Best 7 Sriracha Aioli Recipes

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**Sriracha Aioli: A Spicy and Flavorful Sauce for All Occasions**

Sriracha aioli is a creamy and flavorful sauce made with mayonnaise, sriracha, and a variety of other ingredients. It is a versatile sauce that can be used as a condiment for sandwiches, burgers, and tacos, or as a dipping sauce for appetizers and snacks. This article provides three different recipes for sriracha aioli, each with its own unique flavor profile. The first recipe is a classic sriracha aioli made with mayonnaise, sriracha, garlic, and lemon juice. The second recipe is a spicy sriracha aioli made with mayonnaise, sriracha, chili powder, and cayenne pepper. The third recipe is a creamy sriracha aioli made with mayonnaise, sriracha, sour cream, and fresh herbs. All of these recipes are easy to make and can be tailored to your own taste preferences. Whether you like your sriracha aioli mild, spicy, or creamy, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SPICY SRIRACHA AIOLI



Sweet and Spicy Sriracha Aioli image

Sweet and spicy Sriracha aioli.

Provided by Jake176

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
1 teaspoon sesame oil
kosher salt and ground black pepper to taste

Steps:

  • Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 2.9 g, Cholesterol 7.8 mg, Fat 17 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 289.1 mg, Sugar 1.5 g

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW



Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

Steps:

  • For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  • Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  • Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  • For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  • For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  • For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  • Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI



Roasted Brussels Sprouts With Sriracha Aioli image

Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, trim ends only and leave whole (sometimes I half them just to get more coating!)
olive oil
salt and pepper
4 tablespoons mayonnaise
1 -2 tablespoon sriracha sauce (add more or less depending how hot you like it)

Steps:

  • Preheat oven to 350.
  • In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
  • Sriracha Aioli:.
  • Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

GILLED TUNA TOPPED WITH SESAME-SRIRACHA AIOLI RECIPE - (4.6/5)



Gilled Tuna Topped with Sesame-Sriracha Aioli Recipe - (4.6/5) image

Provided by ruthg

Number Of Ingredients 20

1/3 1/3 1/3 cup tamari soy sauce
1 1 1 tsp sesame oil
1/2 1/2 1/2 tsp Sriracha sauce
2 2 2 cloves garlic, peeled and crushed
4 4 1/8-inch slices fresh ginger, 1/8-inch thick and lightly crushed
4 4 2 4 (6 ounce) tuna steaks, 2 inches thick
Vegetable oil, for brushing grill grates (can be done on a Le Creuset grill pan inside)
1 1 1 recipe Sesame-Sriracha Aioli (recipe follows), for serving
3 3 3 green onions, white and pale green parts only, thinly slicked on the bias, for garnish
2 2 2 tsps toasted sesame seeds, for garnish
.
1 Aioli (yield about 1 cup)
2 2 2 large egg yolks (4 is needed in a Cuisinart food processor)
2 2 2 tsps dry mustard powder
1 1 1 tsp water
7 7 7 ounces vegetable or canola oil
1 1 1 Tbsp toasted sesame oil
2 2 2 tsps Sriracha sauce, plus more as needed
1 1 1 Tbsp lime juice, plus more as needed
Kosher salt and freshly ground white pepper

Steps:

  • To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours. Remove tuna steaks from zip-top bag, drain and discard excess marinade and pat dry. Place tuna on a large plate. Prepare a hot charcoal fire, preheat a gas grill to high or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides (when cooking the first/best side, when meat turns white 1/4 way up - turn the steak 1/4 turn to create hatch marks before turning over). Leave the interior rare to medium-rare, about 3-5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board with a well and let sit for 10 minutes. To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Top each serving with a dollop of aioli. Garnish with green onions and sesame seeds. Serve immediately. . Sesame-Sriracha Aiola Whisk together the egg yolks, mustard powder and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drips to form an emulsion. Whisk in sesame oil by drops. Whisk in Srirachi sauce and lime juice. Taste and season with salt, pepper, additional Sriracha and additional lime juice as desired. Cover and keep refrigerated until ready to use.

RAMEN SLIDERS AND KIMCHI KETCHUP WITH POTATO CHIPS AND SRIRACHA AIOLI



Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli image

Provided by Arnold Myint

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 19

2 packages ramen noodles, plus 1 package ramen spice seasoning (reserve the remaining seasoning for another use)
1 large egg
Canola oil, for cooking
3 cups ketchup
1 cup Korean chili paste
1 pound ground beef
1/2 cup fresh cilantro stems, chopped (reserve the leaves for another use)
1/2 cup sweet chili sauce
3 tablespoons ketchup
3 tablespoons soy sauce
2 tablespoons cumin
2 Idaho potatoes
Canola oil, for frying
Salt
2 cups mayonnaise
1/2 cup sriracha
3 tablespoons honey
1 tablespoon smoked paprika
Pickled ginger, for serving

Steps:

  • For the ramen bun: Cook the ramen noodles as instructed on the package. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
  • Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour.
  • Heat a saute pan over medium-high heat. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.
  • For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
  • For the beef patty: Heat a grill to medium-high heat. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness.
  • For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown. Drain on a paper towel and season with salt.
  • For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.
  • To serve: Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients. Serve with the potato chips and sriracha aioli for dipping.

SRIRACHA AIOLI



Sriracha Aioli image

This is a fresh-tasting spicy sauce excellent with seafood such as crab cakes or fish tacos as well as a dipping sauce for homemade french fries or any other broiled or baked potato recipe.

Provided by KGABELE

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 10

Number Of Ingredients 3

1 cup mayonnaise
2 tablespoons sriracha hot sauce
1 lime, juiced

Steps:

  • Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 1.3 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 252 mg, Sugar 0.3 g

Tips:

  • Use fresh ingredients. This will result in a more flavorful aioli.
  • Don't be afraid to experiment. There are many different ways to make aioli, so feel free to add your own personal touch.
  • If you're short on time, you can use store-bought mayonnaise. Just be sure to choose a high-quality mayonnaise that you enjoy the taste of.
  • Aioli can be used as a dipping sauce, spread, or condiment. It's also a great way to add flavor to grilled or roasted vegetables.
  • Store aioli in the refrigerator for up to 5 days.

Conclusion:

Sriracha aioli is a delicious and versatile sauce that can be used in a variety of ways. It's perfect for dipping, spreading, or using as a condiment. It's also a great way to add flavor to grilled or roasted vegetables. So next time you're looking for a new sauce to try, give sriracha aioli a try. You won't be disappointed.

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