Give the chilli crisp oil a good stir before measuring, to redistribute the settled solids.
Add the base mayonnaise, chilli crisp oil, and buttermilk to a bowl. Mix gently until fully combined and streaked evenly with chilli crisp.
Taste and adjust the seasoning with salt and white pepper as needed. Transfer to an airtight jar and refrigerate until ready to use.
Chef's Tips
Stir the chilli crisp oil well before measuring it out — the fried garlic and chilli solids settle at the bottom of the jar, so a properly mixed spoonful gives you a balanced hit of both oil and crunch rather than just the oil.Mix gently rather than stirring vigorously — the base mayo is already emulsified, and overworking it here risks loosening that emulsion instead of just folding the new ingredients through.Taste and adjust the seasoning at the end, as written — chilli crisp brands vary a lot in saltiness and heat, so this step matters more here than usual.
Storage & Reheating
Refrigerate for up to 4 days in an airtight jar or container. Freezing isn't recommended, since the raw-egg base will split once thawed. No reheating required — this one's served cold.