I’ve got an incredible sauce to share: a creamy harissa aioli that’s smoky, slightly spicy, tangy, and downright addictive. Made from just a few ingredients, it elevates sandwiches, rice bowls, fries, roasted vegetables, and more. Here’s how to make it and why it works so well.
Full disclosure: I used to say I didn’t like mayonnaise. The truth is I use mayo all the time — it just needs a glow-up to become aioli. This recipe transforms mayo with smoky harissa, a squeeze of lemon, smoked paprika, and freshly grated garlic to make a versatile condiment that’s hard to stop eating.
What is harissa?
Harissa is a North African chili paste made from roasted red peppers, coriander seeds, hot chiles, garlic, and olive oil. It delivers heat, smoke, and bright flavor and is commonly used across North African and Mediterranean cuisines.
Why harissa aioli?
Mixing harissa with a creamy base like mayonnaise mellows the heat and produces a well-balanced aioli that’s rich, spicy, and versatile.
What you will need to make this spicy harissa aioli:
Harissa paste: Look for jarred harissa in the international foods or condiments aisle at most grocery stores. It’s the main source of the sauce’s heat and smoky flavor.
Mayo: Use a high-quality mayo made with extra virgin olive oil or avocado oil if possible, but any mayo will work.
Smoked paprika: This reinforces the smoky notes. If you don’t have smoked paprika, regular or sweet paprika is fine.
Garlic: Fresh garlic is best. Grating it on a microplane turns it into almost a paste that blends evenly through the aioli.
Lemon: Fresh lemon juice adds acidity and brightness to balance the creaminess and spice.
How to make:
Combine the mayo, harissa, smoked paprika, grated garlic, and lemon juice in a small bowl. Whisk until smooth and creamy. You can also use an immersion blender or food processor for an ultra-smooth texture.
Make mayo from scratch (if needed)
If you don’t have mayo, make a simple homemade version: place one room-temperature egg yolk in a food processor. With the motor running, add 1 cup neutral oil (canola or avocado) a few drops at a time until the mixture begins to thicken. Then add the oil in a steady stream until fully emulsified. Stir in 1 teaspoon lemon juice or white vinegar and a pinch of salt. You’ll have a creamy base ready to turn into aioli.
Ways to use this sauce
- A dunking sauce for roasted sweet potatoes or fries
- A dip for chicken fingers or tenders
- A drizzle over rice bowls or grain bowls
- A spread for burgers or sandwiches
- A base for a creamy, spicy salad dressing
- An accompaniment for tacos, burritos, or quesadillas
- A flavorful mix-in for deviled eggs
- A quick marinade for shrimp, chicken, or salmon
FAQs
Yes. The heat comes from the harissa: start with a teaspoon and add more to taste if you prefer it spicier.
Stored in an airtight container, the aioli keeps in the refrigerator for up to 10 days.
To make it vegan, use an egg-free or vegan mayonnaise in place of regular mayo.
Other sauces you might like
Roasted garlic aioli
Creamy chipotle lime sauce
Cashew-based spicy dressing
Pepita pesto
Kimchi mayo
Jalapeno lime vinaigrette
Watch how to make this harissa aioli
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Harissa Aioli
Description
Quick and easy harissa aioli is a creamy, spicy sauce that adds bold flavor to burgers, sandwiches, rice bowls, eggs, fries, roasted vegetables, and more.
Ingredients
- 1/2 cup mayo
- 1 tablespoon harissa paste
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, finely grated
- 1 tablespoon lemon juice
- Pinches of salt and pepper, to taste
- 1–3 tablespoons water, to adjust consistency
Instructions
Combine mayo, harissa, smoked paprika, grated garlic, and lemon juice in a small bowl. Whisk until smooth and creamy. Season with salt and pepper to taste.
Adjust consistency with 1 to 3 tablespoons of water if you plan to use the aioli as a drizzle. For dipping, keep it thicker.
Notes
I recommend grating garlic on a microplane so it blends into a paste and distributes evenly through the aioli.
Refer to the FAQ and usage suggestions above for storage tips and serving ideas.
Nutrition information is an estimate and may vary.
Nutrition
- Serving Size: one tablespoon
- Calories: 79
- Sugar: 0.3 g
- Sodium: 89.3 mg
- Fat: 8.4 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 4.7 mg
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