Spicy & Smoky Aioli Sauce

Garlic lovers, ya gotta give this one a try! Creamy, garlicky, and built off our FireHaus Garlic Sauce. A little heat, a little smoke, and a whole lot of flavor that loves roasted meats and veggies, burgers, fries, seafood, sandwiches and more.

Give it a try on one of our farm table favorites: Roasted chicken, roasted potatoes and crispy pan-seared brussel sprouts. The roasted garlic brings depth, the FireHaus adds heat, and the citrus keeps everything balanced. 

Ingredients

  • ½ cup standard full-fat mayonnaise (Hellmann’s or Duke’s)
  • 2–3 teaspoons roasted garlic paste or 2–3 roasted garlic cloves, mashed
  • 2 tablespoons Fraktured FireHaus Garlic Sauce
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon white vinegar
  • ¼ teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • Pinch of salt, if needed

Instructions

  1. Build the base
    In a medium bowl, combine the mayonnaise, roasted garlic, FireHaus Garlic Sauce, lemon juice, vinegar, and Dijon. Use a small whisk or spatula and fold gently until just combined. You want the texture soft and creamy, not whipped.
  2. Taste and adjust
    Add black pepper and taste before adding salt. FireHaus already brings some salinity, so add lightly if at all.
  3. Let it rest
    Cover and chill for at least 1 hour before serving. This gives the roasted garlic time to bloom and the sauce to thicken slightly.

Serving Ideas

This aioli is good on just about everything. Try it on burgers, hoagies, chicken sandwiches, fries, onion rings, roasted potatoes, grilled vegetables, crab cakes, shrimp, fish tacos, breakfast sandwiches, or as a simple dip for anything crispy. Creamy, garlicky heat with a smoky finish that fits almost anywhere.

Want more heat? Add extra FireHaus Garlic. Want it thicker? Add a spoonful more mayo.

Roasting Garlic

Slice the top off a whole garlic bulb, drizzle with a little oil, wrap it in foil, and roast at 400°F for 35–40 minutes until soft, golden, and sweet. Squeeze the cloves out and mash before adding to the aioli.

Freezing the Extra Roasted Garlic 

If you roast a whole bulb, use what you need and freeze the rest. Spoon small amounts of mashed roasted garlic onto parchment or into an ice cube tray, freeze solid, then store in a sealed bag. Keeps for 3–4 months and makes future batches a breeze.

Shortcut for the Lazy

Don’t feel like roasting garlic? No problem. Pick up roasted garlic paste, jarred roasted garlic cloves (drain first), or frozen roasted garlic cubes from the store. All work beautifully. One teaspoon of paste equals one clove.

🔥SHOP FRAKTURED SAUCE