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Air Fryer Sriracha Mayo - Creamy, Spicy, and Ready in Minutes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mayonnaise (1 cup): Full-fat for creaminess; use avocado or light mayo if preferred.
  • Sriracha (2–3 tablespoons): Adjust to taste; start with less if you’re sensitive to heat.
  • Fresh garlic (1 clove): Minced. Garlic powder works in a pinch.
  • Rice vinegar (1–2 teaspoons): For brightness; apple cider vinegar or lime juice works too.
  • Honey or sugar (1 teaspoon): Balances the heat.
  • Soy sauce or tamari (1 teaspoon): Adds depth and umami.
  • Toasted sesame oil (1/2 teaspoon): Optional, but adds a nutty finish.
  • Salt and black pepper (to taste)
  • Optional add-ins: Smoked paprika, lime zest, chopped cilantro, or a pinch of cayenne.

Method
 

  1. Prep your garlic. Mince one clove. If you prefer a milder garlic flavor, slice it thin instead—it’ll toast more gently.
  2. Toast the garlic in the air fryer. Place the garlic on a small square of foil or in an air fryer-safe ramekin with a few drops of oil. Air fry at 320°F (160°C) for 3–4 minutes, until lightly golden and fragrant. Don’t let it brown too much, or it will taste bitter.
  3. Whisk the base. In a bowl, mix mayo, sriracha, rice vinegar, honey, soy sauce, and sesame oil. Start with 2 tablespoons sriracha and 1 teaspoon vinegar; you can adjust later.
  4. Add the toasted garlic. Stir it into the sauce. Taste and adjust seasoning with salt, pepper, or extra sriracha for heat.
  5. Warm for deeper flavor (optional). Transfer the sauce to a shallow, air fryer-safe dish and heat at 200°F (95°C) for 2–3 minutes. This melds flavors without separating the mayo.
  6. Chill briefly. For best texture, chill for 10–15 minutes so it thickens slightly and the flavors settle.
  7. Serve. Use as a dip for fries, drizzle over poke or grain bowls, or spread on burgers, wraps, and breakfast sandwiches.