On the town square in our little town is a tiny local restaurant with quirky food and an equally interesting atmosphere (and the best seafood bisque in town). My husband often goes to this restaurant for business meetings and he recently discovered his new favorite condiment while eating there: Sriracha Mayo.
Sriracha Mayo
Las week, he came home raving about the amazing sriracha mayo at this restaurant. My immediate response was to cringe on the inside.
Mayo can be a wonderful condiment full of healthy fats from eggs and oils, but most commercial versions use highly processed vegetable oils like canola or soybean and are far from healthy. Thankfully, mayo is a simple condiment to make at home with healthy ingredients and I was able to recreate this spicy mayo relatively easily after a couple of tries.
What is Sriracha?
Sriracha is a red chili and garlic sauce that has its roots in Vietnamese and Thai cuisine but that has gained popularity in the US in the last few years. Named after the city where it was originally made, Si Racha, this sauce was brought to the United States in the 1980s but was still relatively obscure until the last few years when it has gained a cult-like following.
You can now find this sauce in many local grocery stores and online, and many restaurants have dishes that feature the flavor of Sriracha sauce. If you haven’t tried it, I’d recommend this mayo recipe as a gentle introduction into this sweet and spicy garlic sauce.
Here’s a tutorial on how to make Sriracha from scratch (it’s super easy!).
Homemade Mayo
I whipped up a simple homemade mayo as the base for this recipe, but you could also use a pre-made mayo if you can find a high quality one (I’ve used this Primal Kitchen Avocado Oil Mayo to use in recipes before). I’ve found that homemade mayo has the best flavor for this recipe, but any mayo will work.
Mayonnaise is also one of the easiest condiments to customize. There are endless ways to add fresh or dried herbs and spices to create different flavor combinations. Though ketchup is the condiment of choice for many kids, I’ve found that mine actually prefer Mayonnaise, especially when it is flavored with some of their favorite spice combinations (and this is an easy way to add some healthy and nourishing fats to their meals and avoid sweeteners found in most ketchups).
Some of our favorite mayo variations are:
- Homemade honey mustard
- Cumin Chili Mayo (add cumin powder and chili powder)
- Maple Mayo (add garlic powder and maple syrup)
- Adobo Mayo (just add adobo seasoning- this is good one everything)
These flavored variations can spice up a basic chicken salad or tuna salad recipe, and also make great dips for sweet potato fries or sauces for baked fish. My husband recommends them on homemade onion rings.
Sriracha Mayo Recipe
Prep
Total
Yield 1 .5 cups
A delicious sweet and savory Sriracha Mayo that combines healthy homemade mayo (packed with healthy fats) with Sriracha sauce for a delicious dip or sauce that is good on almost anything.
Ingredients
- 4 eggs (at room temperature)
- 1 Tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper (or cracked black pepper)
- 1/2 teaspoon garlic powder
- 1 1/3 cup oil (avocado oil, pure olive oil, or refined/liquid coconut oil all work well)
- 1/4 cup organic Sriracha (or more to taste)
Instructions
- Separate egg yolks and whites. Reserve whites for another recipe like coconut macaroons.
- Put egg yolks in blender or immersion blender container and blend until completely smooth.
- Add vinegar, mustard and spices and blend until well mixed.
- Very slowly, start adding the oil while keeping the blender or immersion blender running on low. I start with one drop at a time and increase to a drizzle when it starts to emulsify. With blender still on low, add Sriracha and blend until smooth.
- This mayo will store in the fridge for up to a week.
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Do you enjoy sriacha Ever tried to make your own condiments? Share below!
I have made my own olive oil egg yolk mayo for 30 years (typical of people living in Italy) but I do it by hand. you start stirring the yolk slowly, always in the same direction, always room temperature. Add the oil drop by drop, as it thickens you can start to add more at a time. Add flavorings after it has thickened. On its own with just a bit of fresh lemon juice is already fantastic, regularly served with certain “bolito misto” or mixed meats cooked in broth, the broth is served first with tortellini.
Sounds delicious, I’ll have to give it a try!
I used to make lots of mayo (and sriracha mayo) by hand with a mortar and pestle… Until one of my kiddos developed an egg allergy. 🙁
I am less motivated now…
Have you tried making it egg-free? https://wellnessmama.com/23441/egg-free-mayo/
Thank you for the recipe!!
for egg free mayo, wouldn’t ground flaxseed with a little water work for an egg free alternative, too? I have to watch using raw egg, as my stomach gets upset.
I saw this recipe for the vegan mayo, uses ground flaxseed. I’m not vegan, but have used ground flaxseed in recipes.
http://www.pennilessparenting.com/2013/03/homemade-vegan-mayonnaise-recipe-flax.html
For more consistent results, I usually use the immersion blender and a wide mouth mason (one pint or 1 1/2 pint) jar to mix it in.
I”ve never tried it, but it is great to know that there is a good alternative for those who can’t have eggs. Thanks for sharing!
Where do you buy your Adobe seasoning? Or do you have a recipe to make it preferably? Many thanks!
I make it… I’ll share the recipe soon 🙂
Thank you Katie and congratulations on your new baby. I’ll be patient knowing how full your life is??
Love the siracha mayo – we use part sour cream and add cumin for an outstanding fish taco sauce…
That.sounds quite yummy! But, vegetarian that I am, I would have to alter the taco a wee bit. (No.biggie!)
You seem to read my mind sometimes, Katie!
I’ve made this before using wasabi mayo as a base – makes a tasty dipping sauce for (some varieties of) sushi! Thanks for the recipe, I’d like to make mayo from scratch instead of using something I’m not thrilled about from the store. I think I’ll add some wasabi too, though!
I often make my own mayo, but here I am surprised about the amount of eggs you are using – is there a reason for that? I take only one egg and can make a 0,5 l mayo from that or more if needed?
Not sure where you guys are from, but in California, the ol Sriracha mayo has been a staple in Japanese restos for a while now. There’s a place in Sacto called Mikuni, and that Sriracha mayo is so amazing on their BBQ white tuna or their “sea steak”, which is seared Ahi tuna. I could eat a pile of that white tuna with the Sriracha mayo dip, a cold beer….. SO GOOD!
Do you have a recipe for making your own chilli sauce? Amazon shipping fees are exorbitant to Australia. Many thanks for all your great ideas.
Try this: https://wellnessmama.com/2170/homemade-chili-seasoning/
Hi Katie,
I’m new to your blog and enjoying it. I have made sirracha several times and look forward to making the mayo.
Add in a few drops of toasted sesame oil and you get the spicy sauce they use in Japanese restaurants on sushi or seared tuna. Yum!
We LOVE this sauce! We make it regularly and slather it on all kinds of food. Thanks for the recipe 🙂