Sriracha Ginger Aioli

Pro tips

• Pat grated ginger with paper towels to remove excess moisture, which can break the emulsion and thin the aioli.
• Add sriracha gradually—start with ½ tablespoon and taste, then increase to reach your preferred heat level.
• Use finely grated garlic and ginger (not minced) for a smoother, more evenly distributed sauce without gritty texture.

Substitutions

• mayonnaise → Greek yogurt or sour cream (will be tangier and slightly less rich)
• sriracha → sambal oelek or hot sauce (adjust heat level to taste)
• lime juice → lemon juice or rice vinegar (will shift flavor slightly toward acidity)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Stir before use if any separation occurs.

Can I make sriracha ginger aioli ahead of time?

Yes. Mix and store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.

How spicy is this aioli?

It has a moderate heat level from 1 tablespoon of sriracha. Reduce to ½ tablespoon for mild or increase to 1.5 tablespoons for extra heat.

What can I use this aioli on?

Spread on sandwiches, use as a dip for vegetables or fries, serve with grilled chicken or seafood, or swirl into soups.

Can I use ground ginger instead of fresh?

Ground ginger is about 3 times more potent. Use ⅓ teaspoon ground ginger to replace 1 teaspoon fresh. Add gradually and taste.

Why is my aioli watery?

Ginger and lime release liquid. Grate ginger over a fine-mesh sieve or paper towel and squeeze out excess moisture before adding.