Spicy Garlic Aioli Recipe

I created a Spicy Aioli Recipe that layers garlicky heat, a surprising citrus spark, and a whisper of smoke to keep you curious.

I stumbled on this Spicy Garlic Aioli and now I keep finding excuses to drizzle it on stuff. I use mayonnaise and tons of garlic cloves to build a bold, slightly mean flavor that sneaks up on you.

It bites, it brightens, and it refuses to be forgettable. I call mine Garlic Sandwich Sauce when I’m feeling casual, even though that name barely does it justice.

It’s not polite, it wont play small. If you like sauces that surprise you, this one will make you curious enough to dig in, even if you swore you were done moments ago.

Ingredients

• Mayonnaise: Rich in fat and calories, creamy binder, gives luxurious mouthfeel, kinda indulgent.
• Garlic: Low calories, small amounts of protein, pungent flavor, boosts savory depth.
• Lemon juice: Adds bright sourness, small vitamin C boost, cuts richness nicely.
• Olive oil: Heart healthy monounsaturated fats, silky sheen and subtle fruity notes.
• Smoked paprika: Gives smoky warmth, almost sweet edge, low calories, big flavor.
• Cayenne or sriracha: Adds spicy kick, negligible nutrients, elevates flavor, adjust easily.
• Dijon mustard: Tiny tang, emulsifier power, adds sharpness, small protein trace.
• Kosher salt: Brings savory balance, necessary for flavor, no calories.
• Black pepper: Adds mild heat, aromatic oils, little nutrition, lifts other flavors.

Ingredient Quantities

• 1 cup mayonnaise (preferably full fat)
• 3 large garlic cloves, minced
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon Dijion mustard
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper, or more to taste
• 1 teaspoon sriracha or other hot sauce (optional)
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. In a medium bowl combine 1 cup full fat mayonnaise, 3 large garlic cloves minced very fine, 1 tablespoon fresh lemon juice, and 1/2 teaspoon Dijion mustard; if the garlic seems too strong let it sit in the lemon juice 5 to 10 minutes to mellow a bit.

2. Add 1 tablespoon extra virgin olive oil while whisking briskly to smooth and slightly loosen the mayo; you can also pulse everything in a food processor for 10 to 15 seconds instead.

3. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne to start, 1 teaspoon sriracha if using, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

4. Whisk or pulse again until the spices are evenly distributed and the aioli looks glossy and uniform.

5. Taste and adjust: add up to 1/2 teaspoon cayenne or more sriracha if you want extra heat, more lemon for brightness, or a pinch more salt if it tastes flat. Dont overdo the heat at first, a little goes a long way.

6. For best flavor cover and chill at least 30 minutes so the garlic and spices can meld, overnight is even better if you can wait.

7. If the aioli is too thick thin it with 1 to 2 teaspoons of water or extra lemon juice until you reach the desired consistency.

8. Store in an airtight container in the fridge for up to one week; give it a good stir before serving and use with fries, sandwiches, grilled veggies, or fish.

Equipment Needed

1. Medium mixing bowl
2. Whisk, or a fork will do in a pinch
3. 1 cup measuring cup and measuring spoons (tbsp, tsp)
4. Garlic press or paring knife plus cutting board
5. Microplane or fine grater (for extra-fine garlic if you like)
6. Small spatula or spoon for scraping and stirring
7. Food processor or small blender for pulsing (optional)
8. Airtight container or jar for chilling and storage

FAQ

Spicy Garlic Aioli Recipe Substitutions and Variations

• Mayonnaise substitute: plain Greek yogurt, use equal parts 1:1 for a lighter tangy aioli. Use full fat or strain it to thicken, or swap with vegan mayo 1:1 if you need egg free. It’ll be a bit thinner so taste and add a touch more mayo or olive oil if needed.
• Fresh garlic substitute: roasted garlic, mash 2 to 3 roasted cloves in place of 3 raw cloves for a sweet mellow garlic, or use 1/2 teaspoon garlic powder if you want no raw bite. Roasted is softer and less sharp.
• Lemon juice substitute: lime juice or white wine vinegar, use the same amount 1 tablespoon. Lime gives brighter citrus notes, vinegar gives clean acidity, and if you use vinegar you might want to cut the salt a little.
• Cayenne substitute: use 1 teaspoon sriracha or your favorite hot sauce instead of 1/4 to 1/2 teaspoon cayenne for saucy heat, or try 1/4 teaspoon chipotle powder for smoky spice. Start small and taste, you can always add more.

Pro Tips

1) Grate or smash the garlic into a paste with a pinch of kosher salt instead of big chunks, it blends way better and the bite spreads out evenly. If you want it milder, briefly blanch the cloves in boiling water for 10 seconds then shock in ice water, or roast a few cloves for a sweeter, mellow flavor.

2) Work at room temp and use a food processor or immersion blender if you want ultra smooth, glossy aioli. If you whisk by hand, add oil very slowly so it emulsifies; if it breaks, whisk in a teaspoon of hot water or an extra egg yolk to bring it back together.

3) Build heat slowly, taste as you go. Start low with cayenne/sriracha and bump it up, test a tiny dab on a plate so you dont overdo it. Also invest in a good smoked paprika — cheap paprika can taste flat or bitter and will change the whole profile.

4) Make it a day ahead when you can, and press plastic wrap right onto the surface to prevent a skin and keep it bright. Want it lighter? Fold in some plain Greek yogurt or sour cream just before serving, it still tastes rich but saves calories.