Creamy Sriracha Mayo Dip Recipe: Spicy, Tangy, and Absolutely Addictive

The creamy sriracha mayo dip is a flavor-packed condiment that combines rich, smooth mayonnaise with spicy, garlicky sriracha sauce to create the ultimate dipping sauce that’s perfect for absolutely everything! This irresistible dip features the perfect balance of creamy, spicy, tangy, and slightly sweet flavors that will have you reaching for more with every bite. The combination of cool, velvety mayo with the bold heat and complexity of sriracha creates a taste sensation that’s become a modern classic in American fusion cuisine. This easy spicy mayo recipe is perfect for countless occasions: serve it as a dip for fries, chicken tenders, or vegetables at parties and game day gatherings, drizzle it over sushi rolls and poke bowls for restaurant-quality flavor at home, spread it on burgers and sandwiches to elevate ordinary lunches, use it as a sauce for tacos and wraps when you want extra zing, pair it with grilled seafood and shrimp for elegant entertaining, or simply keep it in your fridge for whenever you need to make any meal instantly more delicious. The beauty of this homemade sriracha aioli lies in its incredible simplicity—it requires just a handful of ingredients, comes together in literally 5 minutes with zero cooking, costs pennies to make compared to store-bought versions, and delivers restaurant-quality flavor that will make people think you’re a culinary genius. Whether you’re a spice lover seeking the perfect heat-meets-creamy sauce, someone who loves Asian-inspired fusion flavors, a party host looking for crowd-pleasing dips, or simply anyone who wants to elevate everyday meals with minimal effort, this spicy mayo dipping sauce delivers incredible flavor, perfect versatility, and pure addictive deliciousness that will make it your new kitchen staple!

History / Background

The creamy sriracha mayo dip represents a beautiful example of American fusion cuisine—the blending of traditional Western ingredients with Asian flavors to create something entirely new and uniquely contemporary. To understand this sauce, we need to explore the fascinating stories of both its key components.

Mayonnaise itself has European origins, likely created in France or Spain in the 18th century. The rich, emulsified sauce made from egg yolks and oil became a staple condiment in Western cuisine. By the early 20th century, commercial mayonnaise production began in America, with brands like Hellmann’s (1913) making it a household staple. Mayo became deeply embedded in American food culture—think potato salad, coleslaw, and the classic BLT.

Sriracha sauce, on the other hand, has a distinctly Southeast Asian origin with an amazing American success story. While chili sauces have existed in Thailand for centuries, the specific sriracha sauce we know today was created by David Tran, a Vietnamese immigrant who founded Huy Fong Foods in Los Angeles in 1980. Tran named his sauce after the coastal city of Si Racha in Thailand and packaged it in now-iconic clear bottles with green caps and rooster logos.

Sriracha quickly gained a cult following in America, starting in Asian restaurants and Vietnamese pho shops, then spreading to mainstream American cuisine. By the 2010s, sriracha had become a cultural phenomenon—featured in everything from potato chips to cocktails, spawning merchandise, and becoming shorthand for American fusion cooking.

The marriage of mayonnaise and sriracha likely emerged organically in multiple places during the 2000s and 2010s as Asian fusion cuisine exploded in popularity. Sushi restaurants began offering “spicy mayo” for their rolls—a simple combination that enhanced the fish without overwhelming it. Food trucks specializing in Korean-Mexican fusion (like the famous Kogi BBQ in Los Angeles) used sriracha mayo on tacos. Ramen shops offered it as a flavor enhancer. Burger joints added “sriracha aioli” to their gourmet burger toppings.

The combination worked so perfectly because it balanced opposites: cooling creaminess against fiery heat, rich fattiness against acidic tang, Western familiarity against Asian excitement. It was accessible enough for mainstream American palates while still feeling trendy and contemporary.

By the mid-2010s, sriracha mayo had become ubiquitous in American casual dining, food trucks, and home kitchens. Pinterest and food blogs exploded with recipes and serving suggestions. It became the “secret sauce” that people made at home to recreate their favorite restaurant dishes.

Today, creamy sriracha mayo represents modern American cooking at its best: simple, flavorful, cross-cultural, and endlessly versatile. It’s a sauce that belongs equally at backyard barbecues and trendy restaurants, proving that sometimes the best recipes are the simplest ones.

