Wasabi Mayo Is So 2002

I'm a big proponent of customizing sandwiches. Whether I accomplish this with a cheese I've never tried before (although the world seems to be running out of those), a slice of something crisp and sour that isn't a pickle or by including a spread not usually seen on sandwiches, sandwiches that aren't just bread and "stuff" are the spice of life come lunchtime.

I've experienced some backlash against my suggestion that Greek yogurt replace mayonnaise in some popular applications — sandwiches in particular — so I'd like to circle back around and offer some advice for tricking out your mayo. Whoever first mixed wasabi powder with mayo about a decade ago, likely in some trendy Asian fusion restaurant in this very city, had the right idea. Compound mayos, like compound butters, have a wealth of uses. Speaking of wealth, the value of your mayo will increase substantially if you make it yourself. Spread these on sandwiches, toss them with potatoes or macaroni, liven up country ham spread or pimento cheese for your tailgate and make the hippest deviled eggs the world has ever known.

Sriracha mayo: No! No Sriracha mayo! I get that Sriracha is the greatest condiment of all time, really I do, but the fact that I can't get through a sushi menu without seeing it indicates that it's time for an update. Instead, give kimchi mayo a whirl. Drain the excess liquid off a few spoonfuls of the gloriously pungent mix, blend until smooth, then mix with mayo and spread on a banh mi or use as a dip for Asian veal meatballs.

Orange mayo: This is a really easy one, add a teaspoon of finely grated orange zest to a cup of mayo. Making a mayo chocolate cake? Yes, they exist and they're awesome. Use this instead and prepare to be amazed. Orange mayo is also great in any sort of seafood application like shrimp salad or lobster rolls — try spreading a thin layer on a salmon fillet with a little fresh dill before baking.

Spicy cilantro mayo: Indian food shoutout! Add a tablespoon of prepared coriander chutney, available at any Indian grocery store, to a cup of mayo and mix well. The color alone should indicate how incredibly delicious this is as a dip for your favorite Indian appetizer (if you don't have one, now you do) or tossed with shredded chicken and chopped cashews for instant Indian chicken salad.

Oh and before I forget, any of these techniques can be applied to Greek yogurt for an equally — yes, equally — delicious effect.

Tomorrow: Greek yogurt strikes back.