Sriracha Aioli

Last week I shared my newly created burger with you, the "Sweet and Spicy".  It consists of fire roasted peach and pepper salsa, lean ground sirloin, chihuahua cheese, mixed green lettuces, and Sriracha aioli.  As promised, I'll be sharing the recipe for the Sriracha aioli today.  

An aioli is a condiment similar to mayonnaise, in which both contain olive oil, egg yolks, and lemon juice.  But, aioli also includes garlic whereas mayo does not.   This sauce originated in Provence, France.  The name "aioli" was coined in Provence derived from alh meaning garlic and oli meaning oil; combining the two words together formed "aioli". 

I decided to add Sriracha knowing that I wanted another layer of kick to the Sweet and Spicy burger.  The Sweet and Spicy burger is truly an international burger.  It has flavor profiles that criss-cross the Continents; hot peppers {Mexico}, peaches {America}, aioli {France}, and Sriracha{Japan}.  No worries, all these flavors unite together.  

Aioli does not keep long, only 2 days if using unpasteurized eggs, up to 5 days if the eggs are pasteurized.  Most recipes call for 2 egg yolks per 1 cup of oil, but I reduced the amount in half knowing I would not be able to use that much in a few days.  

This recipe is very simple to make.  The greatest challenge was that I needed an extra set of hands {thanks Mike!} to slowly drizzle the oil into the beaten yolk since I do not have a stand mixer.  Make sure you do this process very slowly in order for the oil to emulsify into the yolk, otherwise the oil will separate into globules {yuck}.  

Here's to good food, summer BBQ's and gladness!

 

CLICK HERE for a printer friendly recipe.

Ingredients for Sriracha Aioli

  • 1 pasteurized egg yolk
  • 1/2 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1.5 teaspoons of fresh lemon juice
  • pinch of coarse salt
  • 1 tablespoon Sriracha hot sauce

Directions for Sriracha Aioli

  1. Place minced garlic in a mortar and pestle with a pinch of salt; grind into a paste.  If you do not have a mortar and pestle, place the garlic and salt in a mound on a cutting board.  Using a sharp chef's knife, place the knife at the far edge of the garlic/salt.  Pull the knife over the garlic starting with the blade perpendicular to the cutting board then lowering the blade angle to nearly flat as it drags across.  Continue to drag the knife back and forth until a paste forms.
  2. In a mixing bowl, whisk {either by hand or electric mixer} together the egg yolk, lemon juice, and garlic/salt paste until well combined; about 1 minute
  3. Slowly add {one drop at a time, then a slow drizzle} olive oil to the mixing bowl.  Mix until oil is incorporated.  You should have a soft, fluffy sauce.  Add Sriracha and gently fold in. 
  4. Store in the refrigerator up to 5 days.  Make 1/2 cup of  Sriracha aioli.  Serving size 1 tablespoon.