Bang Bang Sauce Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Servings
2 cups
-
Calories
1109 kcal
-
Course
Condiments
-
Cuisine
American
Bang Bang Sauce Recipe
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This tasty mayo-based Bang Bang Sauce recipe is jam-packed with sweet-spicy flavor and is perfect as a dipper or a sauce to coat.
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Ingredients
- 1 cup mayonnaise
- 3 tablespoons Sriracha sauce
- ¼ cup Sweet chili sauce
- 1 ½ tablespoons rice vinegar
- coarse salt and fresh cracked pepper to taste
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Instructions
- Add the mayonnaise, sriracha, Thai sweet chili sauce, rice vinegar, and salt, and pepper to a medium-sized bowl.
- Next, whisk the ingredients together until they are completely combined.
- Store the sauce or serve it.
Notes
- Make-Ahead: You can make this bang bang sauce to 2 days ahead of time. You may need to re-season it before serving it.
- How to Store: Cover and keep it in the refrigerator for 5 days. This will not freeze well.
- I must admit I am a fan of Duke’s Mayonnaise if I’m not making it homemade.
Nutrition Information
Show Details
Calories
1109kcal
(55%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
112g
(172%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
67g
Monounsaturated Fat
25g
Trans Fat
0.3g
Cholesterol
63mg
(21%)
Sodium
2061mg
(86%)
Potassium
68mg
(2%)
Fiber
0.3g
(1%)
Sugar
22g
(44%)
Vitamin A
139IU
(3%)
Vitamin C
19mg
(21%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1109 kcal
% Daily Value*
| Calories | 1109kcal | 55% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 112g | 172% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 67g | 394% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 2061mg | 86% |
| Potassium | 68mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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