Three words: Honey-Sriracha Aioli. What’s better than a sauce that touches on all the important categories: sweet, spicy, rich and garlicky. Even better: it goes with salty foods to make them that much tastier.
This honey-Sriracha aioli is also banana town easy to make. Aioli is basically fancy mayonnaise, which is made with eggs and oil. But I make my aioli with vegan mayo and add in spices and other flavors to kick it up! It’s addictive and goes well on everything. Really really.
Want another aioli recipe? My simple vegan garlic aioli has an even broader spectrum of applications and if you haven’t yet tried aioli it’s an excellent option to start with. We put it on sandwiches and burgers, as a dip for fries or on potatoes and so much more.
If you’re looking more for a drizzle-able aioli sauce, simply whisk in a bit of water or other liquid (vinegar, citrus juice, coconut milk) a tablespoon at a time until it reaches your desired consistency. Then you can drizzle it right on your fries, or your Brussels sprouts, or your potatoes and more. Sauce makes everything better!
- ½ c. Vegan mayonnaise (I used Just Mayo by Hampton Creek)*
- 1 T. apple cider vinegar
- 1 T. Sriracha sauce (add more to taste)
- 1 tsp. honey or agave, if vegan
- ¼ tsp. garlic powder
- Salt and pepper to taste
- Add ½ c. vegan mayo to a small bowl. Add apple cider vinegar to mayo and stir until it comes together. Add Sriracha, honey (or agave), garlic powder and salt and pepper. Taste and adjust seasonings if necessary. If you'd like a thinner consistency, add water or other liquid a tablespoon at a time until you reach the desired consistency.
Double up on the Sriracha by serving this with my Sriracha Polenta Cakes!