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.
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 Named after the city where it was originally made, Si Racha, this sauce was brought to the United States in the 1980s but was still relatively obscure until the last few years when it has gained a cult-like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!).
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
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.
- 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)
- 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.
Do you enjoy sriacha Ever tried to make your own condiments? Share below!