I’ve been making this bold, creamy harissa aioli for years and never thought to share until now. It’s one of those crazy delicious back-pocket sauces that takes a minute to whip up with just a few ingredients. It’s fantastic on tacos, spooned over salmon, drizzled on grilled veggies, or dolloped onto anything that needs a flavorful punch. Make it mild or make it hot, you'll love this as one of your new sauces!
Harissa is a North African red chili paste that ranges from fiery to mild, smoky to floral. I prefer a mild version as it’s easier to add heat than take it away. Whatever style you choose, just a spoonful adds bold flavor and gorgeous color—perfect for whipping into this easy harissa aioli recipe. It's got a delicious kick!
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Why You'll Love This Recipe
- Creamy, bold flavor – A rich aioli with smoky pepper heat and savory garlic.
- Versatile – Use as a dipping sauce, spread, tacos sauce, for grilled meats, seafood and to top burgers.
- Customizable heat – Start with mild harissa and spice it up to your liking.
Harissa aioli goes great with this easy and fast air fryer mahi mahi.
Harissa Aioli Ingredients
- Mayonnaise – Use your favorite brand or homemade. Classic, avocado oil-based, or vegan all work here.
- Harissa paste – The main ingredient is chile peppers. Brands range from fiery to mellow. Unless you’re a pepper head, start with a mild version. My favorite is a rose harissa (see below).
- Spices – Smoked paprika brings depth, rich color, and adds to the smoky intrigue.
- Garlic – Just a little fresh garlic goes a long way. It adds that essential punch and savory depth without overpowering.
Please see the recipe card for measurements.
Chef’s Note:
Not all harissa is created equal. Some are smoky and smooth, others chunky and rustic. The three in my fridge are all different! My favorite, a rose harissa, is textured with visible chile skins and dried rose petals. For a smoother sauce, blend it briefly in a mini food processor. I’ve tested a few brands and the flavor profiles vary widely. For reference, I’ve used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe’s Traditional Tunisian Harissa (really hot). If you’re new to harissa, try a few until you find your favorite.
Use harissa aioli as a dip for these easy grilled shrimp skewers.
Substitutions and Variations
- Brighten it up – Add a splash of white vinegar, a little bit of lemon juice or lime juice for extra zip, especially if your harissa is on the milder or sweeter side.
- Turn up the heat – Want more kick? Stir in a splash of Tabasco, Sriracha, or your favorite hot sauce to taste.
- Use vegan mayo – For a dairy-free, egg-free version, swap in your favorite plant-based mayo. I use Vegenaise for the light clean taste.
- No smoked paprika? – Use regular paprika plus a pinch of cumin for a similar warm, earthy flavor.
For another homemade sauce you can make mild to hot, make this classic homemade cocktail sauce.
How to Make Harissa Aioli
Simply add everything to a small bowl and whisk until smooth and incorporated. To smooth it out, buzz in a mini food processor, but it's great chunky.
Serving Suggestions
- As a dip – Serve with raw veggies, roasted potatoes, sweet potato fries, or warm pita wedges.
- On tacos – Spoon over grilled chicken, shrimp, steak, or veggie tacos for a bold, creamy finish.
- With grilled meats and seafood – Perfect with lamb, chicken kofta, salmon, shrimp skewers, or steak.
- Drizzled on bowls – Add flavor to grain bowls, roasted veggie bowls, or Mediterranean-style salads.
- As a sandwich spread – Use it in place of mayo for burgers, wraps, or pita sandwiches.
Since this homemade harissa aioli is made with commercial mayonnaise, so it keeps well in the fridge for about 10 days. Store it in an airtight container and always use a clean spoon or knife when serving to maintain freshness. If it develops an off smell or texture, it’s time to toss and make a new batch.
Recipe FAQs
Harissa aioli is a sauce made with mayonnaise, harissa paste (a North African red peppers blend), garlic, and smoked paprika. Some recipes add coriander. It’s rich, creamy, a little spicy, and a beautiful bright orange red color.
It can be! The heat level depends on the brand of harissa you use. Start with a mild version, then adjust with hot sauce if you want more kick.
Store harissa aioli in an airtight container in the fridge for up to 5 days. If using homemade mayo, use within 3 days as there are no preservatives.
Absolutely. Use your favorite vegan or plant-based mayonnaise for an egg- and dairy-free version.
It’s not recommended. Mayo-based sauces tend to separate and lose their texture when frozen. Since this aioli is so quick to make, it’s best enjoyed fresh from the fridge—no freezer needed.
More Super Sauce Recipes
For more delicious homemade sauces check out this recipe sauce index page. I love to make homemade sauce and there are many more to explore!
Did You Make This?
If you make harissa aioli, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Harissa Aioli
Ingredients
- ¾ cup mayonnaise
- 3 tablespoons harissa paste start with mild harissa
- 2 teaspoons smoked paprika
- 2 garlic cloves zested with a microplane
- 1 teaspoon fresh lemon juice optional
Instructions
- Add everything to a small bowl or good sized jar and stir well to combine. Store in a airtight container with a tight lid for up to 10 days in the refrigerator.
Notes
Nutrition
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Porsche guy says
Love the flavor! So easy!