Mayonnaise: Mayonnaise adds a creamy texture to this sauce. If you are allergic to eggs or would simply like to make a vegan Sriracha aioli, go ahead and use your favorite vegan mayo instead.

Sriracha Sauce: Since this is a recipe for Sriracha aioli, Sriracha is a key ingredient here.

Lime Juice: I recommend using fresh lemon juice for the best flavor. Alternatively, if you don’t have limes, you can use lemon juice instead.

Garlic: I love a bold garlic flavor, but you can also reduce the amount of garlic used if you prefer a milder garlic taste. Alternatively, you may also use garlic powder, although I personally feel that fresh garlic tastes much better.

Honey: This recipe uses a bit of honey to add sweetness. If you’re not keen on the sweetness, feel free to leave out the honey directly.

Regulate Heat: If you don’t like the aioli to be too spicy, start with 2 tablespoons of Sriracha chili sauce and whisk it all together. Taste the sauce and then increase the amount of Sriracha if you like more heat.

Store: If not using the Sriracha aioli sauce straightaway, place the homemade Sriracha aioli in an airtight container and store in the fridge for up to 5 days.