What is it? White Mausu Smoky Chilli Oil (RRP €6.95).
What’s good about it? This is a new product from White Mausu, creators of the famous Irish-made Asian condiment peanut rayu. It’s a smooth oil, no crispy bits this time, infused with star anise, cinnamon, morita (a chipotle chilli), chilli flakes and gochugaru, to create an oil that is smoky, spicy, salty and sweet.
Who makes it? It is one of a range of condiments made by Hong Kong-born Irish chef and entrepreneur Katie Sanderson.
How do I use it? It’s just as versatile as the original, or even more so. Katie suggests using it with “bowls of rice, vegetables, beans, on eggs, drizzled over your steak”. Whatever you eat it with, it’s a good bet to top the lot with a crispy, frazzled fried egg and a final drizzle of this punchy, smoky oil.
Jack Reynor: ‘We were in two minds between eloping or going the whole hog but we got married in Wicklow with about 220 people’
Forêt restaurant review: A masterclass in French classic cooking in Dublin 4
I went to the cinema to see Small Things Like These. By the time I emerged I had concluded the film was crap
Charlene McKenna: ‘Within three weeks, I turned 40, had my first baby and lost my father’
Where can I buy it? It is widely available in independent food stores, and also online from whitemausu.com. If you buy online, you can put together a mixed box of six jars from the complete range, also including black bean rayu.
Anything else? There is also a new extra hot version of the original White Mausu peanut rayu available now for those who like it fiery.
Send your Shelf Help product suggestions to marieclaire.digby@irishtimes.com
