Ingredients:

  • 1 cup (240 ml) Full-Fat Mayonnaise
  • 2–3 tablespoons (30–45 ml) Sriracha Hot Sauce, to taste
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 2 medium cloves Garlic, finely grated/microplaned (approx. 10 g)
  • ½ teaspoon (2.5 ml) Smoked Paprika (optional)
  • ¼ teaspoon (1.25 ml) Fine Sea Salt, or to taste
  • ¼ teaspoon (1.25 ml) Freshly Ground Black Pepper, or to taste

Instructions:

  1. Juice the lemon and set aside. Using a microplane, finely grate the garlic cloves directly into the mixing bowl.
  2. Add a small pinch of salt (about half of the measured amount) and the fresh lemon juice to the grated garlic. Stir gently and allow the garlic to sit in the acid for 1 minute to mellow its raw bite slightly.
  3. Scoop the mayonnaise and the measured Sriracha into the bowl with the garlic mixture.
  4. Using a small whisk, vigorously combine all ingredients until the sauce is uniform in color and completely smooth. Ensure no streaks of white mayonnaise remain.
  5. Stir in the smoked paprika (if using) and the remaining salt and pepper.
  6. Sample the aioli and adjust the heat (add Sriracha), acid (add lemon juice), or thickness (add mayonnaise) as desired.
  7. Transfer the aioli to an airtight container. Refrigerate for a minimum of 30 minutes. This essential chilling time allows the flavor compounds of the garlic and chili to properly meld and integrate into the fat base.