What is Sriracha made of?

Sriracha is a chili sauce made by Huy Fong Foods . Sriracha ingredients are chilis, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives and xanthan gum.

Can I use regular hot sauce to make this dip?

Sriracha chili sauce has its own unique flavor, so using any other type of hot sauce will change the flavor and heat level of sriracha aioli.

The heat in Sriracha is definitely noticeable, but it's balanced by a sweet and tangy flavor. This recipe calls for 3 tablespoons of Sriracha, but if you don't like really spicy food start by adding 1 tablespoon at a time.

Can I make homemade mayonnaise for this recipe?

You can if you want to. The recipe for homemade mayo is the same as the recipe for homemade aioli that I have included in the recipe card below. To make mayo instead of aioli, just leave out the garlic and use a neutral oil like sunflower oil instead of olive oil.

Can I use lime juice instead of rice vinegar?

Either ingredient adds pleasant acidity that boosts the flavor of the dip. Rice vinegar has a more subtle flavor. Lime juice will add a distinct lime flavor to the sauce.

What's the difference between Sriracha mayo, Yum Yum Sauce, Boom Boom sauce and Bang Bang sauce?

So many sauces with great names, right? Each is a spicy, creamy mayonnaise-based sauce. Beyond that, each has slightly different ingredients. Boom Boom sauce adds Sriracha but also adds ketchup and sweet chili sauce. Bang Bang sauce just mixes sweet chili sauce and mayo. Yum Yum sauce doesn't add sweet chili sauce but usually includes vinegar, sesame oil, paprika and garlic powder.

Sriracha aioli

4-Ingredient Sriracha Aioli Recipe

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Sriracha aioli is a spicy, creamy sauce or dip made from homemade aioli or store-bought mayo. I use store-bought mayo because it's fast and easy, but if you'd like to make homemade aioli the recipe is included below.

Use spicy sriracha mayo as a dip for veggies, fries and shrimp or spread it on sandwiches and burgers. It's also delicious drizzled over tofu!

Author: Jenny Meier
Prep Time: 5
Total Time: 5 minutes
Yield: 1 cup 1x
Category: side dishes
Method: whisk
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 cup store-bought mayonnaise OR homemade aioli (see ingredients and recipe below in the notes section)
3 tablespoons sriracha
3 teaspoons rice vinegar
1 garlic clove, finely chopped then mashed into a paste

Optional: To add a little sweetness to balance the spiciness, add a teaspoon of sweet chili sauce.

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Instructions

In a medium bowl, whisk together mayo OR aioli with sriracha, rice vinegar and garlic.
If you'd like a spicier sauce, add more sriracha.
If you like a little bit of sweetness, add a teaspoon of sweet chili sauce.

Notes

How to Mash Garlic: Mashed garlic blends in better than finely chopped garlic. To mash a clove of garlic, first chop it finely then mash it into a smooth paste on a cutting board with the flat side of a chef's knife. If you don't want to mash the garlic, you can finely grate the garlic using a zester.

Spice Level: Adding 3 tablespoons of Sriracha makes this sauce quite spicy. If you don't like really spicy food start by adding 1 tablespoon at a time.

Homemade Aioli Ingredients and Instructions

Aioli Ingredients

1 garlic clove, mashed into a smooth paste
1/2 teaspoon lemon juice
½ teaspoon warm water
1 large egg yolk, at room temperature
¼ teaspoon table salt
1 cup neutral oil (such as sunflower or grape seed) OR ½ cup neutral oil and ½ cup extra virgin olive oil

Instructions

In a medium bowl, combine the mashed garlic paste, lemon juice, water, egg yolk and salt. Whisk the ingredients together until smooth.
Pour the oil into a measuring cup with a pour spout. Drizzle a thin stream of oil very slowly into the bowl with the egg yolk, whisking constantly as you pour.
Continue whisking and slowly drizzling in oil. The mixture will start to thicken and have the consistency of mayonnaise.
The consistency of the aioli should always look smooth as you whisk, and the oil should immediately blend in. If the consistency looks lumpy or the oil isn’t blending in, stop drizzling the oil for a moment and whisk vigorously until the consistency is smooth and well-blended again.
Take your time slowly pouring all of the oil into the bowl, whisking the whole time, until the aioli is thick and smooth.
If the aioli seems too thick when it’s done, you can whisk in water a teaspoon at a time.

Find it online: https://www.kitchenskip.com/sriracha-aioli/