A quick chilli mayonnaise that balances creamy richness with garlic heat and vinegar tang. Add lime so the sauce tastes lively rather than heavy.
A quick chilli mayonnaise that balances creamy richness with garlic heat and vinegar tang. Add lime so the sauce tastes lively rather than heavy.
Make sriracha mayo when you want a reliable sauce that adds contrast, moisture and a clear flavour direction to everyday meals.
chicken burgers, sushi bowls, fries, tacos
Prepare the ingredients for Sriracha Mayo: chop aromatics finely, measure liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Sriracha Mayo by whisking, blending, simmering or reducing as appropriate. Add liquids gradually and stop when the sauce is cohesive and the right thickness for spooning, dipping or drizzling.
Taste the Sriracha Mayo and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on freshness of dairy, herbs or eggs. Reheat cooked sauces gently and discard anything sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Cooked gravies, reductions and fruit sauces freeze better.
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