Sriracha Mayo

5 from 1 vote

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Creamy and packing some heat, a totally versatile condiment that you'll want in the fridge at all times.

Sriracha Sauce / Sarah Crowder / Katie Workman /

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.

Carrot Fries with Sriracha Mayo

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.

Carrot Fries with Sriracha Mayo

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.

Carrot Fries with Sriracha Sauce / Sarah Crowder / Katie Workman /

Other Condiments and Sauces to Try:

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5 from 1 vote

Sriracha Mayo

Creamy and packing some heat, a totally versatile condiment that you'll want in the fridge at all times.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 People
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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 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 — or dunk cooked shrimp in this spicy mayo.
  • 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.


You could just mix hot sauce and mayo if you’re in a hurry – but I think all the extra ingredients just round it all out.


Calories: 112kcal, Carbohydrates: 1g, Protein: 1g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 122mg, Potassium: 18mg, Fiber: 1g, Sugar: 1g, Vitamin A: 84IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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  1. Tania says:

    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.

    1. Katie Workman says:

      that pickle relish sounds amazing!