Why You’ll Love This Recipe

This creamy sriracha mayo dip recipe shows you exactly how to create that perfect balance of flavors that makes this sauce so incredibly addictive! While it might seem like you just mix mayo and sriracha—and technically you do—there are actually specific techniques and proportions that separate good spicy mayo from extraordinary spicy mayo: achieving the ideal heat level that’s spicy without being painful, adding subtle flavor enhancers that create depth and complexity, getting the texture perfectly smooth and creamy, and understanding how to adjust the sauce for different uses.

What makes this particular approach to the easy spicy mayo recipe special is the attention to flavor balance and the inclusion of optional enhancers that transform it from a two-ingredient sauce into something truly restaurant-quality. We’re not just dumping ingredients together—we’re thinking about how to build layers of flavor, how to achieve the perfect spice-to-cream ratio, and how to create a sauce that’s versatile enough for any dish but distinctive enough to be memorable.

Here’s why this homemade sriracha aioli will become your new favorite condiment:

• Ready in 5 Minutes – Literally the fastest sauce you’ll ever make
• Only 3-5 Ingredients – Pantry staples you probably already have
• Incredibly Versatile – Works with literally everything
• Budget-Friendly – Costs pennies compared to restaurant versions
• Customizable Heat Level – Adjust spice exactly to your preference
• Better Than Store-Bought – Fresher flavor and no preservatives
• No Cooking Required – Just stir and serve
• Crowd-Pleaser – Even people who don’t like spicy food love it
• Naturally Gluten-Free – Safe for gluten-sensitive diets
• Perfect for Meal Prep – Keeps for weeks in the fridge
• Restaurant-Quality Flavor – Tastes like professional sauces
• Endlessly Adaptable – Add garlic, lime, honey, or other flavors

Ingredient Notes

This sauce uses minimal ingredients where quality really shines!

Mayonnaise: The creamy base! Regular full-fat mayonnaise provides the richest, creamiest texture and best flavor. Light or reduced-fat mayo works but will be slightly thinner. Japanese Kewpie mayo is extra creamy and slightly sweeter—highly recommended if you can find it! Avocado oil mayo offers a healthier fat profile. Amount: Typically ½ cup for a good batch. Quality matters: Good mayo makes a noticeable difference—Duke’s, Hellmann’s, or Kewpie are excellent choices. Substitution: Greek yogurt creates a tangier, lighter version (not mayo-based but still delicious), or vegan mayo for dairy-free.

Sriracha Sauce: The spicy, garlicky kick! Huy Fong Foods (rooster bottle) is the original and most popular, offering balanced heat with garlic and sweetness. Other brands vary in heat level and flavor profile. Amount: Start with 1-2 tablespoons per ½ cup mayo and adjust. Heat level: Different brands vary—taste as you go! Substitution: Gochujang (Korean chili paste) for earthier flavor, sambal oelek for pure chili heat without sweetness, or Frank’s RedHot for milder heat with vinegar tang.

Optional Flavor Enhancers (these elevate it from good to amazing!):

• Fresh lime juice: Brightens all flavors and adds citrus zing (½-1 teaspoon)
• Garlic powder: Adds savory depth without raw garlic harshness (¼ teaspoon)
• Honey or sugar: Balances heat with touch of sweetness (½ teaspoon)
• Rice vinegar: Adds gentle acidity and Asian flavor (½ teaspoon)
• Sesame oil: Brings nutty, toasted flavor (¼ teaspoon—a little goes far!)
• Fresh garlic: For those who want bold, pungent garlic flavor (1 clove, minced)

Equipment Needed

This incredibly simple recipe requires minimal tools!

• Small mixing bowl (for mixing ingredients)
• Whisk or fork (for stirring until smooth)
• Measuring spoons
• Measuring cups
• Rubber spatula (for scraping bowl)
• Storage container (airtight jar or squeeze bottle for storing)
• Spoon (for tasting and adjusting)

That’s it! No cooking equipment, no appliances—just mix and enjoy!

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Tips & Variations

Extra Garlicky: Add 1-2 cloves minced fresh garlic or increase garlic powder to ½ teaspoon for bold garlic lovers.

Honey Sriracha Mayo: Add 1-2 teaspoons honey for a sweet-spicy balance that’s perfect for chicken tenders and sweet potato fries.

