Sriracha mayo recipe has become the ultimate fiery condiment, adding a spicy kick to everything it touches. The tangy creaminess of mayo tames sriracha’s heat, while sriracha injects mayo with addictive flavor. This website offers the keys to crafting next-level sriracha mayo, from a basic recipe to creative flavor variations. You’ll also get inspiration for using sriracha mayo in sandwiches, burgers, dipping sauces, dressings, and more. Get ready to take your cooking up a notch with the magic of spicy, creamy sriracha mayo.
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Sriracha and mayonnaise combine to create a greater whole. The rich creaminess of the mayo tempers the chili burn, while the sriracha amplifies the mayo’s tangy flavor. A swirl of these two ingredients produces a condiment greater than the sum of its parts.
Sriracha’s distinctive mix of chili heat, garlic, vinegar, and sweetness enhances mayonnaise’s eggy, acidic notes. Mayo cools and rounds out sriracha’s fiery punch. Together, they produce a complex, craveable flavor profile.
This iconic pairing also owes its popularity to America’s growing love of spicy Asian flavors. As sriracha exploded from a niche ethnic food to mainstream icon, combining it with an American classic like mayo was a natural evolution. The blend cross-pollinated culinary cultures while satisfying our spicy-tangy-creamy cravings.
Making your own sriracha mayo at home is easy. All you need are two ingredients:
For best results, use a high-quality mayo and the iconic rooster brand sriracha. Whisk vigorously or blend for a smooth, emulsified texture. Adjust the sriracha to achieve your preferred spice level.
Once you master the basics, get creative with sriracha mayo:
Let your taste buds guide you as you spice up plain mayo. The possibilities for sriracha mayo flavors are endless!
Here are just a few ways to use this flavor-packed condiment:
Anywhere you want a creamy, spicy flavor boost, sriracha mayo delivers!
Sriracha mayo goes well with burgers, sandwiches, fries, chicken tenders or nuggets, fish tacos, eggs, and many other foods. It can also be used as a dip for veggies, chicken, or fries.
Yum yum sauce is a creamy, sweet and tangy sauce made with mayo, ketchup, soy sauce, sugar, and vinegar. Sriracha mayo has the spice from sriracha chili sauce and doesn’t contain the sweetness and sourness of yum yum sauce.
Sriracha mayo is delicious because it combines the creamy, rich taste of mayo with the sweet heat of sriracha. The two flavors balance each other out. The mayo cools down the heat of the sauce while the sriracha amps up the flavor.
Homemade sriracha mayo will last 3-4 days refrigerated in an airtight container. The shelf life is shorter than regular mayo due to the added sriracha sauce. Keeping it refrigerated and using clean utensils prevents contamination.
Chipotle mayo has a smoky, spicy flavor from the chipotle chile peppers. It doesn’t have the vinegary, garlicky notes of sriracha. Sriracha mayo will have a more pronounced sweet, tangy heat versus the deeper spice of chipotle mayo. Both are delicious!
Whipping up a batch of sriracha mayo takes just minutes but elevates everyday meals through spicy, tangy flavor. Keep a jar ready in the fridge to instantly kick up sandwiches, dipping sauces, dressings, and more. Adjust the sriracha level to suit your heat preferences. Get creative mixing in new flavors and ingredients. Soon this versatile, craveable condiment will be your new secret weapon in the kitchen.
Serves: 2-4 servings
| Amount Per Serving: About ¼ cup | ||
|---|---|---|
| Calories | 300-350 | |
| % Daily Value* | ||
| Total Fat 20-25 g | 30.8% | |
| Saturated Fat 5-7 g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 5-10mg | 1.7% | |
| Sodium 300-400mg | 12.5% | |
| Total Carbohydrate 5-10 g | 1.7% | |
| Dietary Fiber Negligible | 0% | |
| Sugars 3-5 g | ||
| Protein 2-3 g | ||
| Vitamin A Low | Vitamin C Minimal | |
| Calcium 20mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
This post was last modified on 06/20/2024 14:42
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