Spicy Mayo
- 2 cups Mayonnaise
- 1 tblsp Siracha Chili Garlic Sauce
- 1 tblsp Japanese Seven Spice or Chinese Five Spice
- 2 tsps Lemon juice
- 1 tblsp Sesame Oil
- 1 tblsp Expeller Pressed Canola Oil
PROCEDURE:
1. Combine all ingredients in bowl or blender and blend together until consistent throughout.
2. Serve on top of sushi.
3. Keep any extra in an airtight container in refrigerator for up to 2 weeks.
Questions about the recipe or about using Xagave in your own kitchen? Ask Chef Shawn!
