I have a four-ingredient Tabasco Aioli that turns any sad sandwich into something I actually look forward to eating.
I’m obsessed with this spicy aioli because it hits every spot my sandwich-craving brain demands. It’s messy, bold, and makes burgers and fries sing.
I love the punch of garlic mixed into thick mayonnaise and that slow heat that wakes up your mouth. And yes, sometimes I call it Tabasco Aioli when I’m feeling dramatic, or maybe I smear it on fish and think of Aioli Sauce For Fish in a very serious way.
No fluff. Just a filthy-good sauce that ruins plain food forever.
I want it on everything. My friends beg me for jars every single weekend now.
Ingredients
- Basically the creamy, rich base that makes everything silky and keeps things from drying out.
- Plus raw garlic that punches through, bright and a little addictive.
- Basically the citrus bite that cuts richness and lifts the whole thing.
- Plus Sriracha for adjustable heat, tang, and that fun reddish kick you’ll crave.
Ingredient Quantities
- 1 cup mayonnaise
- 1 large garlic clove, grated or minced
- 1 tablespoon fresh lemon juice
- 1 to 2 teaspoons Sriracha or other hot sauce (adjust to taste)
How to Make this
1. Put 1 cup mayonnaise into a medium bowl.
2. Add 1 large garlic clove, grated or finely minced. If you like less bite, smash it with the flat side of a knife first.
3. Pour in 1 tablespoon fresh lemon juice. Fresh is better, but bottled works in a pinch.
4. Stir in 1 to 2 teaspoons Sriracha or other hot sauce, start with 1 teaspoon if you’re unsure. You can always add more later.
5. Mix everything well until smooth, scraping the sides of the bowl so no garlic chunks hide out.
6. Taste and adjust: add more hot sauce for heat, a pinch of salt if it tastes flat, or a little extra lemon for brightness.
7. For the best flavor let it sit in the fridge at least 20 to 30 minutes so the garlic mellows and the heat blends in. If you need it right away it will still be good.
8. Store in an airtight container in the fridge for up to one week. Give it a stir before using, and use it on sandwiches, burgers, fries, or as a dip.
Equipment Needed
1. Medium mixing bowl
2. Measuring cups and spoons
3. Garlic grater or small knife and cutting board
4. Citrus juicer or fork for squeezing lemon
5. Spoon or small whisk for mixing
6. Rubber spatula for scraping the bowl
7. Airtight container for storing
8. Refrigerator
Okay here we go, a quick, messy little recipe for spicy garlic mayo that I honestly make way too often. It’s stupid easy and tastes way better than you’d think.
1. Put 1 cup of mayo in a medium bowl.
2. Grate or finely mince 1 big garlic clove. If you want it less sharp, give the clove a good smash with the flat of your knife first, then chop.
3. Add 1 tablespoon fresh lemon juice. Fresh is best, but if all you got is bottled it still works.
4. Stir in 1 to 2 teaspoons Sriracha or any hot sauce you like. Start with 1 teaspoon if you’re not sure, you can always add more.
5. Mix everything together until it’s smooth, and scrape the sides so no garlic chunks hide out.
6. Taste it and fix it: more hot sauce if you want heat, a tiny pinch of salt if it tastes flat, or a little more lemon if it needs brightness.
7. For real best flavor let it chill in the fridge for at least 20 to 30 minutes so the garlic calms down and the heat blends in. If you need it right away it’s still good though.
8. Keep it in an airtight container in the fridge for up to a week. Give it a quick stir before using. Slap it on sandwiches, burgers, fries, or use it as a dip.
There, simple, fast, and messy like I said.
FAQ
Spicy Aioli Recipe Substitutions and Variations
- 1 cup mayonnaise: try Greek yogurt for a tangier, lighter aioli; or use half mayo half sour cream if you want richness but less fat; or mash avocado for a creamy, dairy-free option.
- 1 large garlic clove, grated or minced: swap with 1/2 to 1 teaspoon garlic powder if you want milder, even flavor; or 1 teaspoon roasted garlic paste for a sweeter, caramelized note; or finely chopped green onion for a subtler bite.
- 1 tablespoon fresh lemon juice: replace with 1 tablespoon white wine vinegar or apple cider vinegar for brightness; or use lime juice for a more tropical, zesty twist.
