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Sriracha Mayo Recipe
  • Condiment Recipes
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Sriracha Mayo Recipe

Katie WellsFeb 27, 2016Updated: Mar 21, 2020
Reading Time: 3 min

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  • Sriracha Mayo
  • What is Sriracha?
  • Homemade Mayo
  • Sriracha Mayo Recipe

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 Named after the city where it was originally made, Si Racha, this sauce was brought to the United States in the 1980s but was still relatively obscure until the last few years when it has gained a cult-like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.

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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)

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

Sriracha Mayo Recipe

Katie Wells
A delicious sweet and savory sriracha mayo that combines healthy homemade mayo with sriracha sauce for a delicious dip or sauce that is good on almost anything.
4.50 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Servings 2 cups
Calories 162 kcal

Ingredients
  

  • 4 egg yolks (room temperature)
  • 1 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp white pepper (or black pepper)
  • ½ tsp garlic powder
  • 1 ⅓ cup oil of choice (such as avocado oil, olive oil, or refined/liquid coconut oil)
  • ¼ cup sriracha (or more to taste)

Instructions
 

  • Separate egg yolks and whites. Reserve whites for another recipe like coconut macaroons.
  • Put the egg yolks in blender or bowl for use with an immersion blender and blend until completely smooth.
  • Add the 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. Start with one drop at a time and increase to a drizzle when it starts to emulsify and thicken.
  • When all the oil is added add the sriracha with the blender on low and blend until smooth.

Notes

This mayo will store in the refrigerator for up to a week. Try it as a dipping sauce for onion rings!

Nutrition

Serving: 2TBSPCalories: 162kcalCarbohydrates: 1.1gProtein: 0.7gFat: 17.9gSaturated Fat: 2.8gCholesterol: 52mgSodium: 106mg
Tried this recipe?Let us know how it was!

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Do you enjoy sriacha? Ever tried to make your own condiments? Share below!

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (19 Comments)

  1. Sheri

    February 29, 2016 at 12:58 AM

    Hi Katie,
    I’m new to your blog and enjoying it. I have made sirracha several times and look forward to making the mayo.

    Reply
  2. Susan

    February 28, 2016 at 5:30 PM

    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.

    Reply
    • Wellness Mama

      February 28, 2016 at 8:15 PM

      Try this: https://wellnessmama.com/2170/homemade-chili-seasoning/

      Reply
  3. Kellie

    February 28, 2016 at 4:35 PM

    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!

    Reply
  4. Liene

    February 28, 2016 at 3:01 PM

    3 stars
    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?

    Reply
  5. L'lee

    February 28, 2016 at 2:37 PM

    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!

    Reply
  6. Lisa

    February 27, 2016 at 11:28 PM

    Love the siracha mayo – we use part sour cream and add cumin for an outstanding fish taco sauce…

    Reply
    • Tamara

      February 28, 2016 at 2:47 PM

      That.sounds quite yummy! But, vegetarian that I am, I would have to alter the taco a wee bit. (No.biggie!)

      Reply
  7. Amy

    February 27, 2016 at 9:18 PM

    Where do you buy your Adobe seasoning? Or do you have a recipe to make it preferably? Many thanks!

    Reply
    • Wellness Mama

      February 28, 2016 at 10:48 PM

      I make it… I’ll share the recipe soon 🙂

      Reply
      • Amy

        February 29, 2016 at 6:54 AM

        Thank you Katie and congratulations on your new baby. I’ll be patient knowing how full your life is??

        Reply
  8. June

    February 27, 2016 at 8:22 PM

    5 stars
    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.

    Reply
    • Wellness Mama

      February 28, 2016 at 10:48 PM

      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!

      Reply
  9. Virginia Miner

    February 27, 2016 at 5:01 PM

    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…

    Reply
    • Wellness Mama

      February 27, 2016 at 5:12 PM

      Have you tried making it egg-free? https://wellnessmama.com/23441/avocado-mayo/

      Reply
  10. Christy

    February 27, 2016 at 4:54 PM

    5 stars
    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.

    Reply
    • Wellness Mama

      February 27, 2016 at 4:57 PM

      Sounds delicious, I’ll have to give it a try!

      Reply
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