How to make Sriracha mayonnaise

Spicy mayonnaise just may be the condiment of the gods. Not only does it give an extra punch to any boring meal, but it also goes great with just about every food! Whether you smother it on top of a fried chicken sandwich, use it as a dressing on coleslaw, prepare a big batch for chips and crisps dunking, or serve it alongside your favourite spicy sushi roll, there’s no denying spicy Sriracha mayonnaise is the new black.

My food salvation and comfort is mixing my homemade Sriracha style hot sauce with some mayo. Beads of sweat start to roll down my forehead as I watch the spicy red gold swirl through the creamy layers of mayo, until it becomes a salmon colored bowl of treasure at the end of a rainbow.

Diane Cu, White on Rice Couple

The Sriracha Mayo

In a medium size bowl, combine the mayonnaise with the Sriracha sauce. Whisk very well so that the mixture is thoroughly combined. Taste the mixture to adjust the seasoning, you may need to add more Sriracha sauce if the mixture lacks spice, or more mayonnaise if it is too spicy. This should very depending on your own personal spicy food tolerance.

Add the lime juice, soy sauce, dash of Tabasco sauce and whisk very well for at least two minutes. Cover and chill in the refrigerator for about 10 minutes so that all the flavours happily marry. Serve the thick and creamy sauce as a dipping sauce for onion rings or chips, replace it with regular mayonnaise on a sandwich, or serve alongside a sushi roll to give it an extra kick.


3 Tablespoons mayonnaise (recommended Japanese Kewpie brand) 1 Tablespoon Sriracha chilli sauce 1 teaspoon lime juice ¼ teaspoon soy sauce Dash of Tabasco

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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.