Chili Mayo

Prep Time

20 minutes

Serving Size

1 cup

Spicy

Kick up the heat with Wesson’s Chili Mayo! Two of our favorite things: Wesson Basics Mayonnaise and Wesson Chili Crisp come together to create the go-to condiment. Creamy mayo meets spicy and flavorful chili crisp for a fusion of flavor that compliments sandwiches and burgers, as a spread, and beyond.

CONTAINS:

eggs

Ingredients

Wesson Basics Mayonnaise

Wesson Canola Oil 2 cups.

Egg Yolks 3 .

Dijon Mustard 1 tsp.

White Wine Vinegar 2 tsp.

Salt, table 1/4 tsp.

Water 1 tbsp.

Wesson Chili Crisp

Wesson Canola Oil 1/2 cup.

Garlic, peeled, thinly sliced 6 cloves.

Shallot, peeled, thinly sliced 1 .

Whole dried chilis (crushed to a flake) 1 cup.

Peeled, diced fresh gingerroot 1 tbsp.

Kosher Salt 1 tsp.

Granulated Sugar 1 tsp.

Sichuan Peppercorns, ground 1 tsp.

Ground Cumin 1/4 tsp.

Ground black pepper 1 pinch.

Star Anise 1 .

Method

Wesson Basics Mayonnaise

At Wesson, we believe that perfecting the basics is the foundation to a great meal. Try our Wesson Basics Mayonnaise for the perfect spread and base to any great dip or sandwich. Wesson Canola Oil gives our Basics Mayonnaise the creamy and light consistency we know and love. The best part about it? There are only 6 ingredients, making it an easy kitchen staple.

Chili Crisp

In a medium pot, heat Wesson Canola Oil on medium-high heat to 350°F. (Insert the end of a wooden spoon into the hot oil, if many bubbles form around the wooden spoon and they start to float up, the oil is ready to use.)

Add garlic slices; fry until lightly golden, remove from oil using a slotted spoon or strainer. Place on a paper towel lined plate. Repeat with shallot slices. Set aside.

In a small heat proof bowl, combine flaked chilies, ginger, salt, sugar, peppercorns, cumin, black pepper and star anise. Pour hot oil over spice mixture; set aside until mixture is cooled to room temperature.

Assembly Method

Combine desired amounts of Chili Crisp and Wesson Basics Mayo together. We recommend half a cup of mayonnaise to 2 tbsp chili crisp. Store in the fridge for up to 1 week.