Wildly simple to prepare, this sriracha aioli recipe will elevate just about anything you add it to. Use it as a sriracha dipping sauce, or use this spicy aioli to dress up almost any dish (think salmon, shrimp, chicken and even homemade poke bowls!).
About this Recipe
This honey sriracha sauce is such a hit in our house that I knew I needed to share this easy sriracha aioli recipe with you too!
This simple sauce is creamy, spicy, tangy and downright addicting (and with just 2 ingredients, you won’t believe how easy it is to make at home).
It’s perfect for drizzling over salmon, shrimp, chicken and even homemade poke bowls – but makes a super tasty dipping sauce too for anything from fresh cut veggies to sweet potato fries.
Yes, you can make this recipe more complicated by making your own aioli, or adding additional ingredients (see variation ideas, below for tons of fun ideas).
But since sriracha already includes chili, vinegar, garlic, salt and sugar, it’s not really necessary.
And I don’t know about you but I love a good recipe shortcut – so here’s to the simple things in life!
Process & Tips
Really all you need to make it are sriracha and a good mayonnaise – that’s seriously it!
Just mix them together in a mason jar or small bowl, and whisk together until well combined.
And in a matter of minutes, you’ll have a delicious sauce ready to add to any dish.
To cut down on time and effort, I did not make the aioli from scratch, rather I opted to use a store bought mayo to stand in for homemade aioli.
If you have a homemade aioli recipe you love, feel free to swap in homemade for the prepared mayo in this recipe!
If you’re going the mayo route, be sure to use a mayonnaise that you like the taste of – I’ll link my favorite avocado mayo in the recipe card for you below.
This recipe makes one cup, but can easily be halved or doubled. Just keep the proportions the same: ⅔ mayo to ⅓ sriracha.
Ways to Use this Sauce
This sriracha aioli is a great finishing sauce to drizzle over almost anything – it’s especially great with fish, shrimp, chicken and grilled veggies.
It’s also great as a dipping sauce for crispy shrimp, chicken wings, sweet potato fries, or fresh cut vegetables.
A really fun way to use it is to serve it drizzled over your favorite poke bowl! Make your own at home with sushi grade ahi tuna, rice, cucumbers, green onions, nori sheets and sesame seeds.
Fun Variations to Try
If you want a spicier version, change the ration to ½ mayo, ½ sriracha.
Make a ginger spicy aioli by adding 2 teaspoons of freshly grated ginger.
Make a honey sriracha aioli by stirring in 1 tablespoon of honey.
Make a lime spicy mayo by adding 1 tablespoon fresh lime juice plus a teaspoon of lime zest.
Sriracha already includes garlic as an ingredient, but you can up the garlic flavor by adding 1 garlic clove minced or finely grated to make a garlic sriracha aioli.
For a sesame version, stir in 1 tablespoon sesame oil.
Ingredients & Modifications
Mayonnaise: I like using avocado mayo for this recipe, but any mayo will work. If you want a mayo-free option, use whole Greek yogurt instead. Make an egg-free and vegan sriracha aioli by using a vegan or plant-based mayo in this recipe.
Sriracha: Sriracha is a hot chili sauce made from chili peppers, vinegar, garlic, sugar and salt and originated in Thailand. It’s packed with flavor and pairs super well with creamy ingredients like mayonnaise.
- ⅔ cup mayonnaise
- ⅓ cup sriracha
- In a medium-sized mason jar or small bowl add the mayo and sriracha. Whisk vigorously until well combined and no clumps of mayo remain. Serve immediately or refrigerate, covered, for up to one week.