Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You’ve probably had some version of it in the form of a dipping sauce like Sriracha Mayo or Yum Yum Sauce, which I also love. Sriracha Aioli, however, is in a category of its own when it comes to creaminess and flavor. I’ve seen a lot of recipes that use mayonnaise instead of egg yolk and oil to form their sriracha aioli, but my recipe does it right by making the aioli from scratch. What those other recipes are making is technically Sriracha Mayo, which is delicious for sure! Just not sriracha aioli. The biggest difference to me is in the creaminess and flavor. Making your aioli from scratch gives you something you don’t get from a store bought bottle. I show you how to make it a couple different ways, with a whisk and with a food processor or blender. Both versions are great. Also, feel free to vary up your choices of oil. Whether you wind up with a mayo or an aioli, it’s delicious to me! Make it a few different ways, then decide for yourself. Let’s talk about how we make sriracha aioli, then, shall we? Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk. You need to get that arm moving! Whisk-whisk-whisk! Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice. Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process. Stir in the cayenne, dry mustard, salt and pepper to taste and lemon juice. Process to incorporate. Boom! Creamy spicy aioli at your service, my friends! Easy enough, wasn’t it? Did you try it both ways? Which way do you prefer? I really love the blender version for the ease, but there is something about my good old fashioned whisk that I love. I can’t choose! That’s it, my friends. I hope you enjoy the sriracha aioli. Let me know how you change it up, and what oils you settled on, and why. I’m curious to hear!
