[Photograph: Vicky Wasik]
If you like spiking mayonnaise with sriracha, gochujang, or harissa to add a little heat to sandwiches, burgers, French fries, grilled seafood, and other mayo-friendly foods, then you need to give this ‘nduja mayo a try.
For the uninitiated, ‘nduja is a spicy, spreadable fermented pork salume from the southern Italian region of Calabria. ‘Nduja’s high fat content lends it a soft, spreadable texture, and also allows it to easily emulsify and meld into sauces.
Here, we stir a couple of tablespoons of ‘nduja into mayonnaise along with a splash of lemon juice for the perfect sandwich condiment. The Calabrian chilies in the ‘nduja provide plenty of floral heat that you’d want in a spicy mayo, but the meaty richness of the pork makes this sandwich spread anything but ordinary.
Why It Works
- The soft spreadable texture and high fat content of ‘nduja allows it to easily emulsify and meld with creamy mayonnaise, lending it floral heat from the Calabrian chilies and meaty richness from the pork.
- Fresh lemon juice gives this spicy mayonnaise some bright acidity, complementing the fermented tang of ‘nduja.
- Yield:Makes about 2/3 cup (155ml)
- Active time:1 minute
- Total time:1 minute
- 1/2 cup (3 1/2 ounces; 100g) homemade or store-bought mayonnaise
- 2 tablespoons (1 ounce; 27g) ‘nduja (see note)
- 1 teaspoon (5ml) fresh lemon juice
- Kosher salt
In a small bowl, stir together mayonnaise, ‘nduja, and lemon juice until well combined. Taste and adjust seasoning with salt as needed. Use right away or refrigerate in an airtight container until ready to use.
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