Sriracha Aioli (Spicy Aioli Sauce)
Make this spicy, creamy Sriracha Aioli, or Sriracha Mayo, from scratch, and you may never go back to store-bought mayo. Perfect as a dip or a sandwich spread!
Servings: 6
Calories: 301kcal
Ingredients
- 1 egg yolk room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- Up to ¾ cup neutral oil such as vegetable oil or grapeseed oil
- 1 tablespoon Sriracha hot sauce
Instructions
- Whisk together egg yolk, dijon mustard, lemon juice, and salt in a small-medium bowl. Using a glass bowl is nice, so you can easily see what’s happening.
- Put the neutral oil into a measuring cup with a spout.
- Very slowly, begin to drip the oil into the bowl with the egg mixture, whisking constantly and vigorously. You are making an emulsion, and emulsions are tricky. At the beginning, you must literally add the oil drop by drop, making sure it is incorporated before adding more. The mixture will thicken little by little at first, and then faster and faster.
- Once you have added about ¼ cup of the oil, you can speed up the rate at which you are adding the oil. Continue to whisk constantly, taking a break if your arm tires.
- After about ½ cup has been added, you can speed up even more until all the oil is incorporated.
- If the aioli is too thick, add a teaspoon of water at a time to loosen it up to what you desire.
- Whisk in the Sriracha and let sit for at least 10 minutes, to allow the flavors to meld.
Notes
Note: This recipe includes a raw egg yolk, so look for pasteurized eggs if this concerns you.
Make-Ahead Tips: Sriracha Aioli will keep up to 3-5 days in an airtight container in the refrigerator.
Expert Tip: Making homemade aioli is definitely tricky. Go too fast when adding the oil, and you run the risk of your aioli separating. If this happens to you, I have a trick to fix it. Just crack another egg yolk into a clean bowl, then slowly, slowly, a little at a time, whisk the broken mayonnaise into the bowl with the egg yolk. This will usually help the emulsion to form again, and you’ll get a beautiful mayo without having to throw out your first batch.
Nutrition
Calories: 301kcal | Carbohydrates: 1g | Protein: 1g | Fat: 33g | Saturated Fat: 2g | Polyunsaturated Fat: 29g | Cholesterol: 31mg | Sodium: 146mg | Sugar: 1g
