Sriracha Aioli brings just the right spicy creaminess to so many meals. A well-rounded dip in the realm of garlicky emulsions, this robust combination melds the spicy flavors of Southeast Asia with the smoothness of the Mediterranean classic.
But before we get to the recipe, what is sriracha anyway? Invented in Thailand in the early 20th century, the famous ‘rooster sauce’ has gained popularity worldwide for its addictive spiciness, tanginess and versatility.
Sriracha Aioli Ingredients
- Eggs: large or extra-large
- Garlic: fresh, medium cloves
- Lime Juice: ideally fresh
- Avocado Oil: or grapeseed oil
- Olive Oil: good, extra-virgin olive oil
- Sriracha Sauce: your favorite store bought brand
- Kosher Salt
Sriracha is made with chili pepper paste, vinegar, garlic, sugar and salt, but it’s certainly greater than the sum of its parts. If you’ve tried spicy pho or fiery noodles before, you already know sriracha.
The right amount of heat can liven any meal, sure, but for a milder sauce, a great way of taming spiciness is combining the sauce with something creamy — like aioli.
Aioli is garlicky and smooth; it’s an egg yolk and olive oil emulsion flavored with garlic and any other aromatics you can think of. So why not sriracha?
When combining the fiery red sauce with the classic creamy dip, you get the best of both worlds. And once you try sriracha aioli, I predict it will become one of your favorite homemade condiments.
You can easily make sriracha aioli with store-bought mayonnaise and sriracha sauce in just under a minute, but making it from scratch is not much harder with this quick recipe and it’s worth the effort! Here’s what you need to know.
- It's easy to make aioli from scratch with an immersion blender. The key is to use a blend of oils because the speed of the blade can make olive oil bitter. So you begin your egg, garlic and oil emulsion with a neutral oil like avocado oil using the immersion blender, then whisk in olive oil at the end. This skips the adding oil drop by drop that's required when you make aioli completely by hand. The recipe does involve using raw egg yolks. If you prefer to avoid them, use high-quality store bought mayonnaise instead, see recipe notes for specific instructions.
- The best part of making your own condiments is that you can adjust the recipe to your taste. Add less garlic to reduce the potency of the aromatic bulb. And modify the spread's / dipping sauce’s spiciness by adding more or less sriracha sauce, just taste and adjust.
- Sriracha aioli is a superb spread for burgers and sliders (I'm looking at you Brioche Buns + Lamb Burgers and Pork Belly Sliders + Brioche Slider Buns), but also excellent as a perfect sauce for all kinds of grilled meat, from Chicken Kabobs to Spicy Grilled Shrimp. This spicy sauce can replace mayonnaise, ketchup and/or barbecue sauce in just about anything you're serving.
- You’ll love what this versatile sauce can do for fish and seafood. Enjoy as a dip for Crispy Baked Coconut Shrimp and Crab Cakes or drizzle onto Fish Tacos, Shrimp Tacos or Grilled Shrimp Tacos. Prep the tortillas, cook the shrimp and top with crunchy slaw, a healthy dollop of this spicy aioli and a squirt of lime juice. It’s heavenly!
- It's also a spicy dipping sauce no one can resist. Fries, Crispy Baked Buffalo Wings, ribs, potato wedges or veggies. If you can dip it, it goes well with this fresh tasting spicy sauce.
- 2 egg yolks
- 4 medium cloves garlic peeled and minced
- 1 tablespoon fresh lime juice
- ½ cup avocado oil
- ½ cup extra-virgin olive oil
- 1 tablespoon sriracha sauce or 2 tablespoons for a spicier aioli
- ½ teaspoon kosher salt
- Add egg yolks, garlic, lime juice and avocado oil to a 2-cup glass measuring cup (or other container that is just large enough to allow the head of your blender to reach the bottom). Place the head of an immersion blender on the bottom of the pitcher; turn it on to its highest speed. When you see aioli beginning to form, slowly lift the blender head from the bottom and move it up and down and side to side until all of the oil is incorporated. (see recipe note)
- Add olive oil in a slow, steady stream, whisking constantly until emulsified. Whisk in sriracha sauce and salt and serve or refrigerate. Store refrigerated in a sealed container for up to 4 days.
- You may want to transfer the aioli to a separate bowl before whisking in the olive oil, sriracha sauce and salt.
- To make the recipe with store bought mayonnaise: whisk minced garlic, lime juice sriracha sauce and kosher salt to taste into 1 cup of mayonnaise until smooth. Serve or refrigerate for up to 1 week.