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.
Notes
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.