This harissa aioli recipe is creamy, spicy, and incredibly easy to make. All you need to do is combine egg yolks, olive oil, harissa paste, and lemon juice-no cooking needed, ready in 5 minutes.
It's a flavor-packed dipping sauce that goes well with just about anything: French fries, burgers, chicken fingers... yes even my famous zucchini fries.
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This recipe starts with my homemade harissa paste, which is a tried and tested base for making the perfect spicy mayo. While you can use a store-bought version or use your own blend,
I highly recommend giving this one a try. I've used it in so many dishes, like my harissa roasted carrots and spiced cauliflower. Each one has been an absolute 10 out of 10!
📖Why My Recipe Works
My recipe utilizes a mayo made from scratch. It simply blends egg yolks and olive oil to make a richer and fresher mayo. Can you use store-bought mayo? Sure but I like from scratch the best!
🧾Ingredient Notes
- Egg Yolks- Use pasteurized egg yolks since they won't be cooked.
- Olive Oil- Substitute with avocado oil.
- Harissa Paste- I recommend making my homemade harissa paste recipe for a guaranteed well-balanced flavor. You can also use a harissa spice blend instead of the paste.
- Lemon Juice- Adds brightness and acidity to the aioli.
As an alternative, you can skip the egg yolks and olive oil and use store-bought mayonnaise instead.
⏲️How to Make Harissa Aioli
- Stream the oil very slowly at the beginning, starting with a few drops at a time and whisking constantly. Once it starts to emulsify, you can increase the amount of oil you pour into a thin stream until the mayonnaise thickens.
- Use an immersion blender or whisk to mix the rest of the ingredients until fully combined. The consistency should be thick, creamy, and smooth.
- Start with a small amount of harissa paste-it can be too spicy, so it's better to taste and add more as you go. You can also add more lemon juice for more acidity or horseradish to make it even spicier. Let it chill for 30 minutes in the fridge before serving!
👩🏻🍳 Expert Tips
- Use room temperature egg yolks to emulsify better with the oil.
- If your aioli is too thick, add a few drops of warm water or lemon juice to loosen it up.
More Spicy Sauce Recipes
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📖 Recipe Card
Spicy Harissa Aioli
Ingredients
- 3 egg yolks
- 1 ⅓ cup olive oil or use avocado oil
- 3 Tablespoons harissa paste
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
Instructions
- In a medium bowl, whisk together the egg yolks until smooth. Very gradually, pour in the oil in a steady stream. You can use as little as 1 cup of olive oil. Stop adding once the mayonnaise becomes thick.3 egg yolks, 1 ⅓ cup olive oil
- Once all of the oil is incorporated and the mayonnaise is thick and creamy, whisk in the salt, lemon juice, and haissa until fully combined.3 Tablespoons harissa paste, ½ teaspoon salt, 1 ½ Tablespoons lemon juice
- Taste and adjust seasoning as needed, adding more lemon juice for acidity or horseradish for a spicier aioli. Chill for 30 minutes before serving.
Notes
- Make sure to use pasteurized eggs since they are not cooked.
- You can use 1 cup of mayonnaise rather than making it from scratch.
- You can use 2 Tablespoons harissa seasoning rather than the paste. Add a bit of fresh minced garlic and increase the lemon juice to taste,
- I prefer to use an immersion blender for this recipe but you can use a regular blender or a small bowl and whisk by hand.
Karri says
It was delicious!