What is Asian Fry Sauce 2.0?
If you’ve tried my Asian “Fry Sauce”, this is a modified version, stronger in flavor, a bit more intense and robust. If you haven’t tried my Asian “Fry Sauce”, then you’re in for a treat. A Fry Sauce is essentially a blend of 2 parts mayonnaise and 1 part ketchup, very similar to a Russian Dressing or 1000 Island Sauce, but with no extras flavors or ingredients. This recipe uses the White Miso Malt Vinegar Mayonnaise as a mother sauce and builds off its flavors. This Asian Fry Sauce 2.0 recipe will become a staple in your refrigerator with all the things it can be used one and with!
My version of this Fry Sauce is the opposite of the just two ingredients. It has a lot of ingredients, some harder to find. But your efforts will be rewarded! I promise! I’ve made this Asian Fry Sauce 2.0 tons of times and now this is my go to, must have in the refrigerator at all times, sauce | condiment! I love the complexity of flavors it holds. It’s rich, thick, hints of tomato, then the spice builds, the umami builds, the garlic starts to unfold, the spice continues to melt over the tongue, followed by a unique synergy of all the ingredients working together to create a very special sauce.
Try this as a dip for roasted | grilled | raw vegetables in a crudité, for pomme frites, use as a condiment on a hamburger, replacing the “special sauce”, add to a grilled sausage or hot dog, toss with greens to transform it into a dressing, with wit poached prawns or Anchor Steam cooked Dungeness crabs, or a dip for dumplings… The list goes on and on for this sauce and all its uses.
Makes: 16 ounces of Asian Fry Sauce 2.0