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Sriracha mayonnaise

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A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.

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Illustrative Sriracha mayonnaise: a small bowl of smooth pale coral-orange sauce with fine red flecks.

A contemporary chilli mayonnaise

The archive combines 100 g finished mayonnaise with 10 g sriracha and 2 g lime juice as starting amounts. A published spicy-mayo recipe confirms the contemporary pairing but gives a different formula; it does not test these quantities. The exact mixture has no sourced historical origin and should not be presented as a traditional Thai preparation.

Sriracha is a family of sauces rather than one fixed recipe. Sriraja Panich's own history traces its product to a household seafood sauce in Si Racha and describes red peppers, Thai garlic, sugar, vinegar and sea salt. Thailand's Ministry of Foreign Affairs distinguishes Thai varieties from the later US sauce associated with David Tran. Those records show why products sold as sriracha can differ in sweetness, garlic, texture and heat.

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Why the bottle matters

The archive does not specify a sriracha brand, so its 10 g addition does not guarantee one heat level or taste. A sauce with more sugar, garlic or vinegar will change the final balance. Record the product when comparing batches; changing the brand changes an important input even when its mass is unchanged.

Lime adds citrus aroma and acidity. Its 2 g amount is a flavour addition, not proof of safe acidity. The sauce already contains mayonnaise, which supplies richness and an emulsion structure before the chilli sauce is mixed in.

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Mixing and using

Mayonnaise is an oil-in-water emulsion stabilized in its conventional form by egg-yolk components. Weigh the finished base, sriracha and lime, then stir with a clean utensil until evenly combined. The source formula reports no timed method, final yield or scaled batch. It describes a sweet, garlic-and-chilli direction, but taste depends on the bottle used.

Taste a small portion with the intended food. Any altered proportions are a new untested variation. This mix is not fermented: even if a selected chilli sauce has its own fermentation or aging history, it does not make the newly mixed mayonnaise ferment. The archive identifies no single customary dish for this ratio.

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Egg safety and chilling

Use mayonnaise made with pasteurised egg or follow the commercial base's storage label. Keep equipment clean, avoid cross-contamination and chill the mixture promptly. Additions make a new mixture, so the open-date printed or noted for the base jar does not establish this sauce's shelf life.

The archive's 24-hour window is a conservative house rule for unvalidated prototypes, not measured shelf life or a general maximum for mayonnaise. No pH study or room-temperature process supports longer storage. Neither sriracha's vinegar nor the added lime is a validated preservation step.

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History

The archive identifies this as an original untested serving combination. Public recipe sources document the flavour pairing but establish neither an origin nor this exact ratio.

Ingredients

Scaling: source batch only

Finished mayonnaiseUse commercial mayonnaise according to its label, or a homemade base made with pasteurized egg.
100 g
Sriracha sauce
10 g
Lime juice
2 g

Method

Risks and precautions · Standard risk
Salmonella from untreated raw-egg mayonnaise

The mixture is uncooked. A homemade mayonnaise base can contain raw egg; this recipe does not cook it.

Hazard source

Use commercial mayonnaise according to its label, or make the base with pasteurized egg; clean hands and utensils.

Control source

Refrigerate promptly, keep the mixture cold and follow the base’s label instructions.

Control source

Untested non-fermented serving mixture; no measured shelf life.

The supplied archive's 24-hour window is a conservative planning policy, not a validated limit or universal mayonnaise shelf life.

The new mixture does not inherit the base mayonnaise's open-jar date. Sriracha and lime juice are not preservation steps.

  1. Measure 100 g finished mayonnaise, 10 g Sriracha sauce and 2 g lime juice.
  2. Combine in a clean bowl with a clean utensil until evenly mixed.
  3. Taste a small portion with the intended food and serve promptly. Keep the remaining mixture chilled; do not return served sauce to its container.

Places

Unknown

Relationship not established · Place not established

A contemporary flavour pairing is documented; no place of origin for this formulation is established.

Location source 1 →

Related

Made from

  • Neutral classic mayonnaise

    A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.

  • Thai-style cooked sriracha sauce

    Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.

Variants

  • Cooked mayonnaise

    A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.

  • Gochujang mayonnaise

    A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.

  • Horseradish mayonnaise

    Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.

  • Lime mayonnaise

    An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.

  • Olive-oil and garlic mayonnaise

    An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.

  • Sesame mayonnaise

    A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.

  • Tartar-style mayonnaise

    Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.

Related in the family

  • Allioli (Catalan garlic emulsion)

    Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.

  • Avocado-oil mayonnaise

    Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.

  • Bechamel sauce

    Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.

  • Beurre blanc

    Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.

  • Blue cheese dressing

    Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.

  • Bread sauce

    Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.

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