Spicy Aioli Recipe

I developed a four-ingredient Tabasco Aioli that tops sandwiches and burgers and doubles as a bold dipping sauce, and the short ingredient list hides a little twist.

Ingredients

• Mayonnaise brings creamy fat, energy dense but helps carry flavors well
• full fat mayo gives silky mouthfeel not watery like low fat versions
• Sriracha adds vinegary heat and a little sweetness, low in protein
• capsaicin boosts metabolism a bit, also brings a bright spicy kick
• Garlic gives sharp savory punch, has some antioxidants and trace fibre
• raw garlic is pungent and can help immune system but burns sometimes
• Lemon adds bright acidic tang, supplies vitamin C and freshness
• acidity cuts richness, balances the mayo so flavours pop more

Ingredient Quantities

• 1 cup mayonnaise (full fat for best texture)
• 1 to 2 tablespoons sriracha or you’re favorite hot sauce
• 1 large garlic clove, minced
• 1 tablespoon fresh lemon juice

How to Make this

1. Measure out 1 cup full fat mayonnaise, 1 to 2 tablespoons sriracha (start with 1 if you dont like it too hot), 1 large garlic clove minced or grated, and 1 tablespoon fresh lemon juice.

2. If you want a super smooth garlic flavor, grate the garlic on a microplane or press it, then let it sit for about 5 minutes so the flavor develops. If you want it milder, mince real fine and mix right away.

3. Put the mayo in a medium bowl, add the sriracha, then stir to combine so the heat distributes.

4. Add the minced or grated garlic and the lemon juice, stir until totally smooth and evenly colored.

5. Taste and adjust: add more sriracha for heat, more lemon for brightness, or a pinch of salt to make it pop. A tiny pinch of sugar can round out the acidity if it tastes too sharp.

6. If the aioli is too thick, whisk in a teaspoon or two of water or olive oil until you reach the texture you want.

7. Cover and chill at least 15 to 30 minutes so the flavors marry, longer is better if you can wait, overnight makes it even tastier.

8. Before serving give it one last stir and taste, adjust seasoning if needed.

9. Use it on sandwiches, burgers, or as a dip, and keep leftovers in an airtight container in the fridge for up to 1 week.

10. Quick hacks: grate a little lemon zest for extra zing, or swap half the mayo for plain yogurt to lighten it up, but those change texture so adjust seasoning after.

Equipment Needed

1. Measuring cup (1 cup)
2. Measuring spoons (tablespoon and teaspoon)
3. Medium mixing bowl
4. Whisk or fork for stirring
5. Microplane grater or garlic press (your choice)
6. Paring knife and small cutting board for mincing or zesting
7. Spoon or rubber spatula to scrape the bowl
8. Airtight container or jar for chilling and storing leftovers

FAQ

Spicy Aioli Recipe Substitutions and Variations

• Mayonnaise: swap for full fat Greek yogurt for a tangy, lighter aioli, or mash in avocado for a dairy free, creamy version, add a little olive oil if it seems too thin.
• Sriracha or hot sauce: try chili garlic sauce or gochujang thinned with a splash of water and vinegar for a deeper, umami heat, or use smoked chipotle in adobo for smoky spice.
• Garlic clove: roast a clove till soft and squeeze it in for a sweeter, mellow garlic, or use about 1/4 tsp garlic powder if you dont have fresh.
• Fresh lemon juice: swap with lime juice for brighter citrus, or use white wine vinegar or apple cider vinegar at about half the lemon amount for acidic balance without extra citrus flavor.

Pro Tips

1. Grate or smash the garlic on a microplane or with a press and let it sit about 5 minutes before mixing, it really blossoms and loses that raw bite, but if you mince it super fine and toss it right in the flavor will be milder so pick what you like.

2. Start with less heat and build up, you can always add more sriracha later; brighten with a little lemon zest and a splash more lemon if it needs life, and if the aioli tastes too sharp a tiny pinch of sugar will round it out, just taste as you go.

3. If the mayo makes it too thick whisk in a teaspoon or two of water or olive oil to loosen it, or swap up to half the mayo for plain yogurt to lighten things but remember that changes texture and youll need to taste and adjust seasoning after.

4. Chill it for at least 30 minutes or overnight for the best flavor, store in an airtight container in the fridge for up to a week, and dont forget to stir and taste once more before serving you might want a little extra salt or lemon.