Sriracha mayo combines the creaminess and rich flavor of mayonnaise with the sweet, spicy, and garlicky flavor of sriracha. It can replace regular mayo for extra flavor and heat.
Sriracha mayo is one of those condiments that can elevate almost any dish. It's perfect with meat, poultry, seafood, and even eggs and vegetables (raw or cooked). It's ready in ten minutes and keeps well in the fridge for up to two weeks. I make a batch every week! We go through them quickly.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Mayo: I like to use avocado oil mayonnaise.
- Sriracha: If you can't find the gold standard - Huy Fong Foods' sriracha - store brands such as this Kroger Sriracha Sauce work just fine.
- Lime juice: A small amount adds brightness and acidity. I recommend using freshly squeezed lime juice. You can use lemon juice as a substitute for lime juice.
- Spices: Garlic powder and smoked paprika. Chili powder is a good substitute for smoked paprika, and you can use one minced garlic clove instead of garlic powder.
Sriracha vs. Hot Sauce
Sriracha is a type of hot sauce, but it's very different than classic American hot sauces such as Frank's RedHot. Look at the photo below: sriracha is darker and thicker than Frank's hot sauce.
I tried a small taste of both. Just the sauces, nothing else. The first note I noticed when I tasted Frank's RedHot was acidity. Then came the heat. Although the sauce contains salt (plenty of it) and garlic powder, I couldn't taste saltiness, and I couldn't detect any garlic flavor.
I sipped water, let my burning mouth recuperate, then tasted the sriracha. This was a completely different experience. The mouthfeel of the sriracha was viscous, whereas Frank's was liquid.
The sriracha also had a more complex flavor profile. Apart from viscosity, I noticed sweetness, then saltiness, followed by heat from the peppers. I was also able to detect garlic. Even though sriracha contains vinegar, I couldn't detect any acidity.
I like both sauces and use both frequently, but they are entirely different. When making spicy mayonnaise, you can use either, but I prefer sriracha for its complex flavor profile. I also feel that its consistency helps the mayonnaise remain thick and creamy.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a small bowl, add the mayonnaise, sriracha, lime juice, garlic powder, and smoked paprika.
Using a small rubber spatula, mix the ingredients until thoroughly combined.
Serve immediately, or cover and refrigerate until ready to use. Stir again before serving.
Tasted good with the pork meatballs I made. The taste of the sauce by itself made me miss eating California rolls with a similar sauce! Super easy and delicious recipe, Thank You!
Kimberly A.
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Tasted good with the Recipe Tips
- Although I enjoy the taste of lime juice in this mayo, I add just one teaspoon because I want to keep the mayo thick and creamy. You can double the amount of lime juice, but then the mayo will be slightly thinner.
- If you'd like the mayo to have a thinner consistency, similar to a salad dressing, so that you can drizzle it on foods, add more lime juice - about one tablespoon.
- The only mandatory ingredients in this recipe are mayonnaise and sriracha. If you don't have the other ingredients or simply want to make life easy, you can simply mix mayonnaise with sriracha. Having said that, the additional ingredients enhance the condiment's flavor, so I almost always use them.
- There's no need to add a sweetener since Sriracha already contains sugar, and there's no need for added salt because mayonnaise and Sriracha contain salt.
- Storage tips: You can store this mayo in an airtight container in the fridge for up to two weeks (or one week if you use fresh garlic). Stir it again before using. I don't recommend freezing this mayo, as it will separate when thawed.
Serving Suggestions
Sriracha mayo is the perfect condiment for so many foods! Here are a few ideas:
- Drizzle it on burgers such as these turkey burgers or these bunless burgers.
- Use it as a dip for keto chicken nuggets or keto fried fish.
- It's delicious when drizzled on tuna patties or keto crab cakes.
- Drizzle it on seared tuna, grilled chicken breast, or ham steak.
- Use it in a sandwich made with almond flour bread, 90-second bread, or cloud bread.
- Use it instead of plain mayo in a crab salad, tuna salad, chicken salad, or shrimp salad.
- It makes an excellent topping for eggs, including microwave eggs and hard-boiled eggs.
- This mayo is the perfect dip for jicama fries or zucchini fries.
- Drizzle it on steamed vegetables such as steamed asparagus or steamed broccoli.
Recipe Card
Sriracha Mayo Recipe
Video
Ingredients
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice - freshly squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, add the mayonnaise, sriracha, lime juice, garlic powder, and smoked paprika.
- Using a small rubber spatula, mix the ingredients until thoroughly combined.
- Serve immediately, or cover and refrigerate until ready to use. Stir again before serving.
Notes
- Although I enjoy the taste of lime juice in this mayo, I add just one teaspoon because I want to keep the mayo thick and creamy. You can double the amount of lime juice, but then the mayo will be slightly thinner.
- The only mandatory ingredients in this recipe are mayonnaise and sriracha. If you don't have the other ingredients or simply want to make life easy, you can simply mix mayonnaise with sriracha. Having said that, the additional ingredients enhance the condiment's flavor, so I almost always use them.
- There's no need to add a sweetener since sriracha already contains sugar.
- The mayonnaise and sriracha contain salt, so there's no need for added salt.
- You can store this mayo in an airtight container in the fridge for up to two weeks (or one week if you use fresh garlic). Stir it again before using. I don't recommend freezing this mayo, as it will separate when thawed.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kim Baker says
This was so very good! Thank You for sharing it.
Vered DeLeeuw says
You're very welcome, Kim! Glad you liked it. It's one of my favorite condiments.
Kimberly A. says
Tasted good with the pork meatballs I made. The taste of the sauce by itself made me miss eating California rolls with a similar sauce! Super easy and delicious recipe, Thank You! 🙂
Vered DeLeeuw says
You're very welcome, Kimberly! Glad you liked it. I miss sushi, too. 🙂
Elliott L says
I use a tablespoon of lime juice. I like a thinner consistency. Other than that, perfect recipe. Great with burgers!
Vered DeLeeuw says
I'm glad you like this recipe, Elliott!