Spicy Sriracha Mayo

Name: Spicy Sriracha Mayo
Prep time: 10 min
Total time: 20 min
Yield: 1.5 cups
Cuisine: Asian-American
Ingredients: 500 ml (2 1/4 cups) high-quality neutral vegetable oil, such as canola or grapeseed; 2 large egg yolks, at room temperature; 1 large whole egg, at room temperature; 30 ml (2 tablespoons) fresh lemon juice; 20 g (1 tablespoon) Dijon mustard; 15 g (1 tablespoon) rice vinegar; 30 g (2 tablespoons) fish sauce; 15 g (1 tablespoon) sugar, preferably cane sugar; 60 g (4 tablespoons) sriracha chili sauce; 5 g (1 teaspoon) soy sauce, low-sodium preferred; 1 g (1/2 teaspoon) granulated garlic; 1 g (1/2 teaspoon) ground white pepper; Fresh cilantro, chopped, for garnish (optional)

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SaucesAsian-AmericanOctober 4, 2026

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This homemade spicy sriracha mayo is a staple in many Asian-American households, blending the heat of chilies with the richness of egg and oil. You do not need fancy equipment, just a jar and a whisk or immersion blender. The texture should be smooth and emulsified, holding together without separating. It takes about twenty minutes from start to finish, making it ideal for quick weeknight meals. Serve it cold on sandwiches or warm as a dip for fries and wings.

Essential Kitchen Tools

Tool	Purpose
Mason Jar	Wide mouth for easy whisking and storage
Balloon Whisk	To aerate the mixture and create emulsion
Measuring Spoons	For accurate seasoning and liquid measurements
Small Bowl	To pre-mix the wet ingredients
Immersion Blender	Optional, for faster emulsification

Why This Recipe Works

Emulsification is the scientific principle behind mayonnaise. The lecithin in the egg yolk acts as an emulsifier, binding the oil and water-based ingredients together into a stable mixture. By starting with the wet ingredients and adding the oil slowly, you give the emulsifier time to coat each droplet of oil, preventing separation.

The balance of flavors is also crucial. The acidity from the lemon and vinegar prevents the sauce from feeling too heavy, while the fish sauce adds a salty, umami punch that enhances the overall taste. The heat from the sriracha is moderated by the sugar and fat, creating a complex, layered flavor profile that is more interesting than simple ketchup or mustard.

For more background, see the history of sauces, and general guidance on safe food handling.