Sriracha Sauce with creamy mayo and tangy sour cream combines the best of homemade Sriracha Mayo and Restaurant-Style Ranch Dressing! Made with just a handful of ingredients, it comes together in minutes and is perfect for drizzling, dipping, or spreading on all your favorite snacks, sides, and mains.
Table of Contents
This sriracha ranch sauce combines the creamy richness of mayo and sour cream, the bold, spicy kick of sriracha, and the familiar herby goodness of ranch. It’s more than just a dressing, dip, or spread – it’s a flavor enhancer that’ll level up an array of dishes, including crispy carrot fries, roasted veggies, burgers, sandwiches, hearty grain bowls, salads, and so much more!
It’s also easy to customize! Add extra heat, stir in more lemon for brightness, or thicken it with plain Greek yogurt for a tangy, protein-packed dip – similar to this Greek Yogurt Ranch Dip.
Once you try this easy and delicious sriracha ranch, you’ll want to keep a jar of it in your fridge at all times! It’s perfect for meal prep, to serve with your Game Day snacks, or to simply add a boost of flavor to weeknight meals. Even better? It only takes 5 minutes to make!
Ingredient notes
- Ranch seasoning – I like to use my homemade ranch seasoning. Or, take a shortcut by using the ranch packets from Hidden Valley.
- Mayonnaise – This provides the rich and creamy base for the sauce, together with the sour cream. Feel free to use a brand of mayonnaise that you love the most.
- Milk – I prefer to use milk as the liquid of choice for creating the perfect consistency in this sauce since it also won’t take away from the overall flavor. That said, you could also use water.
- Sour cream – Another creamy ingredient for the base of this sauce. Plain Greek yogurt is another option.
- Sriracha – Sriracha is a chili-based hot sauce with a smoky, tangy, and slightly sweet flavor. While it does have a noticeable kick of heat, you can easily adjust the level to suit your preferences. If you don’t have sriracha, use another hot sauce, like sambal oelek, Tabasco, or Frank’s RedHot. You can also use a combination of chili paste and a splash of vinegar to mimic the flavor profile of sriracha.
- Lemon juice – The acidity in freshly squeezed lemon juice helps balance the richness of the mayo and sour cream. You could also add some lemon zest to the mix for a tangy, citrusy infusion. Lime juice could be used instead.
How to make it
Step 1
Combine the ingredients
- Add the ranch seasoning, mayo, milk, sour cream, sriracha and lemon juice to a small bowl and stir to combine.
Step 2
Chill the sauce
- Place the sauce in the refrigerator for 15 minutes to allow the flavors to combine.
Ways to balance spicy sriracha
Sriracha on its own can be overpowering, which is why it is often combined with cooling ingredients and flavors, such as the ranch seasoning in this recipe. Here are some other examples of suitable pairings for sriracha:
- Honey Sriracha Salmon: The honey in this spicy marinade adds sweetness and softens the heat, making a more palatable and complex flavor profile.
- Sriracha Mayo: Creamy bases like mayonnaise, sour cream, or Greek yogurt cool the sriracha heat and add body and richness without diluting the flavor of the sriracha.
Tips and tricks
- Always taste sauce after mixing the ingredients together. You may find that you want to adjust the flavor by adding an extra kick of heat, more lemon juice to balance the richness, or mix in additional ranch seasoning for a more prominent taste.
- Adjust the consistency of the sauce to your liking. Stir in more milk or water for a thinner sauce, or mix in more mayo or sour cream for a thicker sauce.
- Don’t forget to chill the sauce for at least 15 minutes before serving. This helps the sauce to thicken and for the flavors to meld together and intensify.
- Stir leftover sriracha ranch with additional liquid (if needed) as it will naturally thicken in the fridge and the creamy ingredients may also separate.
- Make a double batch by simply doubling the ingredients called for in this recipe, if needed.
Variations
Here are a few delicious twists on classic sriracha sauce – whether you’re catering to dietary or flavor preferences, or just want to switch things up:
- Garlic lime sriracha mayo – Add a small clove of freshly minced garlic and replace the lemon juice with lime juice for a zesty, bold sauce that’s great on tacos, grilled corn, or burgers.
- Honey Sriracha Mayo – Stir in 1–2 teaspoons of honey to offset any heat and for a touch of sweetness. This is a delicious option for dipping crispy chicken or drizzling over carrot fries.
- Vegan sriracha ranch – Use vegan mayonnaise and sour cream, as well as plant-based milk (or water) for a vegan-friendly sauce.
