- 2 tablespoons lemon juice (save the zest)
- 1 clove garlic, crushed
- 2 eggs, yolks only
- 3 teaspoons Momofuku Tingly Seasoned Salt
- ¾ cup soybean oil, or any neutral oil
- 1 teaspoon Japanese mustard
- 1-2 tablespoons cold water (optional)
Zest the lemon with a fine-grate microplane before juicing the lemon. Strain the juice.
Add everything into a food processor, except oil and water. Allow everything to blend into a fine paste. Scrape down with a spatula.
Turn the processor back on, and slowly stream oil into the mixture until fully mixed. Add in cold water if the sauce looks like it’s going to break, or to adjust to the consistency that you like.
Momofuku Tingly Seasoned Salt is a jolt of flavor without the burn of being too spicy. It takes the ingredients of Savory Seasoned Salt, but adds Sichuan peppercorns.
Tingly Seasoned Salt is available for purchase at sweetgreen stores. A limited number of Seasoned Salt three-pack at Peach Mart. For online orders, please join our waitlist.