Create Your Own Signature Sriracha Mayo Blend (2024)

Basically, this combo (similar to its cousin, fry sauce, which is a mixture of mayo and ketchup) is a great sauce for just about anything that either of its two main ingredients is good on. Try sriracha mayo on or with:

• Potatoes, be they fried, baked, or made into hash browns or potato salad
• Steamed vegetables like broccoli or asparagus
• Avocado toast, sandwiches, or quesadillas
• Finger foods and appetizers such as mozzarella sticks, chicken nuggets, and egg rolls.
• Most fried seafood dishes (such as breaded shrimp), as well as sushi, crab cakes, and crab legs
• Tortilla chips or tostones (crispy fried plantains, also called patacones)
• Tuna or chicken salad

• This proportion of one cup of mayo to two tablespoons of Sriracha (or other bottled hot sauce) makes a relatively tame mixture; add more spicy sauce to taste, if desired. Some hardcore pepper heat lovers mix up to half and half of each ingredient.
• You can use any kind of bottled hot sauce in this recipe. Try it with Mexican Salsa Valentina, for example, Lousiana’s Tabasco Sauce, a Peruvian version, or another Asian variety of sauce.
• Make your own bottled hot sauce and use it in your mayo combination.
• Make chipotle mayo by very finely mincing a couple of canned chipotle peppers (use rubber gloves while you do this) and using them in place of the Sriracha sauce in this recipe.
• Add an extra ingredient or two to your Sriracha mayo to complement whatever you plan to use it on: A teaspoon of soy sauce may be just the thing or a tablespoon of prepared mustard. A bit of finely minced onion and/or garlic would be great, too, though after adding either of these elements you should let your sauce rest for a few hours before serving to give the flavors a chance to meld.

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