How to Make Sriracha aioli sauce

• In a bowl, combine the Sriracha sauce and mayonnaise. Mix them thoroughly until you achieve a smooth consistency.
• Add the minced garlic, lemon juice, salt, and black pepper to the mixture. Stir well to incorporate all the ingredients evenly.
• Taste the Sriracha aioli and adjust the seasonings according to your preference. You can add more Sriracha if you want it spicier or more mayo to mellow down the heat.
• Once you are satisfied with the flavor, cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes before serving. Chilling helps the flavors to meld together.
• Once chilled, give the sauce a final stir and transfer it to a serving bowl or squeeze bottle for easy drizzling.

Sriracha aioli sauce complements a wide variety of dishes. It is a perfect dipping sauce for fries, onion rings, chicken tenders, and seafood like shrimp or calamari. It also adds a zesty kick to burgers, sandwiches, and wraps. Additionally, it can be used as a dressing for salads and a condiment for tacos or grilled vegetables.

Sriracha aioli is a delicious and versatile sauce that brings together the fiery heat of Sriracha chili sauce and the creamy richness of aioli. Its balanced spiciness and tangy flavor make it an excellent accompaniment to many dishes, elevating their taste to a whole new level.

Facts about the Sauce:

1. Sriracha sauce is named after the coastal city of Si Racha in Thailand.
2. The original Sriracha sauce was created by David Tran, a Vietnamese immigrant, and founder of Huy Fong Foods, in California, USA, in the 1980s.
3. Aioli is a traditional French sauce made with garlic, olive oil, and egg yolks, but this fusion version uses mayonnaise as a base for ease and convenience.
4. The popularity of Sriracha aioli has soared in recent years, becoming a favorite condiment in many restaurants and households worldwide, showcasing the growing influence of global flavors in modern cuisine.