Spicy Piri-Piri Garlic Mayo Dip Sauce

Hehehe, there I was “wandering” around the supermarket, checking out every “flavor” on the sauce shelf, wasabi mayo, spicy ketchup, “ocean” mayo with seaweed?!?!?, caramelized onion mayo, honey mustard, yogurt mayo, sriracha mayo… the shelf just keeps going.

And I think to myself, why would I pay four euros for a tiny jar of garlic mayo when I can make a much tastier garlic mayo myself (starting with a better quality mayo, I’m quite fond of Heinz or Hellmann’s Light, instead of some generic store brand) using fresh garlic, fried garlic, or dried garlic… and I only have to make a single serving. I don’t need to eat my way through some enormous jar of garlic mayo. And on top of that, most store bought garlic mayos barely have any garlic in them at all, so which one do you think is actually going to taste better?

And as a side note, I do like mayonnaise, but it’s almost always smarter to go with a light mayo. Try to find one that fits your taste and your wallet (or just buy it when it’s on sale), because on average a light mayo has less oil (since oil is the part of mayo with the most calories) and comes in around 250 to 300 kcal, while a traditional mayo has a lot more oil and runs around 600 to 700 kcal, that’s per 100 g of product, which is a big difference, and those calories aren’t the healthy kind either, it’s all saturated fat! Let’s get to the recipe!

Spicy Piri-Piri Garlic Mayo Dip Sauce

Servings: 1
Time: 5mins
Difficulty: Easy
Rating: ★★★★★
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Five minutes, four ingredients, what more do I have to tell you, its just mix and go, you don’t even need to bottle it, just make it anytime you feel like it!

Ingredients

Mayonnaise – 2 tablespoons (Light)
Piri-piri Sauce – To taste
Garlic Powder – 1 teaspoon
Cilantro – 1 teaspoon

Directions

Just mix all the ingredients together; you can then store it in the refrigerator if you’re not going to consume it all. And like all sauces, taste and adjust until it’s to your liking.

Notes & Tips: Start with less piri-piri sauce than you think you need. It’s much easier to add more heat than to fix an overly spicy batch.

If you want a smoother flavor, let the sauce sit in the fridge for at least 30 minutes before serving. The garlic powder needs a little time to fully hydrate and mellow out.

This sauce keeps well in the fridge for about a week in a sealed container, since mayonnaise is the main perishable ingredient here, but no point, just make a small batch like I did.

Fresh minced garlic can be swapped in for the garlic powder if you want a sharper, more pungent bite, just use it sparingly since raw garlic is much stronger than the dried version.

This makes a great dip for fries, a spread for sandwiches and wraps, or a finishing drizzle for grilled meats and vegetables.

This recipe for Spicy Piri-Piri Garlic Mayo Dip Sauce was originally created on BakeAfter.com. Esta receita de Molho Picante de Alho foi publicada em português no Iguaria.com.