Zesty spicy garlic aioli sauce that goes great on ANYTHING! I love it for fries, chicken sandwiches, burgers, onion rings, shrimp, brussel sprouts, crab cakes, tacos, poke bowls, roasted potatoes, chicken wings . . . anything that needs a sauce or a dip.
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This recipe is so easy, and comes together in about 5 minutes. One of my favorite sauces for dipping just about anything into.
- Refrigerate the sauce for at least 15 minutes before serving. The longer it sits in the fridge the better it will be.
- Horseradish - Don't skip this ingredient (even if you're not a fan)! Horseradish can be an overwhelming flavor when too much is used, but in this recipe it's the perfect amount. It gives this sauce the perfect zesty Cajun kick.
- Buttermilk - Buttermilk helps this sauce to be extra creamy. If you don't have buttermilk, you can substitute for ¼ cup regular milk plus ¾ teaspoon of lemon juice. Combine and let the mixture sit for a few minutes before using.
- Creole mustard - Creole mustard is a coarse stone ground mustard and often includes vinegar, horseradish, and spices. I usually use Zatarain's Creole Mustard. I like to replace regular or grain mustard in recipes for Creole mustard for a little kick. If you can't find Creole mustard you can use spicy brown mustard, whole grain mustard, or stone ground mustard in it's place.
There are SO many ways to use this sauce, and I love to use it on everything. Here are some of my favorite ways.
- A sauce for chicken
- Dipping sauce for roasted vegetables (try broccoli and brussel sprouts)
- Topping for tacos
- Spread it on sandwiches. Try it on my Sous Vide Cajun Turkey Breast.
- Garlic aioli topped pizza
- Sauce for poke bowls
- Dipping sauce for hot wings
- Slather it on a chicken sandwich
- Perfect sauce for burgers
- Love it on french fries, and even sweet potato fries
- Sauce for crab cakes
- Dip for fried pickles
- Replace mayo with this sauce in chicken salad or deviled eggs
- Sauce for roast beef sandwiches
- Great for cocktail or fried shrimp
- Onion rings
- Perfect for any potato - fries, potato skins, tater tots, roasted potatoes, etc
- Would be great on a Cajun shrimp po-boy
- Use for a dipping sauce for all your football snacks
This recipe for spicy Cajun aioli includes mayonnaise, buttermilk, horseradish, lemon juice, creole mustard, salt, cayenne pepper, tarragon flakes, and garlic.
Creole mustard is a coarse stone ground mustard and often includes vinegar, horseradish, and spices. If you can't find Creole mustard you can use spicy brown mustard, whole grain mustard, or stone ground mustard in it's place.
Yep - pretty much. Aioli refers to a mayonnaise based sauce with garlic..
Spicy Cajun Garlic Aioli
- 1 cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon Creole mustard
- 1 teaspoon horseradish
- ¾ teaspoon cayenne pepper 1 teaspoon if you want it extra spicy
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon tarragon flakes
- 2 cloves fresh garlic minced
- Combine all ingredients in a bowl and mix well. Store in the refrigerator in an airtight container for up to 5 days.
Any questions? I'd love to help! Drop a comment below or send me an email!