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Epicurious

Srirancha Dressing

If veggie sticks just don’t have enough oomph for you on their own, this may be the ticket that helps you get your recommended daily intake. Or maybe you’re just looking for something amazing to dunk your pizza crust in. Naturally, this makes for a tasty twist on the usual salad dressing, and I assure you that it’s absurdly good alongside Honey-Sriracha Glazed Buffalo Wings (page 40).

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup Sriracha
1 teaspoon freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives, or 1 teaspoon dried chives
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
Salt and freshly ground black pepper

Preparation

  1. Step 1

    In a small bowl, mix together all of the ingredients until combined. Season with salt and pepper to taste. Cover and refrigerate for at least an hour to allow the flavors to mingle. Use within 1 week for best flavor.

  2. VARIATION: Bacon Srirancha Dressing

    Step 2

    Finely chop one cooked strip of bacon and mix it in with the other ingredients. Spoon a dollop on top of a baked potato or a plate of nachos. It also makes a great dip for chicken strips or seasoned curly fries.

  3. IN A PINCH

    Step 3

    Feel free to use 3/4 cup store-bought ranch dressing in place of making your own. Mix together with 1/4 cup Sriracha. Use immediately or refrigerate promptly. (You can sprinkle a little fresh chopped herbs on top as garnish to make it look like you did it all from scratch. Your secret is safe with me!)

The Sriracha Cookbook
TagsSalad DressingSaladDipCondimentButtermilkDairyDillHerbs & SpicesGarlicRoot VegetableVegetableVegetarianGluten FreeNut FreeEasyQuickNo-CookCookbooks
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