This tangy Yuzu Mayonnaise from Susan Feniger's Street Food enhances the salty, briny flavors in her Tatsutage Fried Chicken, but it pairs equally well with a warm summer tomato and a couple slices of bacon on a BLT. If you can't find these specialty Japanese ingredients, the recipe still tastes great using regular store-bought mayonnaise, lemon juice, salt, and any fresh chili.
Reprinted with permission from Susan Feniger's Street Food by Susan Feniger. Copyright 2012. Published by Clarkston Potter. Available wherever books are sold. All rights reserved.
- Yield:makes 2 cups
- Active time: 5 minutes
- Total time:5 minutes
- 2 cups Japanese-style mayonnaise
- 2 tablespoons yuzu juice
- 2 tablespoons yuzu kosho chili paste
Put the mayonnaise, yuzu juice, and chili paste in a small bowl and whisk together until well incorporated. Store the mayonnaise in an airtight container in the refrigerator for up to 3 weeks.