Total Time
Prep 5 mins
Cook 0 mins

I've recently discovered srircha hot chili sauce. It's the red sauce with the green twisty cap and rooster on the lable in the Asian aisle of your grocer. Probably the sauce that you've noticed for years and years and always thought naaaaawwww. Well let me tell you, I, too, never thought to buy it until ZWT #6 Asian Tag and it's not too late for you, either. It's got a sweet heat that can easily become your secret weapon. For another recipe for srircha mayo, see Crispy Fish or Chicken Sandwich With Spicy Mayonnaise.

Ingredients Nutrition


  1. In a bowl, whisk together mayonnaise, mustard, and sriracha.
  2. Store in an air-tight container for up to a month.
  3. Use as a condiment on burgers, hot dogs, fries, sandwiches, dipping sauce, chips, chicken, fish (fried or baked), etc. Easily doubles.


Most Helpful

How have I not reviewed this yet? Have made it about half a dozen times and love it. Great on sandwiches, hot dogs, hamburgers, making it now to go with salmon patties for dinner. I am a Sriracha junky, so love most anything made out of it. I usually go with a 1/4 cup light mayo and a heaping TBSP of mustard and hot sauce to make a smaller batch at a time as it is just me and hubby that like the hot stuff. Thanks for posting, in 'my must have in the fridge' recipe file!

GIBride01 August 28, 2012

Wowee! If anybody tries to tell you that mayonnaise is bland, serve 'em up some of this! Just wonderful, and gave my cole slaw a real kick. Thanks for posting!

Chocolatl July 29, 2010

I didn't want a full recipe cause I'm the only one to eat it. Too spicy for my son and DH doesn't really like mayo and he only adds hot peppers to his hot-dogs or burgers... So I scaled this recipe to 0.25 cup. But then I found it was too much. Since all 3 ingredients was the same quantity, I used 1/8 cup of each ingredients. And now I see that there was more mayo. Probably a glitch with the new site. Anyway, it doesn't matter cause I really liked it. Thanks Gailanng :) Made for Holiday tag

Boomette July 23, 2010

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