Sriracha Aioli - BBQ Mayo

Sriracha Aioli by Stonewall Kitchen, spicy and creamy

Sriracha Aioli by Stonewall Kitchen is a spicy mayonnaise stirred with plenty of Thai Sriracha sauce. A spoonful is enough to add fire to fries, sushi, or a burger, and the creamy base carries the heat instead of letting it burn.

Sriracha Aioli is the fiery mayonnaise from Stonewall Kitchen in Maine in the northeastern USA, made for sushi, seafood, and anything off the grill. Sriracha is a Thai sauce made from red chili, garlic, sugar, and vinegar, and that is exactly what sets the tone here.

Fiery, creamy, with a hint of garlic

It is creamy and thick on the spoon, light with an orange-red tint, and smells of chili and garlic. It stands out immediately on light bread and stays exactly where it belongs.

The mayonnaise provides the full, rich foundation, and the Sriracha determines everything else: fiery, slightly sweet, with the garlic-forward seasoning for which it is known. The heat is distinct and comes quickly, but remains well-rounded and retains its fruitiness. A single dollop is enough to bring an entire plate to life.

Despite the heat, you can taste the chili, its fruitiness, and the garlic, rather than just the pure heat.

The mayo for sushi, shrimp, and burgers

Its stage is anything that can handle a fiery companion.

It is just as ready for sushi and sashimi as it is for shrimp and seafood; on a burger, it takes the place of ketchup. It becomes a dip for fries and sweet potatoes, and in a wrap with fried chicken, it adds both heat and creaminess. It is a natural addition to fried rice and stuffed gyoza.

A spoonful stirred into an Asian noodle stir-fry gives the entire dish fire and depth. If you prefer it milder, mix it with a little yogurt or plain mayonnaise. Spread over a hot dog or baked sweet potato wedges, it turns a side dish into the main event.

Sriracha comes from the town of Si Racha

Sriracha is named after the Thai coastal town of Si Racha on the Gulf of Thailand. The town is located southeast of Bangkok, where fish and seafood are staples on every table.

That is where the chili sauce originally emerged for the harbor food stalls, and from there it has reached the world—first Asia, then America, and now German kitchens as well. Its hallmark is the combination of fire, garlic, and a slight sweetness that keeps the whole thing balanced.

At Stonewall Kitchen, it sits on a mayonnaise base, which takes the harshness out of the heat without sapping its strength. This is how Stonewall Kitchen turns a spicy sauce into an aioli that remains suitable for everyday use, even if no one at the table wants to suffer.

A streak over homemade maki

On a sushi night, homemade maki and a few fried shrimp are on the table, and it sits right in the middle. A streak over the roll, along with a little soy sauce, turns a bite-sized snack into a little firework display. Kept chilled, the opened cream will keep in the refrigerator for several weeks. If you don't like raw fish, try it with grilled vegetables and a dollop of this.

Things get smokier and milder with the Chipotle Aioli. You can see both under Aioli and Mayonnaise and in the Stonewall Kitchen collection.