Spicy Garlic Aioli
You need roasted garlic to make this spicy garlic aioli (you can make this air fryer roasted garlic in about 25 minutes). Once the garlic is roasted and cooled slightly, the aioli comes together in less than 5 minutes! It’s such a treat and it’s the BEST with fries.
The main difference between mayonnaise and aioli boils down to one simple ingredient—garlic! Both sauces are oil-based, however, it’s the garlic which really sets them apart.
You need an immersion blender for this recipe. I’ve tried it in a regular blender and the container is too big for the ingredients to emulsify properly. A handheld immersion blender and a tall narrow jar are your best bet.
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💞 Why You’ll Love This Recipe
✔️ It’s incredibly versatile. Use it as a dip, spread, or dressing to add a delicious kick to any meal.
✔️ It’s quick and easy to make.
✔️ You control the ingredients and it contains no preservatives or additives.
📋 Ingredients
Ingredient Notes
- Lemon Juice—Use freshly squeezed lemon juice for the best flavor.
- Sriracha—Classic green-capped rooster sauce is my favorite but any brand you like or have on hand is fine.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Lemon Juice—You can substitute bottled lemon juice for fresh.
- Sriracha—Use your favorite hot sauce if you don’t have or want to buy Sriracha.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Spicy Garlic Aioli
STEP 1—Place the vegetable oil, olive oil, and egg in a tall narrow jar.
STEP 2—Blend the oils and egg until thick and creamy, about 10 seconds.
STEP 3—Add the roasted and fresh garlic, lemon juice, vinegar, and salt to the aioli. Blend until the garlic is completely pulverized and the mixture is smooth and creamy.
STEP 4—Stir the aioli and Sriracha together to combine. Store in a clean jar with a tight-fitting lid in the fridge for up to one week.
🗣 Expert Tips
1. Start blending with the immersion blender at the bottom of the jar, and then slowly move it upwards to ensure it emulsifies properly.
2. Using room-temperature ingredients will help the oil and egg emulsify more easily.
3. If the aioli is too thick, thin it out with a few drops of water or lemon juice.
📝 Recipe Notes
- Using both roasted and raw garlic is key! Roasting garlic is super simple—don’t skip it if you can help it.
- I find 1 tablespoon of Sriracha has the perfect amount of heat for my taste and is a terrific balance between garlic and spice. If you prefer a little less, or a little more heat, add the Sriracha by the teaspoon. Stir it in well between each addition until you’re happy with the heat level.
🙋♀️ Recipe FAQ
Aioli is similar to mayonnaise in that it is a creamy, emulsified sauce made with oil and egg, but it typically contains garlic and lemon juice for added flavor.
The word “aioli” comes from the Provençal language of southern France, and originally referred to a simple sauce made with garlic, olive oil, and salt.
Spicy aioli is typically made with ingredients such as oil, egg, garlic, lemon juice, vinegar, salt, and hot sauce like Sriracha or chili flakes.
💃 More Delicious Homemade Sauces
Did you make this spicy garlic aioli? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Spicy Garlic Aioli
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- 1 Large, skinny, tall glass jar
- Immersion blender
- Long spoon
- Glass jar(s) with lids for storage
Ingredients
- ¾ cup vegetable oil
- ¼ cup olive oil
- 1 large egg, room temperature
- 1 tablespoon roasted garlic , about 5 medium cloves
- 1 small clove garlic
- 1 teaspoon lemon juice, room temperature
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- 1 tablespoon Sriracha
Instructions
- Place the vegetable oil, olive oil, and egg in a tall, narrow jar that fits the immersion blender to the bottom. Blend the oils and egg until thick and creamy, about 10 seconds.
- Add the roasted and fresh garlic, lemon juice, vinegar, and salt to the aioli. Blend until the garlic is completely pulverized and the mixture is smooth and creamy.
- Add the Sriracha to the jar and stir to combine. Store the aioli in a clean jar with a tight-fitting lid in the fridge for up to one week.
Recipe Notes
- Using both roasted and raw garlic is key! Roasting garlic is super simple—don’t skip it if you can help it.
- I find 1 tablespoon of Sriracha has the perfect amount of heat for my taste and is a terrific balance between garlic and spice. If you prefer a little less, or a little more heat, add the Sriracha by the teaspoon. Stir it in well between each addition until you’re happy with the heat level.
