Easy Spicy Sriracha Lime Aioli

Sriracha Garlic Lime Aioli is a 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 spicy condiment packs a flavorful kick that will awaken your taste buds. Imagine the perfect blend of spicy goodness, tangy lime, and rich garlic in every bite.

This sriracha aioli recipe 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 spicy dipping sauce, finishing sauce, or a spread. It's slightly tangy, sweet & spicy. Sort of all in one!

Another dip we LOVE is the Olive Oil & Balsamic Herb Bread Dip! I can't get enough of that!

Why We love it!

There is a reason this spicy aioli is hugely popular in our house and here is why

• 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 an impromptu game night where nobody needs to get up to heat the dip!

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

Make your own, or use the jarred mayonnaise. You can choose to make this aioli vegan by using plant-based mayonnaise.

To make the mayonnaise at home, use an immersion blender to blend together two raw egg yolks and about one-fourth cup of Olive Oil. It will turn into an emulsion of olive oil in about 2-3 minutes.

Other Substitutes are Greek yogurt or sour cream.

Sriracha

Sriracha is a Thai fermented hot sauce made with vinegar, sugar, and chili peppers. It's pretty 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 is medium spicy( according to my quite tolerant Indian palate).

Feel free to use a spicier version or any other hot sauce of your liking- like Franks hot sauce, sambal oelek, Gochujang, or a habanero sauce like this pineapple habanero sauce.

Lime

You can use lemon or green lime. The yellow lemon is sweeter with lesser acidity, whereas a green lime is more puckeringly sour.

The taste differs, but both give you the sour note that's needed to make this aioli.

Garlic

The easiest way to add garlic would be to use garlic powder. It dissolves pretty quickly with zero fuss!

But two cloves of freshly grated garlic will also work. You can also chop it up or use a garlic press.

Sugar

Use powdered sugar, honey, maple syrup, or caster sugar. 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.

In a bowl, add the mayonnaise. To that, add lemon, grated garlic, and two tablespoons of sriracha.

Mix it up.

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, 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 - 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.

Serving

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 these air fryer sweet potato fries, popcorn shrimp made in the air fryer, chicken wings, and chips. Serve it in a small bowl. I like to place these around the table, especially if I have more than eight 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 with a zig zack drizzle of this sauce! So good! Here is the recipe of frozen tilapia made in the air fryer. You can make the whole thing, without thawing.

Sandwiches and Hot Dogs - This spicy sriracha aioli can also be used as a sandwich and burger spread. You can also drizzle this over hotdogs for that extra kick.

Storing

The homemade sriracha aioli sauce 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.

You must store any leftover sauce in an airtight container. Otherwise, the mayonnaise will develop a darker layer on top.

Sriracha aioli, made from homemade mayonnaise from scratch using raw eggs and oil, will last 7-8 days.

Make sure you cover the aioli well. Mayonnaise tends to form a film on top when refrigerated open.

More Dips & Sauces

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

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