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.
Sriracha mayonnaise. Yep. It tempers the heat of everyone’s preferred hot sauce by stirring it into creamy mayo. And you can make it as mild or as spunky as you like. Use it as a dipping sauce, a sandwich spread, or, heck, just an overall awesome condiment. 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.)–Renee Schettler Rossi
HOW TO USE THIS SRIRACHA MAYONNAISE
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 pie hole.
Dunk some crudités in it.
Put it on any sandwich whatsoever.
Sriracha Mayonnaise Recipe
Ingredients
- 1/2 cup store-bought or homemade mayonnaise
- 3 tablespoons store-bought or homemade Sriracha sauce (45 ml), or to taste
Directions
- 1. 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.
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I add some lime juice to my sriracha mayo. It is fantastic on a burger! Among other things….
Niiiiiiiiiiice, Suzanne!
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.
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!
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.
Ah, lovely serving idea, Peg, thanks so much for sharing that with us!