New recipes

Sriracha Mayonnaise

Sriracha Mayonnaise

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

Ingredients

  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice

Recipe Preparation

  • Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with salt.

  • Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 190 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 300Reviews Section

Creamy Sriracha Mayo Recipe

This homemade sriracha mayo recipe is creamy, spicy, and very easy to make. It&rsquoll add the perfect zing to sandwiches, fish tacos, veggies, and anything grilled. It&rsquos easy to customize, too! Here is how to make it.

Sriracha mayo is one of those wonder condiments you need in your recipe speed dial list. This stuff is addictive, my friends. No joke.

Who doesn&rsquot love a good spicy mayo? If you&rsquove ever been to a taco joint and ordered fish tacos, you&rsquove probably enjoyed it already.

Or at least some version of it. It&rsquos a pretty common addition to crispy fish. Grilled fish, too.

And sushi. It&rsquos so good drizzled over a rice filled sushi roll. There it might be called sweet sushi sauce or simply &ldquospicy mayo&rdquo, but it&rsquos pretty much the same thing.

There is no reason you can&rsquot enjoy this wonderfully flavored sauce inside your own kitchen. You can very easily make it at home with only a few ingredients. And! It&rsquos incredibly easy to customize, which I will discuss below.

Let&rsquos talk about how we make it, shall we?


The ingredients to make this sriracha mayo recipe are simple, and you can make it as basic or as fancy as you like.

Here’s what’s in spicy mayo:

  • Mayonnaise – Obviously not optional, but feel free to use your mayo of choice here. I like to make homemade mayonnaise, but this pre-made one is also one of my faves.
  • Sriracha – If you are really sensitive to spice, you could always start with less. It’s easy to add more later.
  • Optional add-ins – Lime juice, sesame oil, ginger, and garlic powder


    • 1 large egg yolk
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon kosher salt
    • 3/4 cup grapeseed or other neutral oil
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons sriracha (see Pantry, page 253)
    1. Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.

    Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.

    Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.

    Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.


    Reviews

    Be the first to review this recipe

    You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

    Epicurious Links

    Condé Nast

    Legal Notice

    © 2021 Condé Nast. All rights reserved.

    Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

    The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


    You will need the following ingredients to make this Spicy Sriracha Mayonnaise: Mayonnaise, Sour Cream, Sriracha, Lemon Juice, Honey, Green Onions and Salt & Pepper.

    In a mixing bowl, combine the mayonnaise, sour cream, Sriracha, Lemon Juice, Honey and green onions. Stir until well combined. Add salt and pepper to taste.
    Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.


    Broad bean pod fritters with sriracha mayonnaise recipe

    Don&rsquot be suspicious of these furry husks. Bean pod fritters make a delicious, moreish snack &ndash perfect with a cold beer. The batter can also be used for other vegetables that have seen better days, such as green beans, mangetout/snow peas or limp carrot batons.

    This recipe is from Too Good To Waste by Victoria Glass, published by Watkins Media.

    Ingredients

    • 200 g gram flour or plain/all-purpose flour, sifted
    • 1 tsp fine sea salt
    • 1 tsp ground cumin
    • 0.5 tsp cayenne pepper
    • 1 pinch ground black pepper
    • 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
    • 600 ml sunflower, vegetable or rapeseed/canola oil, for frying
    • 1 tsp sea salt flakes
    • 2 tbsp sriracha (or to taste)
    • 75 g mayonnaise
    • 7.1 oz gram flour or plain/all-purpose flour, sifted
    • 1 tsp fine sea salt
    • 1 tsp ground cumin
    • 0.5 tsp cayenne pepper
    • 1 pinch ground black pepper
    • 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
    • 21.1 fl oz sunflower, vegetable or rapeseed/canola oil, for frying
    • 1 tsp sea salt flakes
    • 2 tbsp sriracha (or to taste)
    • 2.6 oz mayonnaise
    • 7.1 oz gram flour or plain/all-purpose flour, sifted
    • 1 tsp fine sea salt
    • 1 tsp ground cumin
    • 0.5 tsp cayenne pepper
    • 1 pinch ground black pepper
    • 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
    • 2.5 cups sunflower, vegetable or rapeseed/canola oil, for frying
    • 1 tsp sea salt flakes
    • 2 tbsp sriracha (or to taste)
    • 2.6 oz mayonnaise

    Details

    • Cuisine: British
    • Recipe Type: Starter
    • Difficulty: Medium
    • Preparation Time: 20 mins
    • Cooking Time: 20 mins
    • Serves: 4

