Sriracha Aioli is your new go-to sauce for adding creamy, spicy flavor to just about anything. Whether you’re drizzling it over poke bowls or slathering it on sandwiches. My quick homemade recipe delivers bold flavor in just minutes using pantry staples you already have. This recipe keeps it simple, foolproof, and totally addictive.
I love to make a simple sauce that makes a meal a little more special. like my garlic mayo or my baja fish taco sauce. The family really loves them.
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Why this Sriracha Aioli Sauce Recipe is a Keeper
This creamy, spicy sauce belongs in your fridge because it’s super versatile, customizable and packs a spicy kick of flavor.
- Versatility: The best sriracha mayo sauce is incredibly versatile.
- Customizable Heat Level: One of the best things about making sriracha aioli at home is that you can easily adjust the amount of sriracha to suit your personal spice preference. Want it milder? Use less. Craving a fiery kick? Add more!
- Easy to Make: Most sriracha aioli recipes are incredibly simple, often requiring just a few ingredients (mayonnaise, sriracha, garlic, lime juice) and minimal prep time. This makes it a go-to for busy cooks.
- Adds a “Pop” to Dishes: Sriracha aioli can elevate even the simplest of dishes. It provides a burst of flavor that can transform bland meals into something special.
- Creamy Mayo Texture: The smooth, creamy texture of the aioli base makes it incredibly satisfying and helps to temper the heat of the sriracha, making it more approachable for those who might find sriracha on its own too intense.
What Can I Use this Homemade Sriracha Aioli Sauce For?
This spicy dipping sauce is good with fries, onion rings, chicken tenders, spring rolls, and more. It’s also perfect for sandwiches, burgers, wraps, or tacos. A condiment for seafood (like crab cakes or fish tacos) and grilled meats or a flavorful addition to poke bowls or even salads.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“This sauce is absolutely amazing! I used it on my fish tacos and they were a hit—family couldn’t stop raving about it. Thank you!”
~ Jessica M.
Sriracha Aioli Ingredient Notes
You’ll need just a few simple ingredients to make creamy and spicy sriracha aioli that are all easy to find:
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mayonnaise: Full-fat, regular mayonnaise gives the creamiest result. Light mayo or Greek yogurt can work, but the texture will be thinner. Make this spicy aioli with homemade mayo or store-bought mayo.
- Sriracha: Sriracha is made with red chili peppers so adjust the amount depending on how spicy you like it. For a milder version, use just 1 tablespoon of sriracha or mix with ketchup.
Variations and Substitutions to Make this Condiment
Feel free to use different ingredients to experiment with flavors to make this easy sriracha aioli recipe your own.
- Add Depth: Mix in a splash of soy sauce or a dash of fish sauce for extra umami.
- Boost the Heat: Add a pinch of cayenne pepper or a squirt of hot sauce. Feel free to taste and adjust as you go.
- Lime or Lemon Juice: Freshly squeezed lime juice or lemon juice brightens the sauce, balances the heat and adds some tangy flavor.
- Garlicky: Use fresh garlic to add a savory punch. Garlic powder works too if you like it milder.
- Salt and Sugar: Just a pinch of each helps balance the flavors perfectly.
How to Make Sriracha Aioli
This slightly spicy condiment recipe comes together in just 1 easy step. I love this recipe so much I like to keep it in stock, especially in the summer.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Ingredients: Whisk together the mayonnaise and sriracha sauce. Store in a mason jar in the fridge.
Prep Ahead Suggestions for this Sriracha Aioli Recipe
Prepare a recipe ahead of time to be able to enjoy it whenever you need it.
- Mix Ahead: Make the aioli up to 5 days in advance and store it in an airtight container.
- Portion It Out: Use small jars or containers to prep individual servings for grab-and-go lunches.
How to Store and Use Leftover Sriracha Sauce
Sriracha Aioli keeps beautifully and gets even better after a day in the fridge.
- Storing: Store it in an airtight container in the refrigerator for up to 1-2 weeks. The general rule of thumb is that it will last as long as the mayonnaise itself would once opened, within reason.
- Using Leftovers:You can use it in so many ways, here are just a few:
- Salad Dressing: Thin it out with a little extra lime juice or water, and use it as a creamy, spicy dressing for salads (e.g., coleslaw, potato salad).
- Eggs: Dollop a bit on scrambled eggs, fried eggs, or even in an omelet.
- Roasted Potatoes: Toss roasted potatoes with a bit of aioli after they come out of the oven for an extra kick.
- Deviled Eggs: Mix it into the yolk filling for spicy deviled eggs.
- Pasta Salad: Stir it into cold pasta salad for a creamy, spicy element.
Common Questions About This Sriracha Mayo Recipe
Yes. I recommend to swap half the mayo with plain Greek yogurt for a lighter option.
Use plant-based vegan mayo or aquafaba instead of egg-based mayo to make it vegan. Luckily, this recipe is already dairy free.
Expert Tips to Love this Sriracha Aioli Dip
- Balance the Flavor: Add sugar or lemon to balance the heat if it’s too spicy.
- Room Temp Ingredients: Ensures smooth blending and prevents separation.
- Let it Rest: Let it chill in the fridge for 30 minutes to let flavors meld beautifully.
- Add a Pinch of Salt: Try adding a pinch to up the flavor.
- Spice Level: To make a more spicy aioli, add chili sauce or chili peppers. You can also add more sriracha to make it spicier.
- Variation: Substitute sour cream for mayo and add a little apple cider vinegar or lemon juice.
- Alternate Ingredient: Cilantro adds a great addition to this secret sauce.
- Serve this Recipe: Serve with Roasted Garlic Aioli, Yum Yum Sauce, Baked Sweet Potato Fries or Cilantro Lime Sauce.
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Easy Homemade Sriracha Aioli
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Ingredients
- ¼ cup Mayo
- 2 Tablespoons Sriracha sauce
Instructions
- Whisk ingredients in a small bowl and place in a jar in the fridge.
Christina’s Notes
- Use Room Temp Mayo: Prevents your aioli from separating.
- Adjust to Taste: Start with a little sriracha and add more for extra heat.
- Chill Before Serving: It’s even better after 30 minutes in the fridge.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.