Sauces & Condiments
This creamy Bang Bang sauce recipe with mayo delivers the perfect balance of spicy heat and tangy richness that makes every bite irresistible. 🔥 The secret lies in blending velvety mayo with sriracha, honey, and a touch of vinegar to create a sauce that's both bold and smooth.
What sets this version apart is the optional celery crown crunch topping, adding a satisfying texture contrast that elevates any dish it touches.
The foundation of this sauce is simplicity—just five core ingredients that come together in minutes. Mayo provides the creamy base, while sriracha delivers the signature heat, and a hint of garlic and dill adds depth.
The sauce is incredibly versatile, working as a dipping sauce, a burger glaze, or a finishing touch for grilled meats. It's the kind of condiment that transforms ordinary meals into something special.
What you'll end up with is a creamy, slightly spicy sauce that's smooth yet complex, with just the right amount of tang to cut through richness. The texture is velvety, with the option to add crispy celery crowns for an extra layer of crunch.
This sauce keeps well in the fridge for up to a week, making it perfect for meal prep or gifting to fellow food lovers.
The beauty of this recipe is its adaptability—you can adjust the spice level to suit your taste, swap in vegan mayo for a plant-based version, or even add a splash of lime juice for extra brightness.
Whether you're dipping wings, slathering burgers, or drizzling over tacos, this sauce will become your new go-to condiment.
Ingredients for bang bang sauce recipe with mayo
Five core ingredients blend into this velvety, spicy sauce with optional celery crown crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | Duck or vegan mayo for richness |
| Sriracha 🌶️ | ½ cup | Adjust for spice preference |
| Honey 🍯 | 2 tbsp | Wildflower for floral notes |
| White Vinegar 🍶 | 1 tbsp | Apple cider vinegar works too |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Celery Stalks 🥬 | 2 whole | For optional crunch topping |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The mayo is your base—Hellmann's or Duke's are foolproof, but duck mayo adds depth if you're feeling fancy. Sriracha quality matters here: Huy Fong is the classic, but El Yucateco has a smokier kick. Honey should be liquid, not crystallized—microwave 10 seconds if needed. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. Whole Foods or Trader Joe's usually have great fresh dill, but any grocery store's produce section will do.
No sriracha? Hot sauce like Cholula or Tabasco at double the amount gets you close. Want less sweetness? Swap honey for maple syrup or agave. Celery crowns optional but worth it—thinly slice celery, fry in oil until crispy, then drain on paper towels. For extra tang, add a splash of lemon juice instead of vinegar. The sauce thickens as it chills, so start with slightly less mayo** if you prefer it looser.
This sauce keeps for 1 week in the fridge, sealed tightly. The celery crowns stay crisp for 3 days if stored in an airtight container. Double the batch—it disappears fast. Freeze portions in ice cube trays for single-use servings. Garnish with extra dill or a drizzle of sriracha before serving for that restaurant-worthy touch.
Why You'll Love This Recipe
- Five-Ingredient Magic: This sauce is my go-to when I forget to grocery shop. Three tablespoons of mayo, a splash of vinegar, a drizzle of honey—just mix, stir, and boom. No measuring cups, no fancy tools, just you, a bowl, and a willingness to taste as you go. (Yes, I lick the spoon.)
- Sweet Heat Balance: The sriracha brings the fire, but the honey smooths it out like a hug from your favorite uncle. Fresh dill? That’s the secret—it cuts through the richness and makes every bite feel bright. I’ll be real: the first time I skipped the dill, I regretted it by lunch.
- Game for Any Meal: Slather it on chicken tenders, drizzle it over fries, or toss it with noodles—this sauce doesn’t judge. I keep a jar in the fridge for lazy nights, and honestly? It’s just as good cold as it is fresh. Even my picky teen devours it straight from the spoon.
- Lasts All Week: Make a big batch—it keeps for days without separating (unlike my failed attempts at homemade aioli). A little goes a long way, so you’re not drowning in leftovers. Plus, the honey keeps it from turning rancid, so you’re not tossing money either. Smart, right?
