Sriracha Aioli Recipe
Real-deal sriracha aioli made from scratch with egg yolk and oil for extra-creamy texture and bold flavor. No mayo shortcut here.
Servings: 48 teaspoons
Calories: 22kcal
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
Makes about 1 cup.
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg