I whipped up a fiery Tabasco Aioli using only four ingredients, and the unexpected flavor twist will make you want to read on.
I never thought a four ingredient sauce could steal the show, but my spicy aioli does exactly that. It’s the kind of thing that wakes up a sandwich or burger, gives crunchy fries a loud friend and makes you second guess store bought spreads.
I use mayonnaise and sriracha for a creamy kick with a spicy bite that lingers. People keep asking What Is Aioli Sauce and I end up tagging posts Aioli Recipe Aioli Sauce because honestly it’s that versatile.
You’ll want to smear it everywhere, but maybe save some for dipping, trust me.
Ingredients
- Mayonnaise: Rich in fat and calories, low protein, no fiber, adds creamy, rich mouthfeel.
- Garlic: Low calorie, small protein, not much fiber, has allicin, pungent, savory boost.
- Lemon juice: Bright and sour, high in vitamin C, adds acidity and freshness, low calories.
- Sriracha: Spicy with some sugar and sodium, adds heat and slight sweetness, little nutrition.
Ingredient Quantities
- 1 cup mayonnaise
- 2 garlic cloves grated or minced
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons sriracha, depending how spicy you want it
How to Make this
1. Put 1 cup mayonnaise in a medium bowl.
2. Grate or mince 2 garlic cloves fine, add them to the mayo.
3. Squeeze in 1 tablespoon fresh lemon juice, scraping any seeds out.
4. Add 1 to 2 tablespoons sriracha depending how spicy you want it—start with 1 if unsure.
5. Whisk everything together until totally smooth, scraping the sides with a spatula or spoon.
6. Taste it, then add a little more lemon or more sriracha if it needs brightness or heat.
7. Cover and chill at least 30 minutes so the flavors meld, 10 minutes helps if you’re in a rush.
8. Store in a jar in the fridge and use on sandwiches, burgers, or as a dip; keeps up to about a week.
Equipment Needed
1. Medium mixing bowl (about 2 to 3 quarts)
2. 1 cup measuring cup for the mayo
3. Measuring spoons, at least 1 tablespoon and 1 teaspoon
4. Garlic press or microplane, or a small knife and cutting board if you dont have one
5. Whisk for smoothing everything out
6. Spatula or spoon to scrape the sides clean
7. Small jar or airtight container with a lid for chilling and storing
8. Lemon squeezer or reamer, or just a fork to extract the juice
FAQ
Spicy Aioli Recipe Substitutions and Variations
- Mayonnaise: swap with plain Greek yogurt or sour cream for a lighter, tangy aioli, or use vegan mayo if you need dairy free
- Garlic: use 1 to 2 teaspoons garlic powder instead of fresh cloves, or try roasted garlic for a sweeter, milder flavor
- Lemon juice: sub lime juice for a brighter twist, or 1/2 tablespoon rice vinegar or apple cider vinegar for a gentler tang
- Sriracha: replace with a hot sauce like Frank’s for vinegary heat, sambal oelek for chunkier chili texture, or a teaspoon gochujang for sweet umami heat but use a bit less
Pro Tips
– Grate or mince the garlic super fine, then let it sit 5 to 10 minutes before mixing. That little wait helps the garlic mellow and develop flavor so it wont be too sharp right away.
– Bring the mayo to room temp before you whisk, cold mayo can be stiff and takes longer to smooth out. If you want it extra silky, blitz briefly with an immersion blender or whisk really hard and add a teaspoon of warm water to loosen the texture.
– Add the lemon and sriracha in small amounts and taste as you go, its easy to overshoot brightness or heat. A tiny pinch of salt will make flavors pop, and if it gets too tangy a whisper of sugar can calm it without making it sweet.
– Make ahead is fine but not too far ahead; chilling 30 minutes melds flavors, overnight can make the garlic more intense so wait till closer to serving if you prefer milder garlic. Store in a clean jar in the fridge and use within about a week.
Spicy Aioli Recipe
I whipped up a fiery Tabasco Aioli using only four ingredients, and the unexpected flavor twist will make you want to read on.
8
servings
206
kcal
Equipment: 1. Medium mixing bowl (about 2 to 3 quarts)
2. 1 cup measuring cup for the mayo
3. Measuring spoons, at least 1 tablespoon and 1 teaspoon
4. Garlic press or microplane, or a small knife and cutting board if you dont have one
5. Whisk for smoothing everything out
6. Spatula or spoon to scrape the sides clean
7. Small jar or airtight container with a lid for chilling and storing
8. Lemon squeezer or reamer, or just a fork to extract the juice
Ingredients
-
1 cup mayonnaise
-
2 garlic cloves grated or minced
-
1 tablespoon fresh lemon juice
-
1 to 2 tablespoons sriracha, depending how spicy you want it
Directions
- Put 1 cup mayonnaise in a medium bowl.
- Grate or mince 2 garlic cloves fine, add them to the mayo.
- Squeeze in 1 tablespoon fresh lemon juice, scraping any seeds out.
- Add 1 to 2 tablespoons sriracha depending how spicy you want it—start with 1 if unsure.
- Whisk everything together until totally smooth, scraping the sides with a spatula or spoon.
- Taste it, then add a little more lemon or more sriracha if it needs brightness or heat.
- Cover and chill at least 30 minutes so the flavors meld, 10 minutes helps if you're in a rush.
- Store in a jar in the fridge and use on sandwiches, burgers, or as a dip; keeps up to about a week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 33.6g
- Total number of serves: 8
- Calories: 206kcal
- Fat: 21.3g
- Saturated Fat: 3.1g
- Trans Fat: 0.06g
- Polyunsaturated: 4.2g
- Monounsaturated: 12.2g
- Cholesterol: 34mg
- Sodium: 208mg
- Potassium: 21mg
- Carbohydrates: 1g
- Fiber: 0.14g
- Sugar: 0.48g
- Protein: 0.44g
- Vitamin A: 15IU
- Vitamin C: 1.2mg
- Calcium: 7.1mg
- Iron: 0.09mg
