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Sriracha Aioli

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.

Sriracha aioli in a bowl with lime wedges, garlic cloves, a bowl of salt, and a sriracha bottle in the background.

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.


Ingredients for sriracha aioli laid out and labeled.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

With a sharp knife, slice the garlic into strips and then chop it into a small mince.

Garlic sliced and then minced.

Step 2:

Sprinkle the salt over the minced garlic. Continue chopping the garlic, piling it back up as you go, until it becomes very finely minced.

Minced garlic sprinkled with salt and then minced finely.

Step 3:

In a bowl, combine the mayo, sriracha, lime juice, and minced garlic along with any juices the garlic released.

Mayo, sriracha, lime juice, and minced garlic in a bowl with a whisk.

Step 4:

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.

Sriracha Aioli in a bowl with a whisk.

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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Sriracha aioli in a bowl with lime wedges and garlic cloves all around.

Sriracha Aioli

Alicia S.
Creamy, garlicky, and a bit spicy, this sriracha aioli is an extra flavorful sauce that can be used as a spread or for dipping.
5 from 1 vote
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Sauces & Condiments
Servings 12 servings


Sharp Knife


  • 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.


Serving: 2tablespoonsCalories: 192kcalCarbohydrates: 0.4gProtein: 0.3gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 334mgPotassium: 15mgFiber: 0.02gSugar: 0.2gVitamin A: 27IUVitamin C: 4mgCalcium: 3mgIron: 0.1mg
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