Golden Sauce Spicy Recipe

Combine creamy base

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup plain Greek yogurt (or sour cream) until smooth and homogenous.

Add 1 tablespoon tomato paste and 1 teaspoon honey to the bowl; whisk until the tomato paste is fully incorporated and the mixture looks even in color.

Whisk in 1 tablespoon apple cider vinegar and 1 teaspoon olive oil to add acidity and gloss; if the mixture is too thick for your use, add up to 1 tablespoon water, 1 teaspoon at a time, to reach desired consistency.

To the base mixture, add 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon fine salt. Whisk thoroughly so the spices are evenly distributed and there are no clumps of turmeric.

Add the spicy elements: 1 tablespoon sriracha, 1/2 teaspoon harissa paste (or 1/2 teaspoon gochujang if using), and 1/4 teaspoon red pepper flakes. Taste and adjust — add more sriracha or red pepper flakes for higher heat, or reduce by half if you prefer mild.

Add 1 tablespoon fresh lemon juice and whisk to brighten the flavors. Taste and adjust salt, acid (more vinegar or lemon), or sweetness (a little more honey) as needed.

If desired, stir in 1 tablespoon finely chopped fresh cilantro for a fresh herb note. Let the sauce rest in the refrigerator at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving.

Store in an airtight container in the refrigerator for up to 5–7 days. Stir before each use; if the sauce separates slightly, whisk or briefly pulse with a fork to recombine.