Ingredients:

  • 1 cup High-quality Mayonnaise
  • 2 tbsp Thai Sweet Chili Sauce
  • 1 tbsp Sriracha
  • 2 tsp Yellow Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp Cayenne Pepper
  • 1/2 tsp Liquid Smoke

Instructions:

  1. Place your cup of mayonnaise into a medium glass bowl. Use a spatula to smooth it out, ensuring there are no air pockets or clumps before you add the liquids.
  2. Add the Thai sweet chili sauce, sriracha, and yellow mustard. Whisk these into the mayo using small, circular motions until the color is a uniform, pale sunset orange. You should see the sauce turn glossy as the ingredients marry.
  3. Sprinkle the garlic powder, onion powder, smoked paprika, and cayenne pepper evenly over the surface. Do not dump them in one spot, as dry spices can clump when they hit the moisture of the sauce.
  4. Carefully measure and add the liquid smoke. Whisk vigorously for 30 seconds until the smoky aroma becomes consistent throughout the bowl.
  5. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes. This is the bloom period. You'll notice the color deepens slightly during this time.
  6. Give the sauce one last gentle stir before serving. If you find it's too thick for your liking, you can whisk in a teaspoon of water, though I prefer the original heavy cream-like thickness. It should be sturdy enough to hold a peak when you lift your spoon.