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Sauce recipe

Kewpie Sriracha Burger Sauce

The two-minute burger sauce that has quietly replaced every other one in this kitchen.

Makes
About 150ml
Ready in (mins)
5
Keeps
1 week in the fridge
Kewpie Sriracha Burger Sauce

Kewpie is richer and tangier than ordinary mayonnaise because it uses only egg yolks and rice vinegar. Mix it with sriracha and you land somewhere between a burger sauce and a dressing, and it is better than both.

The pickle brine is the part people leave out and it is what stops the sauce sitting heavy. Use the liquid straight from the jar.

How to make it
  1. Whisk the sriracha, ketchup, mustard and pickle brine together first so the thinner ingredients combine before the mayo goes in.
  2. Add the Kewpie and whisk until the colour is completely even, a pale coral.
  3. Stir in the grated garlic, rice vinegar, smoked paprika and white pepper.
  4. Taste and adjust — more brine if it feels rich, more sriracha if it needs heat.
  5. Rest for 20 minutes if you can. The garlic softens and the flavours knit together.
  6. Keep in a squeeze bottle in the fridge.
The ratio
  • 6 partsKewpie mayonnaise
  • 2 partsSriracha
  • 1 partKetchup
  • 1 partPickle brine
What you need
  • 6 tbsp Kewpie mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp tomato ketchup
  • 2 tsp pickle brine, from the jar
  • 1 tsp rice vinegar
  • 1 tsp American mustard
  • 1 small garlic clove, finely grated
  • ¼ tsp smoked paprika
  • Pinch of white pepper
What to put it on

Smash burgers, fried chicken sandwiches, chips, onion rings, hot dogs, wraps, and as a dip for roast potatoes.