There Sriracha mayo is a creamy and spicy sauce, perfect for adding a touch of heat to your sandwiches, burgers, salads and much more.
I really love it in sandwiches, like mine Banh mi of meat, but I advise you to combine the mayonnaise with Sriracha also with fish, it will surprise you! Or it is perfect to serve at the table combined with meatballs or nuggets, even vegetarian ones, like mine cannellini bean nuggets.
Today I want to leave you the recipe to prepare it at home, in the classic version, but also in the vegan and lactose-free version.
To make Sriracha mayonnaise… you need the right sauce!
Sriracha is a sauce based on red chili peppers, garlic, vinegar, sugar and salt of Thai origins but now widespread throughout the world. Her name actually comes from the coastal town of Si Racha, where she was born.
This spicy sauce is loved for its unique flavor, which combines the heat of chili peppers with the sweetness of sugar and the aromatic touch of garlic. It’s a versatile seasoning that pairs perfectly with a wide range of dishes, from Asian to Mexican and even Western meat and seafood dishes. I buy mine on Amazon, here*.
And with the addition of mayonnaise, Sriracha sauce becomes truly delicious.
Vegan and lactose-free Sriracha mayonnaise
If you have intolerance problems or want to make a vegan version of Sriracha mayonnaise, then you can replace traditional mayonnaise with a vegan mayonnaise, available in many shops.
Or you can easily prepare it at home using a vegetable drink (50 ml) emulsified with seed oil (150 ml) and apple cider vinegar (1 tablespoon). Once you have a creamy consistency you can add Sriracha sauce, salt and pepper according to your personal taste.
But let’s get to the classic mayonnaise recipe with the hot addition of our Sriracha sauce.