Two ingredients and a squeeze of lime — the sushi-bar drizzle that improves bowls, burgers, and everything fried.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Yield: About 200 ml
Equipment
Small saucepan
Whisk
Prep checklist
Mayonnaise — Kewpie if possible
Sriracha — more for the brave
Lime — juice
Sesame Oil — optional
2 steps
Method
1
Whisk the mayo, sriracha, lime, and sesame oil until evenly rose-colored.
Why this works
Kewpie mayo (rice vinegar + extra yolk) is the upgrade — richer and rounder than standard mayo.
2
Taste and tune: more sriracha for bite, a drop more lime if it reads flat. Rest 10 minutes — the heat blooms and settles into the fat.
10 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.