Lime-Sriracha Aïoli

Southern Living
Lime-Sriracha Aïoli Recipe

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Makes 1 cup


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3 garlic cloves, peeled and grated on the finest holes of your grater
1/4 teaspoon kosher salt
2 large pasteurized egg yolks, at room temperature
2 teaspoons warm water
1/2 cup pure olive oil
1/2 cup extra virgin olive oil
2 teaspoons fresh lime juice
2 teaspoons Asian hot chili sauce (such as Sriracha)
Poached shrimp, hard-cooked eggs, boiled new potatoes, green beans, okra, and beets


Hands-on: 15 Minutes
Total: 15 Minutes

Drape a kitchen towel over a small saucepan, and set a small metal bowl over it. Mash garlic and salt together in bowl; whisk in yolks and 2 tsp. warm water. Add oil, 1 tsp. at a time, whisking constantly. Add extra virgin olive oil in a slow, steady stream, whisking constantly. (If mixture gets too stiff, add more water.) Stir in lime juice and chili sauce. Serve with shrimp, eggs, and vegetables.

Created date

June 2015