MAKES ABOUT ½ CUP
For a less spicy version, use only 2 teaspoons of Asian chili-garlic sauce. The sauce can be made up to four days in advance and stored, covered, in the refrigerator.
6 |
tablespoons mayonnaise |
1 |
tablespoon Asian chili-garlic sauce |
2 |
teaspoons white vinegar |
Whisk all ingredients together in small bowl.