Sriracha Mayo
Updated Oct 21, 2025
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Sriracha mayo is one of those magical condiments that turns pretty much anything you want to eat into a “dang, that’s really good!” moment. A simple mix of mayonnaise and Sriracha sauce gives you creamy, spicy, tangy deliciousness that can be slathered, drizzled, or dunked on (or with) pretty much everything. From sandwiches to grilled veggies to fried calamari, once you have this in the fridge, you’ll be unclear as to how you got through the week without it.
We love mayo. We love Sriracha. But the two together? Oh hell, yes. This Sriracha mayo is creamy, spicy, and ridiculously versatile. It‘s the kind of sauce that makes you look forward to making a sandwich, a burger, a taco, some grilled veggies…basically anything that can handle a little extra creamy spicy love. Bonus: it takes five minutes, one bowl, and the least amount of effort you can imagine.
Oh, you are also going to want to try Chipotle Mayonnaise. Taste, compare, discuss.
What Is Sriracha Mayo?
Well, as suggested, it’s basically Sriracha sauce and mayonnaise. And you could just mix in a bit of the hot sauce to the mayo and call it a day.
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But this Sriracha mayonnaise has a couple of extra ingredients, which turn it into a condiment to keep in the fridge at all times. I added lime juice, scallions, and mixed in a bit of sour cream (you could also use Greek yogurt) for more creaminess. And then a touch of honey for just the right amount of sweetness to balance out the heat.
Ingredients
- Sriracha sauce – Brings the heat.
- Mayonnaise – I go for full-fat, but you can take a low-fat detour if you like.
- Sour cream – Same.
- Scallions
- Honey
- Lemon or lime juice
How to Make Sriracha Mayo
- Mix the ingredients: Mix the ingredients in a small bowl until smooth, adding salt and pepper to taste.
Thanks, Guy Fieri
A sentence I have never said, nor thought I would say: This sriracha mayo recipe was inspired by Guy Fieri.
I’m far from a food snob (how far is a little embarrassing sometimes; put a bowl of Cheetos in front of me and watch), but I did not imagine myself getting culinarily inspired by someone who wears his sunglasses on the back of his spiked head. Not judging. Just saying. And clearly, possibly judging a little.
But when I saw Guy’s Sriracha Mayo Tuna Burger recipe online I did think he had a pretty perfect combo of ingredients, a very appealing balance of heat with a bit of tart and a tiny bit of sweet, and, you know, snobs really don’t have that much fun so I made it, with a few tweaks, the biggest one being the skipping of the burger. I served it with carrot fries, I served it with fish, and it was so good. So, Guy, I owe you a bottle of hair gel.
How to Use Sriracha Mayo
So, yes, this sriracha mayo is great on burgers of all stripes, from beef to turkey to fish. Great with a piece of crisp-cooked fish, or some poached or fried shrimp, or if you’re feeling super indulgent, French fries (you know about the mayo French fry thing the Belgians invented, right? The Belgians are wise, wise people). To make chicken salads.
And all the sandwiches: leftover turkey sandwich, club sandwich, a BLT, a hero. Every sandwich gets a little more jaunty with a swipe of Sriracha mayo.
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Sriracha Mayo
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 scallions (white and green parts; finely minced)
- 2 teaspoons Sriracha sauce (or more or less to taste)
- ½ teaspoon honey
- 1 teaspoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- In a small bowl, mix all of the ingredients together.
Notes
- You could try thinning it with a bit of milk or buttermilk and using it as a dressing for potato salad.
- Slather on burgers (meaty, veggie, turkey, seafood) and sandwiches, use as a dip for vegetables — raw or roasted — or dunk cooked shrimp in this spicy mayo.
Ooh, seeing the picture with the bits of scallion mixed in made me think this would also be good with sweet pickle relish instead of the scallions and honey (I can my own and it has pretty red pepper flecks and mustard seeds). It would be like a kicked-up a notch remoulade (to borrow another food TV personality’s catch phrase) and would take no chopping. I’ll have to remember to try this next time we have fish.
that pickle relish sounds amazing!