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.
Whiskey, Peaches and Cream
- 6 to 8 peaches (about 1lb), thinly sliced
- 3 tbsp granulated sugar
- 2 tbsp whiskey (your favourite variety)
- 1 vanilla bean, split lengthwise and seeds scraped out
In a bowl, gently toss peaches, sugar, whiskey and vanilla seeds until peaches are coated. Cover and refrigerate for a least 1 hour or overnight to draw out as much juice as possible.
The sugar will help draw the natural juices out of the peaches, creating the sauce. The easiest way to serve these yummy peaches is over your favourite ice cream or topped with unsweetened crème fraîche. Alternatively, you could make Whiskey Peach Shortcakes by substituting these peaches for the strawberries.