ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lime-Sriracha Aïoli

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 15 mins
Total time 15 mins

Makes 1 cup


  • 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

How to Make It

  1. 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.