Step-by-step instructions for creamy celery crown Bang Bang sauce
Here's how to blend that perfect creamy-spicy harmony with a crispy celery crown finish.
🍳 Step 1: Whisk Together the Creamy Base
In a medium bowl, combine the 0.75 cup mayonnaise with the 0.5 cup sriracha. Use a whisk or fork to blend until completely smooth—this ensures no streaks of spicy or creamy remain. The mixture should look uniform and slightly thick, with a vibrant red-orange hue from the sriracha.
Here's the thing—don't rush this step. Let the mayo and sriracha sit together for 1 minute before adding anything else. This gives the flavors a chance to start mingling, which makes the final sauce taste more cohesive. The heat from the sriracha will begin to soften the mayo slightly, creating that signature creamy texture.
🍳 Step 2: Sweeten and Acidify the Sauce
Add the 2 tablespoons honey and 1 tablespoon white vinegar to the mayo-sriracha mixture. Stir vigorously until fully incorporated. The honey will mellow the spice while adding a subtle floral sweetness, and the vinegar brightens everything up. You're looking for a smooth, glossy sauce that coats the back of a spoon.
Taste the mixture now—it should be balanced between creamy, spicy, and slightly tangy. If it's too spicy, you can add a touch more honey (up to 1 teaspoon); if it needs more kick, a splash of extra sriracha (up to 1 tablespoon) will do the trick. This is where you fine-tune the flavor profile to your preference.
👨🍳 Step 3: Add Fresh Herbs and Aromatics
Finely chop the 2 cloves garlic and the 0.25 cup fresh dill, removing any tough stems. Fold these into the sauce along with the 0.5 teaspoon salt and 0.25 teaspoon black pepper. The dill adds that signature fresh, herby brightness that makes this sauce stand out, while the garlic deepens the flavor. Stir well to distribute everything evenly.
Let the sauce sit for 5 minutes at room temperature. This resting period allows the flavors to meld together completely. You'll notice the dill releases its aromatic oils, and the garlic mellows slightly, creating a more complex flavor profile. Don't skip this step—it makes a big difference in the final result.
🥘 Step 4: Create the Celery Crown Topping (Optional but Recommended)
While the sauce rests, prepare the celery crown topping. Thinly slice the 2 whole celery stalks on a mandoline or with a sharp knife into 1/8-inch thick rounds. You want them as even as possible for consistent texture. Pat the slices dry with a paper towel to remove any excess moisture—this prevents them from getting soggy when mixed with the sauce.
Here's a pro tip: If you want extra crunch, lightly toast the celery slices in a dry skillet over medium heat for 1-2 minutes per side until they just start to turn golden. This adds a subtle sweetness and enhances the crunch. Let them cool completely before mixing with the sauce.
🥘 Step 5: Combine and Serve
Gently fold the celery slices into the sauce just before serving. You don't want to overmix—just enough to distribute them evenly throughout. The celery should be visible as little crowns throughout the creamy sauce, adding that signature crunch and visual appeal.
This sauce is best served immediately, but it will keep in the refrigerator for up to 5 days in an airtight container. Give it a quick stir before serving to redistribute the celery crowns. The contrast of the creamy, spicy sauce with the crisp celery is what makes this dish so addictive—each bite delivers that perfect balance of textures and flavors.
Pro Tips For Making Bang Bang Sauce Recipe With Mayo
- STIR GENTLY, NOT VIGOROUSLY: Mixing mayo and sriracha too hard can turn your sauce into a greasy mess. Use a fork or rubber spatula and fold just until combined—think "marrying two shy cats," not whipping a batter.
- CHILL THE MAYO FIRST: I learned this the hard way—room-temperature mayo gets runny when mixed with spicy sriracha. Pop it in the fridge for 10 minutes beforehand, or your sauce will end up more puddle than sauce.
