Bring the heat and add a kick of flavor to your aioli with spicy sriracha sauce. This variation blends sriracha into a creamy garlic aioli base for an incredibly zesty, vibrant sriracha aioli sauce perfect for dipping and spreading.
Save This Recipe ✉️
Enter your email below, and I’ll send this recipe straight to your inbox.
Plus, I’ll send you great new recipes fresh outta the oven.
Turn up the heat on your favorite aioli recipes and bring big flavor to your dishes with this irresistibly spicy and creamy sriracha aioli! Thanks to everyone’s favorite hot sauce, it packs a punch of tangy, garlicky heat.
Craving a sauce with some serious kick?
This sriracha aioli is the fiery, versatile condiment recipe you’ve been looking for! We start with an ultra-smooth, garlic-laden aioli base that gets an injection of vibrant, tangy sriracha sauce. That signature blend of chilies, garlic, vinegar, and spices gives the aioli an incredible depth of flavor beyond just heat.
Our aioli recipe lets you control the amount of sriracha for your ideal level of finger-licking spice, from just a mild tingle to an outright blazing sauce. You’ll also get tips on complementing the chili notes with fresh herbs, citrus zest, or even honey for a sweet counterpoint.
Use this addictively zesty sauce as a dip for fries or veggies, a spicy spread for sandwiches and burgers, or a zippy topping for tacos, eggs, and more. One taste of this sriracha aioli’s creamy burn, and you’ll be putting that rose-hued sauce on everything!
Ingredients for Sriracha Aioli
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor
- Sriracha
Girl Carnivore Expert Recipe Tips
Fresh lime zest adds a pop of brightness to this aioli, or add honey or agave to give it a sweet and spicy combo.
How to Use
Use this in any recipe where you want to bring the heat! Drizzle it over air fryer bang bang shrimp or moo shu pork. Add it as a dipping sauce for roasted veggies or air fryer cauliflower to turn it into a fun appetizer. Don’t just think of the typical beef tallow fries. Go bit and try it with over hoisin sliders or with baked lamb meatballs. and feel like a pro chef using this as a sauce for steak bibimbap bowls or Korean ground beef bowls. It’s also great on
It’s also great on tacos like our easy steak tacos or on sandwiches like crispy fried chicken sandwich. This is one of those sauces you will be reaching for every time you want to add a little spice to your meal.
How to Store this Spicy Aioli
Leftover sriracha mayo can be stored in the fridge in a glass jar or airtight container for up to 7 days. Give it a stir before using.
We don’t recommend freezing aiolis, as they lose their creamy emulsification during the freezing and thawing process.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Save This Recipe ✉️
Enter your email below, and I’ll send this recipe straight to your inbox.
Plus, I’ll send you great new recipes fresh outta the oven.
This sriracha aioli features a creamy garlic aioli base blended with spicy sriracha chili sauce for an incredible zesty, vibrant sauce perfect for dipping, spreading and more.
Prevent your screen from going to sleep
-
In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
-
Season with a pinch of salt and pulse to mix two to three times.
-
Set the food processor to spin and slowly pour in the oil from the top.
-
The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
-
Add the sriracha sauce and mix to combine. Start with less, taste and add more if needed depending on your personal preference.
-
Spoon into a resealable jar and chill until ready to use.
Add a pop of flavor by mixing in fresh lime zest.
Serving: 1serving | Calories: 126kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 338mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 35IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg
How to Make Sriracha Aioli Step-by-Step
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the sriracha sauce and mix to combine. Start with less, taste and add more if needed depending on your personal preference.
- Spoon into a resealable jar and chill until ready to use.