- Make it lighter – Use reduced fat mayo and sour cream for a lighter sauce that won’t be as rich, if you prefer. Plain Greek yogurt can also be used to replace the mayo and sour cream for a tangy, protein-rich version that’s still lighter than mayo and sour cream.
- Smoky sriracha mayo – Add a dash of smoked paprika or chipotle powder to pair with grilled meats, seafood, and roasted vegetables.
- Add fresh herbs – Blend in finely chopped cilantro, parsley, or chives for a fresh twist. It’s great for slathering on wraps, dipping spring rolls, or spooning over healthy grain bowls.
Serving suggestions
This creamy sriracha mayo with ranch seasoning is a go-to condiment for dipping, spreading, and drizzling – and it pairs beautifully with all kinds of snacks, sides, and tasty mains like:
Storing
Store leftover sriracha ranch in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy ingredients may separate during storage.
I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
Erin’s wine pairings
When pairing wine with this creamy sriracha sauce, choose those that have bright acidity, subtle sweetness, or refreshing citrus notes to balance the heat and richness, such as:
- A zesty, citrus-forward Sauvignon Blanc is one of the best pairings for this sriracha sauce. Its crisp acidity cuts through the creamy base, while the citrus and herbal notes complement the ranch seasoning and the spicy heat.
- A lightly sweet (off-dry) Riesling also balances the heat of the sriracha beautifully. Its acidity also works well with the lemon juice and sour cream in the sauce.
- Crisp, citrusy Pinot Gris or Pinot Grigio adds a refreshing lift to creamy, spicy sauces, such as this sriracha ranch. It’s especially good if your dish includes feta, grilled chicken, or roasted veggies.
More homemade sauces
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Full Recipe
Sriracha Ranch
Equipment
Ingredients
- 1 Tablespoon dry ranch seasoning
- 1/2 cup mayonnaise
- 2-4 Tablespoons milk (or water)
- 1/4 cup sour cream
- 1-2 Tablespoons sriracha (depending on how spicy you like it)
- 1 Tablespoon lemon juice
Instructions
- Add ranch seasoning, mayo, milk, sour cream, sriracha and lemon juice to a small bowl and stir to combine. Place the dressing in the refrigerator for 15 minutes to allow the flavors to combine. Enjoy.
Notes
- Store leftover sriracha sauce in an airtight container in the refrigerator for up to 1 week. Make sure to give the sauce a good stir before serving, as the creamy ingredients may separate during storage.
- I don’t recommend freezing this sauce as the freezing and thawing can alter the smooth and creamy consistency.
- Always taste sriracha sauce after mixing the ingredients together. You may find that you want to adjust the flavor by adding an extra kick of heat, more lemon juice to balance the richness, or mix in additional ranch seasoning for a more prominent taste.
- Adjust the consistency of the sauce to your liking. Stir in more milk or water for a thinner sauce, or mix in more mayo or sour cream for a thicker sauce.
- Don’t forget to chill the sauce for at least 15 minutes before serving. This helps the sauce to thicken and for the flavors to meld together and intensify.
- Stir leftover sriracha sauce with additional liquid (if needed) as it will naturally thicken in the fridge and the creamy ingredients may also separate.
- Make a double batch of sriracha sauce by simply doubling the ingredients called for in this recipe, if needed.
- Garlic lime sriracha mayo – Add a small clove of freshly minced garlic and replace the lemon juice with lime juice for a zesty, bold sauce that’s great on tacos, grilled corn, or burgers.
- Honey Sriracha Mayo – Stir in 1–2 teaspoons of honey to offset any heat and for a touch of sweetness. This is a delicious option for dipping crispy chicken or drizzling over carrot fries.
- Vegan sriracha sauce – Use vegan mayonnaise and sour cream, as well as plant-based milk (or water) for a vegan-friendly sauce.
- Make it lighter – Use reduced fat mayo and sour cream for a lighter sauce that won’t be as rich, if you prefer. Plain Greek yogurt can also be used to replace the mayo and sour cream for a tangy, protein-rich version that’s still lighter than mayo and sour cream.
- Smoky sriracha mayo – Add a dash of smoked paprika or chipotle powder to pair with grilled meats, seafood, and roasted vegetables.
- Add fresh herbs – Blend in finely chopped cilantro, parsley, or chives for a fresh twist. It’s great for slathering on wraps, dipping spring rolls, or spooning over healthy grain bowls.
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