This Sriracha Aioli recipe is fantastic on sandwiches, veggies, even eggs! It has just a subtle smokiness with a nice bite from the garlic – so delicious!
I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores. However, if you cannot find pasteurized eggs or don’t care to purchase separate eggs than you already have in your refrigerator, tempering your eggs is a good way avoid potential food complications.
Use a Double Boiler to Temper the Egg Yolk:
Whisk Until Creamy:
And Garlic, Drizzle in Oil, add Sriracha:
Sriracha Aioli
Author:Kathleen | Hapa Nom Nom
Recipe type:Pantry
Serves:½ Cups
Ingredients
- 1 large egg yolk
- 1 Tbs lime juice
- 2 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ cup grapeseed oil
- ¼ cup extra virgin olive oil
- pinch cayenne
- 1 tsp sriracha, or less to taste
Instructions
- In a double boiler over medium heat, add the egg yolk and lime juice and whisk constantly until thickened, about 5 minutes. Once thickened, removed the bowl insert from heat and continue whisking.
- Add the garlic, salt, and ¼ tsp water.
- Slowly drizzle in the grapeseed oil and olive oil while whisking constantly until thicken and emulsified.
- Add the cayenne and sriracha and stir well to incorporate.
- Season with salt and pepper.
FAQs
Sriracha Aioli Ingredients
You'll need just three ingredients for this spicy aioli recipe: a cup of mayonnaise, two tablespoons of Sriracha, and the juice of one lime. If you'd like your sauce spicier or milder, you can play with the ingredients and the ratios to suit your taste.
What do you eat with Sriracha aioli? ›
It would be amazing on Grilled Sriracha Turkey Meatballs! It would go perfectly with Grilled Salmon with Maple-Sriracha-Lime Glaze. And of course it would be great with Roasted Asparagus, Roasted Broccoli, or Roasted Sweet Potatoes.
How do you eat sriracha mayo? ›
This versatile condiment makes a great addition to a variety of dishes, such as burgers, dips, salads, sandwiches, and any other recipes you want to add a spicy kick to! A simple way to use spicy mayo is as a dip for fried foods like fries, onion rings, and fried chicken.
What the heck is aioli? ›
Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.
Is aioli basically mayo? ›
The Difference Between Aioli and Mayo
Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil.
Is there sugar in sriracha aioli? ›
ingredients. Soybean Oil, Sriracha Chili Pepper Sauce (Red Chili Peppers, Red Jalapeno Peppers, Distilled Vinegar, Sugar, Garlic, Salt, Xanthan Gum, Paprika Extract), Egg Yolks, Water, Distilled Vinegar, Spice, Salt, Xanthan Gum, Potassium Sorbate (as a preservative), Calcium Disodium EDTA (added to protect flavor).
Why is sriracha mayonnaise so good? ›
The spicy zing of sriracha meshes beautifully with the tangy smoothness of mayonnaise for a combination that can be used on nearly any food. The Flying Goose brand of sriracha mayo sauce is a fantastic take on this popular combination made from high-quality, natural ingredients.
What does aioli sauce taste like? ›
Kidding aside, American eating has essentially defined aioli as fancy flavored mayo, usually flavored with garlic but also blended with everything from black truffles to chipotle chiles.
Can you get salmonella from aioli? ›
Recent foodborne illness outbreaks have been associated with foods that have been prepared using raw and lightly cooked eggs and egg products. Examples of foods that contain raw or lightly cooked egg include mayonnaise, aioli, scrambled eggs, custard, cheesecake, eggnog, deep fried ice-cream and mousse.
Does aioli need to be refrigerated after opening? ›
Refrigerate After Opening
This also goes for chutneys, horseradish, chimichurri, pesto, mayonnaise, aioli, remoulade, tartar sauce, jams, jellies, relishes, and the ginger and wasabi that come with sushi.
Traditional aioli recipes (AKA the ones that originated in the Mediterranean) are made in a mortar and pestle with just garlic, olive oil, and salt (naturally vegan!). But, it takes a lot of arm work to emulsify these ingredients and it breaks easily, so most modern recipes use egg yolks.
What to eat with sriracha aioli? ›
What Do You Eat Sriracha Aioli With?
- Chicken.
- Sushi.
- Sushi Bowls.
- Poke Bowls.
- Crab Cakes.
- Salmon.
- Fish Tacos.
- Burgers (Makes a Great Burger Sauce!)
This is an excellent, spicy, quick-and-easy breakfast. Serve with toast and hash brown potatoes for a complete meal. Add cheese if you wish.
Why is sriracha so good on everything? ›
I think people like sriracha because it adds a bit of heat and acidity to foods without being too strong. Can't speak for anyone else, but for me it is best as an additive to other sauces (like peanut sauce for goi cuon, Vietnamese summer rolls) or as a dipping sauce for beef while eating pho.
What is aioli sauce made of? ›
What is Aïoli Sauce Made of? The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.
What are the three main ingredients in sriracha? ›
The basic ingredients of red chilies, garlic, and vinegar have not changed since the early days of the product. Today, the bottle lists the ingredients as: "chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum".
What's the difference between garlic sauce and aioli? ›
A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.
What is sriracha mayo made of? ›
Mix mayonnaise, Sriracha, lemon juice, and black pepper together in a bowl until well combined. Serve immediately or keep refrigerated.
