Homemade bang bang sauce

Name: Homemade bang bang sauce
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) mayonnaise; 2 tbsp (30 ml) sweet chili sauce (Thai Kitchen); 2 tbsp (30 ml) Sriracha sauce; Juice of 1 lime; 2 tbsp (30 ml) rice vinegar; 1 tsp (5 ml) garlic powder; 2 tbsp (25 g) white sugar; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) fresh grated ginger

Preparation 5 min
Refrigeration 30 min
Servings 1 cup

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Ingredients

½ cup (125 ml) mayonnaise
2 tbsp (30 ml) sweet chili sauce (Thai Kitchen)
2 tbsp (30 ml) Sriracha sauce
Juice of 1 lime
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) garlic powder
2 tbsp (25 g) white sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fresh grated ginger

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Preparation

In a small bowl, whisk the mayonnaise, sweet chili sauce, Sriracha, lime juice, rice vinegar, garlic powder, white sugar, soy sauce and fresh grated ginger together until the sauce is smooth and there are no streaks of mayo left. It goes from separate to one sauce in about a minute.
Taste it now, before it chills. More Sriracha if you want more heat, more sugar if it feels sharp, another splash of soy if it needs depth.
Cover and refrigerate at least 30 minutes so the ginger and soy settle into the mayo. Overnight is better.
Serve it cold, drizzled, spooned or set out as a dip. It keeps 5 to 7 days in an airtight jar.