I discovered this savoury sesame-chili mayo three decades ago, as the essential dressing for Cold Fusion Asian Noodles. However, it is wonderful in its own right. Try it on sandwiches or add it to chicken or tuna salad. Adapted from a James McNair recipe.
1-1/2 cups (375 mL) mayonnaise (12 oz/375 g)
3 tbsp (45 mL) each: low-sodium soy sauce, toasted sesame oil
1 tbsp (15 mL) Asian chili paste
2 tsp (10 mL) dijon mustard
In small bowl, whisk together ingredients.
Makes 1-3/4 cups (425 mL).
Kitchen Secrets: You can prepare this with commercial mayonnaise (regular or “lite”), but homemade mayonnaise is way better. I use fabulous foolproof Minute Mayo, but sticklers may prefer to start with French Mayonnaise. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)
TESTED IN IMPERIAL