What is Sriracha Mayo?
This Sriracha Mayo recipe is fantastic dipping sauce for potato wedges, chicken nuggets or strips, salt and pepper shrimp, sushi, and even goes fantastic on a burger or sandwich. If you haven't heard of Sriracha sauce, maybe you've been living under a rock! It's also called Rooster Sauce or Cock Sauce, and is of Thai origin, but most famously produced in the USA.
Huy Fong Foods, the maker of Sriracha, was sued by the city due to complaints from some residents about the spicy smell. This cause a supply and demand situation, and people went bananas trying to find Sriracha sauce, due to a shortage from the factory. Things went crazy for a while, but all is now right with the world. The city dropped the lawsuit, and Sriracha is now easily available worldwide. I remember eating Sriracha as a teenager, it was always available in Chinatown shops, and we ate it with our Lagman Noodle Stir Fry.
How to make Sriracha Mayo
But back to this spicy mayo recipe. This Sriracha craze spun off many ways to eat Sriracha, and you can buy Sriracha Mayo in stores, but seriously, just follow this easy recipe. It's incredibly simple and you can adjust your spiciness. I start with a 1 cup mayo to ¼ cup Sriracha. Mix and taste. If you like it spicier, then use ⅓ cup or more of Sriracha instead. There is nothing else to add. Sriracha is made from chili peppers and garlic, so you don't need to add more garlic or chili. It's already in the sauce!
It's hard to believe people buy Sriracha Mayo, instead of making it. This recipe is so silly to blog, it's just about getting the ratios right. Just mix and stir. So easy. You can experiment and add other things, like honey, or mustard or even barbecue sauce, but I prefer to stick to the original ingredients, just like the name suggests. Bon Appetit! Приятного аппетита!
Sriracha Mayo Recipe
- 1 cup mayonnaise
- ¼ - ⅓ cup Sriracha Sauce
- In a small bowl, mix together mayo and Sriracha sauce. Taste. Adjust more mayo or Sriracha as your tastebuds allow. Keep refrigerated and enjoy.