This Sriracha Aioli is creamy, spicy, tangy and garlicky — and takes about 2 minutes to make.

Made with mayonnaise, sriracha, fresh lime juice and garlic, it works as both a dipping sauce and a spread. I love it with crispy shrimp, fries and chicken wings, but it is just as good drizzled over fish tacos or spread inside burgers and sandwiches.

It's one of those sauces that makes whatever you're eating a lot more interesting with almost zero effort.

If you like quick homemade sauces, also try my Chimichurri Aioli.

What is Sriracha Aioli?

Traditional aioli is a garlic-and-oil sauce, but most quick modern aioli recipes use mayonnaise as the base.

Sriracha aioli combines mayonnaise with sriracha, garlic and lime to make a creamy, spicy sauce with just the right amount of acidity.

And because we are starting with mayonnaise, there is no emulsifying or complicated technique involved — just mix everything together.

Why You'll Love This Sriracha Aioli

• Ready in 2 minutes — just mix and serve.
• Only a handful of ingredients — most of which you probably already have.
• Easy to adjust — make it mild, medium or properly spicy.
• Works as a dip or sauce — use it with fries, shrimp, chicken, tacos, burgers and sandwiches.
• Make-ahead friendly — perfect when you are putting together party food or appetizers.

What is aioli

The word aïoli is french; it means oil and garlic.

It's almost like mayonnaise - Raw egg yellows, oil, garlic, and salt. It's a creamy sauce that can be drizzled, dipped, or slathered over.

It's pretty versatile.

Ingredients for Sriracha Garlic Lime Aioli

You can make this aioli with store-bought mayonnaise or use a homemade mayo made from eggs and oil. So here is what you need

• Mayonnaise
• Sriracha Sauce
• Lemon
• Garlic
• Sugar - optional

Check the exact measurements in the recipe card

Mayonnaise

Mayonnaise makes up the creamy base of the aioli.

Use a good-quality full-fat mayonnaise for the richest texture. Light mayo will also work, though the sauce will be slightly less creamy.

If you're using homemade mayonnaise, make sure it is made safely with pasteurized eggs.

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Sriracha

Sriracha gives the aioli its heat, slight sweetness and that unmistakable chili-garlic flavor.

Start with less if you prefer a milder sauce. You can always stir in more after tasting.

Different brands of sriracha vary in heat, so adjust to your taste rather than following the amount too rigidly.

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Lime

Fresh lime juice is what makes this sauce pop.

It cuts through the richness of the mayonnaise and works especially well with the heat from sriracha.

You can use lemon juice in a pinch, but I definitely prefer lime in Sriracha Aioli.

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Garlic

Fresh garlic gives the strongest garlic flavor.

I like using one finely grated garlic clove, but garlic powder is absolutely fine if you want a smoother, slightly milder aioli.

If using garlic powder, start with about ½ teaspoon and add more if needed.

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Sweetener

A tiny amount of sugar or honey can help balance the heat and acidity.

You may not need it at all depending on the sriracha you're using, so taste the sauce before adding it.

How to Make Sriracha Aioli

This really couldn't be easier.

Add the mayonnaise, sriracha, fresh lime juice and garlic to a small bowl.

Mix until completely smooth.

Taste and adjust.

Add more sriracha if you want more heat, extra lime if you want it tangier, or a tiny pinch of sugar if the sauce tastes too sharp.

If you have time, refrigerate it for about 15–30 minutes before serving. The garlic and lime flavors become even better as they sit.

How Spicy is Sriracha Aioli?

That depends entirely on how much sriracha you add.

For a milder sauce, start with a smaller amount of sriracha and add more after tasting.

I usually aim for medium spicy — enough heat to make it interesting without overpowering whatever I'm serving it with.

If you're putting this out for a party, keep the aioli slightly milder and serve extra sriracha on the side for anyone who wants more heat.

Making Sriracha Garlic Aioli from Scratch

To make this aioli from scratch, you will need

• 1 Egg Yolk
• 125 ml Oil - Olive oil or Avocado oil

The rest of the ingredients are the same as the recipe

• One tablespoon Sriracha
• One clove Garlic
• 1 tablespoon Lemon Juice
• ½ teaspoon Salt
• 1 teaspoon Sugar

Egg yolk, oil & stick blender. The end.

