Creamy Boom Boom Sauce (Ready in 5 Minutes)

This homemade Boom Boom Sauce is the creamy, spicy, tangy condiment you want on just about everything. It comes together in 5 minutes flat with ingredients you probably have right now.

Skip the squeeze bottle and dial the heat exactly where you like it. One whisk and you have a sauce that rivals the deli counter original.

What Makes This Sauce So Addictive

It is rich and luscious from the mayo, with just enough sweetness from ketchup and a slow-building garlicky heat. The smoked paprika adds a whisper of depth that a plain hot sauce blend misses.

Every component is here for a reason, and because you mix it yourself, you control the fire. A little more Sriracha, a touch more sugar—it adapts to your taste in seconds.

Ingredients

• 1/2 cup mayonnaise: full-fat gives the silkiest texture, but light works too
• 2 tablespoons ketchup: classic tomato sweetness and tang
• 1 to 2 tablespoons Sriracha: start with 1 for a mild, creeping warmth
• 1 teaspoon garlic powder: the backbone of the savory punch
• 1/2 teaspoon onion powder: rounds out the background without raw bite
• 1/2 teaspoon smoked paprika: optional, but it brings a subtle smoky note
• 1/2 teaspoon granulated sugar: softens the sharp edges; adjust to taste
• 1/4 teaspoon fine salt: plus more if your mayo is low-sodium
• 1 teaspoon rice vinegar: or white vinegar, for a gentle acidic lift

Variations / Substitutions

• Swap the mayo: use vegan mayo to keep it egg-free, or Greek yogurt for a tangier, lighter sauce (it will be less lush)
• Change the heat source: sriracha is classic, but gochujang, harissa, or a vinegary hot sauce all work; start with half the amount
• Skip the sugar: if your ketchup is sweet enough, leave it out, or use a drop of honey
• No smoked paprika: a pinch of chipotle powder or just leave it out; the sauce still stands tall as plain Boom Boom

Try it drizzled over Crispy Chicken Tenders or as a dunk for Sweet Potato Fries.

How to Make Boom Boom Sauce

Step 1: Mix the Base

In a small bowl, whisk together the 1/2 cup mayonnaise, 2 tablespoons ketchup, and 1 tablespoon of the Sriracha until smooth and no streaks remain, about 30 seconds. The mixture will look pale peachy-pink and glossy.

Step 2: Season the Sauce

Add the 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon sugar, 1/4 teaspoon salt, and the 1 teaspoon rice vinegar. Whisk again until everything is evenly combined and the color deepens to a warm coral. At this point, the aroma will be garlicky with a hint of smoke.

Step 3: Drizzle and Serve

Taste and adjust: stir in an extra splash of Sriracha if you want more heat, or a tiny pinch more sugar for sweetness. For the richest flavor, cover and chill the sauce for 30 minutes (or up to overnight) so the garlic and spices can meld. Then transfer to a small bowl or squeeze bottle and serve alongside crispy fries, onion rings, or slather it onto a burger.

A Few Notes for the Best Boom Boom Sauce

• A minimum 30-minute rest in the fridge lets the dry spices hydrate and the flavors marry; the sauce tastes noticeably better after a short chill
• Start with 1 tablespoon of Sriracha if you are serving a crowd, then offer extra on the side—you can always add heat, you cannot take it out
• Use a fork or small whisk to get the smoothest emulsion, especially if your mayo was cold

Need more for a cookout? Here is how to double or triple:

Keeping Leftover Sauce

• Refrigerate: Store in an airtight container for up to 1 week. The sauce actually thickens slightly and the flavors deepen after a day.

What to Serve With Boom Boom Sauce

This sauce turns simple fried food into something you keep dipping back into. Pile it on a classic beef burger for a creamy, spicy kick, or serve it as a dunk for hot, crispy french fries. It is also fantastic with breaded chicken cutlets—the tangy richness cuts through the crunch.

Frequently Asked Questions

Can I make this sauce vegan?

Yes. Use a vegan mayonnaise and check that your ketchup and Sriracha do not contain any animal-derived ingredients. Most are naturally plant-based.

Can I use Greek yogurt instead of mayonnaise?

You can, but the sauce will be tangier and noticeably thinner. I would start with three quarters of the yogurt and add the rest only if you want a looser consistency.

Is Boom Boom Sauce gluten-free?

Most store-bought versions are, and this homemade one certainly is. Double-check your Sriracha and ketchup labels to be sure no wheat-based thickeners snuck in.

Why did my sauce turn out thin?

Mayonnaise varies by brand. If yours is on the runny side, whisk in an extra spoonful of mayo or let the sauce chill uncovered for 20 minutes; it will firm up as it sits.

Boom Boom Sauce Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 6 servings

Calories: 140

Ingredients Method Notes

Ingredients

  

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 to 2 tablespoons Sriracha
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon fine salt
• 1 teaspoon rice vinegar

Method

 

1. In a small bowl, whisk the mayonnaise, ketchup, and 1 tablespoon of the Sriracha until completely smooth.
2. Add the garlic powder, onion powder, smoked paprika, sugar, salt, and vinegar. Whisk again until evenly combined.
3. Taste and adjust with more Sriracha or a pinch of sugar as needed. For best flavor, cover and chill 30 minutes, then serve as a dip or drizzle.

Notes

If you skip the chilling step, the sauce will still taste good right away, but a short rest really brings the garlic and smoke forward. This recipe makes about 3/4 cup total.