    Step-by-step

    1. Put the flour into a bowl and stir in the salt, cumin, cayenne and black pepper, then gradually whisk in 250ml/9fl oz/generous 1 cup water, or enough water to make a batter the thickness of double/heavy cream.
    2. Discard any woody or stringy bits from the pods, usually found at the ends and along the joins of the pods. Cut the pods in half lengthways along the join, then cut them at an angle into roughly 5cm/1¾in lengths.
    3. Pour enough oil into a heavy-based saucepan so that it is about 8cm/3¼in deep. Heat over a medium heat until the fat reaches 180°C/350°F, or until a small piece of bread sizzles when dropped in.
    4. Working in batches, dunk the pods in the batter, then carefully lower them into the oil, being careful not to splash yourself with hot oil. Fry for a couple of minutes, or until golden brown. Carefully remove with a slotted spoon and place on paper towels to drain. You can keep the cooked fritters warm in a moderate oven while you cook the rest, if you like. Continue frying the pods in batches until they are all cooked. Sprinkle the hot fritters with salt flakes.
    5. Stir the sriracha into the mayonnaise to the strength you prefer and serve alongside for guests to dunk the fritters.

    Recipe and photography © Watkins Media Limited 2017.

    You might also like:

    Comments

    Do you want to comment on this article? You need to be signed in for this feature


    Reviews ( 19 )

    My husband saw this recipe and asked me to make it. As always with me, the first time I make something like this it takes a long time but it was fantastic! I tripled the recipe because Sweetie likes leftovers and it was fine. I did squeeze it 2 times to take out the moisture and I also switched to organic canola oil because I needed them to fry hotter than olive oil would allow. I used all organic ingredients. We like a more crispy crust so I did make them dark though not burned. I will make these again for sure!

    I made these last night and thought they were very good. I flattened them out a bit when I put them in the frying pan, and cooked them on medium high heat, and got a decent brown on both sides. I made the first couple according to the recipe but they turned out too mushy. I wish I had remembered to add the jalapeno but I bought it and then promptly forgot to add it. I loved the Sriracha/mayo combo. I'd do them again.

    This recipe did not work for me, unfortunately. I added some jalapeno and spices as others suggested so the taste wasn't bad but these suckers just wouldn't cook right. I did my best to remove as much water as possible, I even threw the squash (made the night before to save time) into the oven for a while to try to dehydrate. I still ended up with mushy fritters. :( Everyone seemed to like the sauce but I found it a little weird/bland. I kept adding siracha to enhance the flavor (because I <3 Siracha!) but it just didn't work. Oh well, can't win them all!

    Hard to judge these on their own merits. They came together fairly easily (used wheat bran instead of panko and coated them with toasted wheat germ before cooking), but what do you freaking pair them with?? I wanted this to be a vegetarian entree, but they're not very substantial and with the inclusion of spinach a salad seemed redundant. A bean-based main dish seemed the best option, but WHAT? A soup? A legume-and-grain dish? What kind of legume - black beans? Edamame? Lima beans? And what flavors? This recipe was a hodgepodge of cuisines, between the Sriracha and the Parmesan Mexican? Italian? After an hour of perusing recipes and wracking my brain I gave up and cooked my husband an omelet - which was a decent solution but as it was by then too late to eat I boycotted supper. I might make this again as a more interesting alternative to "fake spaghetti" (and even taste them next time), but it gets demerits for the frustration.


    SPICY MAYO RECIPE | 3 INGREDIENT SPICY MAYO FOR SUSHI ROLLS

    SPICY MAYO RECIPE | 3 INGREDIENT SPICY MAYO FOR SUSHI ROLLS.
    #cookingwithrexy.
    Ingredients & measurements:
    1/2 cup of mayonnaise (I used Hellmans).
    1 1/2 tbsp of Sriracha HOT chili sauce (I used Huy Fong).
    1/2 lime, juice of (about 1 tbsp).
    Enjoy guys! ��.
    How to make Sushi:
    https://youtu.be/x7om4itI80s.
    Check out my other YUMMY recipes:.
    https://www.youtube.com/c/CookingWithRexy.
    Follow me on:
    Instagram: https://www.instagram.com/cookingwithrexy/.
    Facebook: https://www.facebook.com/cookingwithrexy/.
    Email: [email protected]
    Filming Equipment (Affiliate Links).
    Starter Camera Bundle: https://amzn.to/2TM9YaQ.
    Current Camera: https://amzn.to/3euTBYa.
    Tripod: https://amzn.to/3elZ5oe.
    Ring Lighting Kit: https://amzn.to/2zIhlcB.
    Starter Microphone: https://amzn.to/2Mc52b2.
    Current Microphone: https://amzn.to/36GPB4s.
    Rexy’s Kitchen Must-Haves (Affiliate Links).
    Cookware: https://amzn.to/3deyARg.
    Cast Iron Skillet: https://amzn.to/2zFFeSe.
    Cast Iron Grill Pan: https://amzn.to/36CjBOP.
    Dutch Oven: https://amzn.to/2zImqBH.
    Plus, your favorite candle! ��

    Video taken from the channel: Cooking With Rexy

    Steps to Make It. Gather the ingredients. Combine all ingredients in a small bowl and whisk until they are well mixed. Pour sauce into serving dish or storage container.

