Creamy, spicy, and a little funky from the fish sauce, this sriracha dressing hits every note you want in a sauce that goes on something fried or crispy. The sherry vinegar keeps it from feeling heavy.
Ingredients
- 375 ml (1½ cups) S&P mayo
- 150 g (5¼ oz) sriracha
- 22 g fish sauce
- 22 g sherry vinegar
- ½ tsp cayenne chile powder
- Salt and pepper to taste
Instructions
- 1Whisk all ingredients together in a large bowl until smooth and fully combined.
- 2Taste and adjust seasoning if needed.
- 3Label, date, and refrigerate.
Cook's Note
Taste before salting, the mayo, fish sauce, and sriracha already carry a lot of salt. The seasoning adjustment should be about balance, not necessarily adding more salt.
Best Served With
On crispy fried chicken, as a dipping sauce for spring rolls, on a spicy chicken sandwich, or as the dressing for a slaw.
Why This Recipe Works
Fish sauce adds savory depth that you can't quite identify but would notice if it were missing, it rounds out the sriracha without tasting fishy. Sherry vinegar lightens the overall weight of the mayo base and keeps the dressing from being too thick and cloying.
Make It Yours
- Add a tablespoon of sesame oil for a more Asian-leaning flavor profile
- Add fresh lime juice for a brighter, more citrus-forward version
- Double the cayenne if you want more heat
Leftover Strategy
Keeps covered in the refrigerator for up to 2 weeks.
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Pairing
A cold lager or a citrus-forward soda. The creaminess and heat both need something cold and light alongside.