• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AT HOME WITH REBECKA
  • ABOUT
    • CONTACT
    • TALENT CONTACT
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • FLORAL EDIBLES LIST WITH PHOTO
    • ORGANIC EDIBLE FLOWERS RESOURCES
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • ABOUT ME
  • RECIPE INDEX
  • AWARDS and PUBLICATIONS
  • OPERA JOURNEY
  • VIDEOS
  • CONTACT
×

Homemade Sriracha Aioli

August 27, 2013 by athomewithrebecka 2 Comments

Jump to Recipe Print Recipe


Aioli Sirach

 

The rich creamy texture of eggs, extra virgin olive oil, combined with the bite of fresh ground garlic, perfected with a tablespoon of Siriacha Sauce, equals a simply delicious Siriacha Aioli!   !  

The sauce takes less than five minutes to make, the perfect condiment for dipping veggies, bread sticks, crackers, grilled meats and so much more.  I love the combination paired with my Bouillabaisse recipe; or smear a little dab on Fried Chicken Livers, (my next post) or crostini, and let the mouth party begin! 

 

Sriracha Aioli

Sriracha Aiole

Rebecka Evans
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins

Ingredients
  

  • 1 cup Extra Virgin Olive Oil
  • ½ cup Grapeseed or sunflower oil
  • 2 eggs
  • 3 fresh garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Sriracha sauce
  • salt and pepper to taste

Instructions
 

  • In a tall mixing cup, using a blender or hand held emulsifier, combine eggs, garlic, lemon juice, blend until combined
  • slowly drizzle oil into egg mixture until all oil is used and mixture is thick and creamy
  • add sriracha and blend until just combined
  • season with salt and pepper

Notes

Recipe can be made a day ahead, stored in an airtight container, and refrigerated
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

Aioli Recipe

« Callie's Charleston Biscuits and the Biscuit Bender Giveaway-Giveaway Ends 9/14/2013
Spicy Cauliflower Pickles »

Reader Interactions

Comments

  1. theshamdoc

    September 12, 2013 at 5:32 pm

    You don't mention the eggs in your ingredients. How many? Just yolks?

    Reply
    • athomewithrebecka

      September 12, 2013 at 7:58 pm

      I'm sorry about that shamdoc. I used 2 eggs. Will fix the recipe for others, thanks for the heads up. I should hire a good editor.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

World Food Championships FINAL TABLE

Sandwiches

  • Tarragon Chicken Salad Sandwiches
  • Coffee Bacon BLT with Smokey Pimento Cheese Spread
  • Wakamatsu's Peachy Good Waffle Sandwich
  • Women's Auxiliary Luncheon Sandwich Loaf

Trending Cakes

  • Strawberry Crème Custard Crinkle Cake
  • Strawberry Angel Food Cake
  • Lima Bean & Ham Stew with Sweet Cornbread Cake
  • The "Upside-Down" Pineapple Filled Jelly Roll
https://youtu.be/Hn9HuhgLIEk
https://youtu.be/_WQZag2VAJ8

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021 At Home with Rebecka