Mad for Mayo

By Sandy Hu

I was making tartar sauce the other day for a Special Fork Video Friday shoot on catfish when, rummaging through the fridge, the parsley eluded me. So I chopped up some cilantro instead.

While mixing the cilantro into mayonnaise, I realized that capers, while adding distinction to a good tartar sauce, would clash with the assertive cilantro. So I eliminated the capers and added some sriracha sauce, minced onion and finely diced sweet pickles. I liked the outcome – a Southeast Asian flavor profile that added zest to the fish.

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