Two ingredients and a squeeze of lime — the sushi-bar drizzle that improves bowls, burgers, and everything fried.
200 g
🥚 Mayonnaise ›
Kewpie if possible
2 tbsp
🌶️ Sriracha ›
more for the brave
Mise en place
Before you start
Yield: About 200 ml
Prep checklist
Mayonnaise — Kewpie if possible
Sriracha — more for the brave
Whisk the mayo, sriracha, lime, and sesame oil until evenly rose-colored.
💡
Kewpie mayo (rice vinegar + extra yolk) is the upgrade — richer and rounder than standard mayo.
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.
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.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Zigzagged over crispy anything
Garnish
A final swirl of butter or oil
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