Sriracha Garlic Lime Aioli - This is super quick, easy garlicky Spicy aioli made with just pantry ingredients! You will be left licking your fingers! Drizzle over your fish or dunk your chips in it
This Sriracha Aioli is Whole 30, Paleo and Keto approved(if you skip the sugar or use a paleo approved sugar substitute). It can be made vegan by using vegan mayonnaise instead of standard mayonnaise.
It can be used as a dip , Finishing sauce or a spread. It's slightly tangy, sweet & spicy. Sort of all in one!
Every time I make it, I have no leftovers because my son licks the bowl clean!
Why We love it!
- It comes together in literally 2 minutes.
- A sauce that goes with everything! It makes everything better! Be it just chips or fancy fish.
- It's kid friendly
- This aioli can be served at room temperature. So it's perfect for impromptu game night where no body needs to get up to heat the dip!
What is aioli
The word aïoli is french, it literally means oil and garlic.
It's made almost similarly as mayonnaise - Raw egg yellows, oil, garlic and salt. It's a creamy sauce that can be drizzled over, dipped into or slathered over.
It's quite versatile.
Ingredients for Sriracha Garlic Lime Aioli
This is a cheat's aioli recipe. We will be using mayonnaise instead of making this with raw eggs. So here is what you need
- Sugar - optional
The reason I am using mayonnaise instead of raw eggs is quite simply the ease. You will always have mayonnaise in the fridge so why deal with eggs and oil?
Plus this way saves you quite a few dishes. You can make it in the same bowl you are serving the dip in. So that's a definite win!
Make your own or use the jarred mayonnaise. You can choose to make this aioli vegan by using a plant based mayonnaise.
But if you want the real stuff, just add 2 egg yellows in the blender or using a stick blender. Blend and drizzle in oil. It takes about 2-3 minutes.
You basically combine 2 non congruous ingredients to make a delicious creamy dip that's nothing like the ingredients you started with. It's quite magical!
Sriracha is a thai hot sauce made with vinegar, sugar,chili peppers. It's usually quite runny and packaged in squeezy bottles. It's quite addictive and if you haven't tried it, I urge you to get a bottle!
I have used regular sriracha from Huy Fung Foods that's medium spicy( according to my quite tolerant Indian pallate).
You can feel free to use a spicier version or any other hot sauce of your liking.
You can use yellow lemon or a green lime. The yellow lemon is sweeter with lesser acidity where as a green lime will be more sour.
The taste differs but both give you the sour note that's needed to make this aioli
Easiest way to add garlic would be to use garlic powder. It dissolves quite quickly with zero fuss!
But if you are using fresh garlic, make sure to grate it as finely as you can. You can also chop it up or use a garlic press.
Use powdered sugar, honey , maple syrup or caster sugar. Definitely avoid granulated sugar because it will take a while to dissolve.
Sugar rounds up the flavor making this aioli sour, creamy, spicy, slightly sweet and umami.
How to make 2 minute Sriracha Aioli
It cannot get easier than this! Really.
Just throw everything together in a bowl and mix.
If you want it super uniform or don't like even small bits of garlic, you can blend the sauce.
Give the aioli a taste and adjust the salt if needed.
If you are serving non spicy crisps, then you can add a bit more sriracha to amp the aioli up.
Making Sriracha Garlic Aioli from Scratch
To make this aioli from scratch you will need
- 1 Egg Yolk
- 125 ml Oil
Rest of the ingredients are same as the recipe
- 1 tablespoon Sriracha
- 1 clove Garlic
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt
- 1 teaspoon Sugar
Egg yolk, oil & stick blender. The end.
This sauce can be served straight after "cooking" or out of the refrigerator. It's good served at room temperature or cold.
Dipping Sauce- for Finger foods like French fries, breaded chicken tenders, chips, shrimp. Serve it in slightly deep small dipping bowls .I like to place these around the table especially if I have more than 8 guests.
Finishing sauce - Drizzle it over finished dishes, especially over fish & shrimp. You can make any food better by just drizzling this sauce over it. Imagine salmon over rice. Now imagine salmon over rice which has a zig zack drizzle of this sauce! So good!
The sriracha aioli made with store-bought mayonnaise will last almost as long as the mayonnaise you have used. But if you have used fresh garlic, i would give it 10-15 days in the fridge.
Sriracha aioli made from scratch using raw eggs and oil, will last for 7-8 days.
Make sure you cover the aioli well. Mayonnaise tends to form a film on top when refrigerated open.
More Dips & Sauces
Olive Oil & Balsamic Herb Bread Dip
Cucumber Dip with Yogurt- Greek Tzatziki
Roasted Red Pepper Feta Dip
Black Bean Corn Feta Dip
My Famous 5 minute Yogurt Dip
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It will help others find this amazing recipe too!
- 1 Cup Mayonnaise
- 2 tablespoon Sriracha 3 tablespoon for spicier version
- Lemon Juice or lime juice
- 1 teaspoon Garlic Powder Or Garlic clove, pressed
- ½ teaspoon Sugar Powdered or Honey
- Add everything to a bowl.
- Whisk it up.
- Taste and adjust salt, sugar and lime juice as per taste.
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