Jaew Northeastern Thai Dipping Sauce

Yield: 1/2 cup to serve 4


2 large stalks lemongrass
2 tablespoons red boat fish sauce
1 1/2 tablespoons light (regular) soy sauce
3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice)
1 1/2 tablespoons Palm Sugar Simple Syrup
2 to 3 teaspoons Toasted Chile Powder
1 tablespoon Toasted Sticky Rice Powder
1 tablespoon finely chopped cilantro stems


  1. Trim the lemongrass down to the tender center. Cut crosswise into sections, then halve lengthwise. Thinly slice. Pound with a mortar and pestle to a coarse paste, about 1 minute. Transfer to a bowl. Add the fish sauce, soy sauce, seasoning sauce, lime and lemon juices (or vinegar), sugar syrup and chile powder.
  2. Stir to combine, then set aside for 1 hour to bloom. Or cover and refrigerate for up to 2 days, returning to room temperature before finishing. To finish, add the sticky rice powder and cilantro. Stir then serve with the grilled meat of your choice!

Red Boat Umami Mayo

Makes 1 generous cup (250 ml)
Takes about 5 minutes, plus 30 minutes resting

1 large egg, near or at room temperature
1 small clove garlic, minced and mashed or put through a garlic press
½ plus ⅛ teaspoon Red Boat salt
1 teaspoon Dijon mustard
1 tablespoon maple syrup, delicate Grade A preferred
1 tablespoon fresh lemon juice
1 cup (240 ml) canola oil
Water, as needed

Put the egg, garlic, salt, mustard, maple syrup, and lemon juice in the food processor’s work bowl. Start the processor and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the feed tube in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After about 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable. If needed, adjust with extra salt (savoriness), lemon juice (tang), or water by the teaspoon (softer texture), pulsing the machine to blend well. Transfer to an airtight container. Before using, wait 30 minutes to allow the umami depth to develop. Keeps well in the refrigerator for at least a week.

Vegan Variation
For a vegan umami aïoli, modify the eggless mayonnaise recipe (page 28) by whirling the drained tofu and oil-and-xanthan gum mixture with the garlic, salt, mustard, maple syrup, and lemon juice.