Sriracha Mayo Packets
Two ingredients, mixed in the packet, good on anything you carry.
- calories
- 210
- weight
- 1.1 oz
- cal / oz
- 191
- protein
- 0 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 0 min
- total time
- 2 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Dinner
- No cook
- Car camping
- Backpacking
- Canoe / raft
- Day hike
- Vegetarian
- Gluten free
- Nut free
- Eat in the bag
- Grab and go
- Shelf stable
- Dump and stir
Ingredients
| Single-serve mayonnaise packets | 3 packets | about 2 tbsp total; shelf-stable, no cooler needed |
|---|---|---|
| Sriracha or chili paste packets | 1 tsp | any chili sauce works, adjust to taste |
| Sugar | a pinch | optional, rounds off a harsh chili paste |
| Garlic powder | a pinch | optional |
Method
- Snip the corner off the mayo packets and squeeze them into a small zip bag.
- Add the sriracha, plus the sugar and garlic powder if you brought them.
- Press the air out, seal, and knead the bag until the color is even.
- Taste off a spoon and add more chili a little at a time. You cannot take it back out.
- Snip a corner of the bag to squeeze it where you want it.
Mayonnaise is the one condiment that carries real calories, and single-serve packets solve the refrigeration problem the jar creates. The original calls for a bowl and 3 dl of homemade mayo. On trail you want two tablespoons, mixed in the bag it will live in, with no dish left over.
Chili pastes vary a lot in heat and salt, so add yours in small increments and taste as you go. Sugar and garlic powder are there to fix a paste that comes in too sharp. This is a sauce for other food: tuna packets, hard eggs on day one, a tortilla with anything in it, or the potatoes at the bottom of the pot.
Packing
Mayo and sriracha packets ride loose in the food bag. Mix in a snack-size zip so the bag becomes the piping bag and there is nothing to wash. In hot weather keep it out of direct sun; it will separate but still tastes fine.
Variations
- A squeeze of lemon powder or a pinch of citric acid cuts the fat.
- Dried chives or dill instead of chili makes an herb version for fish.
- Swap in a vegan mayo packet if you need it dairy-free and egg-free.
https://www.matprat.no/oppskrifter/rask/chilimajones