Spicy Garlic Aioli

This is great for all kinds of things.  I love to dip sweet potato fries in this aioli.  I use it on my Gorgonzola Turkey Burgers, and it’s also great on Snapper Sandwiches.

Since this is a mayo based sauce, I find it best to make it at least 3 hours ahead of time so that the flavors all settle in.  You can even make it a day ahead of time if you are trying to plan ahead!

You will need:

  • 1-3 cloves of garlic
  • a pinch of kosher salt
  • 1.5 cups of mayonaise
  • 1/2 tbs Sriracha  (asian hot sauce- the one with the rooster on the bottle)
  • 1/2 lime juiced
  • Salt & Pepper

First mince the garlic.  Since it will be raw in the recipe it’s important that it’s in really small pieces.  We usually like ours especially garlicy, so I add 3 or even more large cloves of garlic most of the time.  You can add however many cloves of garlic that you want.

A trick to getting garlic into a tiny paste-like mince is to add some kosher salt.  Chop the garlic roughly, then add a pinch of kosher salt.  As you chop the salt’s large abrasive chunks also start to smash the garlic, allowing it to become paste-like and making your chopping much easier to do!  Just remember later that you’ve already added some salt to the recipe this way, so taste before you add any more.

Add all the ingredients together and mix. The lime juice will thin out the mayo, but as you refrigerate it you will find that it will become a bit thicker with time.  I love the look of this sauce… a fun pink and spicy touch to any meal!

Sometimes I add some blackened creole seasoning to this to give it an extra punch, but it really depends on what you’re going to do with it.



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