Spicy sriracha mayonnaise. Photo: onthemetro, Flickr.

We may have already pegged sriracha as the ultimate condiment, but we were so wowed by the simple brilliance of sriracha mayonnaise that we decided to have you feast your eyes on another rendition of it. The sauce -- made by the ever-creative White on Rice couple -- spikes mayo with sriracha, soy sauce and lemon, in a deceptively rosy-looking sauce. Longtime fans of the usual pesto mayo, we were tickled by the unlikely marriage of the all-American staple with the exotic, spicy-sweet chili sauce.

The New York Times reported back in February on the "Chili Sauce to Crow About," which is a simple purée of red jalapenos, sugar, garlic powder, vinegar and salt. Most notably marketed by Huy Fong in trademark clear plastic dispensers with a green cap and rooster image, the Times says the sauce "may be best understood as an American sauce, a polyglot purée with roots in difference places and peoples." And its uses are indeed variegated, if not unlimited -- Jean-Georges Vongerichten uses it to spice up a hollandaise and Kogi serves it as a garnish for their Korean BBQ tacos.

What's your unique use for the sauce?

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• Grilling over a wood fire presents many nuanced delights, provided you have the right tools and a high threshold for sweat and smoke.
  
• Sriracha Chili Sauce is a flagship product of Huy Fong Foods, and one that chefs like Jean-Georges Vongerichten love for its sweet, garlicky heat.
• Le Fooding, the group that set France on fire with picnics of finger foods and plastic-cupped drinks, is coming stateside to introduce New Yorkers to a new generation of French chefs.
  
• Across the country, drink menus are showing some love for homemade ginger ale.
• Food safety is becoming a mess. Almost every element of processed foods is a potential pathogen carrier, and the industry is shifting the worry to the consumer.
• Scotland Yard isn't just the famous face of London law enforcement. It's also a tasty Scotch and Drambuie twist on the Rusty Nail.

You know it - it's the Asian hot sauce that comes in a squeeze bottle with the little green tip. In college, maybe you called it "Rooster" for the picture of the rooster on the front, like we did, because we had no idea how to say "sriracha." It's a staple. If i have nothing else in the refrigerator, like Nick, I have a half-full bottle of sriracha (because it never stays full for long).

I don't know what it is about sriracha that makes me want to put it on everything. Everything, I say, from scrambled eggs to mac and cheese to...pizza? Yes, pizza. If you're a sriracha lover, pizza is probably not even an unusual recipient for a lovely back and forth drizzle of the stuff.

But recently, on a night of Indian take-out, I found myself squeezing the stuff on my naan, as if it were completely normal. My dining companion at first gave me a strange look, then grabbed the bottle. "That's brilliant!"

What's the strangest thing you've done with sriracha sauce (in the kitchen, that is)?