Sometimes you just need a good aioli to take your sweet potato fries up a notch, elevate that sandwich, or drizzle on those fish tacos. This Sriracha Aioli is easy to make and comes together in just a few minutes. It adds a bit of heat and also a slight lime tang to any dish!
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There are only a few things you'll need to bring this aioli together, and you likely have them in your fridge and pantry!
- Mayonnaise: Mayo is the base of this aioli and you can use whatever kind you like. Personally, I like to use a light mayo.
- Garlic: Mince or crush the garlic to make it very fine. This will be a little bit chunky in the aioli, but that's ok!
- Lime juice: This gives the aioli a hint of freshness and tang. Don't skimp on the lime!
- Sriracha: Of course, the star of this show is the sriracha. I like to use Weak Knees Gochujang Sriracha. If you're wanting a spicier aioli, add more sriracha.
See full recipe below for detailed instructions.
The best news is that this Sriracha Aioli comes together in just a few minutes!
In a small bowl, combine mayonnaise, lime juice, minced garlic and sriracha.
Whisk to combine. Add 1-2 Tablespoons water to reach your desired consistency. Cover and refrigerate for at least 15 minutes before serving to let the flavors combine.
Serve the aioli with your favorite fries, sandwiches, tacos, and more. Keep in mind you should not leave aioli at room temperature for more than 1-2 hours.
Hint: Make sure to mince the garlic very fine, otherwise you'll get a bite with a chunk of garlic! You can also press the garlic if you prefer.
Store Sriracha Aioli in an airtight container in the refrigerator for up to one week. As it sits, the garlic flavor will become more pungent, so you may want to use smaller amounts of the aioli after it sits for a longer time.
This is a very adaptable recipe and if you'd rather it have more spice, or more tang, you can easily adjust those ingredients. Also, add as much water as you need to reach your desired consistency. This will depend on how you want to use it. You may want a thinner aioli to put on top of tacos than the aioli you want to spread on a sandwich.
Yes. To make this spicier, increase the amount of sriracha used.
No. This aioli should only be left at room temperature for up to 1-2 hours. It should be stored in an airtight container in the refrigerator.
In a pinch, you could get away with this. Try ¼ teaspoon of garlic powder in place of the fresh garlic clove. If needed, you could always add more (but you can't take it out!).
- ¾ cup mayonnaise
- 1 small garlic clove minced
- 1 Tablespoon lime juice
- 1 ½ Tablespoons sriracha
- 1-2 Tablespoons water
- In a small bowl, combine mayonnaise, minced garlic, lime juice and sriracha. Add water 1 Tablespoon at a time to reach your desired consistency.
- Cover with plastic wrap and chill for at least 15 minutes to let the flavors combine before serving. Serve with sweet potato fries, tacos, or on a sandwich!