Spicy Garlic Mayonnaise Sauce

The first time I made this aioli was during a summer barbecue when we ran out of plain mayo for burgers. A friend suggested mixing in some Sriracha and garlic, and honestly, I was skeptical. But one taste changed everything—suddenly those burgers became the only thing anyone talked about, and now I never serve grilled food without it.

Last weekend, I made a triple batch for a party and watched it disappear faster than anything else on the table. People were dipping everything in it—veggies, chips, even pizza crusts. My brother finally admitted he'd been eating it straight with a spoon when no one was looking.

Ingredients

• 1 cup mayonnaise: Use a good quality mayo as your base—homemade is lovely but store bought works perfectly fine
• 2 garlic cloves, finely minced: Fresh garlic is non negotiable here, press it or mince it very finely so it distributes evenly
• 1-2 tablespoons Sriracha: Start with one tablespoon and taste—the heat builds as it sits, so go slowly
• 1 tablespoon fresh lemon juice: This cuts through the richness and adds brightness that makes everything pop
• 1/2 teaspoon smoked paprika: The smokiness adds depth that regular paprika just can't match
• 1/4 teaspoon kosher salt: Adjust this based on how salty your mayo is to begin with
• Freshly ground black pepper: A few generous grinds bring all the flavors together

Instructions

Mix your base:

In a medium bowl, combine the mayonnaise, minced garlic, Sriracha, lemon juice, smoked paprika, salt, and black pepper.

Whisk until smooth:

Stir everything together until the mixture is completely uniform and no streaks remain.

Taste and adjust:

This is the important part—dip a cracker or your finger in and decide if you want more heat or acid.

Let it rest:

Cover and chill for at least thirty minutes if possible, which lets the garlic mellow and flavors meld.

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This sauce has become my go to host gift—just put it in a cute jar and suddenly you're the friend who brings the good stuff. I once left a jar at my sister's house, and she texted me two days later asking for the recipe because her husband had put it on everything from eggs to tacos.

Make It Lighter

Swap half the mayonnaise for plain Greek yogurt if you want to cut some calories. The tanginess actually works really well with the spices, and the texture stays creamy and satisfying.

Serving Ideas

Beyond burgers and fries, this is incredible on roasted vegetables, especially sweet potato fries or cauliflower. I also love it as a sandwich spread, particularly with grilled chicken or roasted portobello mushrooms.

Storage & Make Ahead

This keeps beautifully in the refrigerator for up to a week, and honestly, the flavor gets better after a day or two. Just make sure to store it in an airtight container to prevent it from picking up other fridge smells.

• Bring it to room temperature about fifteen minutes before serving for the best texture
• Double the recipe—it will disappear faster than you expect
• Label your container if you're taking it to a potluck so people know it's not just plain mayo

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Once you start keeping this in your refrigerator, you'll find yourself reaching for it constantly. It's the kind of sauce that makes even the simplest meal feel special.

Recipe FAQs

→ What's the best way to adjust the spice level?

Start with 1 tablespoon of Sriracha and taste. Add more hot sauce gradually until you reach your desired heat level. You can always add more, but can't remove it once incorporated.

→ Can I make this without mayonnaise?

While mayonnaise forms the base, you can substitute half with Greek yogurt for a lighter version, though the texture will be slightly different.

→ How long should I chill this sauce?

Chilling for at least 30 minutes allows the flavors to meld, but it's ready to serve immediately if you're in a hurry.

→ What dishes pair well with this aioli?

This spicy garlic mayonnaise works beautifully with fries, grilled meats, burgers, sandwiches, and roasted vegetables.

→ How long does it keep in the refrigerator?

Store in an airtight container for up to 1 week. The flavors will continue to develop over time.