This Spicy Lemony Aioli is one of those secret sauces that makes anything taste fancy—even if dinner is just leftover veggies or frozen fries. It’s creamy, bold, and comes together in under five minutes with just a few pantry staples and a mini blender.
The flavor combo is everything: creamy mayo meets garlicky heat from sriracha and a serious citrusy kick from preserved lemon. The preserved lemon is the magic move here—it adds a salty, tangy brightness that takes this aioli from good to where have you been all my life? If you’ve never made preserved lemons, I’ve got a super easy recipe for you right here. It’s a Flexible Chef staple you’ll want in your fridge always.
I keep a jar of this Spicy Lemony Aioli in my fridge for last-minute flavor—it’s creamy, punchy, and so versatile. This aioli isn’t just for dipping—it’s amazing spread onto burgers, added to grain bowls, or spooned over grilled fish. You can even swirl it into cooked quinoa, rice, or pasta for an instant upgrade. It’s the kind of sauce that turns simple ingredients into something totally crave-worthy. Plus, it keeps well in the fridge all week, so you can whip it out anytime your plate needs a punch of flavor.
And like everything I love, this recipe is flexible. Want it spicier? Add more sriracha. No preserved lemon? Try lemon zest with a pinch of sea salt. Just taste and tweak it till it’s perfect for you. However you use it, this Spicy Lemony Aioli will become your go-to for effortless, bold flavor.
Lemony Spicy Aioli
You'll need a a mini food processor or blender, and a glass jar.
Ingredients
- 1/4 cup mayonnaise
- 1 tsp sriracha or more if you like it spicy
- 1 small clove garlic roughly chopped
- 1 wedge preserved lemon use the soft rind + a bit of pulp
- Salt and freshly ground pepper to taste
Instructions
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Scoop and Blend: Add the mayo, sriracha, garlic, and a chunk of preserved lemon into a mini food processor or blender.
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Season: Sprinkle in a little salt and pepper.
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Whizz It: Blend until smooth and creamy. Taste and adjust seasoning if needed.
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Jar It: Spoon into a jar and refrigerate. It keeps well for up to a week - but I bet it won't last that long!
