Perinaise or spicy mayo sauce

Some matches are made in heaven -spicy mayo and chicken burgers or chips or burgers or crudités or sushi or… well, you get the gist. Spicy mayo or perinaise as Nando’s calls it, goes best with just about anything grilled – just wait until you spread it on some freshly grilled corn.

The most common recipe is so simple and yet misses the mark somewhat and in the end, what is the point in cooking if you are just going to mix together 2 ingredients?

As a note, this is my personal twist on the commercial product. Follow the link for more information on spicy mayo or perinaise,

What goes well with spicy mayo?

In a word – anything. We have made a less spicy batch and watched our children dip their vegetables in it and asked for more. Burgers, chicken burgers, fish fingers, battered fish, nuggets, fries, and even sushi all go well with perinaise. For fussy eaters, cut your raw cauliflower or broccoli into tiny florets add in some raw carrot sticks and serve around a bowl of this heavenly sauce…

Why not try it spread on some freshly grilled corn or simply folded into some coleslaw?

If in the mood for a quick meal, fill a wrap or a pita with some chili mayo, shredded lettuce, tomatoes, and grilled chicken…

How to make spicy mayo?

The basic recipe involves some store-bought mayonnaise and hot sauce such as Sriracha or dried chili powder and mixing these to your desired level of heat – but there are so many twists that one could use.

We prefer to use salad cream, which is creamier and tastes a lot sweeter than mayonnaise. This does take us a lot closer to Nando’s version, which is what we grew up with. Going store-bought is perfectly fine. Alternatively, substitute with some sour cream or Greek yogurt.

Then add in some cayenne pepper and some garlic powder – a gentle stir and you are done!

But, why not play a bit? Add some dried chili flakes for textural and visual impact and grind in some fresh pepper to provide a different kind of heat. Swap the garlic powder with fresh garlic if you can let the spicy mayo sit for a few hours.

Play around with the cayenne pepper. Swap in different peppers which bring in a fiercer burn or a lumbering fire – chipotle chili powder for a mild smoky background, Serano for a tomato-like taste, or Peri-Peri powder (African Bird’s eye) for some pure burn, while the truly brave can just add ghost chili powder.

Additional notes can be incorporated by adding spices such as cajun seasoning or simply finely chopping in some lime zest for a fresher twist.

Finally, consider the color – lightly pink, depending on the chilies used, or a deeper red by adding some paprika or go orange by adding in some turmeric – these additions will not only add color but also a variation on the taste, which keeps things fresh. Speaking of which…

How to store spicy mayo?

On the off chance that you have not finished it all in one sitting, simply cover the bowl with cling film and keep it in the fridge for about a month, Store in an airtight container for 2-3 months, though why not rather make a large batch and store in a squeeze-bottle – handy at barbecues or to create interest at a fancy dinner.