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This sriracha mayo is so easy to make and goes well on just about everything. I literally keep a bottle of it in my fridge at all times!
There’s Something Special About This Sauce
Sriracha mayo is a staple in our house, right up there with ranch dressing and fry sauce. Even though it has a little kick, it is not overly spicy. My spice-averse kids still add it to their favorite foods all the time. It adds a creamy, bright flavor to sushi, rice bowls, and just about any take out-style Asian dish. I especially love it with California Roll Cucumber Salad, Spam Musubi Bowls, California Rolls, and our Easy Sushi Bake. It’s also fantastic with shrimp po’ boys and banh mi sandwiches!
🩷 Erica
Key Ingredients
Kewpie mayo: this is such a great flavorful Japanese-style mayo but sometimes it can be hard to find. Best Foods (Hellmann’s) or Dukes are both great choices too.
Sriracha: My favorite tried-and-true sriracha is the “Tuong Ot Sriracha” (the classic rooster one with the green lid).
Garlic: I like using garlic paste because it has a better garlic flavor and it’s very fine so if you put it in a squeeze bottle it doesn’t get stuck. Crushed fresh garlic will get stuck in the nozzle. You can also use garlic powder if you don’t have paste on hand.
Seasonings: I love to flavor this up with a little seasoned rice vinegar, lime juice, salt, and sugar.
Ingredient Additions and Substitutions
- More lime juice for a brighter, fresher flavor
- Extra sriracha if I want more heat
- A little honey for a sweet and spicy version
- Toasted sesame oil for a deeper flavor, especially with sushi or rice bowls
- Soy sauce or coconut aminos for a more savory taste
- Fresh grated garlic if I’m serving it right away and not putting it in a squeeze bottle
- A pinch of smoked paprika for sandwiches, burgers, or fries
- Kewpie mayo: I love Kewpie here, but regular mayonnaise works great too
- Rice vinegar: Apple cider vinegar or white wine vinegar can work in a pinch
- Lime juice: Lemon juice is an easy swap
- Garlic paste: Garlic powder works well if that’s what I have
- Sugar: Honey or maple syrup can soften the heat and add a little sweetness
How to Make Sriracha Mayo
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- Add the lime juice, rice vinegar, garlic paste, sugar, and salt, then mix until fully combined.
- Taste and adjust as needed. Add more Sriracha for heat, more mayonnaise to mellow the spice, or a little extra lime juice or vinegar to thin the sauce.
- Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
Recipe Tips
- Mix it until completely smooth so the mayo and sriracha fully combine
- Taste before serving and adjust the heat, salt, or acidity if needed
- Let it chill for 30 minutes if I have time because the flavor gets even better
- Use garlic paste or garlic powder if I want a smoother sauce for drizzling
- Thin it slowly with small amounts of lime juice or vinegar so it does not get runny
- I store it in a squeeze bottle if I plan to use it on sushi, rice bowls, sandwiches, or wraps
- If I’m using it as a sauce for sushi, burgers, tacos, or bowls, I thin it just enough to drizzle
- If it tastes too spicy, I add more mayo
- If it tastes too rich, I add a little more lime juice
- If it tastes flat, it usually just needs a tiny pinch more salt
- If I’m serving it as a dipping sauce for fries, sweet potato fries, or chicken, I usually keep it a little thicker
Frequently Asked Questions
Yes. When I want a milder version, I simply add more mayonnaise and start with less sriracha. That keeps it creamy and flavorful without too much heat.
Absolutely. I just add more sriracha a little at a time until it tastes the way I want. A tiny pinch of cayenne can also boost the heat if I really want a spicy sauce.
Yes! It makes a great dip for French fries, sweet potato fries, tater tots, onion rings, and fried pickles.
Yes. It adds flavor to roasted vegetables like broccoli, cauliflower, and Brussels sprouts. It is also great on grilled corn, slaw, and avocado toast.
I usually love using Kewpie mayo because it has a richer flavor, but regular mayonnaise works really well too. Both make a creamy, delicious sauce.
Yes. Garlic powder is a great substitute and mixes in really smoothly. If I want a sauce that is easy to drizzle from a bottle, garlic powder or garlic paste works better than minced fresh garlic.
Apple cider vinegar or white wine vinegar both work in a pinch. I use a light hand so the sauce stays balanced.
It can be, but I always check the labels on the mayonnaise, sriracha, and any extra add-ins I use to be sure.
Make Ahead and Storage
I love making sriracha mayo ahead of time because it is easy to keep in the fridge and use all week.
To make ahead:
- Mix it up a day or two early if needed
- Keep it in an airtight container or squeeze bottle
- Stir before serving
To store:
- Keep it covered in the refrigerator
- Use it within 5 to 7 days
- Do not leave it out too long since it is mayo-based
If it gets a little thick in the fridge, I just stir in a small splash of lime juice or rice vinegar before using it.
More Easy Homemade Sauces
Have you tried this Sriracha Mayo? I’d love to hear what you think! Drop a comment below and let me know how you liked it and what you like to put it on. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌶️
Easy Sriracha Mayo
Video
Ingredients
- 1 cup mayonnaise, (I use Kewpie Japanese mayo)
- 2-3 tablespoons sriracha, (depending on how spicy you like it)
- 1 teaspoon fresh lime juice
- 1/2 teaspoon seasoned rice vinegar
- 1/2 teaspoon garlic paste, (like gourmet garden brand)
- pinch of sugar, (or to taste)
- pinch of salt, (to taste)
Instructions
- In a small bowl, whisk together the mayonnaise and Sriracha until smooth.
- Add lime juice, rice vinegar, garlic paste, sugar and salt. Stir to combine.Optional: You can also toss all the ingredients straight into a blender or food processor and pulse until smooth.
- Taste and adjust the spice level by adding more Sriracha for heat or more mayo to mellow it out. To thicken, add more mayo. To thin, add a little more lime juice or rice vinegar.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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