Sriracha Mayonnaise Sauce
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2¾ cups
- 2cups mayonnaise
- ½cup sriracha hot sauce
- 2tablespoons condensed milk
- 1tablespoon sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (22 servings)
151 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 259 milligrams sodium
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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- 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
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Cooking Notes
Figaro
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!
Charles
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.
Dan
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.
Charles
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.
Figaro
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!
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