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 Burger recipe on line 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 good. So, Guy, I owe you a bottle of hair gel.
- 1/2 cup mayonnaise
- 1/4 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
- 1/2 teaspoon honey
- 1 teaspoon fresh lemon or lime juice
- Kosher or coarse salt and freshly ground pepper to taste
1. In a small bowl, mix all of the ingredients together. Slather on burgers (meaty, veggie, turkey, seafood) and sandwiches, use as a dip for vegetables — raw or roasted, dunk cooked shrimp in this. You could try thinning it with a bit of milk or buttermilk and using it as a dressing for potato salad. I’m planning to try that soon; I’ll let you know how it goes.