Asian Fry Sauce
More than just mayo and ketchup, but Asian Fry Sauce 2.0! A perfect spicy spread for any sandwich, dip, salad dressing or for dunking Belgian Frites in!
| Servings | Prep Time |
| 3Quart | 15minute |
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Ingredients
Asian Fry Sauce Base Ingredients:
- 6each egg, extra large, whole
- 6each egg, extra large, yolk
- 3/4cup Thai Sweet Chili Sauce,
- 3/4cup Sriracha Hot Sauce,
- 3/4cup Gochujang,
- 1/3cup miso, white
- 1/3cup miso, red
- 1/3cup vinegar, malt
- 1/3cup tomato paste
- 2tablespoon Bourbon Barrel Soy Sauce with Tomatoes
- 18each garlic, black, cloves,peeled
- 18each garlic, roasted, cloves,peeled
- 6each garlic, clove,peeled
Oil Ingredients:
- 3cup oil, olive
- 3cup oil, vegetable
- 2tablespoon oil, sesame, toasted
Instructions
Food Processor Directions:
- In the bowl of a food processor, add the eggs, white miso, red miso, malt vinegar, Thai Sweet Chili Sauce, Gochujang, Sriracha Hot Sauce, tomato paste, soy sauce and garlic (black, roasted and raw). Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
- Once all the Base Ingredients are incorporated, measure out the three oils into a liquid measuring cup. I use a blend of oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- Taste the sauce; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone with a spicy kick. Transfer the finish mayo to a 4 quart Cambro, seal and label with the date. Place into the refrigerator and this sauce will last for 1 month.
How to Fix a Broken Sauce:
- If the mayonnaise breaks (broken sauce), don’t throw it away and start over. Simply pour the contents of the food processor bowl into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification will restart.
Recipe Notes
Try using this recipe
IN:
Tuna Fish Salad
Deviled Eggs
Salad Dressings
ON:
Bành Mì Sandwich
Roast Beef Sandwich
Dip for Pomme Frites
Dip for Chicken Wings
Dip for Egg Rolls
Dip for Dumplings