Seafood Sauce

Submitted by duonyte

"The large Korean market i frequent often has food samples on Saturday. Recently they were offering steamed mussels topped with a pinkish sauce that was just lovely. I asked how it was made and this was it. I've enjoyed it with breaded seafood appetizers, cold poached shrimp, in fish tacos. The number of servings is fairly arbitrary - it will depend on how you are using it."

 

• Ready In: 3mins
• Ingredients: 2
• Serves: 2

ingredients

• 1⁄2 cup mayonnaise
• 3 tablespoons fish roe, sweetfish

directions

1. Gently fold the roe into the mayonnaise in a small bowl.
2. Refrigerate until you are ready to use.
3. Note: You can add a little Tabasco or chopped shallots, or whatever, but I really like the pure taste of the roe. I used sweetfish roe, because that was what the market used, it is a finely textured roe.

Reviews

[Jostlori]

OH. MY. GOSH. How can two ingredients, mixed together, taste so wonderful? This sauce is amazing! I used Kewpie Japanese mayo and masago (flying fish roe). We love the Kewpie because it's so different than regular mayo - it has a sweetness and a silkiness to it that blended so well with the bright red-orange roe. We love masago, too - that distinctive crunch and the salty/sweetness of it. I served it over salmon sprinkled very very lightly with 5-spice and then pan-seared. I admit that we had way too much of the sauce, because we were loving every bite. Only made about 1/2 cup for the two of us, and just proportioned it two parts mayo to 1 part masago. Thanks for sharing!