Mayonnaise-haters, look away. This magical dressing—which leans entirely on the creamy, tanginess of mayo and the spicy, garlicky Huy Fong sauce I eat by the jarful—is my secret weapon for any quick salad, grain bowl, seared protein, or sautéed green in need of some zhooshing up. It asks pretty much nothing of you, and gives you everything in return. —Ella Quittner
about 1/3 cup dressing
Huy Fong Chili Garlic sauce (or similar)
mayonnaise (I use Sir Kensington’s or Duke’s or Hellman’s)
apple cider vinegar
large pinch salt, plus more to taste
In This Recipe
Whisk together all ingredients. Taste, and add more salt as needed. Thin with water if desired, or leave as is for a creamier dressing.