Garlic Sriracha Sauce

Name: Garlic Sriracha Sauce
Cuisine: American
Ingredients: 1/2 cup sriracha sauce; 3 tablespoons white vinegar; 1 tablespoon soy sauce; 1 teaspoon honey; 2 tablespoon garlic powder or (4 fresh garlic cloves, minced); 1/2 teaspoon cayenne pepper (adjust for spice level); 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 2 large egg yolks; 2 tablespoons water (to balance consistency)

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Robert Moreland

Looking to add a bold, spicy twist to your meals? This Garlic Sriracha Sauce is a perfect combination of heat and tang, elevated by the deep, savory flavors of garlic. It’s versatile enough to use as a dipping sauce, marinade, or glaze, adding a fiery kick to wings, sandwiches, grilled meats, and more.

Crafted for flavor enthusiasts, this recipe balances spiciness with just the right amount of sweetness and acidity for a truly mouthwatering experience.

Ingredients

1/2 cup sriracha sauce
3 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 tablespoon garlic powder or (4 fresh garlic cloves, minced)
1/2 teaspoon cayenne pepper (adjust for spice level)
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
2 large egg yolks
2 tablespoons water (to balance consistency)

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Directions

Prepare the Base: In a small saucepan over low heat, combine the sriracha sauce, white vinegar, soy sauce, honey, garlic powder, cayenne pepper, smoked paprika, and onion powder. Heat gently, stirring to combine.
Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add 2-3 tablespoons of the warm sauce mixture into the egg yolks while whisking constantly. This tempers the eggs, preventing them from scrambling.
Combine and Emulsify: Gradually pour the tempered egg yolk mixture back into the saucepan while whisking continuously over low heat. Allow the sauce to cook for 2-3 more minutes, whisking constantly, until it thickens slightly. Do not let it boil.
Adjust Consistency: If the sauce is too thick, stir in 1-2 tablespoons of water to reach your desired consistency.
Cool and Serve: Remove from heat and let the sauce cool slightly. Toss it with freshly cooked wings or use it as a dipping sauce.

Recipe Note

Why Use Egg Yolks?

Emulsification: Egg yolks stabilize the sauce, creating a smooth, creamy texture without the need for butter.
Lower Fat: Egg yolks provide richness but with less fat compared to butter.
Nutritional Value: They add protein, vitamins, and nutrients such as choline.

This recipe maintains the signature spicy and garlicky flavor while adding a unique twist with egg yolks. It’s perfect for anyone seeking a creamy yet lighter alternative to the original buttery sauce!