Fondue Chinoise: 1 Devil's Sauce

Introduction

There are many cookbooks about sauces. And there are just as many beliefs about how to make a genuine, superior, noble sauce. Well, I think of it as a painter who experiments with his colours until he gets a balanced image of his imagination. Making sauces in this sense is painting with taste. All described recipes are therefore finished taste pictures as I like them. They are shown here regardless of any copyright claims.

Devil's Sauce

The devil's sauce is aimed at connoisseurs who feel up to any challenge.
Of course, it is ultimately up to the chef to decide how many tears he wants to drive into the face of his guests.

Therefore:
Put 150 g mayonnaise in a bowl
Pass 200 g Sambal Oelek through a sieve and add 5 dashes of Tabasco 
Sprinkle with some cayenne pepper or pimento powder
Add 1 teaspoon of tomato puree and season to taste with salt and cayenne pepper 
Remove seeds from at least 1 chilli pepper, cut into pieces of 15 to 20 mm 
Cut into fine strips and add to the mixture

Metmes