Sriracha and Wasabi Aioli


I don’t care for Guy Fieri.  There’s this lounge lizard quality about him that no matter how legit he tries to be (game show host?  Really?) he’ll always be this lecherous character to me. But the one thing I learned from Guy is how useful and handy squeeze bottles are. You can control amounts of sauce, you can see what you’re using and they’re super cheap at about $1 a pop and found everywhere.

My favorite condiment right now is my own homemade sriracha and wasabi aoli and they are stored in my Guy Fieri-inspired squeeze bottles (I cringe at the thought of admitting that). I first saw them served at food trucks, usually found on side tables right next to napkins and the like. They were a great flavor boost to Korean tacos and burritos, waffle fries and anything else you care to jazz up. You can use regular mayonnaise but I prefer the Japanese Kewpie Mayo, as I find this to be sweeter and not as gloppy than its American cousin. You can find Kewpie at any Asian grocery.

Sriracha Aioli

1 cup Japanese Kewpie or Best Foods Mayonnaise
3 tablespoons Sriracha
1 teaspoon rice vinegar
1/2 teaspoon sugar

Whisk together the mayonnaise, Sriracha and sugar. Use more or less of the Sriracha to adjust the heat.

Wasabi Aioli

1 cup Japanese Kewpie or Best Foods Mayonnaise
3 teaspoons wasabi paste
1 teaspoon rice vinegar

Whisk together the mayonnaise, wasabi paste and rice vinegar. Use more or less of the wasabi paste to adjust the heat.


These sauces have been wonderful additions to some of my creations:





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