Sqwertz wrote:
> Jean B. wrote:
>> Has anyone figured out how to make this (Asian style--obviously I am
>> not thinking of chipotles etc. for this)? I want to make two dishes
>> that revolve around this ingredient, and the one in Whole Foods
>> contains HFCS. (Shame on them. They seem to have no standards
>> whatsoever now.)
>
> Four parts mayo to one part Huy Fong Sriracha (cock sauce).
>
> -sw

Okay, two votes for sriracha sauce. Thanks guys. My search (and
I'm sure I did this before) came up with that, some add lemon
juice, some add sesame oil (I am not sure I taste that in the one
I like), some use hot sesame oil for the heat, and one uses
shichimi togarashi for the heat. IIRC, that contains sesame
seeds, and I don't recall them in the mayo--or the whole dish.

I am going to do a spicy crab salad with tobiko, served atop
lettuce with avocado and seaweed salad.

My second idea is a baked crab-tobiko-spicy mayo mix topped with
cheese, maybe on avocado.

It occurs to me that the latter idea could be used with various
types of flavored mayos and sources of protein....

I guess I'll go play with mayo so the flavors have some time to
meld....

--
Jean B.