Spicy Sriracha Mayo
Hot sriracha sauce mixed with paleo mayonnaise to give a spicy creamy sauce perfect for dipping nuggets or prawns, for drizzling over salads or sides or slathered on wrap fillings!
Servings Prep Time
24Servings 10
Cook Time
10
Servings Prep Time
24Servings 10
Cook Time
10
Ingredients
The Sriracha Sauce
Mayonnaise
Instructions
Make the Sriracha
  1. To make the sriracha you ideally want to be wearing gloves – disposable ones or washing up ones, it doesn’t matter. Just make sure you do as the chillies can get into your nails (horrible burning) and its like hell if you rub your eyes (even an hour or so later – ouch!!!)
  2. Cut the tops off the pepper and the chillies and cut open to remove the membranes and seeds. Note : You CAN leave them in if you want (see additional notes below).
  3. Once they have been de-seeded place them aside and peel the garlic cloves.
  4. Place the peppers/ chillies, garlic and apple cider vinegar into a blender and blitz until everything is pureed. NOTE: When removing the lid from the blender do NOT lean over to peer into the bowl or you’ll get a blast of chilli vapor and it can sting your eyes and nose!!!
  5. Pour the mixture into a sauce pan over a low heat and allow to simmer for about 8-10 minutes. If you have sauce left in the blender you can add a little water to swish round so that you get every last dreg. As the sauce cooks It will start to thicken up and go bubbly on top.
  6. Add in the seasoning (salt and pepper), the powdered erythritol, stir and taste. If its too sharp / spicy you can add more sweetener. If using granulated erythritol, allow a minute or so for it to melt into the sauce.
  7. When its ready pour into a jar and allow to cool a little while before placing in the fridge. It will keep for a few weeks if you use fresh ingredients. Personally mine doesn’t last that long!
Mayonnaise
  1. Make your mayonnaise – For my mayonnaise recipe see the end notes for the link.
Spicy Sriracha Mayo
  1. Note: Make sure the sriracha has cooled before adding into the mayonnaise as it contains egg and the heat could cause it to curdle!
  2. Add the mayonnaise and sriracha to a separate clean jar or dish. The ratios of mayo – sriracha will depend on your taste buds. If you want to make it the way I do then use 8 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. This will give you 4 servings.
  3. Stir with a spoon until all of the ingredients have combined.
  4. Keep in the fridge for up to a week.
Recipe Notes

Mayonnaise Recipe
My paleo low carb Mayonnaise recipe

Additional Notes

When you come to cut the chillies you don’t have to remove the seeds and the membranes from inside – I know, because I have tried it. The sauce that you are left with can be bitty with the seeds and I found I was forever picking chilli seeds out my teeth – not a good look!

You can get around this by sieving the mixture when its done, but personally I don’t like doing this because you lose a lot of the good stuff – the thicker pulpy part of the sauce. You have to sieve and use a lot of elbow grease to get the pulp through the mesh but if you want to do it this way then go for it. (This is how I used to do it as de-seeding can take some time!)

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