Lime Cilantro Version: Add extra lime juice (1 teaspoon), lime zest, and finely minced fresh cilantro for bright, fresh flavor perfect for tacos.

Sesame Ginger: Add ½ teaspoon sesame oil and ¼ teaspoon ginger powder for Asian-inspired flavor that’s incredible on sushi and poke bowls.

Smoky Chipotle: Replace sriracha with chipotle in adobo (pureed) for smoky, deep heat that’s perfect for Mexican-inspired dishes.

Wasabi Mayo: Mix in ½-1 teaspoon wasabi paste for sinus-clearing heat that pairs perfectly with sushi and seafood.

Curry Mayo: Add ½ teaspoon curry powder for warm, complex spice that’s delicious on sandwiches and as a veggie dip.

Buffalo Mayo: Mix sriracha mayo with a tablespoon of Frank’s RedHot and a tiny bit of melted butter for buffalo-style flavor.

Lighter Version: Use half Greek yogurt and half mayo for tangy, protein-rich sauce with fewer calories.

Spicy Ranch: Mix equal parts sriracha mayo and ranch dressing for a creamy, herby, spicy combination.

Pro Chef Tips

The Resting Principle: Professional chefs know that sauces with multiple ingredients always taste better after resting! When you first mix mayo and sriracha, the flavors exist separately. After 15-30 minutes of refrigeration, they meld together, creating a unified, more complex flavor. This is why restaurant spicy mayo tastes better than freshly made—they prep it hours or even a day ahead.

Taste as You Build: Restaurant cooks taste constantly while making sauces, adjusting in real-time. Don’t just dump ingredients together and call it done! Start with less sriracha, taste, add more, taste again, add lime, taste again. This iterative approach ensures you end up with exactly the flavor profile you want rather than accidentally making it too spicy or too bland.

The Acid Trick: Professional sauce makers know that a touch of acid (lime juice, lemon juice, or rice vinegar) is the secret to making creamy sauces taste bright and balanced rather than heavy and flat. Just ½ teaspoon of lime juice transforms sriracha mayo from good to restaurant-quality. The acid cuts through the richness and makes all flavors pop.

Emulsification Matters: While this isn’t a true emulsified sauce like homemade mayo, stirring vigorously with a whisk (rather than just lazily mixing with a spoon) creates a smoother, more cohesive texture. The vigorous whisking helps distribute the sriracha evenly throughout the mayo, preventing streaks and creating that beautiful uniform peachy-pink color.

Quality Ingredients: Since this sauce has so few ingredients, quality really matters. Professional kitchens use high-quality mayo (often Kewpie or Duke’s) and authentic Huy Fong sriracha. The difference between cheap mayo and good mayo is noticeable—better mayo is creamier, tangier, and more flavorful, not just fatty and bland.

Temperature Awareness: Sriracha mayo tastes best at cool room temperature, not ice-cold. If you’ve stored it in the fridge, remove it 10-15 minutes before serving. The flavors are more pronounced and the texture is smoother when it’s not too cold. This is a professional trick for all mayo-based sauces.

The Squeeze Bottle Technique: Restaurant cooks transfer sauces to squeeze bottles for precise drizzling and attractive presentation. If you’re serving this at a party or want to drizzle it on dishes, use a squeeze bottle. It makes everything look more professional and allows for beautiful zigzag patterns on plates!

Common Mistakes to Avoid

Adding Too Much Sriracha at Once: The biggest mistake! Heat is easy to add but impossible to remove. If you make your sauce too spicy, your only option is to add more mayo, which makes more sauce than you wanted. Always start with less sriracha than you think you need—you can always add more after tasting. Start with 1 tablespoon, taste, then add more in ½ tablespoon increments.

Not Mixing Thoroughly: Inadequate mixing leaves streaks of white mayo and dark sriracha, creating an uneven flavor where some bites are bland and others are super spicy. Take the extra 30 seconds to whisk vigorously until the sauce is completely uniform in color with no streaks. The color should be consistently peachy-pink throughout.

Skipping the Rest Time: Using the sauce immediately after mixing means the flavors haven’t had time to meld. It tastes okay but not great—the sriracha taste is harsh and separate from the mayo instead of unified. If possible, make the sauce at least 15-30 minutes before serving, or even better, the day before. The difference is remarkable!

