Chili Crisp Mayo
The ultimate condiment that can be slathered, dipped, or drizzled over just about anything! This recipe will yield just over ½ cup.
Ingredients
- 2 tablespoons (30g) chili crisp (I like Fly By Jing brand)
- ½ cup (104g) mayonnaise
- 1 teaspoon (5ml) unseasoned rice vinegar or lime juice
Instructions
- Mix all of the ingredients together in a small bowl. I keep the sauce thick, but if you'd like a consistency that you can drizzle, mix in water, 1 teaspoon at a time. This will mellow the flavor a bit. Note: I use extra spicy chili crisp for a sauce equivalent to a medium-hot salsa; spicy and mild options are available and you can add more (or less) to taste.
- The chili crisp mayo will last up to 2 weeks iwhen covered well or stored in an airtight container in the refrigerator.
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