    Used immediately or refrigerated for a few days. Step 1 Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine season with salt. Step 2 Do Ahead: Mayonnaise can be made 1.

    Make Ahead. This will keep in an airtight container in the refrigerator for at least 3 months. Go ahead and spend 5 minutes making your own Sriracha Mayo today. Four Ingredient Sauce for So Many Uses.

    Just 5 minutes and four ingredients to delicousness. Mayonnaise and Sriracha or your favorite hot sauce. In a small mixing bowl, combine mayonnaise and sriracha sauce. Stir in lime juice.

    Dust with a little dash of red pepper (I used cayenne) for a pretty pop of color!How to make your own Subway creamy sriracha mayo. February 8, 2021, 8:00 a.m.

    Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Subway Creamy Sriracha Mayo. Enjoy! Latest Stories.

    CBC. New baby orca born to southern resident killer whale community. How to Make Sriracha Mayo – the Recipe Method.

    First, add the mayo, garlic and pinch of salt to a small bowl. Finely mincing the garlic is the best way to go. Squeeze in the lemon juice.

    Fresh lemon juice is ideal. You can use.


    Spicy mayo ingredients

    While you can buy spicy mayo in grocery stores, you can also make this super easy and homemade recipe at home, all you need is two basic ingredients.

    You want to start off with a basic four to one ratio of mayonnaise to hot sauce and increase the amount of hot sauce as needed. For additional flavors, you can also use garlic, soy sauce, different types of hot sauce other than chile, limes, smoked salt, and more.


    Vietnamese-Style Vegetable Sandwiches

    Tonight’s hearty vegetarian sandwiches take their irresistible flavors from a Vietnamese favorite: bánh mì. Between slices of the traditional crunchy baguette, a tender layer of ginger-sautéed mushrooms finds refreshing contrast in tangy-sweet marinated carrots and cucumber—all brought together with spicy sriracha mayonnaise. For our side, we’re roasting gai lan until the leaves turn slightly crispy, then dressing it with the flavorful marinade from our vegetables.

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    Title
    • 2 Small Baguettes
    • 2 Carrots
    • 1 bunch Gai Lan
    • 1 Kirby Cucumber
    • 2 Tbsps Rice Vinegar
    • 2 tsps Sugar
    • 1 1-Inch Piece Ginger
    • 1½ Tbsps Sriracha
    • 1 tsp White Sesame Seeds
    • ¼ cup Mayonnaise
    • ½ lb Cremini Mushrooms

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the gai lan stems. Halve each piece lengthwise through the stem. Quarter the mushrooms. Peel and roughly chop the ginger. Halve the baguettes.Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the cucumber, carrots, sugar, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

    While the vegetables marinate, line a sheet pan with aluminum foil. Place the gai lan on the prepared sheet pan drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Reserving the marinating liquid, drain the marinated vegetables. Top the roasted gai lan with the reserved marinating liquid. Carefully stir to coat. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Remove and discard the foil from the sheet pan.

    While the gai lan roasts, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the ginger season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat season with salt and pepper to taste.

    While the mushrooms cook, in a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

    Place the baguettes on the same sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a cutting board.

    Spread the sriracha mayonnaise onto the cut sides of the toasted baguettes. Top the baguette bottoms with the cooked mushrooms and marinated vegetables (you may have extra vegetables). Complete the sandwiches with the baguette tops. Cut in half on an angle. Divide the sandwiches and dressed gai lan between 2 dishes. Garnish the gai lan with the sesame seeds. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the gai lan stems. Halve each piece lengthwise through the stem. Quarter the mushrooms. Peel and roughly chop the ginger. Halve the baguettes.Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the cucumber, carrots, sugar, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

    While the vegetables marinate, line a sheet pan with aluminum foil. Place the gai lan on the prepared sheet pan drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Reserving the marinating liquid, drain the marinated vegetables. Top the roasted gai lan with the reserved marinating liquid. Carefully stir to coat. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Remove and discard the foil from the sheet pan.

    While the gai lan roasts, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the ginger season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat season with salt and pepper to taste.

    While the mushrooms cook, in a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

    Place the baguettes on the same sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a cutting board.

    Spread the sriracha mayonnaise onto the cut sides of the toasted baguettes. Top the baguette bottoms with the cooked mushrooms and marinated vegetables (you may have extra vegetables). Complete the sandwiches with the baguette tops. Cut in half on an angle. Divide the sandwiches and dressed gai lan between 2 dishes. Garnish the gai lan with the sesame seeds. Enjoy!