I made a four-ingredient Buffalo Aioli that punches way above its weight and you need to see what it does to a plain burger.
I’m obsessed with this spicy aioli. I love slathering it on messy sandwiches or dunking fries like it’s the last dip on earth.
It’s not precious, just punchy and weirdly elegant in its simplicity. I’m talking mayo and sriracha doing all the heavy lifting while garlic whispers in the background.
And yes, I’ve tried Tabasco aioli variants, but this one hits harder in the best way. It’s the aioli recipe I reach for when I want something loud and fast.
No fuss. Just creamy, hot, bright, and totally addictive.
Makes burgers and snacks shut up and taste way better now
Ingredients
- Basically the creamy base that clings to food and makes each bite richer.
- Plus minced garlic gives a punchy, garlicky spark that’ll wake up the mayo.
- Basically bright lemon adds tang and cuts the richness without being fussy.
- Plus sriracha brings heat and a little sweetness, so it’s spicy but balanced.
Ingredient Quantities
- 1 cup mayonnaise (full fat mayo gives the creamiest result)
- 1 to 2 cloves garlic, minced finely or grated for a stronger punch
- 1 tablespoon freshly squeezed lemon juice
- 1 to 2 tablespoons sriracha, more if you like it spicy
How to Make this
1. Put 1 cup mayonnaise into a small bowl and let it sit a few minutes at room temp so it mixes easy.
2. Mince 1 to 2 cloves garlic very fine or grate them on a microplane for a stronger, smoother punch; if you want less bite, crush with a pinch of kosher salt then let sit 5 minutes.
3. Add 1 tablespoon freshly squeezed lemon juice to the mayo, that brightens everything and keeps the aioli from tasting flat.
4. Add 1 to 2 tablespoons sriracha depending on how spicy you like it; start with 1 and add more after tasting.
5. Whisk vigorously with a fork or small whisk until completely smooth and the garlic is evenly distributed; use a blender or immersion blender for ultra smooth texture.
6. Taste and adjust: more lemon if it needs brightness, more sriracha for heat, or a tiny pinch of salt if it tastes dull.
7. Let the aioli rest in the fridge at least 15 to 30 minutes so the flavors marry; overnight is even better if you have time.
8. Use as a sandwich or burger spread and as a dip for fries, veggies or nuggets; keeps in an airtight container for up to 5 days.
9. Quick hacks: if you want a thinner sauce stir in a teaspoon of water or olive oil; for smokier flavor add a pinch of smoked paprika.
10. If you made too much, freeze in ice cube tray portions and thaw as needed for single uses.
Equipment Needed
1. Small mixing bowl
2. Measuring cup and measuring spoons
3. Microplane grater or garlic press
4. Paring knife and small cutting board
5. Fork or small whisk
6. Immersion blender or countertop blender (optional for ultra smooth)
7. Lemon juicer or handheld reamer
8. Rubber spatula or spoon for scraping
9. Airtight container or jar for storing
10. Refrigerator for chilling
FAQ
Spicy Aioli Recipe Substitutions and Variations
- Mayonnaise: swap with plain Greek yogurt or full fat sour cream for tang and creaminess, or use avocado mashed for a richer, egg-free option.
- Garlic: use 1/4 tsp garlic powder or 1/2 tsp roasted garlic paste if you want it milder and sweeter, or grate a little shallot for a different sharpness.
- Lemon juice: replace with an equal amount of lime juice for brightness, or 1/2 teaspoon white wine vinegar if thats what you have on hand.
- Sriracha: try gochujang (use a bit less), harissa for smoky spice, or chipotle in adobo blended in for a smokier, deeper heat.
Pro Tips
1) Let the mayo sit out a few minutes so it mixes easy, especially if you used full fat mayo. if it’s too cold the sauce can feel gluey, and a quick whisk wont fix that; for ultra smooth, blitz it in a blender or with an immersion blender.
2) How you handle the garlic makes all the difference. grate on a microplane for a silky, strong punch, or mince and sprinkle a pinch of kosher salt then wait 5 minutes to mellow it out; if you want less bite use only one clove and crush it gently.
3) Start with less sriracha and add more after tasting, because heat hits differently with time and lemon. a little extra lemon brightens and can balance too much heat, and if it still feels flat try a tiny pinch of salt or a few drops of water or olive oil to thin and open the flavors.
4) Let it rest in the fridge at least 15 to 30 minutes, overnight is even better. if you end up with too much, freeze in an ice cube tray for single use portions, or stir in a pinch of smoked paprika for a subtle smoky twist when you reheat or thaw.
Spicy Aioli Recipe
I made a four-ingredient Buffalo Aioli that punches way above its weight and you need to see what it does to a plain burger.
8
servings
198
kcal
Equipment: 1. Small mixing bowl
2. Measuring cup and measuring spoons
3. Microplane grater or garlic press
4. Paring knife and small cutting board
5. Fork or small whisk
6. Immersion blender or countertop blender (optional for ultra smooth)
7. Lemon juicer or handheld reamer
8. Rubber spatula or spoon for scraping
9. Airtight container or jar for storing
10. Refrigerator for chilling
Ingredients
1 cup mayonnaise (full fat mayo gives the creamiest result)
1 to 2 cloves garlic, minced finely or grated for a stronger punch
1 tablespoon freshly squeezed lemon juice
1 to 2 tablespoons sriracha, more if you like it spicy
Directions
- Put 1 cup mayonnaise into a small bowl and let it sit a few minutes at room temp so it mixes easy.
- Mince 1 to 2 cloves garlic very fine or grate them on a microplane for a stronger, smoother punch; if you want less bite, crush with a pinch of kosher salt then let sit 5 minutes.
- Add 1 tablespoon freshly squeezed lemon juice to the mayo, that brightens everything and keeps the aioli from tasting flat.
- Add 1 to 2 tablespoons sriracha depending on how spicy you like it; start with 1 and add more after tasting.
- Whisk vigorously with a fork or small whisk until completely smooth and the garlic is evenly distributed; use a blender or immersion blender for ultra smooth texture.
- Taste and adjust: more lemon if it needs brightness, more sriracha for heat, or a tiny pinch of salt if it tastes dull.
- Let the aioli rest in the fridge at least 15 to 30 minutes so the flavors marry; overnight is even better if you have time.
- Use as a sandwich or burger spread and as a dip for fries, veggies or nuggets; keeps in an airtight container for up to 5 days.
- Quick hacks: if you want a thinner sauce stir in a teaspoon of water or olive oil; for smokier flavor add a pinch of smoked paprika.
- If you made too much, freeze in ice cube tray portions and thaw as needed for single uses.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 29g
- Total number of serves: 8
- Calories: 198kcal
- Fat: 21.6g
- Saturated Fat: 3.2g
- Trans Fat: 0g
- Polyunsaturated: 9.5g
- Monounsaturated: 8.9g
- Cholesterol: 37mg
- Sodium: 195mg
- Potassium: 9mg
- Carbohydrates: 0.2g
- Fiber: 0g
- Sugar: 0.1g
- Protein: 0.3g
- Vitamin A: 52IU
- Vitamin C: 0.4mg
- Calcium: 2mg
- Iron: 0.14mg
