Ingredients
Method
- Combine vegan mayonnaise, sriracha, lemon juice, apple cider vinegar, granulated garlic, grated or minced garlic, and a pinch of salt in a bowl. Depending on the size of your garlic cloves & your affinity for garlic, use either one or two cloves. I recommend using a Microplane zester to grate the garlic, so that it becomes very fine, almost like a paste. If you don't have one, mince it finely.
- You can serve the sriracha mayo right away. But for the best flavor, I recommend putting it in a covered container and refrigerating it for several hours. The flavors get a chance to deepen and meld, and it becomes even more delicious.
Notes
- For the freshest taste, grate your garlic using a microplane; I’ve found this creates a finer texture that integrates seamlessly into the mayo without chunky bits.
- While delicious immediately, allowing the sriracha mayonnaise to chill for at least an hour in the refrigerator lets the flavors meld and deepen for a richer profile.
- Store leftover sriracha mayonnaise in an airtight container in the refrigerator for up to one week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- While delicious immediately, allowing the sriracha mayonnaise to chill for at least an hour in the refrigerator lets the flavors meld and deepen for a richer profile.
- Store leftover sriracha mayonnaise in an airtight container in the refrigerator for up to one week. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.