If you tried my recipe for salmon-avocado burgers, you may already be familiar with the accompanying lime-sriracha aioli. But you know what? This lime-sriracha aioli is so delicious and versatile that it deserves its own blog post.
If salmon burgers aren’t your thing, this aioli is great on regular beef burgers or chicken sandwiches. You could also use it as a dipping sauce for fries, grilled shrimp, kabobs or fresh vegetables. And don’t forget to use this lime-sriracha aioli as a topping. Your tacos, pizza, scrambled eggs or grilled flatbread will be better for it.
If you’ve never made aioli, the key is to take your time, especially in the early stage. To make this lime-sriracha aioli, you simply whisk an egg yolk, grated garlic and lime juice and then slowly add in olive oil.
When you first add the oil, start with just a few drops and vigorously whisk until the oil is fully combined before adding more. As you continue to whisk, you can add a little more at a time later in the process, but if you pour in too much oil in the beginning, you risk breaking the emulsion.
That said, don’t fret too much if the emulsion breaks. Just add another egg yolk to a different bowl and whisk in the broken aioli a few drops at a time. If needed, you can thin the aioli with a little water. And just like that, you’re back on track.
IPAs are known to intensify a food’s heat, so if you’d like an extra kick to your meal, that’s the way to go. A pale ale also does the trick. However, if you’d like to tame the heat, look for a beer that has more of a malt presence over the hops. An amber is a great call here.
With the many ways you can incorporate this sauce into recipes, let me know how you put this lime-sriracha aioli to use. I always love finding inspiration from other food-loving friends.
This lime-sriracha aioli is delicious and versatile. Use it as a dipping sauce for fries, grilled shrimp, kabobs, fresh vegetables, pizza, tacos or eggs.
1 egg yolk
4 garlic cloves, grated
1 lime, juiced and zested
1/2 cup olive oil
3 teaspoons sriracha sauce
Salt to taste
- Whisk the egg yolk, grated garlic cloves and lime juice.
- Continue to whisk in a small amount of olive oil.
- Once the olive oil fully combines with the yolk, add another small amount of olive oil. Repeat the process until you whisk in all the olive oil. Don’t add too much olive oil at a time to avoid breaking the yolk.
- Stir in the zest, sriracha and salt.
- Refrigerate until ready to use. Preferably, make this ahead of time to give the flavors time to meld. Enjoy!
Keywords: sriracha aioli, aioli, lime aioli