Using Low-Quality Mayo: Cheap, store-brand mayo that’s thin, bland, and purely fatty makes for a disappointing sauce no matter how much sriracha you add. Since mayo is the primary ingredient, its quality determines the baseline flavor and texture. Invest in good mayo—it’s worth the extra dollar!

Forgetting to Taste and Adjust: Making the sauce by following measurements blindly without tasting and adjusting is a mistake. Different brands of sriracha vary in heat level, different mayos have different saltiness, and personal heat tolerance varies widely. Always taste and adjust! Your palate is your best tool for creating the perfect sauce for YOUR preferences.

Storage & Meal Prep

Refrigerator Storage: Store sriracha mayo in an airtight container or jar in the refrigerator for 2-3 weeks. Make sure the container is truly airtight to prevent the sauce from absorbing refrigerator odors and to maintain freshness. Glass jars or plastic squeeze bottles work perfectly.

Texture After Storage: The sauce will thicken slightly when cold. If it becomes too thick to drizzle or dip easily, stir in a few drops of water, rice vinegar, or lime juice to thin it back to your desired consistency.

Meal Prep Gold: This sauce is perfect for meal prep! Make a batch on Sunday and use it throughout the week on various dishes. Having it ready-made in your fridge means you can quickly elevate any meal—toss it with leftover roasted vegetables, drizzle on rice bowls, spread on sandwiches, or use as a dip.

Portion Control: If you’re watching portions or calories, transfer the sauce to a squeeze bottle so you can control exactly how much you use. A little goes a long way for flavor!

Signs of Spoilage: Discard the sauce if it develops an off smell, changes significantly in color (becomes very dark or develops spots), separates and won’t reincorporate when stirred, or has been in the refrigerator longer than 3 weeks. When in doubt, throw it out—mayo-based sauces require proper food safety!

Make-Ahead & Freezer Notes

Make-Ahead Excellence: Sriracha mayo is actually BETTER when made ahead! The flavors meld and develop over time, creating a more harmonious, balanced sauce. Make it 1-3 days before you plan to serve it for optimal flavor. This makes it perfect for party prep—one less thing to worry about on the day of your event!

Overnight Rest: For the absolute best flavor, make the sauce the night before serving and let it rest in the refrigerator overnight. The extended resting time allows the flavors to fully integrate, creating a sauce that tastes unified and complex rather than like separate ingredients mixed together.

Freezing NOT Recommended: Unfortunately, mayonnaise-based sauces do not freeze well. Mayo separates, becomes grainy, and turns watery when frozen and thawed. The texture is completely ruined and cannot be recovered. Don’t freeze this sauce! Since it keeps for 2-3 weeks refrigerated, there’s no need to freeze anyway.

Batch Size: While the recipe makes about ⅔ cup, you can easily double or triple it if you know you’ll use it within 2-3 weeks. Larger batches are perfect for parties or if you use sriracha mayo regularly. Just ensure you have a large enough airtight container for storage.

Serving Suggestions

As a Dip:

• French fries and sweet potato fries
• Chicken tenders, nuggets, or wings
• Fried calamari or shrimp
• Vegetable crudités (carrots, celery, bell peppers)
• Tater tots or onion rings
• Spring rolls and dumplings
• Tempura vegetables

As a Drizzle:

• Sushi rolls (especially spicy tuna or California rolls)
• Poke bowls and rice bowls
• Ramen or noodle bowls
• Fish tacos or shrimp tacos
• Buddha bowls and grain bowls
• Grilled salmon or other seafood

As a Spread:

• Burgers (beef, chicken, or veggie)
• Sandwiches and wraps
• Grilled cheese
• Breakfast sandwiches
• Bagels with smoked salmon

In Salads:

• As dressing for Asian-inspired slaws
• Mixed into tuna salad or chicken salad
• Drizzled on wedge salads
• As dressing for cucumber salad

With Proteins:

• Grilled chicken breasts
• Blackened fish
• Shrimp skewers
• Pork chops or tenderloin

FAQs Section

Q: Can you make sriracha mayo with Greek yogurt instead of mayo?
A: Yes! Substitute half or all of the mayo with Greek yogurt for a lighter, tangier version with more protein and fewer calories. It won’t be quite as rich and creamy as traditional mayo-based sauce, but it’s delicious in its own right. Greek yogurt creates more of a “spicy ranch” style sauce.

