Sriracha Aioli Recipe

5 from 2 votes

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!

Prep Time5

Cook Time5

Course: Main Course, sauce

Cuisine: American

Keyword: aioli, egg yolk, olive oil, sauce, sriracha

Servings: teaspoons

Calories: 22kcal

Author: Mike Hultquist

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

Makes about 1 cup.

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!

Nutrition