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?
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?
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.
Can you send me some?