chile crisp

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don’t skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Chile-Oil Noodles With Cilantro

udon noodles

chile oil garlic

sesame oil

Sichuan chile oil,

soy sauce

garlic chives

store-bought fried shallots, crumbled by hand (optional)

cilantro

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. <a href="https://cooking.nytimes.com/recipes/1021925-five-spice">Five spice</a> is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don’t overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don’t skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.

Mushroom Pasta Stir-Fry

Kosher salt and black pepper

spaghetti or other long pasta

neutral oil,

mushrooms (any small variety),

garlic cloves, grated

five-spice blend

broccolini,

unsalted butter

scallions, thinly sliced

oyster sauce (or vegetarian mushroom oyster sauce)

maple syrup or brown sugar

chile oil

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.

While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.

Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.

Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in <a href="https://cooking.nytimes.com/recipes/1022366-chile-crisp">chile crisp</a>, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.

Chile-Crisp Chickpea Rice Bowls

rice

Kosher salt (such as Diamond Crystal)

store-bought chile

Neutral oil (such as grapeseed), as needed

cooked, rinsed chickpeas (homemade

sugar,

celery stalks, coarsely chopped, plus any leaves

cilantro leaves and stems

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)

While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil — not just solids — covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.) 

Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy). 

While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl. 

When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired. 

Let’s be clear: Nothing surpasses the hearty deliciousness of a traditional <a href="https://cooking.nytimes.com/recipes/1021459-mapo-tofu">mapo tofu</a>. But for those days when you find yourself without soft tofu in the fridge, or when you are craving something vegetarian, this mapo potato will hit the mark. Potatoes step in for tofu and pork, providing a perfect vessel that eagerly soaks up all of the deep fermented flavors. (If you want a hit of protein, you can add some soft tofu just before you add the cornstarch slurry in Step 3.) Doubanjiang, a fermented bean paste that is a staple in Chinese cuisine, provides mapo dishes with its signature spicy umami richness; each brand will vary in heat so adjust according to your personal preference. If you don’t have doubanjiang, you could substitute with fermented black soybeans, which are less spicy but will give you similar salty funkiness.

Mapo Potato

Neutral oil,

doubanjiang

Sichuan peppercorns (from 1 teaspoon whole)

carrots,

red chiles

garlic cloves,

potatoes

sugar

vegetable stock

cornstarch,

scallions,

Chile oil or chile crisp,

White rice,

Heat a large Dutch oven or wide pot over medium-high. When hot, add 1 tablespoon of oil along with the doubanjiang, Sichuan peppercorns, carrots and dried chile. Stir for 2 minutes, until fragrant and carrots have softened slightly.

Add the ginger, garlic and potatoes and sugar and stir well. Add the stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover and cook until potatoes are just tender, about 15 minutes.

Add the cornstarch slurry and stir carefully, doing your best not to break up the potatoes. (It’s OK if some of them break.) Remove from the heat.

Taste and season with salt, if needed. Finish with sesame oil and scallions and, if you want more heat, drizzle with chile oil. Serve with rice.

Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract.

https://static01.nyt.com/images/2023/03/28/multimedia/28-aw-carrot-risotto-1-mvtc/28-aw-carrot-risotto-1-mvtc-videoSixteenByNineJumbo1600-v2.jpg

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Carrot Risotto With Chile Crisp

salt (such as Diamond Crystal) and black pepper

stock

shallot,

garlic cloves, finely chopped

coriander

dry white wine

arborio rice

NYT Cooking

https://static01.nyt.com/images/2023/03/28/multimedia/28-aw-carrot-risotto-1-mvtc/28-aw-carrot-risotto-1-mvtc-threeByTwoLargeAt2X-v2.jpg

https://static01.nyt.com/images/2023/03/28/multimedia/28-aw-carrot-risotto-1-mvtc/28-aw-carrot-risotto-1-mvtc-mediumSquareAt3X-v2.jpg

Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop ¾ pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big (you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1 1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low. 

In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes. 

Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes. 

Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed. 

Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

Really, really liked this. I also think a food chopper/processor is necessary for your sanity.

Carrots needed to be roasted for much longer than the recipe indicated. The Risotto was excellent though. I added a bit more wine at the end than the recipe called for which I liked.

Liked this a lot--interesting and delicious, feels sophisticated. Note that the chili crisp was fairly spicy at this quantity. I was left thinking this needed one other ingredient to make it really shine... not sure what, though.

