Japanese Mayo Remoulade Sauce

remoulade sauce.jpg

Remoulade is a french sauce that goes great on sandwiches or alongside chicken. There are many recipes for this sauce and all are great, but here follows a recipe with a unique japanese mayo spin. Try it on your next sandwich to start the new year off right.

1 1/4 Cup Japanese mayo
1/4 Cup Mustard
1 Tbsp. Paprika
2 Tsp. Horseradish
1 Tsp. Cajun seasoning
1 Tsp. Pickle juice
1 Tsp. Tabasco (or other hot sauce)
1 Minced garlic clove

1. Mix all ingredients in a bowl and refrigerate for at least 1/2 hour.

2. Enjoy!

Japanese Mayo Burger Sauce


Every great burger needs a great sauce. The bread, meat, and veggies are lonely with out some great sauces bringing them altogether. Now of course the traditional way to build a burger is to individually add ketchup, mustard, and mayo. But what if I told you there is an easier more delicious way to get your sauce on. You would have to say yes! Forget individual condiments mix them together and apply liberally to your next burger.

1/4 cup Japanese Mayonnaise
1 1/2 tsp. Pickle juice
1 1/2 tsp. Ketchup
1 tsp. Mustard
1/4 tsp. Paprika
1 Clove of grated garlic
1 tsp. Grate onion


1. Mix all that good stuff together and refrigerate for one hour.

2. Lather it on the closest bun and enjoy!


Japanese Mayo Bloom Sauce

 Bloom sauce as served at an Outback Steakhouse.

Bloom sauce as served at an Outback Steakhouse.


This sauce is based on the outback steak house onion ring dipping sauce, known as bloom sauce. The fried onion dish at outback steakhouse is infamous for being one of the highest calorie dishes available at any restaurant coming in at 3080 calories per dish, fortunately it is meant to be shared. You can try this same sauce at home with a Japanese Mayo twist that ups the flavor. But maybe skip the deep-fried onion and try it on your next fish or chicken dish instead.

1/2 Cup Japanese Mayo
2 Tbsp. Creamy Horseradish
1 Tbsp. Ketchup
1/3 Tsp. Paprika
1/3 Tsp. Cayenne Pepper
1/4 Tsp. Salt
1/8 Tsp. Dried Oregano
1 Pinch Black Pepper

1. Combine all ingredients in a bowl and mix well. Cover and refridgerate for at least two hours before serving. Enjoy!


White Japanese Mayo BBQ Sauce


The perfect sauce for wings has finally been discovered! Maybe not, but this sauce comes pretty darn close to being the best and its easy to whip together right before the big game. Try it out this weekend. 

1 1/2 Cups Japanese mayonnaise
1/3 Cup Apple cider Vinegar
2 Tbsp. Lemon juice
1 Tbsp. Water
2 Tsp. Dijon mustard
1 1/2 Tsp. Honey
2 Tsp. Hot sauce
1 1/2 Tsp. Worcestershire sauce
1 Tsp. Garlic powder
1 Tsp. Onion powder
3/4 Tsp. Black pepper
1 Tsp. Kosher salt

1. Whip all ingredients together with a whisk and chill for 2 hours before serving.


Japanese Mayo Southern Comeback Sauce


This sauce is a twist on an American South classic. Try it with fries or wings. Easy to make right before a party or during dinner.

1 1/2 Tbsp. Honey
2 1/2 Tbsp. Ketchup
1 Tbsp. Louisiana Hot Sauce
1 1/2 Tsp. Worcestershire Sauce
1 Cup Japanese Mayonnaise


1. Mix all ingredients together in a bowl with a whisk. Refrigerate for 1 hour to let flavors mix and serve.


Grilled Cheese and Japanese Mayo Sandwich


As fall starts to kick into full gear and November quickly approaches a hot grilled cheese becomes a comfort food staple. Below is a recipe for a variation of grilled cheese that uses mayonnaise liberally to increase the creaminess of the sandwich and give it a little extra tanginess, try it for lunch or as a snack alongside your favorite hot soup

2 Slices of bread
2 Slices of American cheese (or other easily melting cheese like gruyere)
1 Tbsp. Japanese Mayonnaise

1. Spread half of Japanese mayonnaise onto one side of each slice of bread. Place one slice mayonnaise side down into a medium hot skillet and place cheese on top of the slice. Place the other slices on top with mayonnaise side up.

2. Flip after 2 minutes and flip for another 2 minutes or until cheese is melted and both sides are golden brown.

Chipotle Japanese Mayo


This is a great dipping sauce for vegetables that you want to kick up a notch. It is worth it to get the chipotle from a hispanic market and do the recipe right. Enjoy!


1/2 Cup Japanese Mayonnais
2 Chipotle peppers in adoba sauce
1 Tbsp. Adoba sauce (from the can the peppers came in)


1. Mix all ingredients together in food processor or with immersion blender, pulse until smooth. In the absence of these appliance chop peppers as fine as possible and mix together.

