Next stop on this aioli journey is my flavor-packed Sriracha Aioli recipe.
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Sriracha is a fermented hot sauce made with red chiles and garlic. It’s bright, tangy and has a medium spice level. We’ve always got sriracha (or something similar) at our house to add a little hit of heat to any dish.
In this recipe, I’ve swirled some sriracha into prepared mayo along with salt, lime juice and freshly grated garlic. The resulting aioli is SO delicious. The sriracha balances the creaminess of the mayo, creating a punchy and addicting condiment. Continue reading for the recipe.
What is Sriracha Aioli?
Sriracha Aioli is a sauce made with mayonnaise, garlic, sriracha, lime and salt. Sriracha already has garlic in it, but I really wanted the garlic flavor to stand out here, so I’ve added some freshly grated garlic to the mix as well. This aioli is bold and spicy while still having a luscious, creamy texture.
How to Make Sriracha Aioli?
Instead of making aioli from scratch, I’m using prepared mayonnaise as the base of this recipe. To the mayo, you simply stir in 1 to 2 tablespoons sriracha, 1 tablespoon lime juice and a finely grated clove of garlic. At this point you can season the aioli to taste with salt and more sriracha if needed.
Using prepared mayonnaise makes this recipe so simple, but if you’d like to use homemade mayo instead, try this recipe for Homemade Olive Oil Mayonnaise.
Here are just a few ways I love to use this Sriracha Aioli:
- Drizzle it over some kimchi fried rice (or any fried rice really).
- Serve it with roasted broccoli or cauliflower.
- Slather it on a burger (beef, chicken or turkey).
- Use it as a dipping sauce for fried fish or veggies (like deep fried brussels sprout leaves!)
Sriracha Aioli Recipe
- 1 cup store-bought mayonnaise*
- 1 to 2 tablespoons Sriracha
- 1 tablespoon fresh lime juice
- 1 garlic clove, finely grated
- Kosher salt
- Add mayo, sriracha, lime juice and garlic to a medium bowl, whisking to combine. Season to taste with salt and more sriracha if needed.
- If you're sensitive to spice, start by just adding 1 tablespoon of sriracha to the sauce, and increase to taste. I like a good amount of spice, so I used the full 2 tablespoons of sriracha in the aioli shown above. Store aioli in fridge for up to 2 weeks.
Here are my other aioli recipes on Kitchen Konfidence:
Tammy M says
Delicious! Just what I was hoping for to serve with Tuna Cakes
Brandon Matzek says
Glad you enjoyed Tammy. Thanks for sharing!