1 - 2tspgochujang(Korean chili paste) or sriracha sauce
1/2tsplime juice or lemon juice (optional)
fine sea saltto taste (optional)
ground black peppersto taste (optional)
Combine all ingredients in a medium sized bowl and whisk well until the sauce turns and evenly tangerine (orange) color.
Serve as a dipping sauce, spread, or dressing sauce (e.g. with tuna patties, schnitzel, french fries or salad).
For mayonnaise, I mainly use Hellmann's brand, but Japanese Kewpie mayonnaise works well too.
If adding optional lime or lemon juice, use it only with regular mayonnaise, not Kewpie mayonnaise. I find that Kewpie mayonnaise is slightly tangier than regular mayonnaise.
You're welcomed to adjust the gochujang quantity to suit your taste. The more gochujang you add, the more pungent and spicy the sauce will become. So I suggest you make a small incremental changes (1/4 tsp - 1/2 tsp range) gradually until it meets your satisfaction.