This recipe appears in:Sauced: Spicy Mayo for Sushi
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- 1/2 cup mayonnaise, preferably Japanese
- 2 tablespoon Sriracha hot sauce, plus more to taste
- 1 teaspoon freshly squeezed lime juice (optional)
In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.