Chili mayonnaise is a spicy and creamy sauce made by blending mayonnaise with chili peppers. With its rich and mildly spicy flavor, it is a great choice for those who enjoy bold and intense tastes. Chili mayonnaise is commonly used in fast foods, grilled dishes, and even as a dip.
Key Features of Chili Mayonnaise
- Spicy and Creamy Flavor:
- Combines the smoothness of mayonnaise with the gentle heat of chili peppers.
- The spiciness level can be adjusted to suit different preferences.
- Thick and Appealing Texture:
- Perfect for use as a dip or condiment.
- Versatile Application:
- Suitable for a variety of dishes, from burgers to seafood and grilled vegetables.
- Attractive Appearance:
- Its vibrant color enhances the visual appeal of meals.
Uses
- Sandwiches and Burgers:
- As a flavorful condiment.
- Fast Foods:
- A great accompaniment for fries, fried chicken, or nuggets.
- Dip:
- Ideal for chips, raw vegetables, or shrimp.
- Marinade:
- Perfect for seasoning meat and chicken before grilling.
Nutritional Benefits
- Energy Source:
- Thanks to the mayonnaise base.
- Rich in Antioxidants and Vitamin C:
- Derived from chili peppers.
- Adds Flavor Without Extra Oil:
- A healthier option for enhancing the taste of dishes.
History
The first known mention of “mayonnaise” appeared in an 1806 recipe for a jelly-like dish, which surprisingly did not include eggs—the key ingredient of modern mayonnaise. This suggests that the term “mayonnaise” was initially used for gelatinous mixtures before the 19th century. Both England and France claim the invention of mayonnaise, but some argue that the sauce, originally called “Mahónese” or “Mayonesa,” has Spanish roots. After France conquered certain Spanish territories, the recipe was brought to France and evolved into its modern form.
Traditional mayonnaise is typically white, but ingredients like mustard or lemon juice can alter its color. In most recipes, the primary ingredients are egg, olive oil, and vinegar, and it is almost always served cold. After its introduction to Iran, the basic recipe was adapted to suit local tastes, making it one of the most common sauces found on Iranian dining tables today.
“Mahram Chili Mayonnaise was first produced in 2006, delivering an exciting and spicy flavor experience to enthusiasts.”
