Bang Bang Sauce Recipe Bonefish Grill Copycat Whiskaffair

on Jan 10, 2023, Updated Jun 18, 2023 Check out my other homemade sauces, which are great additions to your meals: Strawberry BBQ Sauce, Yum Yum Sauce, Boom Boom Sauce, Thai Peanut Sauce, and Korean Gochujang Dipping Sauce.

About Bang Bang Sauce

This Bonefish Grill copycat, Bang Bang Sauce, is a sweet, spicy, and creamy sauce made using mayonnaise, sweet Thai chili sauce, and spicy Sriracha. It comes together in under 5 minutes and is great to drizzle over seafood, meat, or veggies. If you have been to the Bonefish Grill Restaurant, you will know this popular sauce they use to coat their shrimp appetizer. One bite, and I knew I had to try it at home; it was so delicious. This Bonefish Grill copycat homemade version is as delicious, and I see no reason not to make it at home. It is much more economical than buying a bottle, and you can easily double or triple the recipe as needed. Once you make this divine sauce, try it on shrimp, fish, or chicken, or use it as an appetizer dip. This simple yet super versatile sauce can do so much. Leftover sauce can be stored in the refrigerator in an airtight container for up to 10 days. Use eggless mayonnaise to make the sauce vegan. Thai Sweet Chili Sauce has a sweet and spicy kick. You can use store-bought or make it at home with my simple sweet chili sauce recipe Sriracha Sauce – Add sriracha sauce for that extra spicy kick. The sweetness from Thai sweet chili sauce is perfect, but you can make it sweeter by adding a little honey or maple syrup. Add some garlic powder and smoked paprika to add more flavor to your homemade sauce recipe. I sometimes add some cayenne pepper or hot sauce for extra spice and a dash of lemon juice or rice vinegar for that perfect tartness.

½ cup full-fat mayonnaise ¼ cup Thai sweet chili sauce 1 tablespoon sriracha sauce ¼ teaspoon salt ¼ teaspoon black pepper powder

Check for salt and pepper and add more if required. Use the sauce immediately or store it in an air-tight container or a bowl tightly covered with plastic wrap for up to 10 days.