Sriracha aioli from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 308) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet potato and Chinese sausage fritters

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on November 11, 2025

    Lovely, bright and not very spicy Aioli. I used homemade Sriracha, and I am certain the specific brand of sriracha used will determine the taste (and heat) of the Aioli. You can make this by adding Sriracha to any Aioli or mayo recipe, or adding sriracha to homemade mayo. It is quite versatile, goes with a surprising number of dishes, and is also excellent on a turkey sandwich.

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