It’s no secret that we love spices around here, and the hotter the better. If I can sneak in a dash of cayenne or sprinkle of sambal in a recipe, I’ll find a way. And a classic is not safe from our fiery machinations. So welcome our Spicy Sriracha Aioli.
So who’s the star of this delectable show? The aioli or the Sriracha? It’s going to be the former, hands down. The smooth and velvety condiment softens the rough edges of the Sriracha that tend to overwhelm everything it’s paired with.
And because we’re only adding a dollop of the spicy stuff, the garlic, lemon and egg yolk get to show off their combined superpowers. I’m serious when I write that this stuff is addicting. You literally can smear it on anything and it’ll make you feel like you’re serving a four star dish.
But before we dig in, you’d probably want to know what’s in Sriracha exactly. It’s a devilish blend of chili peppers, distilled vinegar, garlic, sugar, and salt. A hit in Southeast Asia, the condiment is used as a dipping sauce or topping for everything from omelets to spring rolls to seafood stews.
How to make Spicy Sriracha Aioli
While you can make this condiment in under five minutes, the key is to blend in the oils slowly and evenly. Whether by hand or in a blender, you’ll need a steady eye to ensure your mixture doesn’t break or become to thick like a cheap brand mayonnaise. Your aiming for a luxe cream that barely sticks to the spoon.
How to serve
Because of the extra spice, you can serve our Spicy Sriracha Aioli with ingredients that won’t shy away from the stronger flavor profile. Anything roasted or grilled works beautifully. But I mostly eat it as a dipping sauce with toast points or olives.
Is Sriracha really spicy?
The Scoville scale says not so much. When peppers are heated and cooked they tend to lose their edge. It scores about 2,200 points alone. Added to the this recipe, it’s about half that. In other words mild enough to not make you cry for milk, but bold enough to make you feel… well, bold.
Roasted or grilled vegetables like root veggies, squashes, corn. It’s a living dream on veggie tacos and sweet potatoes fries.
Low Carb and Keto Pairings
Any grilled or roasted protein works well, but seafood in particular. Try it on fish and chicken tacos. If you want to show off, use a dollop as accompaniment to crab cakes or a dipping sauce for shrimp dishes. If you’re up for making a salmon burger, this recipe will make it restaurant worthy.
It’s only good for three days in the fridge in an air-tight container. Don’t push it passed that because you’ll surely regret it. But my advice is to make it fresh and it eat fresh.
Step by Step Instructions
In a large bowl, drop an egg yolk, pressed garlic and dijon mustard. Mix the ingredients together until the mustard has broken down and mixed into the egg yolk. Add lemon juice and blend until incorporated.
Slowly start to pour in the avocado oil, whisking continuously until all the oil has been poured into the mixture.
Keeping whisking gently until the mixture appears smooth and uniform, about three to five minutes.
Pour olive oil, whisking continuously. Add salt and fold until incorporated.
Spoon Sriracha to the finished mixture and fold gently. The color will change to a slight pinkish hue. If you want more of a kick you can another tablespoon.
As spice freaks… er, connoisseurs that is, we serve it with MORE Sriracha on top.
FAQ and Expert Tips
Our recipe calls for one raw egg to help with emulsification.
Add more oil, about double for what the recipe calls for. This will give the sauce the consistency of mayonnaise.
Traditionally it is made with large amounts of garlic and oil, resulting in a thick garlic paste. We add an egg yolk to our version for a smoother finish and less pungent flavor. However, it still is not as thick and unctuous as a traditional mayo.
There are three reasons why it breaks. The first is because if you add the oil too quickly while whisking the egg yolks. If the bowl is too hot, it would allow the oil and eggs to blend. And if you don’t add the required amount of lemon juice. However, if you omit the egg yolks, it can’t break.
Yes, but be prepared to for a little bit of workout. In my professional kitchens, I would use an industrial food processor, but at home I like the control of blending by hand.
Yes. It will hold refrigerated for up to three days.
- large bowl
- rubber spatula
- 1 egg yolk
- 1/2 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic, pressed
- 1/3 cup avocado oil
- 1/5 cup olive oil
- 1 tablespoon Sriracha
- 1/2 teaspoon Kosher salt
- Separate egg yolk into a large bowl.
- Add Dijon mustard, lemon juice, garlic, and whisk until fully incorporated.
- Slowly drizzle in avocado oil while whisking egg yolk mixture.
- Slowly drizzle in olive oil while whisking egg yolk mixture.
- Continue until all oil has been incorporated.
- Add Sriracha and gently fold until fully incorporated.
- Salt to taste.
- Refrigerate for 5 minutes before serving.
- Using a damp kitchen towel, roll into a circle and place bowl on top to stabilize while whisking ingredients.
- What is aioli? It’s a condiment mainly consumed in the Mediterranean. It directly translates to garlic and oil.
- What is it commonly used for? It can be used for a variety of side dishes as a dipping sauce. Some examples are potatoes, olives, canned tuna, boiled eggs, steamed vegetables, and a variety of fish like cod, tilapia and salmon.
- How difficult is it to make? On average depending on how much you are making. It’s very easy and quick taking no more than 5 minutes.
- Do I need to use egg yolks? No. You can omit eggs completely. Traditionally it is just garlic and olive oil. Using egg yolks just helps with emulsifying.
- Is it vegan? Yes, traditionally it only uses garlic and oil. Our version is not.
- Is it a healthy condiment? Traditional recipe would say yes, but in recent years many people have been using store bought mayonnaise and folding in garlic. You can substitute mayonnaise for yogurt to cut down the calories.
Other spicy recipes from Wanderspice
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Katherine is an award-winning lifestyle and culture journalist. Her work has been published in Latina, InStyle, and Money Magazine. She’s traveled to five continents and is saving the best for last once her three kids are ready for overland travel.
She holds an M.A. in Journalism from Northeastern University.