This was ok.  I did not add Parmesan because I am vegan.   The chili crisp was way too hot for one of us.  Total time was closer to one hour.   I won’t make it again

Fantastic as written. The second time I made it for a vegan crowd by substituting coconut oil for the butter and finished it with coconut milk instead of cheese. The coconut complimented the carrots beautifully.

Excellent and delicious recipe! I highly recommend it, it's truly out of this world. A few notes:
- there is no way this takes 30 minutes
- step 1 should be at least 5 different steps, I'm surprised no one else commented on this!
- adding cannellini beans, as suggested by a comment, is a great call!

Way way too much work for a risotto, which is usually such a calming dish for me to make. Don't know in what universe this takes the NYT recipe developer 30 minutes. Took an hour and a half to get to the table, even with a food-processor for chopping. Good but not great and really not worth that much effort.

Great recipe- perfect satisfying and filling food for the “lion” phase of March when you’re still cold and miserable but there’s a hint of spring in the sunlight. I added a can of rinsed cannellini beans to the risotto for protein. I also had a few spears of broccoli rabe that needed to get used up so I threw them in the roasting pan w the carrots. The contrast of colors and the slight bitterness of the rabe was a great compliment to the whole dish. Will definitely be making this again.

absolutely a 60 minute meal. took me 10 minutes to find my grater! @Tophkissane

Exceptional with vegan Parm.... this recipe is a keeper.

I don't enjoy cooked carrots, but I love this, and so does my family!  I've been adding cauliflower florets and oyster mushrooms to the roasted carrot topping mixture, and using barley or farro instead of rice.  The barley needs extra stock and cooking time.  Even without the changes the recipe takes more than 30 minutes, but it's worth it.  This dish has become a family favorite!

Sadly this didn’t work for us. I thought I was a big fan of carrots but this was too many. There was very little flavor apart from CARROT.

I loved this recipe! I adapted it to the pressure cooker like other reviewers mentioned, and it made a stress free way to serve risotto for dinner guests! I did all the steps - short of adding the arborio, broth, and cheese to the pressure cooker and putting the chili crisp coated carrot slices in the oven - a few hours before guests arrived. Then just before we sat down and started serving salad, I added the arborio and broth to the instapot, started it, and stuck the carrots in the oven to roast. I used 3 and 1/2 cups of chicken stock and cooked at pressure for 8 minutes, and then stirred in another 1/4 cup broth after quick release to get to the right creaminess, then added the cheese.  I really like the way it turned out - this recipe is now on my favorites list!

This was really quite delicious. The prep time is perhaps understated but certainly worth the effort. The seasoning and chilli-crisp are essential for flavour. Would  make this again in an instant.

I don’t know about you, but I always have leftover risotto and leftover risotto is never as good as the day you make it. So I turned my leftover risotto into chicken and rice soup. I chopped up some celery and onions. Sautéd that in some olive oil with some thyme then I added two frozen chicken thighs and let it simmer for about an hour. I took the meat off the bone, put the broth and the chicken meat into the leftover risotto pot, and it was probably the best chicken and rice soup I’ve ever had!

This recipe tastes fantastic, and is not difficult to make. However, the only way this recipe takes 30 minutes is if you have an entire kitchen crew working to make it.

Adding this to my "meals to impress a date with" list. For protein I added a drained can of cannellini beans at the same time as the rice; it worked remarkably well! They melted right into the risotto and added to the creaminess.

This sounded interesting to me yet easy and it lived up to my expectations. It was delicious. I incorporated some grated turmeric root into the grated carrot and used a ginger and turmeric broth made by Kettle and Fire. The flavors all melded together and the roasted carrots were delicious. A winner!

I'm 59 yo and have been cooking for myself and my family for over 40 years. I have never made risotto because I thought it was beyond my skill set. I don't know where I got that idea. I had to overcome similar trepidation to make polenta, but I did that many years ago. Now I know that homemade risotto is as doable and delicious as polenta. Thank you!

Made as directed, this was excellent. The risotto on it's own is so good. Topped with the roasted carrots and a little bit of extra chili crisp I thought was great. My husband thought the additional chili crisp on top was a little too oily, maybe consider topping with just the chunky crispy bits if you think the extra oil will be too rich for you.

I really loved this recipe. Just be aware, I have no idea how someone could make this is 30 minutes. It took over 30 just to cook the risotto, not including the prep. Definitely worth making, just know it's going to take longer than 30 minutes.

