Instructions: * Note: Ginger root has a knobby appearance and tan skin. It should feel firm to the touch, without a wrinkled or dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (its easy enough to snap off a knob if thats all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer.

Combine the mayonnaise, chile oil, chili sauce, ginger and chives in a small dish. (This can be made a day ahead and refrigerated, covered airtight.) Cover and refrigerate at least 30 minutes; serve chilled.

This sauce is great with shrimp, served cold or stir-fried. Use it also as a sauce with grilled fish or as a sandwich spread with chicken, pork and grilled vegetables.

This recipe yields 12 to 16 servings.

NOTES :

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