Want to make a delicious sriracha aioli? This spicy, tangy sriracha aioli recipe is the ticket! Make homemade from scratch or an easy shortcut version, both less than 10 minutes.
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Sriracha aioli is the perfect blend of spicy and creamy with some lime tang for zing! You can make this sriracha aioli recipe from scratch or you can use my quick short cut method.
Sriracha is a popular condiment that originated in Thailand, specifically the the seaside city of Si Racha. If you have never tried this delight, it will quickly become your go-to spicy sauce! Huy Fong Sriracha is my fav!
This Sriracha aioli sauce is super versatile and adds a spicy kick to many different types of dishes, such as Air Fryer Chicken Sausage, Wagyu Burger, Blackstone Fried Rice, these Air Fryer Sweet Potato Fries or in this Spicy Crab Roll.
Sriracha aioli is also excellent as a dipping sauce for Air Fryer Frozen Dumplings, Air Fryer Frozen Spring Rolls and Air Fryer Egg Rolls.
Speaking of spicy, be sure to check out this Bang Bang Sauce and Chili Crisp to kick that spice up a notch!
One of the great things about Sriracha aioli is that it’s easy to customize to your own tastes. Don’t be afraid to add some extra kick – I know I do!
You can also adjust the other ingredients, such as the amount of garlic or lemon juice, to create a flavor that’s perfect for you.
You can also do other fun spins on this recipe such as ginger sriracha aioli, sesame sriracha aioli, honey sriracha aioli or garlic sriracha aioli. Now get your spicy on!
Why this recipe works
You can make Sriracha aioli from scratch or you can use my handy dandy shortcut using store bought mayonnaise. Both are delicious and add some spicy flair to any meal!
You can customize your spice level based on the amount of Sriracha you add and if you want to know how to make mayonnaise, you can make a tradition version.
This Sriracha aioli recipe takes less than 10 minutes to make. It is delicious in a variety of applications.
From sushi, to spicy chicken or tuna salad to a drizzle on your rice bowl. The sky is the limit!
Ingredients
Homemade Sriracha Aioli
- Eggs: Any pasteurized eggs works well. Brijng to room temoerature for best results.
- Lime Juice: Freshly squeezed is best.
- Dijon Mustard
- Kosher Salt
- Olive Oil
- Garlic: Pressed or finely minced.
- Sriracha: I recommend Huy Fong Sriracha but any brand will work.
Shortcut Sriracha Aioli
- Mayonnaise: Any store bought mayonnaise of choice.
- Lime Juice: Freshly squeezed is best.
- Garlic: Pressed or finely minced.
- Sriracha: I recommend Huy Fong Sriracha but any brand will work.
How to make sriracha aioli
Homemade Sriracha Aioli
- In food processor or jar (immersion blender), add egg and blend thoroughly for at least 30 seconds. Be sure the blade is touching the ingredients otherwise it will not properly emulsify.
- Add lime juice, Dijon mustard and continue to blend for another 30-60 seconds.
- Scrape the sides of the food processor or jar.
- Start to slowly add the oil, a few drops at a time, blending between each addition. Be very patient at the start as you need your mixture to emulsify and you do not want your mayonnaise to break.
- Continue slowly until you have added about ¼ cup of oil. Once the mixture begins to thicken, you can increase to a thin stream of oil until the remaining oil has been added.
- If the mixture gets too thick, add a teaspoon of water if needed.
- Add pressed or finely minced garlic and Sriracha (to your desired level of spice). Mix thoroughly.
- Add any additional salt or lime juice to your taste. Mix thoroughly.
“Cheater” Sriracha Aioli
- In small bowl, combine 1 cup mayonnaise with 2 teaspoons lime juice, 3 cloves garlic (finely minced or pressed) and 1 tablespoon Sriracha (or more based on spice preference). Mix thoroughly.
Homemade Aioli Tips
Be sure that your blade touches the ingredients. If you are making a single batch, if the container is too wide and doesn’t touch the starting ingredients (before you start adding oil), you will have trouble with the emulsification process.
Go slow. If you add the oil too quickly your aioli will not emulsify and you will be left with a soupy frustrating mess.
Brands of Sriracha: My favorite is Huy Fong Sriracha Hot Chile Sauce. You can also use Lee Kum Kee, Sky Valley, Texas Pete, Thai Kitchen or any store brand.
Aioli vs Mayo
While there are many different interpretations of the true definitions of aioli vs. mayo, a few primary differences are as follows.
Aioli has the addition of garlic whereas a traditional mayonnaise recipe does not. Mayo uses a more neutral oil as a base and aioli uses olive oil.
Both mayo and aioli can have additional flavor variations and are both excellent condiments in many dishes.
FAQ and expert tips
The typical ratio is 1 cup mayo to 1-2 tablespoons sriracha as a starting point.
Yes, you can use Greek yogurt or sour cream as a substitute but it is important to keep in mind the flavor will not be exact. You can also combine the two for a balance.
Yes! You can store sriracha aioli in an air-tight container or jar in the refrigerator for up to one month.
Looking for other delicious sauces and condiments?
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Sriracha Aioli (Homemade and Cheater Version!)
Equipment
- 1 Immersion blender or food processor
Ingredients
- 1 whole egg (room temperature)
- 2 teaspoon lime juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon Kosher salt
- ¾ cup olive oil
- 3 cloves garlic (pressed or finely minced)
- 1 tablespoon Sriracha (or more to taste)
Instructions
Homemade Sriracha Aioli
- In food processor or jar (immersion blender), add egg and blend thoroughly for at least 30 seconds. Be sure the blade is touching the ingredients otherwise it will not properly emulsify.
- Add lime juice, Dijon mustard and continue to blend for another 30-60 seconds.
- Scrape the sides of the food processor or jar.
- Start to slowly add the oil, a few drops at a time, blending between each addition. Be very patient at the start as you need your mixture to emulsify and you do not want your mayonnaise to break.
- Continue slowly until you have added about ¼ cup of oil. Once the mixture begins to thicken, you can increase to a thin stream of oil until the remaining oil has been added.
- If the mixture gets too thick, add a teaspoon of water if needed.
- Add pressed or finely minced garlic and Sriracha (to your desired level of spice). Mix thoroughly.
- Add any additional salt or lime juice to your taste. Mix thoroughly.
"Cheater" Sriracha Aioli
- In small bowl, combine 1 cup mayonnaise with 2 teaspoons lime juice, 3 cloves garlic (finely minced or pressed) and 1 tablespoon Sriracha (or more based on spice preference). Mix thoroughly.
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