Loved this recipe, easy and delicious! To cut down on prep I used baby carrots and because I've recently tried a few no-stir risotto recipes, I decided to add all of the broth at once and then put it in the oven (see NYT Baked Risotto with Green and Peas). It took about 40 minutes at 350 and came out just as I could expect a stirred risotto. This recipe will be added to our regular rotation!

Easy to make vegan using vegan butter and nutritional yeast instead of parmesan. Since my broth was not low sodium, I did not put any additional salt. Very tasty with a unique flavor from the chili crisp!

Wow, this was stunning! We thought about omitting the parmesan but so glad we didn't-- it made the dish. To up the nutrition, we used farro instead of rice and wilted in ribbons of baby spinach near the end. I couldn't really taste the spinach among the bold flavors, but it did add a nice color contrast. The farro worked brilliantly. If you haven't tried using farro in risotto, this is the perfect recipe to start with.

So good! This is our new go to risotto. Served with an arugula salad.

Great recipe! The contrast between the smoky spicy chili crisp and the sweet carrots makes this very different than other risottos I’ve cooked. Next time I’ll prep the carrots in the morning — I found that the most time consuming part.

I didn’t love this as much as other commenters did. The 2 tbs of chili crisp (maybe chili crisps vary in their heat level?) overwhelmed the more subtle savoriness I associate with risotto. So next time I’d try one tbs. I also thought the ingredient suggestion for 2.25 lbs of carrots was a little odd, seeing as how carrots often come in 2 lb bags. I used 2 lbs and found the recipe carroty enough.

This is a delightful risotto! The only reason I tried this recipe was to use up my CSA carrots, and now I'm a fan, especially with the chile crisp! Made this in the instant pot with 1/4 cup white wine and 4 cups stock. Highly recommend.

This was a unique dish that was delicious, and as a semi-novice cook I found it easy to follow. I’m proud of myself for making my first risotto! I didn’t have that many carrots on hand and that was fine. I had baby carrots and shredded carrots and used those up-great way to use a lot of carrots before they go bad! We added grilled chicken for the meat eaters in our family, and it was a hit for all of us.

Risotto, carrots, chili crisp. In what world do these go together? This world, apparently. This was delicious! The only change I made was with the wine. I forgot to get some and was too lazy to go back to the store so I used a scant cup of broth and a splash of rice vinegar. Worked like a charm.

Roasting a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey makes for a dish that’s worthy of a celebration, but also can make a weeknight feel like a special occasion. Use your favorite jar of chile crisp or make your own. Using one large piece of salmon (rather than several smaller fillets) makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation. For a lighter meal, serve with a simple arugula salad; or round it out with a side of roasted potatoes or rice.

https://static01.nyt.com/images/2025/07/04/multimedia/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm-videoSixteenByNineJumbo1600.jpg

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Chile Crisp and Honey Roasted Salmon

salmon

Salt and pepper

mayonnaise

honey

lemon

https://static01.nyt.com/images/2025/07/04/multimedia/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm-googleFourByThree.jpg

https://static01.nyt.com/images/2025/07/04/multimedia/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm/ND-Salmon-With-Honey-and-Chile-Crisp-pfcm-mediumSquareAt3X.jpg

Heat oven to 375 degrees with the rack set in the center position.

Place the salmon in a baking dish that fits the salmon snugly (about 8 by 12 inches or 9 by 13 inches) and season the salmon on both sides with salt and pepper. Place the salmon skin-side down (if it has a skin) and set aside.

In a small bowl, combine the mayonnaise, chile crisp, honey and lemon zest. Taste the mixture and add more chile crisp to taste, or honey to balance the heat. Spread the mayonnaise mixture evenly on top of the salmon.

Place the salmon in the oven and bake until the thickest part of the salmon flakes easily when tested with a paring knife and the topping is bubbling a little along the edges, 15 to 25 minutes, depending on the thickness of the salmon. Spoon any glaze that has run off back onto the salmon and serve.

Put in the chili crisp last so you can taste test as you go.

Made this last night with 1lb of center cut salmon. Used a bit more chili crisp and Chokecherry whipped wildflower honey - Amazing flavor. Roasted it at 375 about 15 minutes then under the broiler for a couple of minutes. I included fresh green beans in the dish to cook and it was a super meal!

