Sriracha Mayonnaise Sauce
Updated August 4, 2024
Christopher Testani for The New York Times. Simon Andrews.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups mayonnaise
½ cup sriracha hot sauce
2 tablespoons condensed milk
1 tablespoon sea salt
Nutritional analysis per serving
1 gram carbs; 9 milligrams cholesterol; 151 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 262 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes. Transfer to a covered container and refrigerate. Serve as a dipping sauce for onion rings or fries.
Private Notes
Comments
I have to laugh when I see bottles of Sriracha Mayonnaise on store shelves. They cost more than the sauce and the mayonnaise together. I'm a veteran consumer of Sriracha. I love a nice piece of seeded rye with butter, chili sauce (Bennett's) and a good helping of Sriracha; my husband cringes!
The only fault I find with this recipe is the condensed milk - yuck. Also, need salt; Sriracha has plenty. Food processor? Use a bowl and a whisk
Try this concoction on a BLT - heavenly!
A very tasty variation on this flavored mayo; use chipotle in adobo instead of sriracha, and leave out the milk and salt. Chipotle peppers come in little cans in a thick sauce that's packed with smoky flavor. Add a heaping spoon (or two) to a cup of mayonnaise and mix it in with an immersion blender.
Try it on burgers, dogs, brats, fish cakes, french fries, etc., etc. It will become a staple in your fridge.
Way too complicated. Add a generous squirt of Sriracha to a healthy dollop of mayo. Stir. Taste. Add more mayo to "cool" or more Sriracha to heat it up.
I do similar except with Gochujang. Skip the condensed milk. ( What do you do with the rest of the can) Use honey.
Way too complicated. Add a generous squirt of Sriracha to a healthy dollop of mayo. Stir. Taste. Add more mayo to "cool" or more Sriracha to heat it up.
Minus the condensed milk, I've been using this combo for years to slather all over boneless, skinless chicken thighs prior to grilling. The mayo keeps the chicken moist while grilling and the Sriracha adds a little kick. Raves every time, even when it's just me.