Best 5 Sriracha Mayo Recipes

SRIRACHA MAYO

Steps:

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

GRILLED FLANK STEAK AND SRIRACHA MAYO

Steps:

• Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
• Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
• Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
• Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

PINEAPPLE PARADISE TERIYAKI CHICKEN BITES WITH CITRUS SRIRACHA MAYO

Steps:

• 1. In a large bowl combine, ground chicken, 2 tablespoons pineapple paradise teriyaki sauce, 1 tablespoon balsamic seasoned rice vinegar, panko bread crumbs, green scallions, 2 teaspoons toasted sesame oil, lemon grass, garlic, cumin, and 1/2 teaspoon roasted ground ginger. From into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of a your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• 2. Preheat a gas grill on medium high heat. Baste grill with vegetable oil. Cook patties until chicken is cooked through about three minutes each side. During the last few minutes of cooking, baste the patties with 1/4 cup of the Pineapple Paradise Teriyaki Sauce.
• 3. Place 1/2 teaspoon of the Citrus Sriracha Mayo on each butter cracker, top with chicken patty, than about 2 teaspoon of the Black Sesame Snow Pea Slaw. Serve Pineapple Paradise Teriyaki Chicken bites with remaining Citrus Sriracha Mayo and Black Sesame Snow Pea Slaw. Enjoy! Serves: 36, prep time: 20 minutes, cooking time: 10 minutes
• 4. Citrus Sriracha Mayo: In a small bowl combine 3/4 cup mayonnaise with olive oil, 1 tablespoon fresh lemon zest, 1 tablespoon fresh lime juice, and 1 1/2 tablespoon Sriracha chile sauce and mix together. Cover and refrigerate until ready to serve.
• 5. Black Sesame Snow Pea Slaw: In a large bowl combine 2/3 cup julienne red bell pepper, 2/3 cup julienne snow peas (strings removed), 2/3 cup julienne jicama, 1/2 cup julienne carrots, 1/2 cup finely shredded Napa cabbage, 1/2 cup finely red cabbage, remaining balsamic seasoned rice vinegar, 1 tablespoon sugar, remaining 2 tablespoons of the Pineapple Paradise Teriyaki Sauce, 1 teaspoon sriracha chile sauce, remaining sesame oil, remaining roasted ground ginger, and 1 tablespoon toasted black sesame seeds; mix together. Cover and set aside until ready to serve.

SRIRACHA MAYO

Steps:

• Mix 1/2 cup mayonnaise and 1/4 cup each Sriracha and relish.

JALAPENO-CORN SHRIMP CAKES WITH SRIRACHA MAYO

Steps:

• In a food processor, add jalapenos and scallion and pulse for 30 seconds. Add shrimp, corn, egg, salt and pepper, and pulse until mix is chopped and blended together. Stir in bread crumbs. Form into 5 patties, and place on foil lined plate. Place in freezer for 5 minutes. add oil to large saute pan to medium high heat. Cook until cakes are browned and crispy about 6 min total. Meanwhile make may by mixing may and hot sauce together. Serve on buns