Sriracha mayo is a delightful condiment that combines the creaminess and rich flavor of mayonnaise with the sweet-spicy-garlicky flavor of sriracha.
It can replace regular mayo in sandwiches and recipes for extra flavor and heat.
A good condiment is one of the easiest ways to elevate food. Can you imagine a burger without "special sauce" or "secret sauce?" Hot dog without mustard? Fries without ketchup?
Sriracha mayo is one of those condiments that can elevate almost any dish you can think of. It's perfect with meat, poultry, seafood, and even eggs and vegetables.
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Ingredients
Here's an overview of the ingredients needed to make sriracha mayo. The exact measurements are listed in the recipe card below.
- Mayo: I like to use avocado oil mayonnaise.
- Sriracha: If you can't find the gold standard - Huy Fong Foods' sriracha - It's been my experience that store brands such as this Kroger Sriracha Sauce work just fine.
- Lime juice: A small amount adds brightness and some acidity.
- Spices: Garlic powder and smoked paprika.
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 for a few minutes, 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.
Variations
- You can use lemon juice instead of lime juice.
- Sometimes, I add ¼ teaspoon of onion powder.
- Chili powder is a good substitute for smoked paprika.
- You can use 1 minced garlic clove instead of garlic powder.
- You can make this recipe with softened cream cheese or sour cream.
Sriracha Mayo Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are included in the recipe card below.
- In a small bowl, add the mayonnaise, sriracha, lime juice, garlic powder, and smoked paprika. (Photos 1-4).
- Using a small rubber spatula, mix the ingredients until thoroughly combined. (Photo 5).
- Serve immediately, or cover and refrigerate until ready to use. Stir again before serving. (Photo 6).
Expert Tips
- Although I enjoy the taste of lime juice in this mayo, I add just one teaspoon because it's important to me 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, adding more lime juice - about one tablespoon - is a good idea.
- 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 mix mayonnaise with sriracha and no other ingredients with excellent results. Having said that, the additional ingredients enhance the condiment's flavor, so I almost always use them.
Recipe FAQs
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.
Yes, but it won't be as good. I recommend using freshly squeezed lime juice.
This is obviously a matter of taste. To me, it's mildly spicy. I feel the heat, but it's not overwhelming.
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.
- 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.
- Sriracha mayo is the perfect dip for jicama fries, avocado fries, or zucchini fries.
- Drizzle it on steamed vegetables such as steamed asparagus or steamed broccoli.
Storing Leftovers
You can keep this mayo in the fridge, in an airtight container, for up to two weeks (one week if you use fresh garlic). Stir it again before using it. I don't recommend freezing this mayo, as it will separate when thawed.
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Recipe Card
Sriracha Mayo
Ingredients
- ½ cup mayonnaise I use avocado oil 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.
Video
Notes
- Although I enjoy the taste of lime juice in this mayo, I add just one teaspoon because it's important to me 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 mix mayonnaise with sriracha and no other ingredients with excellent results. 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 keep this mayo in the fridge, in an airtight container, for up to two weeks (one week if you use fresh garlic). Stir it again before using it. I don't recommend freezing this mayo, as it will separate when thawed.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Elliott L
I use a tablespoon of lime juice. I like a thinner consistency. Other than that, perfect recipe. Great with burgers!
Vered DeLeeuw
I'm glad you like this recipe, Elliott!