The original and much loved White Mausu Peanut Rāyu. If we had a signature dish this would be it. We start by gently frying some garlic so it’s crisp and crunchy. We roast peanuts and sesame and then add Gochugaru (Korean Chilli Flake) and a house-blend of chilli into the mix. We’ve got some agave in there to bring sweetness and Tamari brings the salt. It’s a true everyday sauce and has a rightful place alongside nearly every meal.

Our Original got an extra hot face lift. 

Adding to our infused base of Gochugaru (Korean chilli flake) and a signature blend of chilli flake we’ve sourced some delicious chilli de arbol that’s given this some extra oomph. All mixed in with roasted peanuts, sesame and crunchy fried garlic. 

It’s an everyday sauce for everyday food. It’s gorgeous on noodles, dumplings and loves to be centre stage on a bowl of rice.It’s equally delightful on top of morning eggs, drizzled on some leftovers or used as a gateway to eating lots more veg!

It’s Salty, Funky and Hot. 

Chinese black beans form the base of this rāyu. Mixed with infused chilli oil and warming spices like star anise & cinnamon. A little goes a long way. 

PS. It’s also Michel Roux’s desert island ingredient. He says: “Other than a bottle of champagne for an emergency, the one thing I always have in my store cupboard is a jar of White Mausu Black Bean Rāyu... The black beans have such a depth of flavour, and the kick of chilli livens up any dish.”

Crispy Chilli Oil with Smoked Chillies and Garlic

For those of you that know our sauces this one’s a little different. It's got a lot less bits but no less flavour. The oil has been deeply infused in a two part process and we’ve used a type of Chipotle called Morita Chilli to bring that fruity smoky funk. 

Its applications are endless — all the usuals: bowls of rice, vegetables, beans, on eggs, drizzled over steak.  

Mmmmmmmmmm