Sriracha Aioli

I don’t know about you, but the weekends are CRAZY at our house.

As much as I would like to plan big elaborate spreads, it usually just doesn’t quite happen. Between work, errands, and once in a while getting out of the house to actually DO something, when I’m having company over to watch sports I want to make something fast and something *good*.

The dip I created today is a made-from-scratch sriracha aioli.

It takes about 5 minutes to throw together, and beats any jarred or pre-made dip out there. Slightly spicy and perfect to dunk those onion rings in!

Speaking of onion rings – I am SUPER picky when it comes to mine, and I almost never like the frozen varieties. I was so surprised at how amazing these tastes.

They are perfectly crisp, but the onion inside stays moist and delicious. They are as close as you can get to the fresh fried variety without leaving your house to go to your local pub.

Any sports fans I know would love to see this spread out on their game-day table!

More awesome appetizers here!

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Yield: 4 servings

Sriracha Aioli

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Easy srirach aioli from scratch is great for french fries, onion rings, or crab cakes! Slightly spicy and all the way delicious.

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Ingredients

• 2 egg yolks
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 tablespoon sriracha
• 1/2 cup avocado oil, or other mild-tasting oil

Instructions

1. In a blender, place your egg yolks, lemon juice, salt, and sriracha. Pulse until combined.
2. Slowly drizzle in oil while the blender is running until the mixture is thick and emulsified. Chill for at least 30 minutes, and then serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 61mgSodium: 248mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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