This Sriracha Aioli is creamy, garlicky, and a bit spicy. Just 5 simple ingredients come together to make an extra flavorful sauce that you can use as a dip or spread.
Traditionally, aioli is made by emulsifying garlic and oil into a creamy paste. In modern times, aioli has become known as mayonnaise flavored with garlic. Using storebought mayo as the base not only makes the process much easier, it creates a really creamy sauce that can be flavored in many different ways.
In this recipe, we keep the garlicky flavor of traditional aioli while adding a nice kick from the sriracha.
It’s perfect for dipping Crispy Oven Fried Zucchini Chips, or on a BLT for a twist on the classic, or served as a sauce for these Crispy Shrimp Tacos. You really can’t go wrong with this sriracha aioli.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
With a sharp knife, slice the garlic into strips and then chop it into a small mince.
Sprinkle the salt over the minced garlic. Continue chopping the garlic, piling it back up as you go, until it becomes very finely minced.
In a bowl, combine the mayo, sriracha, lime juice, and minced garlic along with any juices the garlic released.
Whisk everything together until they are well combined.
Refrigerate for at least 4 hours or overnight. This will allow all of the flavors to fully develop.
Tips & Tricks
- Use a very sharp knife for the garlic to make mincing much easier. You could also use a mortar and pestle.
- Be sure to give the sauce time to chill so that the garlic flavor can develop.
The sriracha mayo can be kept in an airtight container in the fridge for up to a week.
Note, the longer you keep it the stronger the garlic flavor will become and may become overpowering if kept too long.
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- 1 1/2 cups mayo
- 1/4 cup sriracha
- 1 tablespoon lime juice fresh
- 1 large garlic clove
- 1/8 teaspoon sea salt fine ground
- Cut the garlic into thin slices and then chop it into a mince.
- Sprinkle the salt over the garlic. Using a sharp knife, continue chopping the garlic until it becomes a very fine mince.
- In a bowl, whisk together the mayo, sriracha, lime juice, and minced garlic along with any juices it released.
- Cover and chill for 4 hours or overnight before serving.
- If you have a mortal and pestle, that can be used to break down the garlic instead.
- Be sure to allow the sauce to chill for at least 4 hours before serving to fully develop the flavors.
- The aioli can be kept in the fridge for up to 1 week. Note, however, that the garlic flavor will get stronger the longer it’s kept and may become too overpowering after about 5 days.