2. Serve!

Chocolate Japanese Mayonnaise Cake


Who doesn't love cake?! Here is a recipe that relies on Japanese mayonnaise instead of butter to make a delicious cake. This is a great recipe to try with friends to see if they can guess the secret ingredient.


3 cups All-purpose flour
1 1/2 cups Water
1 1/2 cups Japanese mayonnaise
1 1/2 cups White sugar
1/3 cup Unsweetened chocolate
2 1/4 tsp. Baking powder
1 1/2 tsp. Baking soda
1 1/2 tsp Vanilla extract


1. Preheat oven to 350 degrees Farhenheit and grease two 9" layer pans.

2. Mix all dry ingredients in large bowl. Add mayonnaise, then stir in water and vanilla extract until everything is smooth. Pour batter into layer pans

3. Bake at 350 deg. F for 30 minutes. Remove to cool and eat. Consider adding a frosting!


Special Sauce- Japanese Mayo Style

 Special Sauce!

Special Sauce!


Special sauce is loosely used word to describes dozens of different types of sauces often used on fries and burgers. McDonalds, In-N-Out and dozens of other places have their own variation on this American sauce. Typical ingredients include mayo, mustard, ketchup, relish, and a variety of spices. Below is a recipe for one take on this sauce using Japanese mayo as the base. As with all things that include Japanese mayo this sauce tastes delicious and goes great on homemade fries or anything off the grill. 

1/2 Cup Japanese Mayo
3 Tbsp. Yellow Mustard
2 Tbsp. Sweet Relish
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Ketchup
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Paprika

1. Mix all ingredients in a bowl with a whisk or spatula.

2. Chill for 2-4 hrs and serve. Will keep in the fridge for up to one week.

Yum Yum Sauce

 Yum yum sauce ready for dipping.

Yum yum sauce ready for dipping.


Yum yum sauce is similar to the white sauce you would find at Japanese steakhouses. It goes great with red meat, chicken, and veggies. Try it for your next meal at home or when hosting friends. This is particuarly great dipping sauce for wings.

1 Tsp. Tomato Paste
1 Tbsp. Melted Butter
1/2 Tsp. Garlic Powder
1/4 Tsp. Paprika
1 Tsp. White Sugar
1 Pinch Cayenne Pepper
1 1/4 Japanese Mayonnaise

1. Add all ingredients into a bowl and whisk together. Add room temperature water as needed to change sauce consistency. An additional 1/4 cup of water will leave you with thinner consistency that is easier for drizzling. I prefer the thicker sauce without water for dipping.

2. Cover and refrigerate for 4 hrs. Keeps up to one week in the fridge.

Gochujang Mayo

 Gochujong sauce has a thick consistency which matches well with Japanese mayo.

Gochujong sauce has a thick consistency which matches well with Japanese mayo.


Gochujang is essentially korean chili paste. It is often served alongside korean meat dishes. It has a great balance of sweet and spicy that makes it a great sauce for sandwiches and chicken, pork, or beef dishes.

1/4 Japanese Mayo
1 Tablespoon Gochujang Sauce

Mix together until blended and store in the fridge for up to one week in a sealed container

Wasabi Mustard Mayo


This recipe is for a mustard mayo with a wasabi kick. This sauce goes great on sandwiches or alongside oven baked salmon or chicken. You can vary the wasabi to mustard and mayonnaise ratio if you want more of that horseradish burn. 

2 Teaspoons Wasabi Powder
4 Tablespoons Japanese Mayo
2 Tablespoons Dijon Mustard
1 Green Onion
Pinch of Salt

Mince green onion and whisk all ingredients together and serve. This mixture will keep in the fridge for up to one week. 

Japanese Mayonnaise-Marinated Chicken


David Chang of Momofuku fame has been a Japanese mayonnaise booster now for many years and recently he served as inspiration for an article that appeared in Food and Wine Magazine's July issue, as seen below. Marinating chicken in mayonnaise is not the first thing that comes to mind when you bring a few nice chicken breasts home from your local market, but this recipe is sure to make for a delicious dinner.

1 cup Japanese mayonnaise
2 Tsp. Freshly grated lime
2 Tbsp. Lime juice
1.5 Tbsp. Ground Cumin
1.5 Tbsp. Hot Paprika
1 Tbsp. Salt
1 Tsp. Pepper
2 Three pound whole chicken
1 Tbsp. Olive oil

First, in a bowl whisk Japanese mayo, lime zest, lime juice, paprika, cumin, salt, and pepper. Next, flatten the chicken by cutting along either side of the backbone. With a knife create half-inch deep slashes all over the chicken breasts and wings. Spread the mayo mixture all over both sides of the chicken and place in the fridge on a large pan for 2 hours. Remove the chicken from fridge and let it warm before grilling. Scrape some of the marinade off of the chicken and apply to a barbecue that has been heated to approximately 400 degrees Fahrenheit. Set the chicken skin side down over indirect heat on a the grill that has been coated in olive oil to reduce sticking. Close the lid and cook, turn once, skin should be lightly charred and internal temperature should be 160 degrees Fahrenheit, 25 minutes approximately. Let rest and serve!