Mayo is one of the "mother sauces", basic sauces that can be modified in endless ways. This Thai version is hot and zesty, which makes it great with fried seafood, like our Fried Calamari.
Thai Chili Mayonnaise
- 1 cup Basic Mayonnaise (or store-bought)
- 2 tbsp Thai fish sauce
- 1 tsp lightly packed brown sugar
- 1 tsp red chili flakes
- 1/2 tsp minced lemongrass, tender inner part of the stalk
- 1 clove garlic, minced
- Grated zest and juice of 1 lime
In a small bowl, combine the Basic Mayonnaise, fish sauce, brown sugar, chili flakes, lemongrass, garlic, and lime juice and zest; whisk well.
Store in an airtight container refrigerated, for up to 5 days.
This recipe, and other mayonnaise modifications, can be found in our cookbook, Earth to Table Every Day. Signed copies are available for purchase in the restaurant.