Greetings, everyone, and welcome back to another look at something nice and creamy.
Last week, we saw Pepper Kitchen’s mustard sauces and how an olive oil emulsion really brought out the best in them but, this time, we’re looking at a different type of product. One that always comes with that level of creamy goodness.
We’re looking at a mayonnaise from our old friend, Mr. Vikki. Coincidentally also the first thing that I’ve had from his Hell Hot Habanero line.
Will it live up to that title or will it bear only the medium flame of his Banana Habanero chutney? And will it be just as delightfully well spiced?
You’re going to have to read on for my thoughts.
Welcome back, everyone, to the last of my importer highlights. At least for a while.
Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.
This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:
Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.
So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.