Garlic Mayo

Garlic Mayo is a hybrid sauce created by one of my former instructors in Oklahoma. It was designed to be both sweet and savory. I have made a few modifications to this simple sauce and I wanted to share it with you!

For this tutorial, you will need:

  • 1/4 cup of Kewpie mayonnaise
  • 1/2 tsp lemon juice
  • 1 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp Ichimi Togarashi

The measurements of this recipe makes approximately 1/2 cup of sauce.



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This sauce is incredibly easy to make and it goes well on a variety of different dishes. I have personally used it on vegetable rolls, shrimp tempura rolls, custom rolls, and even pork chops! Though I haven’t tried it myself, I think it would also go well with chicken, med/rare steak, and octopus.

To make the sauce, simply grab a bowl, a spoon, and some measuring cups.

Next, add the ingredients in the order they are listed above. Be sure to use your spoon to scrape out as much of the ingredients from the measuring cups as possible.

Then, use your spoon to whip all of the ingredients together. Make sure that your sauce is evenly blended and very consistent – you don’t want all of your honey sitting at the bottom of the bottle or a pocket of garlic powder hiding somewhere.

Finally, put your sauce into a squeeze bottle or other container and apply it to your next dish! Be sure to taste your sauce before applying it to your food to make sure it will be a good pairing.

**Note: when I was first making modifications to this sauce, I wanted to use garlic cloves. I found that I couldn’t cut/blend the garlic fine enough to mix well in the sauce. It resulted in inconsistent amounts of garlic flavor throughout the sauce. No good! So I switched over to garlic powder and I was much happier with the end results.
Also note, Kewpie mayonnaise has a small amount of monosodium glutamate (MSG). I know that there is a lot of stigma surrounding MSG, but after doing a considerable amount of research on it I have come to conclusion that it really isn’t that harmful for the majority of people (it’s about as harmful as High Fructose Corn Syrup). However, there is a small amount of the population that have immediate, short, and some times even concerning reactions to MSG. Please consider your own reaction to MSG before consuming this sauce.

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Bryan Sekine with Secrets of Sushi

Bryan Sekine

I’ve been a professional sushi chef since 2008, but my passion is in teaching others. I have taught over 300 people in my live sushi classes and countless others online!

My goal is to teach people how to make sushi at home while educating them about sustainable seafood practices.

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