Lee Kum Kee Sriracha Mayonnaise

445 mL

By Lee Kum Kee

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$4.97 In Stock
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Description & Features+

Lee Kum Kee Sriracha Mayo is creamy with a hint of spiciness and gluten free. Great for marinades, sandwiches, wraps, dips, spreads and more.
• Gluten Free
• Shake Well Before Use
• Refrigerate after opening for quality

Nutritional Info & Ingredients+

Ingredients:

Mayonnaise (Soybean oil, eggs, water, distilled vinegar, salt, sugar, lemon juice concentrate, calcium disodium EDTA, natural flavours)Sriracha Chili Sauce (Red chili, white vinegar, sugar, salt, garlic, acetic acid, lactic acid, red chili powder, xanthan gum, potassium sorbate, sodium bisulphate)

Specifications+

Available for Shipping to Canada Post
Yes
Allergen risk(s)
Milk, Eggs, Soy
Flavour
Other
Gluten free
Yes
Kosher
No
Lactose free
No
Package type
Sauces
Unit size (g)
567
Brand
Lee Kum Kee
Product Identifiers
Walmart Item #
31044612, 31044611, 31238383
SKU
6000191792068
UPC
7889514269

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Return Policy+

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You can return this item within 90 days from the day you receive your online order.

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  • Return this item by mail

From the Manufacturer +

Ratings & Reviews+

Lee Kum Kee Sriracha Mayonnaise is rated 4.4 out of 5 by 11.
Rated 5 out of 5 by from awesome Goes great with everything that you would use mayo or catchup with.
Date published: 2016-03-27
Rated 5 out of 5 by from Amazing The sriracha mayo is the best ever. It taste amazing
Date published: 2016-02-01
Rated 2 out of 5 by from Chemical taste This product has a distinctly unnatural flavour. The spice level is fine but the mayo has a taste that isn't palatable. I think you're safer mixing your own concoction. Ugh. Waste of $.
Date published: 2017-03-26
Rated 5 out of 5 by from As important as salt and pepper My family uses this sauce on everything!
Date published: 2016-09-10
Rated 5 out of 5 by from Daughter's I here no complaints. She puts it on a lot of foods that ketchup is used. GB
Date published: 2016-08-11
Rated 4 out of 5 by from The better than average sriracha mayo It's good on rice.
Date published: 2016-07-30
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