Ginger Chili Cocktail Sauce

Photo: flickr user revjim5000

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

* 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.

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.

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.

This recipe yields 12 to 16 servings.

NOTES :