- MEASURE HONEY BY WEIGHT: That "just a splash" of honey is where flavor control disappears. Use a kitchen scale for 1:1 honey to sriracha ratio by weight (e.g., 20g each) instead of eyeballing it—your taste buds will notice the difference.
- VINEGAR LAST, NOT FIRST: Adding white vinegar early makes the mayo break. Stir it in at the very end when everything else is combined, then taste and adjust—this keeps your sauce smooth and stable. (Yes, even if you're impatient like me.)
Common mistakes when making this dish
Overmixing the Sauce
This is a classic mistake that can turn your silky Bang Bang sauce into a thick, grainy mess. Once you've combined the mayo and sriracha, stir just until fully incorporated—about 10-15 seconds with a whisk.
Overmixing incorporates too much air, which can cause separation later. I've ruined batches by whisking for 30 seconds or more, and the sauce would end up looking like a broken custard. 🥫
Skipping the Resting Time
The 5-minute rest after mixing is crucial for letting flavors meld properly. Without it, the garlic and dill won't fully infuse, and the sauce will taste disjointed. I used to rush this step, thinking it was just busywork, but now I always set a timer.
The difference in flavor development is noticeable—especially with the dill's aromatic oils.
Using Cold Ingredients
Cold mayo and cold sriracha can cause the sauce to separate or develop an unappealing texture. Let all ingredients sit at room temperature for 10-15 minutes before mixing. I learned this the hard way when my sauce turned into a lumpy mess because I grabbed ingredients straight from the fridge.
The ideal temperature for mayo is about 65°F—just warm enough to blend smoothly.
Neglecting the Celery Prep
If you're adding celery crowns, proper prep is everything. Skipping the drying step or not slicing evenly leads to soggy, uneven pieces. Pat celery slices dry with paper towels and slice them uniformly on a mandoline for best results.
I once used uneven slices that turned mushy within 30 minutes of mixing—always dry and slice consistently for that perfect crunch.
Incorrect Spice Balance
Adding all the sriracha at once without tasting can make your sauce too hot. Instead, start with 0.25 cup and adjust in 1-teaspoon increments. I've burned my mouth multiple times by being too aggressive with the spice.
The goal is a balanced heat—not a mouth-on-fire experience. Taste as you go and adjust gradually.
Storing Improperly
Bang Bang sauce thickens as it chills, so store it in an airtight container with a thin layer of plastic wrap pressed directly on the surface to prevent a skin from forming. I've seen batches develop a rubbery texture because they were stored uncovered.
For best results, refrigerate within 2 hours of making and use within 5 days. The celery crowns stay crisp for 3 days** if stored separately.
Nutrition facts
Frequently asked questions
Can I make this sauce without celery crowns?
The celery crowns are optional but add that signature crunch. If you skip them, you'll still have a delicious creamy sauce—just stir in a pinch of salt and black pepper before serving. For extra texture, try adding crushed potato chips or fried shallots instead.
How can I adjust the spice level?
The recipe starts with a balanced heat, but you can easily tweak it. For milder sauce, reduce sriracha to 0.25 cup and add 1 extra tablespoon honey. For extra heat, increase sriracha to 0.6 cup and add a dash of cayenne pepper. Always taste as you go!
Can I substitute mayo with something else?
For a vegan version, use vegan mayo (like Just Mayo) or Greek yogurt for tang. Regular yogurt works too—just add 1 tablespoon lemon juice to balance the flavor. For a lighter texture, blend in 1 tablespoon sour cream with the mayo.
How long does this sauce keep?
The sauce stays fresh for 5-7 days in the fridge when stored in an airtight container. For longer storage, freeze portions in ice cube trays—thaw overnight in the fridge. The celery crowns stay crisp for 3 days if stored separately in a sealed bag.
What's the best way to use this sauce?
This versatile sauce works as a dip for wings, slather on burgers, or drizzle over tacos. It also makes an amazing glaze for grilled meats or a finishing sauce for noodles. Try mixing it with mayo for a creamy dressing, or use it as a marinade for 30 minutes** before cooking.