Sichuan Mayo Recipe

Sichuan Mayo

1. 1

   Prep

   Gather all ingredients. Mince or grate the garlic very fine so it distributes evenly. If using whole Sichuan peppercorns instead of prepared oil, lightly toast 1/2 tsp of peppercorns in a dry skillet until aromatic (30–60 seconds), then grind very fine and mix with 1 tsp neutral oil to make a quick mala oil.

2. 2

   Combine base

   In a medium mixing bowl combine 1 cup mayonnaise, 2 tablespoons Sichuan chili oil, and 1 teaspoon doubanjiang. Whisk vigorously until the doubanjiang is fully incorporated and the mixture is smooth and homogenous.

3. 3

   Season and balance

   Add 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon lime or lemon juice, and 1 teaspoon sugar. Whisk to combine. Taste for heat, salt, acidity, and sweetness — the mayo should be spicy, slightly salty, mildly tangy, and just a touch sweet to round flavors.

4. 4

   Add aromatics

   Stir in the very finely minced garlic (1 clove) and 1 teaspoon Sichuan peppercorn oil (or the prepared ground peppercorn-oil mixture). Add 1/4 teaspoon ground white pepper if using, and 1 teaspoon of salt. Whisk again until smooth.

5. 5

   Adjust consistency

   If the mayo is too thick for your intended use, whisk in up to 1 tablespoon cold water, 1/2 tablespoon at a time, until you reach the desired spreadable/dippable consistency.

6. 6

   Finish and rest

   Fold in the optional finely chopped scallion (1 tablespoon) for brightness. Transfer the mayo to an airtight container and refrigerate for at least 30 minutes to let flavors meld; overnight refrigeration will deepen the flavors and tame raw garlic bite.

7. 7

   Serve

   Bring to cool refrigerator-chilled temperature for service. Use as a dunk for fries, drizzled over grilled proteins, as a sandwich spread, or as a sauce for bowls. Stir before serving. Keeps refrigerated for up to 5 days; discard if color or aroma changes.