Acceptable range of answers:
“I mix mustard with mayo”
to
“I emulsify a blend of herbs and mustard seeds and chilis in clarified butter to make and herbaceous fatty hot spread”
Bonus: what’s it best on?
I can’t go back to store bought chilli mayo now that I know how easy it is to make.
Add to mayo, hot sauce (to taste) and Cajun seasoning (to taste) and stir until homogeneous. So much cheaper than store bought and better tasting too.
Chili crisp and peanut butter. Good on rice and vegetables. Sometimes I add some teriyaki sauce or hoisin sauce for sweetness.
My wife’s dad makes this garlic chili oil where he tosses a bunch of red Asian chili peppers (that he grows himself each summer) and a ton of minced garlic and blends it with a neutral oil.
I normally mix it with some mayo to give it a thicker texture so it’s more dippable but it’s good by itself too. It goes great with essentially everything, but my favourites to use it with are eggs, pizza, and meats.
Chimichurri! Parsley, garlic, Fresno peppers, oregano, salt, pepper, olive oil, and vinegar. Just chop finely and mix. Good on everything from meat to seafood, potatoes, brussel sprouts, and dry toast. Can’t go wrong with it.
Mix ketchup, mayo and throw in some diced onion. It’s very popular with fries in Germany “Pommes Spezial”.
Ketchup + Mayo is called Fry Sauce here in the USA (This can vary based on the state)! Will definitely try with some diced onion next time I make some