Sriracha Honey Mayonnaise Recipes

Steps:

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

Steps:

• Stir together 1/2 cup mayonnaise and 1/4 cup each Sriracha and sweet pickle relish.

Steps:

• In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
• Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

Steps:

• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper.
• Refrigerate until ready to serve.

Steps:

• In a small work bowl of a food processor, place the egg yolk, garlic, salt, mustard, lemon juice and vinegar, pulse until the garlic is very finely minced and all ingredients are well incorporated. frequently scrape down the sides of the bowl to keep everything together.
• Run the food processor while drizzling the oil in to the bowl, very slowly at first. Stop frequently to scrape. if you put too much oil in at once, the emulsion can break. if it does, mix (scraping down frequently) until it forms an emulsion again..
• When you get to a thick texture, add the sriracha and combine well.
• notes:.
• all raw egg warnings apply.
• I try to make sure it's used up within 2 or three days. Generally, my kids will find things to do with any homemade mayonnaise and make sure that it's gone even faster.
• I've made several variations on this. Leave out the garlic and hot sauce and it's a standard mayo recipe.
• The sriracha texture lends itself to being mixed in at the end. If you use something vinegar based, like Tabasco, add it with the vinegar.
• I like the additional layer of flavor from using a good olive oil in this, plus there are health benefits, but you could easily use something like safflower or canola.

Steps:

• Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.

Steps:

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

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with salt.
• Do Ahead
• Mayonnaise can be made 1 day ahead. Cover and chill.