Sriracha Aioli from Scratch
This sriracha aioli literally takes 60 seconds to make it from scratch, and its absolutely delicious on salads, with roast veggies or fries.
Why this recipe works
This homemade sriracha aioli from scratch is awesome because
- The trick to this aioli recipe is using a stick blender, no whisking, no splitting just perfectly creamy aioli in under a minute!
- Creamy, spicy, yum, this is one of those addictive dressings or dips that you will want to have with everything!
- This aioli recipe is made from scratch, so you are in charge of all the ingredients, no additives, no preservatives, no unnecessary nasties
- You control the spice - Because this is from scratch you can add as little or as much sriracha as you want
The ingredients you will need
Egg, Oil, Sriracha, lemon juice and salt are the 5 ingredients you will need to make sriracha aioli from scratch
- Oil: I use Olive oil for this recipe, either mild olive oil or extra virgin. The Extra virgin olive oil does give a distinct flavour so may not appeal to everyone. I personally prefer a mild olive oil. Any oil will work though, I just prefer olive oil.
- Sriracha: Sriracha sauce is commonly available at supermarkets and food stores. It is a spicy dipping sauce. Depending on how spicy you want this aioli you could use 1-2 tablespoons of Sriracha
- Eggs: I use a whole egg in this recipe, so you do not need to separate the white from the yolk. The egg is uncooked. Traditionally homemade mayonnaise is made with raw eggs. I live in New Zealand. Where I live rates of salmonella in eggs is low. If you are uncomfortable with eating raw egg then you can purchase pasteurised eggs or use this tutorial to pasteurise your own at home.
- Garlic: Garlic powder or finely grated garlic (fresh) can be a nice addition to this recipe and can be added as an optional extra.
- Lemon: This can be substituted for lime juice.
How to Make Sriracha Aioli
I have a quick recipe video for this sriracha aioli recipe or follow these simple steps to make a yummy aioli in under a minute. You will find the printable recipe card below.
- You will need a stick blender for this recipe
- Grab either wide-mouthed jar that fits your stick blender, or a small to medium mixing bowl
- First: Break the egg into the bottom of the jar/bowl (photo 1)
- Second: Add the oil (Photo 2)
- Third: Add the other flavourings; sriracha, lemon juice, and salt (for this recipe to work well it is best to stick to this order) (photo 3-5)
- Take your stick blender and make sure it is sitting right down the bottom of the jar/bowl. Blitz, the aioli should come together quickly, you may need to move the stick blender a little in the jar/bowl to ensure it is all combined well (Photo 6)
- Store in a clean airtight container in the fridge
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Recipe FAQs and tips
The danger of making aioli from raw egg is to do with the risk of salmonella. In many countries, the rates of salmonella in eggs is very low. You will need to research eggs in your country and determine if it is safe for you to eat raw eggs,
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is available in most supermarkets and food stores
Homemade aioli or mayo made with raw egg needs to be stored in the refrigerator. How long it lasts depends on the freshness of your eggs. The aioli will be last as long as the eggs used wold have lasted. A sensible guideline would be up to a week in the fridge, but it may last a bit longer if your eggs were nice and fresh
I wouldn't offer raw egg to young children and babies, raw egg should also be avoided by pregnant women.
- The order you add the ingredients is important: When you are making aioli or mayonnaise with a stick blender or immersion blender, it is best to add the egg first so it is at the bottom of the bowl, the oil next and then the flavourings on top.
Dips, dressing and sauces can make salads and veggies more yum!
The goal is to be eating loads of veggies, serving veggies with a delicious dressing or sauce can make them more appetising. I have a few on my site, a quick easy mayo, a mango salad dressing and a no-added-sugar tomato ketchup.
Sriracha Aioli
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Ingredients
- 1 egg
- 1 cup oil (250ml ) mild olive oil is my favourite
- ¼ cup lemon juice 63 ml of lemon juice or approximately the juice of 2 lemons
- 1-2 tablespoon Sriracha You can use 1-2 tablespoons depending on how spicy you want it. 1 tablespoon is 15ml
- 1 teaspoon salt
Instructions
- Crack the whole egg into the bottom of a small/medium bowl or a wide mouthed jar
- Add the oil
- Add the reaming ingredients (lemon juice, sriracha, salt)
- Submerge your stick blender right to the bottom of the bow/jar. Blitz, the ingredients will come together quickly into a creamy aioli
- Store in an airtight container in the fridger
Video
Notes
- How long can I store the aioli? A sensible guideline is that this homemade aioli will last up to a week in your refrigerator. How long it lasts depends on the freshness of your eggs. The aioli will be last as long as the eggs used wold have lasted. It may last a bit longer if your eggs were nice and fresh
- Eeek this recipe uses raw uncooked egg: The danger of making aioli from raw egg is to do with the risk of salmonella. In many countries, the rates of salmonella in eggs is very low. You will need to research eggs in your country and determine if it is safe for you to eat raw eggs,
- The order you add the ingredients is important: When you are making aioli or mayonnaise with a stick blender or immersion blender, it is best to add the egg first so it is at the bottom of the bowl, the oil next and then the flavourings on top.
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