Just 4 ingredients, and you’ll be dipping into this quick and creamy sriracha aioli in no time. Combining hot chilli sauce and garlic, make this spicy condiment in 1 minute.
In This Post You’ll Learn
Why We Love This
Sriracha aioli is such a staple to keep in the fridge. Slather it on your sandwich or BLT and it just packs so much more of a punch than regular aioli.
This is definitely a sauce for spice lovers, so feel free to double that sriracha if you love the heat.
Related: Sriracha Mayo / Kewpie Mayo
What’s the difference between aioli and mayonnaise?
Aioli is generally made from emulsifying garlic, olive oil and salt, whereas mayonnaise is usually made from eggs, vinegar / lemon juice and dijon mustard.
Today we’re using mayonnaise as our aioli base and adding in the garlic for an extra creamy finish.
What is Sriracha Aioli?
This fusion dish is a mix of Thai’s sriracha hot chilli sauce and a classic Mediterranean aioli. While traditional aioli is made with olive oil, today, we’re using Kewpie mayo (made with vegetable or canola oil) and garlic instead.
It’s most popular served alongside hot chips / french fries, but we love it on anything.
What You’ll Need
- Kewpie Mayo – Kewpie mayonnaise makes ALL the difference in this sauce. Find it at most supermarket, buy Kewpie mayo online, or make your own Kewpie at home.
- Sriracha – Sriracha hot chilli sauce packs so much flavour along with heat. Add as much or as little as you like, depending on what level of heat you can handle.
- Lime Juice – The acidity from the juice helps everything mix, and adds a little zing to boot. Sub with lemon juice or vinegar.
- Garlic – Fresh garlic gives this the classic aioli flavour you know and love.
Wandercook’s Tips
- Homemade Mayo – This tastes even better with homemade mayonnaise, so why not whip up a batch of your own Kewpie?
- Storage – If you’re not eating this right away, make sure to keep it in an airtight container or small jar in the fridge. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
FAQs
Anything that calls for mayo can usually be used if you want to add that extra spice and garlicky goodness.
We especially love this sauce on wraps, sandwiches, or dipping fresh vegetables into.
Of course! If you don’t have sriracha on hand, our favourite swaps are:
– Indonesian Sambal Sauce
– Indonesian ABC / Chabe Chilli Sauce
– Vietnamese Chin-Su Chilli Sauce
– Korean Gochujang Hot Pepper Paste
– American Cayenne Hot Sauce
They won’t be the exact same flavour, but will get you close enough!
The two most popular brands are Lee Kum Kee and Huy Fong. Huy Fong is the iconic sriracha bottle with the green squeezy lid and rooster on the bottle.
Each brand has a slightly different flavour, and we’ve seen lots of smaller or local brands having a go at their own version, so experiment and see which you like best.
Variations
- Up the Garlic – Double the garlic for the ultimate aioli kick.
- Less Spice – Halve the sriracha and replace with tomato sauce.
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Ingredients
- ½ cup Kewpie mayonnaise homemade or store bought
- 1 tbsp sriracha
- ½ tbsp lime juice
- 1 garlic chopped finely
Instructions
- Add your Kewpie mayo, sriracha, lime juice and garlic in a small dish. Mix until well combined.½ cup Kewpie mayonnaise, 1 tbsp sriracha, ½ tbsp lime juice, 1 garlic
- Serve immediately or store in an airtight container or small jar in the fridge.
Video
Recipe Notes
- Homemade Mayo – This tastes even better with homemade mayonnaise, so why not whip up a batch of your own Kewpie?
- Storage – If you’re not eating this right away, make sure to keep it in an airtight container or small jar in the fridge. If it doesn’t have a lid on it, it can dry out quite quickly. This sauce will keep for a couple of weeks in the fridge.
- Up the Garlic – Double the garlic for the ultimate aioli kick.
- Less Spice – Halve the sriracha and replace with tomato sauce.
Nutrition
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