Q: How spicy is sriracha mayo?
A: It’s adjustable to your preference! Using 1 tablespoon sriracha per ½ cup mayo creates mild heat most people find pleasant. 1½ tablespoons is medium heat, and 2 tablespoons is noticeably spicy. Sriracha itself is considered moderate heat (1,000-2,500 Scoville units), much milder than habanero or ghost peppers, so even the “spicy” version is manageable for most people.

Q: What’s the difference between sriracha mayo and spicy mayo?
A: They’re essentially the same thing! “Spicy mayo” is the generic term, while “sriracha mayo” specifically refers to mayo mixed with sriracha sauce. Spicy mayo could theoretically be made with any hot sauce (chipotle, gochujang, cayenne, etc.), but sriracha mayo specifically uses sriracha for its distinctive garlic-chili flavor.

Q: Can you use sriracha mayo on sushi?
A: Absolutely! Sriracha mayo is traditional on many American-style sushi rolls, particularly spicy tuna rolls, spicy salmon rolls, and California rolls. Drizzle it over the roll, or mix it directly into the fish filling. It’s a sushi restaurant staple!

Q: How long does homemade sriracha mayo last?
A: Properly stored in an airtight container in the refrigerator, homemade sriracha mayo lasts 2-3 weeks. The mayo and sriracha are both shelf-stable condiments, so the mixture remains safe and fresh for quite a while. Always check for off smells or appearance changes before using.

Q: Is sriracha mayo the same as yum yum sauce?
A: No, they’re different! While both are creamy and slightly spicy, yum yum sauce (also called Japanese white sauce) contains tomato paste or ketchup, giving it a peachy color and sweeter flavor. It’s less spicy than sriracha mayo. However, both are delicious and can be used similarly!

Q: Can you make sriracha mayo vegan?
A: Yes! Simply use vegan mayonnaise (made without eggs) instead of regular mayo. Brands like Just Mayo, Vegenaise, or Follow Your Heart make excellent vegan mayo. Sriracha is naturally vegan (made from chili peppers, vinegar, garlic, sugar, and salt), so vegan mayo + sriracha = vegan sriracha mayo!

Conclusion

And there you have it—everything you need to make the most delicious, addictively creamy, perfectly spicy sriracha mayo dip! While this recipe is incredibly simple on the surface—literally just mixing two ingredients—the tips, variations, and techniques we’ve covered transform it from basic to spectacular, from store-bought tasting to restaurant-quality.

This easy spicy mayo recipe is proof that the best sauces don’t have to be complicated. With just 5 minutes and a handful of ingredients, you can create a condiment that elevates literally every dish it touches, costs pennies to make, and tastes better than anything you can buy. It’s the kind of sauce that becomes your secret weapon in the kitchen—the thing that makes people ask “what IS this amazing sauce?” and beg for the recipe!

Whether you’re making this homemade sriracha aioli for game day snacks, weeknight dinners, meal prep bowls, party platters, sushi nights, or simply to have on hand for whenever you need to make food instantly more delicious, this spicy mayo dipping sauce delivers every single time. It’s versatile, flavorful, easy, and genuinely transformative—everything a great condiment should be!

Now it’s your turn to create your own perfect batch of creamy, spicy, addictive mayo! I’d love to hear about your experience—what heat level did you choose? What did you serve it with? Did you try any creative variations? Share your thoughts, favorite uses, and beautiful sauce photos in the comments below! Your feedback and creativity inspire other readers and help build our cooking community.

Don’t forget to save this creamy sriracha mayo dip recipe to your Pinterest boards—pin it to “Easy Sauces,” “Game Day Recipes,” “Condiment Recipes,” or “5-Minute Meals” so you can find it whenever you need to elevate your food. If you know someone who loves spicy food, is always looking for easy recipes, or needs the perfect dipping sauce, share this article with them. And when you make your perfectly balanced, restaurant-quality sauce, snap a photo and tag me on social media—I absolutely love seeing your delicious creations!

Now go make this amazing sauce and get ready to put it on absolutely everything—your taste buds will thank you!