Sriracha Aioli
This sriracha aioli features a creamy garlic aioli base blended with spicy sriracha chili sauce for an incredible zesty, vibrant sauce perfect for dipping, spreading and more.
Servings: 16
Calories: 126kcal
Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 1/4 - ½ cup sriracha sauce
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the sriracha sauce and mix to combine. Start with less, taste and add more if needed depending on your personal preference.
- Spoon into a resealable jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Add a pop of flavor by mixing in fresh lime zest.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 338mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 35IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 0.1mg