We’re in a heat wave.
This is about that time of year where I’ve gotten my summer vacations out of the way, and my next low-key excitement is buying sweaters from WHBM… so I get tired of the heat pretty quickly. My birthday is in the fall and as much as I try to hide my love for all things pumpkin, I really just can’t. Mums, pumpkins, sweaters, apples, pumpkins next to mums, Dogfish Head Punkin Ale, roasting veggies while wearing a sweater and drinking Punkin Ale, arranging mums while stacking pumpkins while drinking a Punkin Ale, more pumpkins, ugh. It’s too good. Now that I think of it, 2 years ago I bought mums way too early and they just chose to leave me and die because of the heat. After replacing them twice, I decided I need more patience.
We aren’t there yet! It’s still hot, and I still have nice people bringing me fruit, tomatoes, peppers, etc from their gardens. A lady gave me a zucchini the other day the size of a baby. Little hot peppers, cute little radishes, herbs – I should appreciate this time of year more than I do. Having said that, a lot of this stuff translates well into different types of cuisines. Mexican food? Dice those tomatoes and make some guac. Jalapenos? Make a fun sauce. Lots of parsley, basil and cilantro? Make chimichurri! With all good end-of-summer recipes though, you need a good sauce. Fish tacos, roasted veggies, burgers, sandwiches, you need something to bring the heat and complement your food.
You know that delicious spicy mayo they make at sushi restaurants? That sauce that has just the right amount of flavor, and if you’re feeling sassy you order like 2 sides of it? Well, good news! I made a recipe that is probably nothing close to what they’re actually making, but it tastes pretty darn close and is easy to make. Put it on everything. This also puts that huge jar of Mother In Law’s Gochugaru Chili Flakes you may have bought for my last recipe to good use. I actually smothered those Cajun Artichoke Turkey Burgers with this spicy mayo and my chimichurri sauce in a lettuce wrap and a slice of grilled red onion. Yum 🙂
Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)
Prep time: 10 min
Cook time: n/a
Makes ~1 cup
- ¾ Paleo-friendly mayo, or Veganaise
- ¼ cup Sriracha, adjust for heat preference. Get the chicken-bottle stuff, keep it authentic 🙂
- 1 tsp coconut aminos (soy sauce, if not strict paleo)
- 1 tsp paleo-friendly Worcestershire-style sauce – I like Primal Kitchen’s Steak Sauce. Annie’s also makes a vegan Worcestershire sauce (or use regular, if you aren’t strict)
- 1 tsp gochugaru chili flakes
- Mix all ingredients together in a small bowl. Easy peasy.
Can be stored in the fridge for as long as the expiration date on your mayo says – I doubt it’ll last that long because you’ll definitely eat it all!