5.0 from 102 votes
Easy 3-ingredient Sambal Aioli (Sambal Mayo)
This spicy, tangy sauce goes well with french fries, grilled corn, hard boiled eggs, chicken salad and a whole host of other things.
Prep Time
3 mins
Cook Time
3 mins
Servings: 1 person
Calories: 222 kcal
Course:
Side Dish , Salad , Appetizer , Snacks
Cuisine:
Asian , Malaysian , Singaporean
Ingredients
- 2 Tablespoon mayonnaise I like Japanese Kewpie Mayonnaise as it's the most savory. Substitute: regular or homemade mayonnaise. See post above for how to make your own mayonnaise.
- 1 Tablespoon Sambal belacan or Sambal Oelek I use either sambal belacan tumis or raw sambal Oelek. An alternative is sambal oelek or sriracha.
- ½ Tablespoon white rice vinegar Substitute: white wine vinegar, lime juice or lemon juice
- 3 cloves garlic peel and mince. Can omit if using garlic mayo as a base. (See post above for how to make homemade garlic mayo.)
- salt, to taste (optional) Taste before adding as store bought sambal is usually salted
- Spring Onion (Slice finely) Optional garnish
Instructions
- Mix the garlic, vinegar, sambal and mayo together. Taste to see if it needs a pinch of salt then top with spring onions, if using.
- See Notes for serving suggestions
- Store for up to 5 days in the fridge in an air-tight container. If using homemade mayonnaise, I recommend using the sambal mayonnaise sauce within 2-3 days.
Cup of Yum
Notes
- This spicy, tangy sauce goes well with (cut-up) hard boiled eggs, canned tuna, grilled corn, chicken salad and many other things.
- If you want to eat it with sweet potato fries:
- Cut the sweet potatoes into thick 1cm strips. Toss them in the olive oil and salt, making sure the salt is spread evenly. Place them on a baking tin lined with parchment paper, ensuring that there are gaps between the sweet potato chunks so that the sweet potatoes roast and not steam. Roast 30 minutes, turn after 15 minutes (and rotate your pan as your oven may have hot spots) at , 425F/218C. (You may need more than 1 baking tray to fit the sweet potatoes (and ensure that there is enough space between them.)
- Cut the sweet potatoes into thick 1cm strips. Toss them in the olive oil and salt, making sure the salt is spread evenly. Place them on a baking tin lined with parchment paper, ensuring that there are gaps between the sweet potato chunks so that the sweet potatoes roast and not steam. Roast 30 minutes, turn after 15 minutes (and rotate your pan as your oven may have hot spots) at , 425F/218C.
- (You may need more than 1 baking tray to fit the sweet potatoes (and ensure that there is enough space between them.)
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
183mg
(8%)
Potassium
101mg
(3%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
51IU
(1%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 1person
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 183mg | 8% |
| Potassium | 101mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.