Spicy Sriracha Mayo

Ingredients

See recipe card for exact amounts.

Ingredient Notes 

mayonnaise – we typically buy the type made with olive oil, virtually any type and brand of mayo will work. 

hot sauce – as the title of this recipe implies, we use sriracha because it has great flavor and I always have it in the fridge. 

lime juice – I like freshly squeezed lime juice for this. The kind in the little plastic lime that is found in the produce section of most grocery stores can be used, especially if you want to keep everything on-hand to make this. 

chili powder – this gives our spicy mayonnaise great flavor, if you don’t have it see below for some other ideas. 

How to make homemade spicy mayo

1. Mix all of the ingredients in a small bowl and whisk until combined. 
2. Use as a dipping sauce, topping, or marinade. 

Substitutions

• Bottled lime juice can be used instead of fresh, also lemon juice or a splash of vinegar can be used instead of lime juice to add a bit of acid.
• Your favorite hot sauce can be swapped in for the sriracha. Tabasco sauce, spicy chili sauce, Louisianna brand, Franks Hotsauce or Cholula sauce will all give regular mayo the spicy kick we are looking for here. The amount of hot sauce you use may need a little tweaking based on the type of sauce used, and personal preference.
• Instead of chili powder you could use taco seasoning, chili seasoning, or cajun seasoning.
• Not a huge fan of mayo? You can swap part of the mayo with Greek yogurt or sour cream.

What to do with spicy mayonnaise

Serve it with sushi, sushi rolls, sushi bowls, rice bowls, poke bowls, fish tacos, potato tacos, burgers, sandwiches, hot dogs, or even mix a little in with regular mayo in dishes liked potato salad or macaroni salad. It’s also a great dipping sauce for chicken nuggets, chicken tenders, zucchini fries, fried summer squash, French fries, sweet potato fries, or onion rings. 

How to make roasted chicken breasts with spicy mayo sauce

1. Preheat the oven to 425° and line a rimmed baking sheet with aluminum foil or parchment paper. 
2. Season chicken breasts (about 8 ounces each) with salt and pepper and place on prepared baking sheet. Slather with spicy mayo and bake for 20-25 minutes or until the juices run clear when pierced with a fork or an instant read thermometer reads 165°. Allow to rest a few minutes and serve hot.

Storage

Store in an airtight container in the refrigerator for 3-5 days, maybe longer if stored in a mason jar.