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.
*If you'd like to use homemade mayo instead, try my recipe for Homemade Olive Oil Mayonnaise.