Ginger Chili Cocktail Sauce
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:15pm

Ingredients




1/2 cup light mayonnaise
1 1/2 teaspoons red chile oil
1 1/2 teaspoons chili sauce
1 tablespoon minced ginger root plus
1 teaspoon minced ginger root see * Note
1 tablespoon snipped chives plus
1 teaspoon snipped chives

Preparation

1 * Note: Ginger root has a knobby appearance and tan skin. It should feel firm to the touch, without a wrinkled or dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (it's easy enough to snap off a knob if that's all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer. 2 Combine the mayonnaise, chile oil, chili sauce, ginger and chives in a small dish. (This can be made a day ahead and refrigerated, covered airtight.) Cover and refrigerate at least 30 minutes; serve chilled. 3 This sauce is great with shrimp, served cold or stir-fried. Use it also as a sauce with grilled fish or as a sandwich spread with chicken, pork and grilled vegetables. 4 This recipe yields 12 to 16 servings. 5 NOTES :