A kitchen staple does not get more basic — or, in my household, more essential — than this sriracha mayo. I say this with complete sincerity because there is never a moment in time when a jar of this deliciousness is not lurking somewhere in my fridge. Culinary infrastructure, that’s what it is.
Yes, you can buy sriracha mayo at the store, but why would you when homemade tastes infinitely better and takes mere minutes?
This mayo improves absolutely everything it touches. Dunk fries into it. Smear it onto sandwiches. Dollop it over rice bowls, roasted vegetables, tacos, eggs, or salads. Swipe it onto the outside of bread before making grilled cheese and suddenly you’re operating on a higher spiritual plane of buttery, crispy magnificence. It delivers creamy tang, garlicky depth, and just enough heat to make life interesting without setting your mouth ablaze.
Mine gets made directly in an old Bonne Maman jam jar because elegance and laziness should always coexist peacefully. Fill it with mayo — we use Duke’s, naturally, because its tangy sharpness is elite — then add a generous squirt of sriracha, one minced garlic clove, and a pinch of salt. Stir. Stir. Stir. Give it a taste and add more sriracha if you believe restraint is for other people.
That’s it. That’s all there is to making this dangerously addictive sriracha mayo which is now ready to infiltrate every meal you make for the foreseeable future.