Spicy sweet sriracha sauce has the perfect balance of flavor, heat, and sweet. It is a delicious match for a variety of foods and, surprisingly, it’s beyond easy with just three high quality ingredients. As with most homemade sauces, this honey sriracha sauce has the power to take a dish from “just okay” all the way to “oh my amazing gourmet.” Use it as a dipping sauce, salad dressing, sandwich spread, or slather it on roasted vegetables. The one thing you should know is that it really should come with a warning label: Spicy sweet sriracha sauce may be addictive when applied to food.
This spicy sweet sriracha sauce was first created for my sweet potato fritters recipe. Like most dippable, fried, sweet potato treats, those fritters needed something that was worthy of them. Ketchup clashes, mayo is too bland, BBQ sauce overwhelms, and honey was too sweet. While honey mustard was good, it wasn’t great.
I wanted a dipping sauce with the perfect balance of spicy and sweet, full of flavor, but not a lot of heat. This honey sriracha dipping sauce satisfies all of these requirements and is the prefect compliment to all things sweet potato. Since it’s creation in 2015, I’ve realized that it also goes with a whole lot more.
I’ve put it on tacos (both steak and chicken), bacon cheese burgers, and nachos. It’s been used as a dipping sauce for my Panko Crusted Oven Fried Rockfish Fillets, soft pretzels, and onion rings. I’ve also used it as a dressing for spinach salad. I’m currently incorporating it into a pizza recipe and, based on a reader suggestion, I’m working on a recipe using it with roasted Brussels sprouts. Spicy sweet sriracha sauce is one versatile sauce.
This sauce is so simple that it’s beyond basic. Sriracha, honey, and mayo. HOWEVER! The less going on in the recipe, the more the underlying flavors become present in the final dish. When you are working with a recipe that has this few ingredients, the quality of those ingredients matters so much more.
I originally developed the recipe use a simple ratio of 3 parts mayo to 1 part honey to 1 part sriracha. As I began using it for more and more things, I realized that I much prefer it with a bit more mayo while keeping the honey and sriracha equal.
The sauce is a bit thicker and richer, and with less heat I can use more. As with all homemade sauces, the ratios are of course adjustable. If you want spicy flavor but less heat, cut the sriracha in half. If you like it really spicy, double it. It’s really up to you. Start with the suggested amounts and start adjusting. Just remember to write it down so that you can do it the same next time.
If you are not familiar with Sriracha, let me be the first to introduce you. It’s a hot sauce unlike any other hot sauce. They have a pretty impressive back story that started in 1975 in Vietnam, four short years before the owner fled Vietnam to come to the United States as a refugee.
Sriracha has been made here in the US since 1980 and is only sold by word of mouth. Regardless, it’s fairly easy to find in most supermarkets these days regardless of the fact that they don’t employ any sales reps at Huy Fong Foods. No, they are not sponsoring this post, they are just that awesome.
The thing I like most about sriracha is that there is actual flavor beneath all that heat. I’ve tried this with a couple other hot sauces and for me, they came up lacking. You can of course try it with your favorite hot sauce. If you have others to recommend, let me know in the comments below!
This recipe call for real, authentic, mayonnaise. You could substitute a low fat mayo if you choose, but don’t swap the mayo for Greek yogurt or sour cream. Since this recipe really highlights the flavor of the ingredients used, if your mayo doesn’t taste good on it’s own it won’t do this sauce any favors.
Mayo is made of eggs, oil, vinegar and/or lemon juice, mustard, and salt, and adds both texture and flavor to this sauce. The eggs and oil are emulsified together to create that gelatinous, voluminous texture that coats your mouth with fat and makes salty foods taste better. The other ingredients add flavor and depth.
Could you use homemade mayo in this recipe? Absolutely! Do I use homemade mayo? No, for two reasons. First, I occasionally like to be lazy and just throw three ingredients into a bowl and stir. Homemade mayo takes a bit of skill to emulsify just right and requires washing my food processor.
Second, homemade mayo is only good for about 3 days. The preservatives in store bought mayo allow me to keep this sauce in my fridge much longer. If it’s only good for 3 days most of it would end up in the trash, which means it’s definitely not worth cleaning my food processor. If you want a good homemade mayo recipe, check out Epicurious’s Homemade Mayonnaise.
While testing the recipe I did try to make it “healthier” by using Greek yogurt in place of mayo. Let me give you a word of warning: don’t. It was bad enough that it went right down the drain. Really. Don’t do it. There simply isn’t enough going on with the rest of this sauce to counter the sour/tart flavor of the yogurt. If you want a healthier option, add it to a spinach salad instead of french fries. It works very well with both of them!
Again, this recipe is all about using high quality ingredients to get the best flavor. If you are still buying honey in the little plastic squeeze bears, go and check the label. If it says corn syrup, honey flavor, and color, then it isn’t real honey.
The honey I like to use in this recipe is one I found at my local farmers market. It’s made here in Oregon and has hints of wild flowers, honey suckle, clover, and herbs. It’s unlike anything I’ve tasted in store bought honey and while the effect on this sauce is small, it’s what I keep on hand so it’s what goes in this sauce.
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Spicy Sweet Sriracha Sauce Recipe
To assemble this spicy sweet sriracha sauce, all ingredients go in the bowl and get whisked together until smooth. That’s it. It takes less than 5 minutes to make and is completely worth it for the wow factor. I’ve tried shaking it in a bottle, but the honey doesn’t like to mix with the other cold ingredients too easily.
I keep mine in the fridge in a squeeze bottle, but any air tight container or jar will work. This sauce should keep as long as your ingredients are good. As always, taste it before you dump it all over your food. Use it as a dipping sauce, a dressing, or wherever you need a boost of spicy sweet flavor.
IngredientsYield: 10 ounces
- 3/4 cup Mayonnaise
- 1/4 cup honey
- 1/4 cup sriracha sauce
- Place all ingredients in a bowl and whisk together until smooth.
- Use as a dipping sauce, salad dressing, or sandwich spread on burgers, fries, sweet potatoes, nachos, tacos, or anything else you can think of that needs a little kick.
Store leftover sauce in the refrigerator.
Serving Size:2 TBSP
Amount Per Serving:Calories: 126