Name: Hot Honey–Miso Mayonnaise
Total time: 10 min
Yield: Makes about ¾ cup
Ingredients: ½ cup mayonnaise; 2 tablespoons white miso; 4 teaspoons cider vinegar; 1 tablespoon hot honey; 1 teaspoon toasted sesame oil; 1 teaspoon shichimi togarashi

Why This Recipe Works

For a creamy sweet-and-savory sauce, we start with mayonnaise. White miso brings salty funk and depth, perfectly complemented by the sweet heat of store-bought hot honey. We cut through the richness with tangy cider vinegar and underscore miso’s nutty notes with toasted sesame oil. A sprinkle of shichimi togarashi adds a bit more heat, savory complexity, and a bit of crunch.

Before You Begin

Shichimi togarashi is a Japanese seven-spice mix. It can be found in most Asian supermarkets and well-stocked grocery stores, or you can make your own. This sauce is great served with fish, chicken, roasted vegetables, artichokes, fried rice, roasted potatoes, and french fries, among other things. It’s also great as a dipping sauce for crudités. To see more of our favorite make-ahead sauces featured in Sauce Week, check out this collection.

Instructions

Whisk ½ cup mayonnaise, 2 tablespoons white miso, 4 teaspoons cider vinegar, 1 tablespoon hot honey, 1 teaspoon toasted sesame oil, and 1 teaspoon shichimi togarashi together in bowl. Refrigerate in airtight container for up to 2 weeks.