The sauce was a bit sweet to my taste, so added extra chili flake and fresh garlic.  After I baked the fish, most of the sauce had disappeared in the oven, so next time I will try just adding the sauce in the last few minutes of cooking.

The flavour combinations didn't work at all for me. Sweet and fatty plus lemon-scented – I experienced this as some kind of bizarre spicy hot salmon dessert.

Yes excellent! And yes double the glaze for sauce. Add squeeze of the lemon to finish.

Those of you who have made this, would it work with a white fish?

I have made this recipe a couple of times and it was a hit!  Echo the other recommendations to double the sauce as it is so delicious.  Very much like that you can adjust the heat and sweetness by the amounts of chili crisp and honey you use.  But it really is perfect as is. 5 stars!

Have made this twice and is is a perfect weeknight dinner. But for using individual fillets, followed the recipe exactly and served over white rice. It’s great!

Made this last night.  Forgot to get chile crisp so made using ingredients on hand.  Olive oil to cook and brown minced shallots, Aleppo pepper and plain red chile flakes, sesame oil, black sesame seeds.  Added honey to the mixture in the pan so it melted in well.  Used light mayo, chile crisp and grated lemon zest for salmon.  Definitely a keeper!

Made exactly as written and it was delicious!

I sliced some vidalia onion, put it in the baking dish with a little olive oil dashed on top and some fresh ground pepper.  Baked this for 8 minutes before putting the fish on top and then glazing it.  Added 1/2 cup of white win to the bottom of the baking pan before putting it in the oven.

We doubled the glaze as others suggested and were very disappointed as it was much too sweet.

If we do make it again, we will try cutting back on the honey.

We also used a homemade chili crisp that may have not been the right flavor profile for this recipe.  We may try a store bought brand next time.

Excellent flavor but all the glaze was either absorbed by the salmon or evaporated by the heat of the oven.  Next time will double amount of glaze, add to baking dish and hope there's extra to spoon on the fish.

Made this with 1.5 pounds of fish for 3 people. It was delicious. Cooked closer to 25 minutes for perfectly well-done fish, great moisture and flavor from the sauce/paste. Served with rice and the cucumber salad from Martha Rose Schulman on this site. We will make this again.

Delicious. No leftovers! Doubled the glaze as recommended by another commenter and scattered some Thai basil on top.

I made this exactly as written and it must be one of the most delicious preparations of salmon I've ever had, certainly that I've ever made. Will most definitely be making it again.

I do not understand why this recipe isn’t a solid 5 stars. We like it more than the chili crisp salmon with asparagus in the weeknight cook book.

I had 3.25lb of Salmon and I did x3 the sauce ingredients called for. Served with rice and cucumbers. 

This is my new go to recipe.

Loved this.  I used vegan mayo and agave instead of honey, because that’s what I had in my kitchen.  Cooked the salmon the full 25 minutes because I like it cooked through, but it stayed incredibly moist.  Oh, and i used mostly the ‘crisp’ and very little of the oil in the chili crisp, so the topping stayed thick and stayed atop the salmon.  Heavenly, I’ll definitely make this again.  And so easy!

@renee i’m always disappointed when I see a recipe that looks wonderful until I see mayo in the ingredients list. I feel like sour cream might work in this one or maybe plain yogurt. And less of it maybe.

Yes, use plain yogurt. It would serve the same function and have a much more neutral taste.

1/4 cup is a lot of mayo.  When I make salmon, I use less than 1/2 a teaspoon, spread a very thin layer on the fish, then wipe away any extra.  Using this very small amount will not leave any taste of mayo, especially if you also add in honey and chili crisp

Very delicious, very simple, and very quick. We'll be keeping this recipe!

Made this with 1.5 pounds of fish for 3 people. It was delicious. Cooked closer to 25 minutes for perfectly well-done fish, great moisture and flavor from the sauce/paste. Served with rice and the cucumber salad from Martha Rose Shulman on this site (<a href="https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic" target="_blank">https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic</a>.) We will make this again.

We eat salmon almost every week and I am always looking for new recipes to try. This one is perfect! Followed the recipe except used individual fillets so cut back the cooking time. Super fast and easy plus delicious - definitely adding to the rotation!

I have a horror of overcooked fish, and salmon continues to cook out of the oven, so I would check it at 10 or 12 minutes.  You could take it out of the oven and let it sit for a few minutes on top of the stove to finish cooking, especially since the dish itself will be hot.

Any suggestions for a mayo substitution? Just don’t like the taste.

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