This mayo is delightfully nippy. I particularly like to serve it with crispy fried smelt, but it is an all-round, lip-smacking good condiment. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Also see: How to make the best homemade mayonnaise and aioli.)
1 recipe Minute Mayo
1 to 2 tsp (5 to 10 mL) sambal oelek, to taste
In small bowl, combine Minute Mayo and sambal oelek, using fork.
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- For this recipe, make Minute Mayo without the optional mustard.
- My favourite hot sauce is an Indonesian chili paste called sambal oelek. Many supermarkets sell it.
Red Chili Aioli
Stir together 1 recipe Minute Aioli and 3 to 4 tsp (15 to 40 mL) Asian chili garlic paste, to taste. This paste is not as hot as sambal oelek, but wonderfully savoury. Asian grocery stores and some supermarkets sell it.
Lazy Red Chili Mayo/Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo. Also stir in sambal oelek. For aioli, add 2 pressed or minced garlic cloves.
Credit: Susan Sampson
Tested in Imperial