Sriracha Mayo Recipe

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Sriracha mayo isn’t just another condiment – it’s a game changer! Whether you like things mildly spicy or crave a serious kick, this homemade creamy sriracha sauce can take your meals from “meh” to “mind-blowing” in seconds with fun customizations you can make for different flavor twists. Far fresher and more vibrantly flavorful than store-bought, this sriracha mayo recipe takes all of 5 minutes to throw together. So what are you waiting for?

Why You Need This Creamy Sriracha Sauce

I’ll be the first to admit that I’m a bit of woos when it comes to heat. Don’t get me wrong, I LOVE spicy foods. But the really hot stuff? It’s not for me. And if I’m going to have heat it needs to include flavor, and not just heat for the sake of heat (because there are those people). And let me tell you, this sauce checks off all the boxes. If your taste buds have been stuck in a rut, it’s time to introduce them to their new best friend: homemade sriracha mayo. This creamy, spicy, and slightly tangy condiment has been taking over kitchens and restaurant menus, and for good reason. It’s the perfect blend of heat, sweet, tang, and creamy smoothness, adding a fiery kick without overpowering your meal. And if you’re one of those people who welcomes a good scorching, by all means bump up the flames by adding more sriracha – it’s a snap to customize!

Sriracha Mayo Ingredients and Variations

If you’re a fan of Subway’s creamy sriracha sauce or have been missing Wendy’s creamy sriracha sauce, you’re going to LOVE this one. This sauce comes together in a snap and you can easily adjust the heat level as well as the flavor profile for some fun flavor twists. Here is what you’ll need to make this sriracha mayo recipe:

• Mayonnaise: This forms the base of the sauce. Choose a good mayo. You can use regular mayo or opt for Japanese mayo.
• Sriracha: You can find this in any grocery store or buy it online. Other hot sauces you can substitute include Tabasco (or your favorite hot sauce), red chile sauce/paste, gochujang paste, hot sauce, or harissa. Add more or less according to your heat preference. For a touch of sweet heat you can use sweet chili sauce. And on that latter note, for some Asian flair you can add 1/2 teaspoon toasted sesame oil. Or how about Mexican? Add some smoky hot adobo sauce!
• Lemon Juice: This adds a refreshing, contrasting tang. For an punch of incredible lemon flavor, swap the lemon juice out for some finely minced preserved lemons or just some of the preserved lemon juice. For a different flavor variation try lime juice and even some chopped cilantro.
• Honey: This provides sweet balance to the heat and contributes some wonderful flavor nuance to the sauce.
• Onion Powder: For a welcome touch of pungent, zesty and slightly sweet. Want to add a touch of smokiness? Add some smoked paprika.
• Garlic Powder: For some earthy umami. While I love fresh garlic for most applications, I prefer and recommend garlic powder for srirachi mayo. There are a few reasons for this – it’s mellower than the sharp edginess of fresh garlic and provides a better balance to the spicy srirachi and sour lemon, it has a smoother texture (as opposed to chunks of fresh garlic) which makes it it ideal for drizzling over “finer” foods like sushi and sashimi, and it stores much longer (a month versus a few days; see “Storage” below).

Sriracha Mayo Recipe

This homemade creamy sriracha sauce couldn’t be easier. Simply place all of the ingredients in a small bowl and stir to thoroughly combine and break up any little lumps of mayonnaise. Cover and refrigerate the sriracha mayo for at least an hour before using, preferably a few hours.

Storage

Condiments using fresh garlic do not keep long. Fresh garlic, once it loses its protective peel, spoils very quickly and its flavor goes “off” long before it becomes unsafe to eat, and should be used within a few days max (many sources say one day but that’s extreme in my opinion). This srirachi mayo recipe is made with garlic powder which enables this sauce to keep for up to a month. I recommend using a glass jar for storage since this sauce is acidic from the addition of the lemon juice.

How to Use Sriracha Mayo Like a Pro

One of things I love most about sriracha mayo is its versatility. Whether you’re a dipping fanatic, a sandwich-stacking pro, or a serious sushi chef, this sauce can take your meals to the next level. Here are some mouthwatering ways to use this creamy sriracha sauce:

• Burger Booster: Move over ketchup and mustard – welcome sriracha mayo! It adds incredible flavor and irresistible creamy heat. And as much as I love Big Mac sauce, this sriracha mayo makes for some stiff competition.
• Grilled Meat and Veggie Magic: Drizzle it over your grilled chicken, pork, kabobs, fish, or steamed vegetables to take them to the next level. It’s fantastic with grilled eggplant and fried green tomatoes!
• Fries’ Best Friend: Ditch the ketchup and plain old mayo and dip your French fries, sweet potato fries and baked potato wedges in sriracha mayo for an extra flavor kick.
• Sushi Sidekick: Drizzle it over sushi rolls, sashimi, poke bowls, or even plain or fried rice.
• Taco Topper: Squeeze some onto grilled fish tacos or shrimp tacos for the perfect spicy finish.
• Salad Dressing Upgrade: This can be drizzled over your favorite greens, but it’s awesome mixed in with your creamy coleslaw dressing or added to your favorite pasta and potato salads.
• Sandwich & Wraps Enhancer: Swap out for regular mayo for a boost of flavor and heat.
• Egg-cellent Addition: Drizzle it over scrambled eggs, frittatas, or mix it into your deviled eggs.

For more homemade sauces and condiments be sure to try my:

• Big Mac Sauce
• BBQ Sauce Recipe
• Tartar Sauce
• Teriyaki Sauce
• Yum Yum Sauce
• Sweet Chili Sauce
• Sweet and Sour Sauce
• Hoisin Sauce
• Romesco Sauce
• Tartar Sauce
• Adobo Sauce
• Black Bean Sauce
• Tahini
• Tzatziki Sauce
• Curry Ketchup
• Kecap Manis