Sriracha Mayo

Sriracha • Lime • Honey — Today's Special • USA

Today's Special No. 6 — the sushi-shop and fry-shop favorite: Sriracha whisked into mayo with lime and a whisper of honey. Two minutes, four ingredients of heat, cream and brightness.

Ingredients

• 220 g — Mayonnaise (1 cup)
• 60 g — Sriracha sauce (1/4 cup)
• 15 ml — Lime juice — 1/2 lime, juiced (1 Tbsp)
• 7 g — Honey, optional (1 tsp)
• 2 g — Garlic powder (1/2 tsp)
• 2 g — Fine sea salt (1/4 tsp)

Step-by-Step Method

1. Whisk everything together. Mayonnaise, Sriracha, lime juice, honey, garlic powder and salt in one bowl, whisked until uniformly salmon-pink.
2. Tune the heat. This is a medium-heat mayo at the chart ratio. For mild, use 3 Tbsp Sriracha; for hot, go to 1/3 cup — adjust before chilling, not after.
3. Rest 15 minutes. A short rest lets the garlic powder hydrate so there is no raw powder taste. Serve right away or jar it.
4. Serve everywhere. Drizzle over sushi rolls, poke bowls, fries, fried chicken sandwiches and tacos. Keeps 1 week refrigerated.

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