Sriracha Aioli (Homemade and Cheater Version!)

sriracha aioli recipe in a dish next to a bottle of Huy Fong Sriracha Hot Chile Sauce.

Sriracha Aioli (Homemade and Cheater Version!)

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.

Course condiment, dipping sauce

Cuisine American, French

Prep Time 10

Total Time 10

Servings cup

Calories 1454kcal

Author Aubrey

Cost $5

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.

Notes

(1) 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.

(2) Go slow. If you add the oil too quickly your aioli will not emulsify and you will be left with a soupy frustrating mess.

(3) 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.

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