Two ingredients, one minute, and it goes on everything. The recipe people ask us for most.
This is barely a recipe and that is exactly why it works. Stirred through good whole-egg mayonnaise, the sauce turns into a dip for chips and prawns, a burger sauce, a dressing for a slaw and the thing that makes a fish sandwich worth eating.
Method
-
Stir everything together in a small bowl until the colour is even — it should be a soft coral pink.
-
Taste. Add more sauce for sweetness and heat, more lime if it feels heavy.
-
Rest it in the fridge for 15 minutes if you have time. The chilli spreads through the mayo and the flavour settles.
-
Keeps 5 days covered in the fridge.
Tips
-
Use whole-egg mayonnaise, not salad dressing. Salad dressing is already sweet and the result cloys.
-
Thin it with a teaspoon of water to turn it into a slaw or salad dressing.
-
Half mayonnaise and half Greek yoghurt makes a lighter version that suits fish better.