- 1 quart mayonnaise
- 1/2 cup Thai-chili paste, (recommended: Sriracha)
- 2 tablespoons espellette pepper
- 1/4 cup lime juice
- 2 tablespoons kosher salt
- 1 tablespoon cayenne pepper
Mix all ingredients into a bowl. Chill until ready to use.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Michael Schlow of Great Bay Seafood in Boston