you can make it as mild or as fiery as you like. Use it as a dipping sauce, a sandwich spread, or, heck, just an overall awesome condiment. And the amount you make from the recipe can easily be scaled up or down, depending on how big a stash you feel you need in your fridge. (Although we dare say, you can’t really have enough of this stuff on hand.)–David Leite


We know that you have sufficient imagination to come up with ample uses for this spicy Sriracha mayonnaise, but we couldn’t help sharing some of our fave uses, too. Slather it on burgers. Use it as a dip for chips. Slather it over grilled chicken. Swipe your French fries in it before you shove them in your fry hole. Dunk some crudités in it. Put it on any sandwich whatsoever.

A glass bowl filled with Sriracha mayonnaise and a typed label underneath.

Sriracha Mayonnaise

5 from 1 vote
Sriracha mayonnaise is gonna shatter your previous notions of what a dipping sauce or sandwich spread or all-around condiment ought to be. Here’s how to make it and our suggested uses.
David Leite
Servings4 servings | makes 1/2 cup
Calories191 kcal
Prep Time5 minutes
Total Time5 minutes



  • Mix the mayonnaise and Sriracha until well combined. Taste and, if you like things spicier, add more Sriracha. Cover and refrigerate for up to 1 week. Originally published May 12, 2017.
Burger Lab Cookbook

Adapted From

Burger Lab

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Serving: 1 portionCalories: 191 kcalCarbohydrates: 0.3 gProtein: 0.3 gFat: 21 gSaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 0.1 gCholesterol: 12 mgSodium: 435 mgFiber: 0.03 gSugar: 0.3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Daniel Wilson. Photo © 2017 Chris Middleton. All rights reserved.

Recipe Testers’ Reviews

Sriracha mayonnaise is a staple at my home. I make it with Hellmann’s mayo and store-bought Sriracha. I put this stuff on everything from ham sandwiches, egg and bacon sandwiches, deviled eggs, and, our favorite, finely diced tuna steaks for spicy tuna rolls. There are tons of ways you can use this mayo! Most times, I don’t even measure. I just squirt and stir.

I used 5 teaspoons of Sriracha and it was just the right touch of heat. We quickly had a lovely, spicy addition to our burgers on the grill this weekend. Rain and cold weather led to burgers indoors instead of on the deck, but we still kicked up our heels with this new mayonnaise.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I first heard of this from Martha Stewart as a sauce for shrimp cocktail and it’s a nice change from the standard cocktail sauce.

  2. When we have perfect avocados we set up a California Roll temaki bar with sushi rice, nori squares, cucumber strips, surimi, daikon sprouts, and sriracha mayo! Sriracha mayo is also part of our bahn mi sandwich bar.

    1. Niiiiiice, M. Ogoshi! I was thinking that this Sriracha mayo would be fantastic with some tempura shrimp rolls. Love that you use it with the richness of banh mi, too!

  3. I add some lime juice to my sriracha mayo. It is fantastic on a burger! Among other things….