Easy to make in less than 5 minutes, this Sriracha Mayo is incredibly good with so many things. You may just find yourself making it regularly to put on everything. From Asian-inspired recipes to burgers and fries, this sriracha mayo will add some zip to your dinners. You can quickly stir this recipe together with store-bought mayonnaise or make your own in minutes. Either way, this sauce is one you'll come back to again and again.
1tspfreshly squeezed lime juicesee notes, or rice vinegar
1clovegarlicminced
1/4tspsea saltonly add to taste if using store bought mayo
3/4 cupavocado oilyou may need an additional 2 tbsp, or other neutral tasting oil
2tbspsrirachaadd to taste, we like 4 tbsp for spicy mayo
Instructions
If you're using store bought mayonnaise, add 1 cup to a small bowl along with the lime juice and garlic. Stir to combine, then add sriracha and sea salt to taste.
To make this from scratch, add the egg, lime juice, garlic, and sea salt to a blender.
Blend to combine, then add the avocado oil to the blender with the motor running in a thin steady stream. Make sure the oil is emulsifying as you add it so the mayo doesn't break.
When all the oil has been added and the mayo is thick, add the extra oil only if the mayo hasn't become very thick. Then add the sriracha to taste and blend to combine.
Transfer the sriracha mayo to a storage container and refrigerate for 2-3 days if you made the mayo from scratch. This will keep for up to 5 days if you used store bought mayo.
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Notes
Instead of the egg and avocado oil, you can sub in 1 cup good quality mayonnaise and add the lime juice, sriracha, and sea salt to taste.You can add a little extra fresh lime juice along with a little Grade A maple syrup or agave nectar to taste to create a sriracha mayo sauce.