SPICY CHILE MAYONNAISE
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a small bowl and whisk to blend thoroughly. Taste and add more chile garlic sauce if you'd like more heat. Refrigerate until ready to serve.
- Spoon into small bowls and serve with fresh vegetables or appetizers, or spread onto burgers or sandwiches and enjoy.
Nutrition Facts : Calories 96 kcal, Carbohydrate 1 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 165 mg, Sugar 0 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHILI MAYONNAISE
Steps:
- Combine all of the ingredients.
ANCHO CHILE MAYONNAISE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.
CHILI MAYONNAISE '21' CLUB
Categories Condiment/Spread Food Processor Quick & Easy Mayonnaise Hot Pepper Chill Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- In a small heatproof bowl cover chilies with boiling water and soak 30 minutes. Drain chilies and purée in a food mill fitted with fine disk or a food processor. If using a food processor, force purée through a sieve. Paste may be made 2 weeks ahead and chilled, covered. Stir chili paste into mayonnaise until combined well.
CHILI MAYO
To be used with my Crispy Fish Tacos, but it would have lots of other applications. This makes a lot of mayo...we used the leftovers to dip baked sweet potato fries the next day. Depending on your taste, you might want to up the chipotles and lime juice. We like things very punchy and flavorful, so I probably at least doubled both.
Provided by spatchcock
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
- Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 255.8, Fat 23.2, SaturatedFat 7.1, Cholesterol 33.9, Sodium 347.8, Carbohydrate 12, Sugar 4.4, Protein 1.3
SWEET CHILLI MAYONNAISE
This is so quick and easy to make. The sweet chilli sauce addsflavour and a very subtle kick to your ordinary mayonaise. I used Hellmans Mayo and Blue Dragon Asian Sweet Chilli Sauce to serve with potatoes bbqed in foil. It's also great with fries or wedges. This is from Asda magazine (British supermarket).
Provided by -Sylvie-
Categories Very Low Carbs
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix both ingredients together and serve straight away.
- Great with potatoe chips or wedges.
Nutrition Facts : Calories 127.7, Fat 10.3, SaturatedFat 1.6, Cholesterol 8.5, Sodium 283.8, Carbohydrate 8.8, Fiber 0.3, Sugar 2.1, Protein 0.8
CRAB CAKES WITH RED CHILI MAYONNAISE
Provided by Craig Common
Categories Sauté Oscars Father's Day Mayonnaise Lemon Crab Bell Pepper Jalapeño Bon Appétit
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
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