Ingredients:

  • 1 cup (225g) high-quality mayonnaise
  • 2 tbsp (30g) tomato ketchup
  • 1/4 cup (60ml) sweet chili sauce
  • 1 tbsp (15ml) Sriracha sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper

Instructions:

  1. Prepare the Base: Place 1 cup (225g) of high-quality mayonnaise into a medium glass mixing bowl.
  2. Incorporate the Tang: Add 2 tbsp (30g) of tomato ketchup to the mayo. Note: Mixing these two first ensures a stable base color before adding thinner liquids.
  3. Whisk the Foundation: Use a balloon whisk to combine the mayo and ketchup until the mixture is a uniform, pale coral color with no visible white streaks.
  4. Add the Flavor Core: Pour in 1/4 cup (60ml) of sweet chili sauce and 1 tbsp (15ml) of Sriracha.
  5. Spice Infusion: Sprinkle the 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp cayenne pepper evenly over the surface.
  6. Emulsify the Mixture: Whisk vigorously in a circular motion. Cook 45 seconds until the sauce is glossy and mahogany toned.
  7. Quality Check: Stop whisking and lift the whisk. The sauce should fall in a thick, continuous ribbon.
  8. Final Polish: Use a silicone spatula to scrape the sides of the bowl, ensuring every speck of spice is integrated into the emulsion.
  9. Resting Phase: Transfer the sauce to an airtight glass jar. Bake 0 mins until ready to serve (this is a cold prep recipe).
  10. Chill for Impact: Let the sauce sit in the refrigerator for at least 30 minutes before serving to allow the dry spices to hydrate and ignite the surrounding fats.