🐾 What is it?
This is a range of mayonnaise-flavoured Sriracha chilli sauces from the Flying Goose brand in Thailand – a mildly spicy, creamy chilli dip/sauce combining the classic chilli flavour with a smooth, creamy mayonnaise texture. It’s ideal as a dip, seasoning or table sauce for chips, sushi, sandwiches, salads, barbecued dishes and other meals.
🧪 Ingredients
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water
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chilli (approx. 20%)
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soya oil
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sugar
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distilled vinegar
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modified maize starch
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salt
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stabiliser (E415)
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garlic
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mustard seeds
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acidity regulators (E260, E330)
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flavour enhancer (E621)
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preservatives (E202)
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antioxidant (E319)
👉 The creamy texture comes from a combination of chilli and an oil-based ‘mayo’ base.
⚠️ Allergens
✔️ Contains soya and mustard seeds (mustard).
✔️ Always check the packaging for the latest allergen information.
📊 Nutritional values (approximate / 100 ml)
| Nutritional component | Value |
|---|---|
| Energy | ~1170 kJ / ~281 kcal |
| Fat | ~19 g |
| – of which saturated | ~2.8 g |
| Carbohydrates | ~26 g |
| – of which sugars | ~17 g |
| Protein | ~0.9 g |
| Salt | ~4.1 g |
| (These figures are approximate, based on the typical composition of this version of the sauce.) |
🍽️ How to use
➡️ Dip: Serve as a dip with chips, vegetables, chicken pieces or crisps.
➡️ Spread: Spread on sandwiches, burgers or wraps for a spicy, creamy flavour.
➡️ Seasoning: Add to salads, sushi, rice or noodles for an extra flavour contrast.
🌶️ Characteristics and flavour
✔️ A mildly spicy chilli flavour with a creamy, slightly sweet undertone.
✔️ Combines Sriracha chilli with a ‘mayo’-like texture – smooth, rich and nicely sticky.
✔️ Suitable for those who want a spicy kick without extreme heat.
🧠 Summary
Flying Goose Sriracha Mayo is a creamy chilli sauce with a mayonnaise flavour (455 ml), combining a mild, spicy chilli flavour with a fresh ‘mayo’ texture. It works well as both a dip and a table sauce for a range of dishes – from chips and sandwiches to sushi and salads. It contains soya and mustard and is popular for its versatility and balanced, mild heat.