Black Garlic Sriracha Mayo is a five-minute condiment that punches well above its weight on a burger. The fermented black garlic brings a deep, mellow sweetness that regular garlic just can’t match, and Sriracha adds heat and tang without drowning everything else out. If you’ve got a jar of mayo and a head of black garlic, you’re most of the way there.
Before you start
The one thing that actually matters here is how you handle the black garlic cloves before they go in. They’re soft and sticky, so a fork mash works fine, but you want a completely smooth paste before you add the mayo — any lumps stay lumps once it’s mixed. Press and smear the cloves against the bowl with the back of a spoon until there are no visible chunks. The second thing worth knowing: Kewpie mayo is the better base if you can find it, because its egg-yolk-only formula gives the finished sauce a richer, silkier texture than standard American mayo. But full-fat regular mayo works — just avoid light or fat-free versions, which turn watery and dull the flavor.
Common problems and fixes
- The mayo tastes flat or one-dimensional: You probably need more acid. Add rice vinegar a few drops at a time and taste as you go — it wakes everything up. White wine vinegar or a small squeeze of lemon juice works if rice vinegar isn’t in the pantry.
- The heat is too aggressive: Stir in a small drizzle of honey or a pinch of sugar. It won’t make the sauce sweet — it just pulls the Sriracha back into balance. Start with half a teaspoon and adjust.
- Black garlic is too expensive or hard to find: Roasted garlic is the closest swap — use about twice as many cloves and expect a milder, less complex result. It’s still a genuinely good sauce, just different. Skip raw garlic here; it’s too sharp and will overpower everything.
- The sauce is too thick to spread or drizzle: Whisk in a few drops of water or extra rice vinegar, half a teaspoon at a time. Don’t overdo it — you want spreadable, not pourable.
- The color looks grayish or unappetizing: That’s normal with black garlic — the pigment bleeds slightly into the mayo. A small pinch of smoked paprika stirred in gives it a warmer, more appealing color without changing the flavor much.
Make-ahead notes
This mayo keeps well in the fridge for up to five days in a sealed jar or airtight container. The flavor actually improves after a few hours as the black garlic and Sriracha settle into the mayo, so making it the night before is genuinely worth doing. Give it a quick stir before serving — it can separate slightly as it sits. This sauce doesn’t freeze well; the emulsion breaks and the texture turns grainy once thawed, so stick to fridge storage and make only what you’ll use within the week.
Black Garlic Sriracha Mayo
Ingredients
- ½ cup mayonnaise preferably full-fat Japanese Kewpie mayo for added richness
- 3 cloves black garlic peeled and mashed to a paste
- 1 ½ tablespoons Sriracha sauce add more for extra heat
- 1 teaspoon rice vinegar unseasoned, for brightness
- 1 teaspoon honey optional, balances heat with subtle sweetness
- ½ teaspoon kosher salt adjust to taste
Instructions
- In a small mixing bowl, add the 1/2 cup of mayonnaise. If using Kewpie, its egg-forward richness will enhance the umami tones of black garlic.
- Mash the black garlic into a smooth paste using the back of a spoon or a small mortar and pestle. The texture should resemble soft caramel with a pungent sweet aroma.
- Add the mashed black garlic, Sriracha, rice vinegar, honey (if using), and kosher salt to the mayonnaise. Stir thoroughly until the mixture turns a creamy pale orange with streaks of black garlic.
- Taste and adjust seasoning. Add more Sriracha for heat, honey for sweetness, or vinegar for brightness as preferred.
- Transfer to an airtight jar or squeeze bottle. Chill for at least 15 minutes for the flavors to meld, or up to 3 days ahead.
Notes
- Substitute vegan mayo for a plant-based version without sacrificing flavor.
- Try adding a few drops of toasted sesame oil for added depth.
- A microplane zester can help mash black garlic smoothly if you don’t have a mortar and pestle.
- This mayo also makes a stellar dip for sweet potato fries or tempura-fried broccoli.
Nutrition
Your questions, answered
Can I use regular garlic instead of black garlic?
Roasted garlic is the best substitute — raw garlic is too pungent and will throw the whole sauce off. Roast a few cloves in foil at 400°F until soft, then mash and use about double the amount the recipe calls for in black garlic.
How spicy does this come out?
At a standard Sriracha ratio it’s a medium heat — noticeable but not punishing. If you’re sensitive to spice, start with half the Sriracha and taste before adding more; you can always increase it but you can’t take it back.
Can I make this vegan?
Yes — swap in any full-fat vegan mayo and the rest of the ingredients are already plant-based. Avoid low-fat vegan mayo for the same reason you’d avoid regular light mayo: the texture suffers and the flavor goes thin.
What if I don’t have rice vinegar?
White wine vinegar is the closest substitute and works well at the same quantity. Apple cider vinegar is a reasonable backup, though it adds a faint fruitiness — use slightly less than the recipe calls for so it doesn’t take over.
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