- 1 to 2 teaspoons Sriracha or other hot sauce: use 1 to 2 teaspoons harissa paste for a smoky heat; or go with 1 teaspoon crushed red pepper flakes mixed in for texture; or use Chipotle in adobo for a smoky spicy depth, start with 1/2 teaspoon and taste.
Pro Tips
1. Let it rest longer than you think. 20 minutes is fine but an hour in the fridge makes the garlic mellow and the heat blend so the sauce tastes way more rounded. If you can, make it the night before.
2. Taste as you go, dont dump the sriracha in all at once. Start with 1 teaspoon, wait a minute, taste, then add more. Heat builds up after it sits so it can sneak up on you.
3. Brighten it with a tiny pinch of sugar if it seems flat, or a little extra lemon if it feels heavy. Both can fix a bland batch without changing the mayo base too much.
4. Make it thinner for drizzling or dipping by stirring in a teaspoon or two of water, milk, or even pickle juice. Add liquid slowly, you can always add more but you cant take it back.
Spicy Aioli Recipe
I have a four-ingredient Tabasco Aioli that turns any sad sandwich into something I actually look forward to eating.
8
servings
200
kcal
Equipment: 1. Medium mixing bowl
2. Measuring cups and spoons
3. Garlic grater or small knife and cutting board
4. Citrus juicer or fork for squeezing lemon
5. Spoon or small whisk for mixing
6. Rubber spatula for scraping the bowl
7. Airtight container for storing
8. Refrigerator
Okay here we go, a quick, messy little recipe for spicy garlic mayo that I honestly make way too often. It’s stupid easy and tastes way better than you’d think.
1. Put 1 cup of mayo in a medium bowl.
2. Grate or finely mince 1 big garlic clove. If you want it less sharp, give the clove a good smash with the flat of your knife first, then chop.
3. Add 1 tablespoon fresh lemon juice. Fresh is best, but if all you got is bottled it still works.
4. Stir in 1 to 2 teaspoons Sriracha or any hot sauce you like. Start with 1 teaspoon if you’re not sure, you can always add more.
5. Mix everything together until it’s smooth, and scrape the sides so no garlic chunks hide out.
6. Taste it and fix it: more hot sauce if you want heat, a tiny pinch of salt if it tastes flat, or a little more lemon if it needs brightness.
7. For real best flavor let it chill in the fridge for at least 20 to 30 minutes so the garlic calms down and the heat blends in. If you need it right away it’s still good though.
8. Keep it in an airtight container in the fridge for up to a week. Give it a quick stir before using. Slap it on sandwiches, burgers, fries, or use it as a dip.
There, simple, fast, and messy like I said.
Ingredients
-
1 cup mayonnaise
-
1 large garlic clove, grated or minced
-
1 tablespoon fresh lemon juice
-
1 to 2 teaspoons Sriracha or other hot sauce (adjust to taste)
Directions
- Put 1 cup mayonnaise into a medium bowl.
- Add 1 large garlic clove, grated or finely minced. If you like less bite, smash it with the flat side of a knife first.
- Pour in 1 tablespoon fresh lemon juice. Fresh is better, but bottled works in a pinch.
- Stir in 1 to 2 teaspoons Sriracha or other hot sauce, start with 1 teaspoon if you're unsure. You can always add more later.
- Mix everything well until smooth, scraping the sides of the bowl so no garlic chunks hide out.
- Taste and adjust: add more hot sauce for heat, a pinch of salt if it tastes flat, or a little extra lemon for brightness.
- For the best flavor let it sit in the fridge at least 20 to 30 minutes so the garlic mellows and the heat blends in. If you need it right away it will still be good.
- Store in an airtight container in the fridge for up to one week. Give it a stir before using, and use it on sandwiches, burgers, fries, or as a dip.
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: 30g
- Total number of serves: 8
- Calories: 200kcal
- Fat: 22.5g
- Saturated Fat: 3.3g
- Trans Fat: 0g
- Polyunsaturated: 4.5g
- Monounsaturated: 13.5g
- Cholesterol: 15mg
- Sodium: 230mg
- Potassium: 20mg
- Carbohydrates: 1.5g
- Fiber: 0.1g
- Sugar: 0.5g
- Protein: 0.5g
- Vitamin A: 60IU
- Vitamin C: 2mg
- Calcium: 5mg
- Iron: 0.1mg