It takes minutes to throw together, especially if you use canned chickpeas, and homemade hummus tastes so much better then store-bought that you'll never go back to buying ready-made.
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.