Smoked Maple Sriracha Aioli

One bowl, five minutes, and suddenly everything needs dipping. This aioli uses Sugar Bob's Smoked Maple Sriracha for a sauce that's creamy, smoky, and just hot enough to keep things interesting. Works on burgers, chicken, fish, fries, or anything coming off the grill this summer.

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INGREDIENTS

½ cup good mayonnaise
1 tbsp Sugar Bob's Smoked Maple Sriracha
1 tsp fresh lemon juice
1 small garlic clove, finely grated
¼ tsp sea salt
Cracked black pepper

INSTRUCTIONS

Mix: Combine all ingredients in a small bowl and stir until smooth. Taste and adjust — more sriracha for heat, more lemon for brightness.
Rest: Let it sit for 10 minutes before serving. The flavors come together fast, but they come together better with a little patience.

Pro Tip: Add a teaspoon of Sugar Bob's Smoked Maple Syrup for more sweetness and smoke without turning up the heat.

WHERE TO USE IT

Potato salad: Swap half the mayo in your potato salad for this aioli. The smoke and heat change the whole dish.
Sandwiches and burgers: Spread it thick. Works especially well with grilled chicken, pulled pork, or a good BLT.
Grilled corn: Brush it over hot ears straight off the grill instead of butter.
Fish tacos: The smoke plays well with anything from the water: Shrimp, salmon, mahi-mahi.
Deviled eggs: Mix it into the yolk filling for a summer cookout upgrade nobody sees coming.

Dipping sauce for fries or onion rings: The move that makes people ask what's in the bowl.

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