What to Serve with Sriracha Aioli

This is one of those sauces that works with almost everything crispy, salty or grilled.

Shrimp and Seafood

Sriracha aioli is particularly good with crispy shrimp.

Serve it with my Air Fryer Popcorn Shrimp or drizzle it over fish tacos.

It also works with fried fish, crab cakes, salmon and grilled prawns.

Fries and Potatoes

Use it as a dipping sauce for regular fries, Air Fryer Sweet Potato Fries or Air Fryer Potatoes and Onions.

The creamy-spicy sauce with crispy potatoes is probably one of my favorite combinations.

Chicken

Serve it alongside chicken tenders, grilled chicken or Air Fryer BBQ Chicken Wings.

It also makes a great sauce inside chicken burgers and wraps.

Burgers and Sandwiches

Swap regular mayonnaise for Sriracha Aioli in burgers, sandwiches and wraps.

A little goes a long way and instantly makes a basic sandwich more interesting.

Tacos

Drizzle it over fish tacos, shrimp tacos or chicken tacos.

You can thin it with another squeeze of lime if you want more of a drizzle consistency.

Vegetables

It's also really good as a dip for roasted vegetables, raw vegetable sticks and crispy air-fried vegetables.

Sriracha Aioli for Holiday Parties

This is a very easy sauce to make when you're putting together party food because you can mix it ahead of time and keep it chilled until you need it.

For Thanksgiving weekend, Christmas parties or New Year's appetizers, I like serving it alongside crispy shrimp, chicken wings, fries or roasted vegetables.

If you're serving a crowd, pair it with one or two milder dips too so people can choose their heat level.

Variations

Sriracha Lime Aioli

Add an extra squeeze of lime and a little lime zest for an even brighter, citrusy version.

Sriracha Garlic Aioli

Add an extra clove of finely grated garlic if you want the garlic flavor to be more pronounced.

Sweet Sriracha Aioli

Add a teaspoon of honey for a slightly sweeter sauce. This is particularly good with shrimp and chicken.

Extra Spicy Sriracha Aioli

Add extra sriracha or a pinch of cayenne.

Lighter Sriracha Aioli

Replace part of the mayonnaise with Greek yogurt. The flavor will be tangier and the texture a little lighter.

Storage

Keep Sriracha Aioli in an airtight container in the refrigerator.

If you're making it with store-bought mayonnaise, I prefer to make only what I expect to use within about a week.

If you're making your own mayonnaise, use pasteurized eggs for an uncooked mayo-based sauce and keep it refrigerated.

Always use a clean spoon when serving it rather than repeatedly dipping food directly into the container.

More Dips & Sauces

If you love easy sauces that can double up as dips, try these next:

Chimichurri Aioli – creamy, herby and especially good with fries, burgers and roasted potatoes.

5-Minute Yogurt Dip – a cooler, garlicky option for chips, wings and vegetables.

Garlic Labneh – thick, creamy and loaded with garlic and fresh herbs.

Or browse my Chip Dips collection for more easy party-dip ideas.

If you make this homemade sriracha aioli sauce, please leave a review. I appreciate every rating and review comment!

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FAQ

Frequently Asked Questions

What is Sriracha Aioli made of?

This quick Sriracha Aioli is made with mayonnaise, sriracha, fresh lime juice and garlic. You can also add a little sugar or honey to balance the heat if needed.

Is Sriracha Aioli spicy?

Yes, but you can easily control the heat. Start with less sriracha for a mild sauce and add more until it tastes right to you.

Can I use lemon instead of lime?

Yes. Lemon juice works well, but I prefer lime because its flavor pairs particularly well with sriracha.

What can I use instead of sriracha?

You can use another chili-garlic sauce or your favorite hot sauce, though the final flavor will be different.

Can I make Sriracha Aioli without mayonnaise?

You can use Greek yogurt for a lighter sauce, but technically it becomes more of a creamy sriracha yogurt sauce than a classic quick aioli.

What do you eat with Sriracha Aioli?

Try it with fries, sweet potato fries, crispy shrimp, fish tacos, chicken wings, burgers, sandwiches, roasted potatoes or vegetables.

Can I make Sriracha Aioli ahead of time?

Yes. In fact, making it a little ahead gives the garlic, lime and sriracha time to meld together. Keep it refrigerated until serving.