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Calabrian Chili Mayo
This Calabrian chili mayo is creamy, garlicky, and balanced with just enough heat. It comes together in five minutes and works on sandwiches, wraps, rice bowls, fries, and anything crispy.
- Yield: 1 cup 1x
Ingredients
Scale
- 1 cup mayonnaise
- 1-2 tablespoons Calabrian chili paste (start with 1 and adjust)
- 2 cloves garlic, minced very fine
- 1-2 teaspoons fresh lemon juice
- 1 tablespoon minced fresh parsley
- Salt and freshly cracked black pepper
Instructions
-
Stir together the mayonnaise and 1 tablespoon Calabrian chili paste until smooth. Add more to taste. Mix in garlic, lemon juice, parsley, salt, and pepper. Taste and adjust.
2. Add the minced garlic, lemon juice, and parsley. Stir until fully combined.
3. Season with salt and freshly cracked pepper. Taste and adjust — more lemon if it needs brightness, more chili paste for heat, more salt if it tastes flat.
4. Let it sit for 10–15 minutes before using if you can. It gets better as it rests.
5. Store in an airtight container in the refrigerator for up to 5 days.
Notes
I’ll be honest — I eyeball this a lot. Some days I want it spicier, some days more lemony. Use this as a guide and adjust to your taste.
Store in an airtight container in the fridge for up to a week.
Find it online: https://thebuttertable.com/calabrian-chili-mayo/