Peruvians love mayonnaise. Really love it. I usually get a few wide-eyed stares from the uninitiated when they watch me spoon mayo on just about everything—sandwiches, tiraditos, and so much more. I use these flavored mayos more like sauces, so they should be pretty bold, on the saltier and spicier side. Japanese mayonnaise (see Resources) tastes more like an aioli, so you don’t get that distinct vegetable oil flavor that I really don’t like in some mayonnaises. It’s worth seeking out, but you could substitute your favorite unsweetened mayo. These have enough other flavors to cover up any off-flavor in the average store-bought mayonnaise.
All of these recipes make about 1 cup, but you can easily cut any in half, or increase the quantities for a crowd. The aiolis will keep, covered, in the refrigerator for up to 5 days.
Mix together 1 tablespoon fresh lime juice, 2 to 3 teaspoons ají amarillo paste (to taste; page 34), and 1 cup mayonnaise, preferably Japanese.
Mix together 1 tablespoon frozen huacatay, or 2 packed tablespoons fresh minced huacatay, the zest and juice of 1 large lemon, 1 to 1½ teaspoons yuzu kosho (to taste; page 33), a generous pinch of kosher salt, and 1 cup mayonnaise, preferably Japanese.
Mix together 3 tablespoons malt vinegar, 2 to 3 teaspoons ají amarillo paste (to taste; page 34), and 1 cup mayonnaise, preferably Japanese.
Mix together the zest of 1 lime, a generous squeeze or two of fresh lime juice, 2 to 2½ teaspoons yuzu kosho paste (to taste; page 33), and 1 cup mayonnaise, preferably Japanese.
Mix together 2½ to 3 tablespoons Sriracha (to taste) and 1 cup mayonnaise, preferably Japanese.