It always amazes me how a simple sauce can take a dish to a whole new level. This ‘aioli’ aka fancy mayo, was born in 2007 when my husband and I were first married. Neither one of us knew how to cook, but we each had dishes that we did well. Ryan, my husband would make a killer blackened fish sandwich and together we came up with this sauce to go on it. Now it is being shared with all of you and that makes my heart so very happy.
Even with only a few ingredients, this aioli is full of spicy, garlicky goodness. I love to use my favorite Whole30 compliant brand of mayo as the base. Primal Kitchen makes my favorite mayo. It isn’t cheap, but it is great quality. You can also make your own homemade mayo, but it is usually not quite as thick.
The spice factor comes from the hot sauce. Frank’s Red Hot is my favorite one to use and it is also Whole30 compliant. When we are not doing a round, I love to use sriracha because it adds even more flavor. Coconut aminos is a soy sauce alternative that I love using to boost flavor in so many of my recipes. It is delicious and slightly sweet. You can also use Tamari (gluten free soy sauce) if you are not doing a Whole30.
We love this sauce on everything. Like I mentioned above, it first originated as a topping for fish sandwiches. But we have used it on burgers, subs, and as a dip! My all time favorite is to dip my Bacon & Asparagus Bundles in it. So yummy.
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Spicy Garlic Aioli
- 1.5 cup Mayo
- 2 cloves Garlic minced
- 3 Tbls Frank's Hot Sauce
- 2 Tbls Coconut Aminos
- 1 Tbls Lemon Juice
- 1 tsp Paprika
- Mix all the ingredients in a small bowl, season with salt and pepper to taste and store in an airtight container in the fridge