Sriracha Mayo Recipe
A simple, spicy sriracha mayonnaise made with mayonnaise, garlic, lemon juice, and Sriracha sauce — great as a dip or sandwich spread.
Equipment
- Medium Bowl
- Whisk
- Airtight container
Ingredients
Ingredients
- 1 cupmayonnaise
- 1 finely minced garlic clove
- Juice of 1 lemon
- 3 tablespoonsSriracha sauce
- sea salt to taste.
Instructions
Instructions
- Finely mince 1 garlic clove (if not already minced) and juice 1 lemon.
- In a medium bowl, add 1 cup mayonnaise, the minced garlic, the juice of 1 lemon, 3 tablespoons Sriracha sauce, and sea salt to taste.
- Whisk or stir until the mixture is smooth and fully combined.
- Taste and add more sea salt if needed.
- Transfer the mayo to an airtight container, cover, and refrigerate until ready to serve.
Notes
Notes
Make-Ahead:
You can make this up to 2 to 3 days ahead of time.
How to Store:
Cover and keep the chipotle mayo in the refrigerator for 7 to 10 days.
If the
sauce is too hot for you, add in some lemon or lime juice, a teaspoon at a time, until it begins to balance out in addition. You can try adding in ½ teaspoon of sugar as well.
Make-Ahead:
You can make this up to 2 to 3 days ahead of time.
How to Store:
Cover and keep the chipotle mayo in the refrigerator for 7 to 10 days.
If the
sauce is too hot for you, add in some lemon or lime juice, a teaspoon at a time, until it begins to balance out in addition. You can try adding in ½ teaspoon of sugar as well.