How to Make Sriracha Mayo
A sentence I have never said, nor thought I would say: This sriracha mayo recipe is 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 good. So, Guy, I owe you a bottle of hair gel.
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. But here I took a cue from Guy, and 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 sweetness. The amount of honey is very small, and you could certainly bump it up a bit if you wanted a higher level of sweet to balance out the heat.
What to Use Sriracha Mayo On
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). Sandwiches. To make chicken salads.
Other Condiments and Sauces to Try:
- Arugula Basil Sauce
- Harissa Sauce
- Ramp Chimichurri Sauce
- Herbed Mayonnaise
- Pimento Cheese Spread
- Chipotle Mayonnaise‘
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- 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 or coarse salt and freshly ground pepper to taste
- 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.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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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!