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A bowl of sriracha aioli with a spoon in it.

Bring the heat and add a pop of flavor to your sriracha hot sauce aioli. This variation blends sriracha with a creamy garlic aioli base for an incredibly spicy and vibrant result Sriracha aioli perfect sauce for dipping and spreading.

A bowl of sriracha aioli with a spoon in it.

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Turn up the heat on yours favorite aioli recipes and add a touch of flavor to your dishes with this irresistibly spicy and creamy sriracha aioli! Thanks to everyone's favorite hot sauce, it packs a punch of spicy, garlicky heat.

Craving a sauce with some serious flair?

This sriracha aioli is fiery and versatile seasoning recipe you were looking for! We start with an ultra-smooth, garlicky aioli base that gets an injection of vibrant, tangy sriracha sauce. That unique blend of chilies, garlic, vinegar, and spices gives the aioli an incredible depth of flavor beyond just heat.

Our aioli recipe it lets you control the amount of sriracha for your ideal level of finger-licking spice, from a slight tingle to an absolutely fiery sauce. You'll also get tips on how to complement the chili notes with fresh herbs, citrus zest, or even honey for a sweet counterpoint.

Use this addictive, spicy sauce as a dip for chips or vegetables, as a spicy dip for sandwiches, and more Hamburgeror a snappy cover for tacos, eggs and more. One taste of the creamy burn of this sriracha aioli and you'll be putting that rose-colored sauce on everything!

Sriracha and aioli in bowls on a gray surface.Sriracha and aioli in bowls on a gray surface.

Ingredients for Sriracha Aioli

  • Egg yolk
  • Lemon juice
  • Mustard
  • White vinegar
  • Kosher salt
  • Avocado oil – or your favorite neutral oil. Keep in mind that olive oil can have a strong flavor
  • Sriracha

Expert Carnivore Recipe Tips for Girls

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 it in any recipe where you want to bring the heat! Spray it on air fryer bang bang shrimp OR moo shu pig. Add it as a dip for roasted vegetables or air fryer cauliflower to turn it into a fun appetizer. Don't just think about the typical beef tallow chips. Go a little and try it with over hoisin sliders or with Baked lamb meatballs. and feel like a professional chef using it as a sauce bowls of steak bibimbap OR Korean ground beef bowls. It's also fantastic

It's also great on tacos like ours easy steak tacos or on sandwiches as crunchy fried chicken sandwich. This is one of those sauces you'll reach for whenever you want to add a little spice to your meal.

How to store this spicy aioli

Leftover sriracha mayo can be stored in the refrigerator in a glass jar or airtight container for up to 7 days. Mix before use.

We do not recommend freezing the aioli, as they lose their creamy emulsion during the freezing and thawing process.

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This sriracha aioli features a creamy garlic aioli base blended with spicy sriracha chili sauce for an incredible tangy, vibrant sauce that's perfect for dipping, spreading and more.

Prevent the 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 blend two or three times.

  • Put the food processor on rotation 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 stir to combine. Start with less, taste and add more as needed depending on your personal preferences.

  • Pour into a resealable jar and store in the refrigerator until ready to use.

If it is too thick, use half a teaspoon of cold water to thin it.
Add a pop of flavor by mixing in fresh lime zest.

Serving: 1serving | Calories: 126kcal | Carbohydrates: 0.3G | Protein: 0.3G | Fat: 14G | Saturated fats: 2G | Polyunsaturated fats: 2G | Monounsaturated fat: 10G | Cholesterol: 12mg | Sodium: 338mg | Potassium: 19mg | Fiber: 0.1G | Sugar: 0.2G | Vitamin A: 35UI | C vitamin: 9mg | Soccer: 3mg | Iron: 0.1mg

Course: seasoning

Kitchen: French

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 blend two or three times.
  • Put the food processor on rotation and slowly pour in the oil from the top.
A person pouring a liquid into a food processor.A person pouring a liquid into a food processor.
A yellow batter in a bowl.A yellow batter in a bowl.
  • The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
  • Add the sriracha sauce and stir to combine. Start with less, taste and add more as needed depending on your personal preferences.
  • Pour into a resealable jar and store in the refrigerator until ready to use.
Homemade Sriracha and aioli in a bowl on gray background.Homemade Sriracha and aioli in a bowl on gray background.

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