This mayonnaise is excellent with grilled or deep-fried fish or vegetables. Combine
For variations, use different chiles. To use dried chiles, seed them, chop them fine, and infuse them into a small amount of hot cream. The mixture can be puréed with a blender or immersion blender. Strain the chile cream and add it to the mayonnaise.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.