Ingredients
- ½ cup mayonnaise
- 1 garlic clove, finely grated, or ¼ teaspoon garlic powder or granulated garlic 1
- 2 tablespoons sriracha
- 1 teaspoon lemon juice
- Salt, to taste
Directions
- Stir the garlic, sriracha, and lemon juice into the mayonnaise until smooth.
- Taste and adjust the sriracha and salt to your preference.
- If you used fresh garlic, resting it in the fridge for 10-15 minutes takes some of the raw bite off before serving. 2
Notes
- Makes about ½ cup.
Footnotes
-
¼ teaspoon of powder or granulated garlic is the standard swap for one clove — a generic spice-aisle conversion, not specific to this recipe. Because both are dehydrated at high heat during processing, the enzyme that makes fresh garlic sharp and pungent doesn’t survive, so they stir in ready to use with no rest needed. ↩︎
-
This is common kitchen practice rather than a precisely tested number — recipe sources generally land in the 10-15 minute range for a first pass at mellowing, and resting it longer, up to a few hours, will soften the bite further. ↩︎