Turn up the heat with the ultimate homemade sriracha mayo recipe! This incredible creamy hot sauce is ready in minutes, perfect for dunking crispy fried chicken or slathering over burgers, veggies or rice bowls.
In This Post You’ll Learn
Why We Love This
It’s so easy to make your own condiments at home, and sriracha mayo is our new household favourite!
The epic flavour in this spicy sauce will take your homemade chicken burgers to the next level. Use it to bring extra flavour and heat to sushi bowls, or as a dip for fresh veggie plates or drizzle over french fries.
Tweak the flavour to make it your own, or make ahead and keep a batch in the fridge for when you need it most.
Related: Sriracha Aioli / Kewpie Mayo
What is Sriracha?
Sriracha is a hot sauce made from fermented red chilli paste, vinegar, garlic, sugar and salt. The sauce originated in Thailand in the 1940s, in a small town known as Si Racha. It’s spicy, tangy, and bright red in colour.
What is Sriracha Mayo?
Sriracha mayo is a super popular condiment / dipping sauce made from Thai sriracha and creamy mayonnaise. It’s blended with a few other seasonings such as mustard and hot pepper powder to amp up the flavour.
Pre-made sriracha mayo is becoming more widely available at supermarkets and restaurants, where it’s sometimes known as mayoracha. So while you could just buy it, we think it’s waaaay better when you make it fresh at home!
What You’ll Need
- Sriracha – One of the hero ingredients of this homemade spicy mayo blend. Sriracha sauce packs so much flavour along with heat. Add as much or as little as you like, depending on what level of spicy heat you can handle. Look for it in the condiment aisle or Asian aisle at grocery stores, or buy sriracha online.
- Kewpie Mayo – Kewpie mayo is the best base mayo to use in this recipe. Find it at most supermarkets, buy Kewpie mayo online, or make your own Kewpie at home. Otherwise, sub with your favourite mayo brand (we recommend a whole egg version to keep it extra creamy).
- Lemon Juice – The acidity from the juice helps mix everything together, and adds a little zing to boot. Sub with lime juice or vinegar.
- Sugar – For a little sweetness to balance out the tart lemon juice and spices. Sub regular sugar for honey, maple syrup or agave syrup as a natural sweetener.
- Gochugaru – Korean hot pepper flakes amp up the heat even further, and round out the chilli flavour alongside the sriracha. Sub with regular chilli pepper or cayenne pepper for even more heat.
- Mustard – We tend to use mild American mustard when making this sauce at home, but you can use hot mustard, Dijon mustard or even seeded mustard if you like.
How to Make Sriracha Mayo
First, gather your ingredients: See recipe card below for measurements.
- Add all your ingredients (Kewpie mayo, sriracha chili sauce, lemon juice, sugar, gochugaru and mustard) to a small dish.
- Mix until well combined. Taste the sauce and add a little of any ingredient to get it just how you like it. Serve immediately with fish, fries, burgers, sandwiches and so much more.
Wandercook’s Tips
- Storage – Store your homemade sriracha mayo in an airtight container or small jar in the refrigerator. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
FAQs
To be honest this sauce is amazing with just about anything! Burgers, meat, veggies, fish , fries – you name it. Here’s some of our favourite recipes to pair it with:
– Korean chicken burgers / Thai chicken burgers
– Japanese beef burgers / hamburger steaks
– Chicken karaage / chicken nanban
– Yakitori chicken skewers
– Ganmodoki tofu patties
– Sushi rolls / sushi bowls / bibimbap
– Hot chips / fries
– Fish tacos
– Veggie sticks
Of course! If you don’t have sriracha on hand, our favourite swaps are:
– Indonesian Sambal Sauce
– Indonesian ABC / Chabe Chilli Sauce
– Vietnamese Chin-Su Chilli Sauce
– Korean Gochujang Hot Pepper Paste
– American Cayenne Hot Sauce
– Tabasco Hot Sauce
They won’t be the exact same flavour, but will get you close enough.
The two most popular brands are Lee Kum Kee and Huy Fong. Huy Fong is the iconic sriracha bottle with the green squeezy lid and rooster on the bottle.
Each brand has a slightly different flavour, and we’ve seen lots of smaller or local brands having a go at their own version, so experiment and see which you like best.
We find you only need around 1 tablespoon of sriracha to 1/2 cup of mayo for a well balanced, creamy yet spicy sauce. Feel free to add even more sriracha for a spicier dipping sauce, or reduce it to 1 teaspoon for less heat.
Variations
- Spicy Burger Sauce – Amp it up with some finely diced onion, fresh garlic and a sprinkle of fresh or dried dill for a spicy burger sauce you won’t be able to put down!
- Reduce the Spice Level – Halve the sriracha and replace with tomato sauce, then swap the gochugaru chili flakes for a mild paprika.
- Reduce the Calories – Swap the mayo for Greek yoghurt, but note that this will dramatically change the flavour.
- Add Garnish – Sprinkle with toasted sesame seeds, gomashio sesame salt or shichimi togarashi before serving.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- ½ cup Kewpie mayonnaise homemade or store bought
- 1 tbsp sriracha
- 1 tsp lemon juice
- ½ tsp sugar
- ½ tsp Korean hot pepper flakes / gochugaru sub chilli flakes, chilli powder or cayenne pepper
- ½ tsp mustard hot, American, Dijon mustard or wholegrain mustard work well.
Instructions
- Add all your ingredients (Kewpie mayo, sriracha chili sauce, lemon juice, sugar, gochugaru and mustard) to a small dish.½ cup Kewpie mayonnaise, 1 tbsp sriracha, 1 tsp lemon juice, ½ tsp sugar, ½ tsp Korean hot pepper flakes / gochugaru, ½ tsp mustard
- Mix until well combined. Taste the sauce and add a little of any ingredient to get it just how you like it. Serve immediately with fish, fries, burgers, sandwiches and so much more.
Video
Recipe Notes
- Homemade Mayo – This tastes even better with homemade mayonnaise, so why not whip up a batch of your own Kewpie?
- Storage – Store your homemade sriracha mayo in an airtight container or small jar in the refrigerator. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
- Spicy Burger Sauce – Amp it up with some finely diced onion, fresh garlic and a sprinkle of fresh or dried dill for a spicy burger sauce you won’t be able to put down!
- Reduce the Spice Level – Halve the sriracha and replace with tomato sauce, then swap the gochugaru chili flakes for a mild paprika.
- Reduce the Calories – Swap the mayo for Greek yoghurt, but note that this will dramatically change the flavour.
Nutrition
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