Mystery Mayo.
Mystery mayo is something you’ve never had before but if you like the surprise element of tomato jam on sandwiches (sweet yet tangy) you will be a fan. It was inspired by a grape jelly doenjang dressing featured in the guest recipe section of Koreatown: A Cookbook. I didn’t have any grape jelly so substituted blueberry jelly; currant jelly (which Craig Claiborne used in surprising ways in his classic New York Times Cookbook) or any tart/sweet fruit jelly would work. And I didn’t have any doenjang so used doubanjiang which is a totally different product yet produced the flavor balance was looking for. Slghtly spicy but with an impossible to identify touch of sweetness. In Koreatown, chef Tyler Kord uses his on a tofu bahn mi that looks amazing; of course it would work in place of dressing on a burger or sandwich.
Ingredients:
¼ c mayonnaise
1 t doubanjiang or doenjang
1 t blueberry jelly or grape jelly
Method: mix thoroughly and serve as a dip or sandwich spread.
Tyler Kord is BRILLIANT! Have you had his broccoli sandwich at his No. 7 sub shop in Manhattan? Amazing! Also in his cookbook: https://www.amazon.com/gp/product/B015LYZGYE/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i1
Good to know! Word has it that the old #7 has closed and a new one is open on Vanderbilt Ave in Brooklyn. Menu photos on Yelp look pretty pedestrian, no broccoli sandwich. Guess we’ll have to buy the book.