Spicy Sriracha Mayo
A creamy spicy mayo made with sriracha, lime juice, honey, and garlic for burgers, sandwiches, and fries.
- Prep
- 5min
- Total
- 20min
- Serves
- 8
- Calories
- 190per serving, est.
By Time for Burgers, updated
Eight parts mayonnaise to one part sriracha gives noticeable heat while keeping the sauce thick enough to stay on a bun. Lime juice sharpens it, a teaspoon of honey softens the chili's vinegary edge, and one minced garlic clove adds bite.
The 15-minute rest in the fridge gives the garlic time to spread through the mayo, so taste again after chilling before you add more sriracha. Go in small steps; it's easy to overshoot. Use it on fried chicken, tuna and shrimp burgers, or as a dip for sweet potato fries.
Spicy Sriracha Mayo
Prep 5 min, total 20 min. About 190 calories per serving.
timeforburgers.com/recipes/spicy-sriracha-mayo
Serves 8.
Ingredients
Instructions
Tap a step to keep your place.
In a small bowl, whisk together 1 cup mayonnaise, 2 tbsp sriracha, 2 tsp lime juice, 1 tsp honey, and minced garlic.
Mix until completely smooth and well combined.
Taste and adjust heat level by adding more sriracha if desired.
Season with salt to taste.
Cover and refrigerate for at least 15 minutes to let flavors blend.
Store in an airtight container in the refrigerator for up to 1 week.
Tips
- Grate the garlic on a microplane instead of mincing it. The paste disappears into the mayo, while minced bits stay sharp and uneven.
- Add extra sriracha 5 ml at a time. Each addition also thins the sauce, and past about 60 ml total it starts running off the burger.
- Full-fat mayonnaise holds its body best once the lime juice and sriracha go in; light versions turn loose and runny.
Substitutions
- Vegan: use egg-free mayonnaise and swap the honey for maple syrup or agave. Nothing else changes.
- Gochujang instead of sriracha: thicker and sweeter, with a fermented depth. Start with 20 ml and skip the honey.
- Greek yogurt for half the mayonnaise: lighter and tangier, but it keeps only 3 to 4 days.
Make ahead & storage
Kept covered in the fridge, it lasts up to 1 week, and the garlic gets stronger day by day. Bring it out only for the meal and return it to the fridge within 2 hours, or 1 hour above 90°F (32°C).
