This sriracha aioli recipe is quick and easy to make, the real deal made with egg yolk, oil and sriracha, not mayo. Make with a whisk, food processor or blender. So thick and creamy!
There are a lot of creamy sauce recipes out there that also bring a nice level of spice to them, and I'm on a mission to make them all. One in particular I've been perfecting is Sriracha Aioli. Talk about creamy.
You've probably had some version of it in the form of a dipping sauce like Sriracha Mayo or Yum Yum Sauce, which I also love. Sriracha Aioli, however, is in a category of its own when it comes to creaminess and flavor.
What is Sriracha Aioli?
Sriracha Aioli is a zesty version of homemade aioli, made by emulsifying egg yolk with olive oil and a few other ingredients, and of course, sriracha sauce. The ingredients are vigorously whisked or blended together until they become rich, creamy and cohesive as a single sauce.
I've seen a lot of recipes that use mayonnaise instead of egg yolk and oil to form their sriracha aioli, but my recipe does it right by making the aioli from scratch. What those other recipes are making is technically Sriracha Mayo, which is delicious for sure! Just not sriracha aioli.
The biggest difference to me is in the creaminess and flavor. Making your aioli from scratch gives you something you don't get from a store bought bottle.
I show you how to make it a couple different ways, with a whisk and with a food processor or blender. Both versions are great. Also, feel free to vary up your choices of oil. Whether you wind up with a mayo or an aioli, it's delicious to me! Make it a few different ways, then decide for yourself.
Let's talk about how we make sriracha aioli, then, shall we?
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
- Steadying the Bowl. I use a metal bowl with a rubber bottom that keeps it in place on the counter top. It helps to set the bowl onto a towel, then into a pan to keep it steady.
- Pasteurized Eggs. The FDA recommends for recipes calling for raw eggs when the dish is served to use pasteurized egg products.
- Easier Sriracha Aioli. If you'd prefer to skip using eggs and oil and all the associated whisking and processing that goes along with it, try my Sriracha Mayo recipe, which uses a base of sriracha and mayonnaise. It's very close to this recipe!
Storage & Leftovers
Storing your Sriracha Aioli in an airtight container in the fridge may allow you to store the leftovers for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate it promptly.
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.
- Serve.
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
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!