How spicy is sriracha mayo?
It is usually medium. Mayo mutes the heat, so it is more of a warm, tingly sauce than a full-on fire situation. If you are heat sensitive, start with 1 tablespoon sriracha, taste, and climb from there.
Do different sriracha brands taste different?
Yes, and it is not subtle. Some are sweeter, some are garlickier, and some bring more heat. Start with the lower amount of sriracha, then adjust. If your brand is extra sharp, a pinch of salt or a little honey can smooth it out.
Can I make it without lime or vinegar?
You can, but I do not recommend skipping acidity completely. Even 1 teaspoon of lemon juice, lime juice, or rice vinegar makes it brighter and less one-note.
How do I make it sweeter like restaurant spicy mayo?
Add 1 to 2 teaspoons honey (or sugar) and taste. Sweetness rounds out the heat and makes it extra addictive on fried foods.
Can I use Greek yogurt instead of mayo?
Yes. It will be tangier and less rich. Start with a 50/50 mix of mayo and Greek yogurt if you want a lighter sauce without losing that classic creamy vibe.
Why did my sriracha mayo taste bitter or harsh?
Usually it needs salt or acid, or the sriracha is particularly sharp. Add a pinch of salt, a squeeze of lime, or a tiny drizzle of honey and whisk again.
Is this the same as Japanese-style spicy mayo?
It is close. Many Japanese-style versions use Kewpie mayo and sometimes a little rice vinegar. Some restaurant versions also add a few drops of toasted sesame oil for extra aroma. Swap in Kewpie if you have it and add sesame oil if you want that sushi bar feel.
How do I thin it for drizzling or dressing?
Whisk in 1 to 2 teaspoons water or an extra squeeze of lime until it pours the way you want. For a quick dressing, thin it and toss with slaw, cucumbers, or a rice bowl.
