Jean wrote on Mon, 21 Jul 2008 14:22:18 -0400:

> 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....

A drop or two of sesame oil and lemon juice to taste are good ideas.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not