Sriracha aioli contains eggs, garlic, oil, lemon juice, spices and Sriracha hot sauce. Sriracha is a Thai sauce made from chili peppers, vinegar, garlic, sugar and salt. A quick Sriracha aioli spread is created by mixing store-bought mayonnaise with Sriracha sauce and lemon or lime juice.
To make a more homemade Sriracha aioli, whisk 1 egg yolk and 1 clove of minced garlic together in a bowl or mix in a food processor. Slowly pour in 1 cup of extra-virgin olive oil until the mixture thickens. Substitute olive oil with canola oil or grapeseed oil, if desired. Add 3 tablespoons of Sriracha, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and season with salt and pepper to taste. Adjust the amount of Sriracha and citrus juice based on the level of spiciness and tartness desired. The targeted color of the Sriracha aioli mixture is a subdued peach tone. This recipe makes approximately 1 1/2 cups of Sriracha aioli and requires refrigeration in an airtight container after preparing.
Sriracha aioli complements seafood dishes as a drizzled sauce or as a dipping sauce for fries. The spicy mayonnaise mixture also pairs well with burgers when used as a spread on toasted buns.