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Sriracha Mayo is the creamy, spicy, slightly sweet sauce that makes everything taste better, from crispy fries to sushi rolls to a juicy burger. I started whisking this spicy mayo together on taco nights when the kids wanted “the orange sauce” on everything, and now there is always a jar in our fridge. If you love an easy homemade condiment, you will also want our copycat bloomin onion sauce.
With creamy mayonnaise, a good squeeze of sriracha, and a few pantry seasonings, this sauce takes five minutes to whisk together and beats anything from a bottle.
Sriracha Mayo Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: None (no cook)
- ⏳ Total Time: 1 hour 5 minutes (with chill)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 141kcal
- 🌶️ Flavor Profile: Creamy, spicy, and a little sweet (sriracha heat with a honey finish)
- ✋ Difficulty: Very easy, on par with our 5 minute bloomin onion sauce
Quick Answer
Whisk together mayonnaise, sriracha, fresh lemon juice, honey, dried minced onion, prepared horseradish, minced garlic, and a pinch of salt in a bowl until smooth and creamy. Cover and chill it in the fridge for at least an hour so the flavors meld, then use it as a dip, spread, or drizzle. The whole sauce takes about five minutes of hands on time and keeps for up to a week.
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Why This Recipe Works
Click to see the technique science
- Honey balances the heat. A spoonful of honey rounds out the sharp sriracha so the sauce is spicy but never harsh.
- Horseradish adds a sneaky kick. Just a little prepared horseradish gives the mayo a second layer of heat that wakes up your taste buds.
- Fresh lemon brightens everything. A squeeze of fresh lemon juice cuts the richness of the mayo and keeps the sauce from tasting heavy.
- Chilling melds the flavors. Resting the sauce in the fridge lets the garlic, onion, and sriracha bloom into a smooth, well rounded flavor.
- You control the spice. Making it at home means you can dial the sriracha up or down to suit your crowd, from mild to fiery.
Why You’ll Love This Recipe
- It comes together in five minutes with pantry ingredients and no cooking at all.
- It is endlessly versatile, working as a dip, sandwich spread, burger sauce, or drizzle for bowls and tacos.
- It is totally customizable, so you can make it as mild or as spicy as you like, just like our homemade ranch.
Key Ingredients
A handful of simple ingredients turn plain mayo into a craveable spicy sauce. Here is what each one does.
- Mayonnaise: The creamy base. Use a good quality real mayo for the richest, smoothest sriracha mayo.
- Sriracha: The star that brings the signature garlicky heat and gorgeous orange color. Add more or less to taste.
- Honey: Balances the spice with a touch of sweetness so the sauce is craveable, not just hot.
- Lemon juice and horseradish: Fresh lemon brightens the sauce while a little horseradish adds a sneaky second layer of heat.
- Garlic, dried onion, and salt: The savory backbone that rounds out the flavor and makes it taste like a restaurant sauce.
See recipe card for exact quantities.
Variations and Substitutions
This spicy mayo is easy to tweak to your taste and what you have on hand.
- Make it spicier: Add extra sriracha or a pinch of cayenne for a serious kick.
- Make it milder: Cut the sriracha in half and add a little more honey for a kid friendly version.
- Try a smoky twist: Stir in a teaspoon of chipotle in adobo for a smoky spicy mayo.
- Lighten it up: Use light mayo or swap half the mayo for plain Greek yogurt.
- Add zing: A splash of rice vinegar or lime juice makes a bright version perfect for sushi and poke bowls.
How to Make Sriracha Mayo
- Add the mayonnaise, fresh lemon juice, honey, dried minced onion, prepared horseradish, minced garlic, and salt to a medium bowl.
- Add the sriracha to the bowl and start whisking everything together.
- Whisk until the sauce is completely smooth and creamy with an even orange color.
- Cover with plastic wrap and chill in the fridge for at least 1 hour so the flavors mingle, then serve.
Recipe Tips & Tricks
- Use real mayonnaise. A good quality full fat mayo gives the creamiest, richest sriracha mayo.
- Taste and adjust. Add the sriracha a little at a time and taste as you go so the heat is just right for you.
- Let it chill. An hour in the fridge makes a big difference, letting the garlic and onion soften into the sauce.
- Whisk well. Keep whisking until the color is even so every bite has the same flavor and heat.
- Use fresh lemon. Fresh squeezed lemon juice tastes brighter than bottled and keeps the sauce lively.
- Store it right. Keep it in an airtight jar in the fridge and give it a stir before each use.
Serving Ideas and Suggestions
The best thing about Sriracha Mayo is how many ways you can use it. Drizzle it over crispy fries, sweet potato fries, or onion rings, slather it on burgers and chicken sandwiches, or use it as the secret sauce on a crab cake sandwich.
It is a must for sushi night, poke bowls, and rice bowls, and it makes an addictive dip for shrimp, egg rolls, and tempura. Spoon it into tacos, wraps, and grain bowls for an instant flavor boost.
Set it out on a party spread next to a bowl of homemade ranch so guests can dip and drizzle as much as they like. A jar also makes a fun little homemade gift for the spice lover in your life.
Sriracha Mayo FAQs
Homemade Sriracha Mayo keeps in an airtight container in the fridge for up to one week. Give it a quick stir before each use since it can separate slightly as it sits.
Sriracha Mayo has a medium heat that is balanced by honey and creamy mayonnaise, so it is more flavorful than fiery. You can easily adjust the sriracha up or down to make it as mild or spicy as you like.
Sriracha Mayo is incredibly versatile. Use it as a dip for fries and shrimp, a spread on burgers and sandwiches, a drizzle for sushi, tacos, and rice bowls, or a sauce for crab cakes.
Yes. The honey balances the heat, but you can leave it out or swap in a little maple syrup or sugar. The Sriracha Mayo will just be a touch spicier and less sweet.
You can swap half or all of the mayonnaise for plain Greek yogurt for a lighter, tangier Sriracha Mayo. The texture will be a little thinner but still creamy and delicious.
You can use Sriracha Mayo right away, but chilling it for at least an hour lets the garlic, onion, and sriracha flavors meld for a smoother, more rounded sauce.
Love an easy homemade sauce? Whip up our copycat bloomin onion sauce next.
Whip up a dipping sauce for our crispy sweet potato tempura fries.
The Best Spicy Sriracha Mayo Sauce Recipe
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon honey
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon prepared horseradish
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
Instructions
- Whisk together the mayonnaise, sriracha, lemon juice, honey, minced onion, horseradish, garlic, and salt in a medium-sized bowl.1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon lemon juice, 1 tablespoon honey, 1/2 teaspoon dried minced onion, 1/2 teaspoon prepared horseradish, 1 clove garlic, 1/2 teaspoon kosher salt
- Cover with plastic wrap and place in the fridge for at least 1 hour so the flavors can mingle
Notes
- Tons of custom options, see my tips above on that.
- Make sure you let it sit in the fridge for at least 1 hour before serving so the flavors can bloom.
- I do not suggest freezing.
Nutrition
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