Here’s the second super quick recipe to go with that gorgeous Paleo Scallion Pancake! But this Sriracha Aioli is so good on so many things. I’ve taken to spreading it over a piece of toast, topping it with a crispy faux chicken patty, and drizzling a little extra Sriracha Aioli over top. It’d be great with seafood, burgers (oh my gosh, it’s the burger sauce of my dreams), chicken fingers. Drizzle it over a finished stir fry or add it to scrambled eggs. In short: I’m addicted. I blame my mother-in-law, who introduced us all to Sriracha Aioli for dipping crispy roasted steak fries in. Ohhhh man.
I really hope you’ll make the whole meal (Paleo Scallion Pancake topped with 5-Minute Sesame Shrimp and Sriracha Aioli) and tell me what you think, because as I mentioned, it was the best meal I’d had in a long time! And the perfect quick, healthy weeknight meal at that.
One year ago: Gooey Turtle Brownie Sticky Buns
Two years ago: Quick & Easy Sides: Roasted Carrots and Asparagus with Garlic-Lemon Aioli
Three years ago: Clementine Mousse Cheesecake
Four years ago: Carrot Cake Sandwich Cookies with Honey Cardamom Cream Cheese
Five years ago: Nanaimo Bars
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 1/2 tablespoons lemon juice
- pinch salt
- Whisk together the mayonnaise, Sriracha, lemon juice, and salt. Cover and refrigerate to let the flavors meld (even better if you can make this the night before!)
- Serve drizzled over seafood, meats, stir fry, burgers, or as a dipping sauce for fries, veggies -- the sky's the limit!