Our sriracha mayo recipe is made from a homemade sriracha hot sauce recipe. It’s perfect for sandwiches, burgers and anytime you crave a creamy hot dip.
The internet is all afire about Huy Fong’s Sriracha Hot Sauce lately and I’m still fired up (no, not from the consumption of the chili sauce), but from all the headlines on the internet. The New York Times calls it “A Chili Sauce to Crow About”, “The United States of Sriracha” and ” The All American Sauce” and has an open call for yet to be unidentified Sriracha sightings (USS). I simply called it – Cult Sriracha. All the spicy fuss has made Huy Fong’s Sriracha a cultural phenomenon and an American institution that can be found in dishes beyond your imagination. Almost every HF Sriracha junkie has a special dish they call their own. From Sriracha spiked hot dogs, hamburgers, pizza, tacos and sushi to more elaborate inceptions by Jean-Georges Vongerichten, everyone finds sweet and spicy comfort in this bottle of red gold.
Watch this video for the delicious Sriracha Mayo:
Almost every HF Sriracha junkie has a special dish they call their own. From Sriracha spiked hot dogs, hamburgers, pizza, tacos and sushi to more elaborate inceptions by Jean-Georges Vongerichten, everyone finds sweet and spicy comfort in this bottle of red gold. My food salvation and comfort is mixing my homemade Sriracha style hot sauce with some mayo. Beads of sweat start to roll down my forehead as I watch the spicy red gold swirl through the creamy layers of mayo, until it becomes a salmon colored bowl of treasure at the end of a rainbow. If there were any Leprechauns at the end of this chili rainbow ready to snag my spicy mayo, I’ll kick their little elfin asses. Oh, yes I would. Finally, the clencher is dipping the second love of my life, fried potatoes (Todd is my first love, of course), into the sauce and I am screaming for joy.
French fried potatoes dipped in creamy chili hot sauce is a manifestation of starch, fat, spice and richness. I think I’m in need of therapy. This Cult Sriracha, Cult Red Rooster thing has gotten the best of me. Call 911, send help.
But let me finish my plate of spicy, creamy comfort first.
Because Sriracha is Awesome!
Awesome and beyond, here’s some goods for the Sriracha lover!
This recipe was originally published in 2009 and re-published in 2018 with a new video and photos.
Our personal favorite Sriracha sauce is the one we make at home. Here's a link to our Sriracha sauce recipe.
In bowl, combine ingredients until smooth (mayonnaise, Sriracha sauce, lemon or lime juice, soy sauce, and salt).
Taste for seasoning and adjust as desired.
Use as dip or spread for your favorite dishes.
If you want to dip the fries straight into Sriracha Sauce, our personal favorite is the one we make at home. Here's a link to our Sriracha sauce recipe.
- 2 pounds Russet potatoes (or any high starch potato)
- vegetable oil to fry
- kosher salt , to taste
Wash and peel potatoes.
Cut potatoes into strips.
In frying pan or stock pot, add oil. Heat to about 350°F.
Add potato and fry until golden brown.
Remove from hot oil and place on paper towel to drain. Season with salt and serve hot.