This Sriracha Aioli is the real deal. No mayo shortcuts here. We’re whisking up a classic homemade aioli from egg yolk and oil, then spiking it with sriracha, garlic, and spices for huge flavor. The result is thicker, richer, and more luxurious than anything you’ll get from stirring hot sauce into a jar of mayonnaise.
You’ve probably had some version of this as a dipping sauce called sriracha mayo or in a copycat Yum Yum Sauce. I love those too, but true sriracha aioli is in a category of its own. When you build the emulsion from scratch, you control everything - the thickness, the heat level, the tang, and the exact blend of oils.
The best part? It still comes together in just a few minutes with a whisk, food processor, or blender. Once you taste it, you’ll never look at “2-minute sriracha aioli” (a.k.a. sriracha mayo) the same way again.
What is Sriracha Aioli?
Sriracha Aioli is a garlicky, spicy twist on classic aioli. Traditional aioli is an emulsion of egg yolk and olive oil (sometimes with a bit of lemon) whisked until it’s thick and creamy.
For this version, we blend in sriracha, garlic, and a few spices to give it a bold kick and a beautiful color.
A lot of recipes online start with mayonnaise and call it “sriracha aioli.” Tasty? Absolutely. But technically, that’s sriracha mayo, because the emulsion is already done for you in the mayo.
Here, we’re doing it the old-school way, starting with a raw egg yolk and slowly streaming in oil until it transforms into a silky, restaurant-quality aioli.
The payoff is in the texture and flavor. Scratch-made aioli is denser, glossier, and more luxurious, with a fresher taste you’ll never get from a squeeze bottle. If you want to try the shortcut version too, check out my Sriracha Mayo for an easy, 2-minute option.
Let's talk about how we make sriracha aioli, then, shall we?
Why You'll Love This Recipe
- Real aioli, no cheating. Made from egg yolk and oil, not just mayo and hot sauce. This is the scratch-made version most recipes skip.
- Big sriracha flavor. You get that unmistakable sriracha kick, plus fresh garlic, cayenne, and lemon to brighten everything up.
- Customizable. Use all olive oil for a more robust flavor, or blend in avocado or grapeseed oil for a milder, lighter aioli.
- Still fast and easy. It looks fancy, but it comes together in minutes with a whisk, food processor, or blender.
Sriracha Aioli Ingredients
- Large Egg Yolk.
- Sriracha.
- Garlic Cloves. Grated.
- Extra Virgin Olive Oil. Use a great quality oil.
- Avocado Oil. Or use any neutral oil, like grapeseed oil.
- Cayenne Pepper.
- Dry Mustard.
- Salt and Pepper.
- Lemon Juice.
How to Make Sriracha Aioli - the Recipe Method
Whisking Method
In a small bowl, whisk together the egg yolk, sriracha and grated garlic.
Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk.
You need to get that arm moving! Whisk-whisk-whisk!
Whisk until the the aioli is thick and creamy (emulsified). This will take several minutes.
Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice.
Blender Method
To a food processor or blender, add the egg yolk, sriracha and grated garlic. Process until smooth, about 15 seconds.
Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process.
Process until the the aioli is thick and creamy (emulsified). This should take about 2 minutes, though may take longer. Take your time.
Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice. Process to incorporate.
This will make you about 1 cup of aioli. You are good to go. Serve it up!
Boom! Creamy spicy aioli at your service, my friends! Easy enough, wasn't it? Did you try it both ways? Which way do you prefer? I really love the blender version for the ease, but there is something about my good old fashioned whisk that I love.
I can't choose!
Recipe Tips & Notes
- Use a Steady Bowl. A metal bowl with a rubber bottom is perfect. If yours slips, set it on a towel inside a pan to keep it steady while you whisk.
- Emulsion is Everything. Add the oil slowly and whisk or process continuously until the mixture thickens. If you rush the oil, the aioli may not come together.
- About the Eggs. The FDA recommends using pasteurized egg products for recipes with raw eggs. Use a pasteurized yolk if you’re serving this to anyone who may be at higher risk.
- Oil Choices. Extra virgin olive oil gives assertive flavor. For a milder base, blend it with neutral oil (avocado, grapeseed, etc.). You can adjust the ratio until it tastes just right to you.
- Want the shortcut version? If you’d rather skip the whisking and raw egg, make my easy Sriracha Mayo recipe instead, which starts with mayonnaise. It’s not “true” aioli, but it’s fast and delicious.
Frequently Asked Questions
Is this just sriracha mayo?
No. This recipe starts with an egg yolk and oil, so you’re making a classic aioli base from scratch, then flavoring it with sriracha and spices. Sriracha mayo, on the other hand, starts with pre-made mayonnaise and simply stirs in sriracha.
Can I make this with mayonnaise instead?
You can. If you want a super quick version, use 1 cup mayonnaise and whisk in the sriracha, garlic, lemon juice, and seasonings to taste. For that shortcut, follow my dedicated Sriracha Mayo recipe.
Storage & Leftovers
Store any leftover sriracha aioli in an airtight container in the refrigerator. Because it’s made with a fresh egg yolk, keep it chilled at all times and always use a clean spoon for scooping to avoid introducing bacteria.
For best quality and safety, enjoy within about 1 week.
That's it, my friends. I hope you enjoy the sriracha aioli. Let me know how you change it up, and what oils you settled on, and why. I'm curious to hear!
Try Some of My Other Popular Condiment Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Sriracha Aioli Recipe
Ingredients
- 1 large egg yolk
- 2 tablespoons sriracha
- 1 clove garlic grated
- 1/4 cup extra virgin olive oil use a great quality oil
- 1/4 cup avocado oil or use any neutral oil, like grapeseed oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- Salt and pepper to taste a pinch each is good
- 1 tablespoon lemon juice
Instructions
WHISKING METHOD
- In a small bowl, whisk together the egg yolk, sriracha and grated garlic.
- Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk.
- Whisk until the the aioli is thick and creamy (emulsified). This will take several minutes.
- Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice.
BLENDER METHOD
- To a food processor or blender, add the egg yolk, sriracha and grated garlic. Process until smooth, about 15 seconds.
- Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process.
- Process until the the aioli is thick and creamy (emulsified). This should take about 2 minutes, though may take longer. Take your time.
- Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice. Process to incorporate.
- Serve.
Notes
Nutrition Information
NOTE: This recipe was updated on 11/30/25 to include new information. It was originally published on 3/4/20.
Michael says
Hello Mike - This is a great recipe, and I have been using it regularly. Have you ever made something more like a Sriracha Oil? I recently visited a restaurant for breakfast in Texas. They served an amazing avocado toast with a "House Made Aioli" . They would not give me the recipe, but it definitely had Sriracha and did not really have a mayo (as do most aiolis) like texture. Thank you.
Mike Hultquist says
Thanks, Michael. I have recipes for Chili Oil (https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-chili-oil/) or Chili Crisp (https://www.chilipeppermadness.com/recipes/chili-crisp/), though not sure these are the same as what you're referring to. I'm wondering if it was just a very loose aioli they served? Not quite as whipped until firm? Hard to say. Email me a pic if you can.
DebInCo says
this is amazing. I whisked it - loved every last bit!
Michael Hultquist - Chili Pepper Madness says
Great! Glad you enjoyed it. I love this recipe. So good!