Sriracha Aioli Recipe

A customer at my bistro once flagged me down, desperately seeking the secret behind our signature sauce. “Chef, I’ve tried everything to recreate this at home,” she sighed, dunking her fries into our Sriracha aioli. I couldn’t help but smile – I’d spent years perfecting this five-ingredient wonder. That evening, I jotted down my recipe on a napkin, and now she makes it better than I do. Well, almost. Time to share this crowd-pleaser with everyone else.

History

While Sriracha sauce began its journey in the coastal town of Si Racha, Thailand, during the 1930s, its fusion with aioli represents a more recent culinary innovation.

I’ve found that this spicy condiment didn’t gain widespread recognition in American cuisine until the 1980s, when Huy Fong Foods introduced their distinctive red jalapeño version.

The marriage of Sriracha with traditional Mediterranean aioli emerged as chefs began experimenting with fusion flavors. The classic garlic-based aioli transformed when combined with the spicy sauce, creating a creamy hybrid that perfectly balances heat and richness.

Today’s recipe reflects how two distinct culinary traditions have merged into one versatile sauce.

Recipe

Sriracha Aioli is a versatile condiment that combines the creamy richness of mayonnaise with the spicy kick of Sriracha sauce. This fusion creates a perfectly balanced sauce that elevates any dish it accompanies, from burgers and sandwiches to french fries and seafood.

The beauty of this recipe lies in its simplicity and adaptability. With just a few basic ingredients and minimal prep time, you can create a restaurant-quality sauce that adds both heat and complexity to your favorite foods. The lime juice adds brightness while cutting through the richness of the mayonnaise.

Ingredients:

• 1 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 lime, juiced
• 2 cloves garlic, finely grated (optional)
• Pinch of cayenne pepper (optional)

Simply combine the mayonnaise and Sriracha sauce in a medium bowl. Add the fresh lime juice and, if desired, the grated garlic. Whisk all ingredients together until thoroughly combined and smooth.

Taste and adjust the seasoning by adding more Sriracha or a pinch of cayenne pepper if you prefer more heat.

For best results, prepare this aioli at least 30 minutes before serving to allow the flavors to meld together. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.

If making ahead, give it a quick stir before serving as some separation may occur. For a vegan version, simply substitute regular mayonnaise with your preferred vegan mayo brand without compromising the taste or texture.

How to Serve It

Serving Sriracha aioli properly maximizes its potential to enhance a wide variety of dishes.

I recommend using this creamy and spicy sauce as a versatile dipping sauce for french fries, chicken strips, and fresh vegetables.

Spread it generously on sandwiches and burgers, or drizzle it over seafood dishes like crab cakes and fish tacos.

I’ve found it works perfectly as a salad dressing when thinned with a touch of olive oil.

For an elevated dining experience, pair this spicy dipping sauce with gourmet grilled cheese or serve it alongside crispy potato wedges.

You’ll also love it mixed into poke bowls or fried rice.

Final Thoughts

Making your own Sriracha aioli provides an excellent way to elevate everyday dishes with minimal effort and maximum flavor impact.

I recommend skipping store bought options and creating this spicy and creamy sauce at home. The recipe card gives you complete control to customize spice level and incorporate fresh lime juice to your taste.

Keep this versatile sauce in an airtight container, and you’ll have a ready-to-use condiment for up to a week.

It’s so easy to make that you’ll wonder why you haven’t tried it before. The options are endless – from sandwiches to seafood, this sauce enhances every bite.

Check out our Spicy BBQ Aioli recipe for another zesty twist on this classic condiment that brings smoky heat to your favorite dishes.