I used to stay away from mayo because of its notorious high level of cholesterol and fat, and somehow the acidity is quite pungent to me. That’s my image of a Japanese Kewpie mayonnaise.
But then I encountered a fried plantain recipe from the cookbook MEZCLA: Recipes to Excite. There introduced a dipping sauce simply using mayonnaise, crème fraîche and lime zest.
It looked so good that I couldn’t help but buy a bottle of mayo and try out this sauce. It was so good that I decided I needed to blog about it here.
This delightful mayo condiment is light and smooth — you won’t feel nasty grease coating your tongue, thanks to a good quality of crème fraîche. With the addition of freshly grated lime zest brightens up the flavour, and a little honey offers sweetness to balance the flavour (it’s not necessary if you prefer a savoury taste).
I like to use it as a dipping sauce/condiment for fish and chips, any roasted vegetables, especially potatoes!
Ingredients
Makes a dip for 2
- 1 heaped tbsp classic mayonnaise
- 1 heaped tbsp crème fraîche
- ½ tsp runny honey
- zest of 1 lime
How to Make
- Mix the mayo and crème fraîche in a small bowl.
- Use a microplane, freshly grate the lime zest into it, then mix well.
- Have a taste. If you feel some sweetness is missing, add a little bit of honey. Otherwise, just leave it as it is.
Other Handy and Useful Sauce
- Basic Red Wine Vinaigrette
- Easy Chermoula Recipe from a Moroccan
- Easy Burmese Green Bean Salad with Peanut Sauce
- 5-Ingredient Easy Harissa Recipe from a Moroccan
- Homemade Basic Japanese Sesame Dressing (NO Additives)
- All-Purpose Yogurt Mint Sauce
- Mayonnaise Sesame Honey Sauce
- Dijon Mustard Honey Yogurt Sauce
