Sriracha Aioli
You can whip up this Sriracha Aioli from scratch in under a minute with just 5 ingredients and a stick blender. It is so good as a salad dressing or as a dip with roast veggies or fries
Servings: 18 Tablespoons
Calories: 114kcal
Ingredients
- 1 egg
- 1 cup oil (250ml ) mild olive oil is my favourite
- ¼ cup lemon juice 63 ml of lemon juice or approximately the juice of 2 lemons
- 1-2 tablespoon Sriracha You can use 1-2 tablespoons depending on how spicy you want it. 1 tablespoon is 15ml
- 1 teaspoon salt
Instructions
- Crack the whole egg into the bottom of a small/medium bowl or a wide mouthed jar
- Add the oil
- Add the reaming ingredients (lemon juice, sriracha, salt)
- Submerge your stick blender right to the bottom of the bow/jar. Blitz, the ingredients will come together quickly into a creamy aioli
- Store in an airtight container in the fridger
Video
Notes
- How long can I store the aioli? A sensible guideline is that this homemade aioli will last up to a week in your refrigerator. How long it lasts depends on the freshness of your eggs. The aioli will be last as long as the eggs used wold have lasted. It may last a bit longer if your eggs were nice and fresh
- Eeek this recipe uses raw uncooked egg: The danger of making aioli from raw egg is to do with the risk of salmonella. In many countries, the rates of salmonella in eggs is very low. You will need to research eggs in your country and determine if it is safe for you to eat raw eggs,
- The order you add the ingredients is important: When you are making aioli or mayonnaise with a stick blender or immersion blender, it is best to add the egg first so it is at the bottom of the bowl, the oil next and then the flavourings on top.
Nutrition
Serving: 15ml | Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 152mg | Sugar: 1g