Spicy Garlic Aioli

A lot of the cooking shows have someone preparing an aioli and it always seems risky. I know there are only a few ingredients but they frequently separate and it seems intimating to home cooks like us. This recipe comes from a necessity in that we ran out of mayo and I wanted a sauce to go with roasted brussel sprouts and grilled asparagus. I found a bunch of recipes online but the “simple” aioli recipes used mayonnaise as a base. I found a recipe that said it is a simple 2 minute aioli, so I went for it. I did spice it up with Sriracha sauce but everything else is the same. I always thought making an aioli was complicated and risky but doing it this way makes it so easy.

The original recipe states that you shouldn’t use the immersion blender with the extra virgin olive oil because it can become bitter. The other note is that for the 1/2 cup of lighter oil, you can use light olive oil, vegetable oil, or canola oil. We chose to use vegetable oil because that’s what we have most at hand and it turned out great.

For this recipe, you will need an immersion blender with a cup attachment in order for this to turn out right. The original recipe has instructions for using a blender but I haven’t tried that method so I can’t endorse it.


  • 1 whole egg
  • 5 garlic cloves, minced
  • 2 tsp of lemon juice
  • 1/2 cup of light oil – use light olive oil, vegetable oil or canola oil
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon ¬†Sriracha pepper sauce
  • Kosher salt and fresh ground pepper, to taste

Put the egg, garlic and lemon juice in the mixing cup and let it settle for a few seconds. Then, add the light oil. Put the immersion blender in the cup at the bottom and turn it on. As the cream forms, tilt the cup to make sure all the oil gets emulsified. This happened a lot faster than I was expecting.

Transfer the aioli to a medium bowl. Start whisking the aioli and slowly drizzle in the exra virgin olive oil and then the Sriracha. This should just take a few seconds. Add the salt and pepper to taste.

We drizzled the aioli over grilled asparagus and then the next day, used it as a spread for sandwiches. You can cut back or completely eliminate the Sriracha sauce depending on how you’ll be using it.