Creamy garlicky mayonnaise with fiery kick

Last summer, my friend Tom brought over a platter of sweet potato fries and this fiery orange dipping sauce. I dipped one fry, then another, and before I knew it, I'd abandoned the fries entirely and was eating the aioli with a spoon. Something about that smoky heat cutting through rich mayonnaise just clicked in my brain.

I started making a double batch every Sunday because my husband kept sneaking into the fridge with a spoon. Now it's become our go-to condiment for everything from grilled cheese sandwiches to roasted cauliflower. The neighbors have started asking for the recipe too.

Ingredients

• 1 cup mayonnaise: Use a good quality brand or homemade for the best results. This is your flavor canvas.
• 2 garlic cloves, finely minced: Fresh garlic makes all the difference here. Press it if you want it really smooth.
• 1 to 2 tablespoons Sriracha: Start with one tablespoon and taste. The heat builds as it sits.
• 1 tablespoon fresh lemon juice: Brightens everything up and cuts through the richness.
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what's in it.
• 1/4 teaspoon kosher salt: Adjust based on whether your mayo is already salted.
• Freshly ground black pepper: A few generous grinds ties everything together.

Instructions

Whisk your base:

In a medium bowl, combine mayonnaise, minced garlic, Sriracha (start with 1 tablespoon), lemon juice, smoked paprika, salt, and black pepper. Use a real whisk if you have one.

Blend until smooth:

Whisk vigorously until everything is completely incorporated and the mixture is a uniform orange-red color. No streaks allowed.

Taste and adjust:

Take a tiny spoonful. Add more Sriracha if you want more fire, more salt if it needs brightness, or another squeeze of lemon if it feels too heavy.

Let it rest:

Cover and refrigerate for at least 30 minutes if possible. The flavors really need this time to become friends.

Serve generously:

Use as a dip, spread, or drizzle. Try not to eat it all straight from the bowl like I do.

Save

I once brought this to a potluck and watched three different people ask for the recipe within ten minutes. There's something universally appealing about creamy meets spicy, and the smokiness just makes it feel special.

Making It Lighter

Swap half the mayonnaise for Greek yogurt. You'll lose some of that luxurious mouthfeel, but you gain protein and cut the calories significantly. The tang from yogurt actually plays nicely with the heat.

Heat Level Hacks

If you're feeding people with different spice tolerances, make a mild base and serve extra hot sauce on the side. I've learned that one person's pleasant warmth is another person's emergency situation.

Serving Ideas Beyond Fries

This aioli transforms leftovers. Spread it on a turkey sandwich, dollop it on scrambled eggs, or toss it with roasted potatoes. The possibilities are endless once you start thinking outside the fry basket.

• Mix a spoonful into tuna salad for instant complexity
• Brush it on grilled corn during the last minute of cooking
• Thin with olive oil and use as a salad dressing base

Save

Now you have a sauce that makes everything taste better. Welcome to your new refrigerator staple.

Recipe Questions & Answers

→ How spicy is this mayonnaise?

The spice level is adjustable based on your preference. Start with 1 tablespoon of Sriracha and add more to reach your desired heat level. You can also add cayenne pepper for extra kick.

→ Can I make this without mayonnaise?

Mayonnaise is essential for the creamy base, but you can substitute half with Greek yogurt for a lighter version while maintaining texture and flavor.

→ How long should I chill the aioli?

Chill for at least 30 minutes to allow the flavors to meld properly. This helps the garlic mellow and the spices infuse into the mayonnaise.

→ What dishes pair well with this sauce?

Excellent with fries, grilled meats, sandwiches, burgers, and roasted vegetables. Also great as a dipping sauce for chicken tenders or vegetable sticks.

→ How long does it keep in the refrigerator?

Store in an airtight container for up to 1 week. The flavors continue to develop over time, making it even more delicious the next day.