Sriracha Mayonnaise Sauce Recipes

Steps:

• Mix mayonnaise, sriracha sauce, lemon juice, and black pepper together in a bowl. Serve immediately or keep refrigerated.

Steps:

• In a small bowl, whisk together mayonnaise, ketchup, honey, and Sriracha sauce. Refrigerate in an airtight container for up to 5 days.

Steps:

• Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes. Transfer to a covered container and refrigerate. Serve as a dipping sauce for onion rings or fries.

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Steps:

• 1. In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
• 2. Store in an airtight container in the fridge.