Asian “Fry Sauce”

Name: Asian Fry Sauce
Total time: 5 min
Yield: 2 cup
Ingredients: 1 each egg, extra large, whole; 1 each egg, extra large, yolk; 2 tablespoon miso, white; 1 tablespoon vinegar, malt; 2 tablespoon Thai Sweet Chili Sauce, (available here: Mae Ploy Brand Chili Sweet Sauce); 1 - 2 tablespoon Gochujang, (available here: Chung Jung One Sunchang Hot Pepper Paste ); 1 - 2 tablespoon Sriracha Hot Sauce,; 1 tablespoon tomato paste (preferably organic); 1 teaspoon soy sauce | tamari | liquid aminos | shoyu; 1 each garlic, clove, (peeled); 1/2 cup oil, olive; 1/2 cup oil, vegetable; 1 teaspoon oil, sesame, toasted

Posted on February 25, 2016

by Sean Z. Paxton

Recipe

Fry Sauce, have you heard of it? Most likely not. When I was traveling in Utah, I saw it everywhere. It was available at gas stations, in the grocery stores and on restaurant menus. So I had to get some, to taste and see what this mystery sauce was… Basically its Russian Dressing, 2 parts mayonnaise and 1 part ketchup. I have a recipe for my 2K Island Dressing, but I decided to take this sauce concept in a different direction. With flavor in mind, I added some Asian ingredients, transforming this recipe into an Asian Fry Sauce.

With my love of Belgian Frites and all the possible dipping sauce possibility, I was craving a version of Fry Sauce, but with an Asian umami punch. Then I created this recipe. It hits all the notes on the palate; savory, umami, salty, spicy, silky and drool factor. I start with my White Miso Malt Vinegar Mayonnaise recipe as a base, then add Thai Sweet Chili Sauce, Gochujang (Korean Fermented Chili Paste) and Sriracha Hot Sauce to give a complex chili flavor. The punch of fermented products makes this sauce/dip good for you too. Give it a try!

Makes: 1 Pint (2 cups)

Asian Fry Sauce

More than just mayo and ketchup, but Asian Fry Sauce! A perfect spicy spread for any sandwich, dip, salad dressing or for dunking Belgian Frites in!

CuisineAmerican, Asian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli
Cooking MethodEmulsion

Servings	Prep Time
2 cup	5 minute

Servings	Prep Time
2 cup	5 minute

Asian Fry Sauce

More than just mayo and ketchup, but Asian Fry Sauce! A perfect spicy spread for any sandwich, dip, salad dressing or for dunking Belgian Frites in!

CuisineAmerican, Asian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Garlic, Mayonnaise | Aioli
Cooking MethodEmulsion

Servings	Prep Time
2 cup	5 minute

Servings	Prep Time
2 cup	5 minute

Ingredients

Base Ingredients:

1 each egg, extra large, whole
1 each egg, extra large, yolk
2 tablespoon miso, white
1 tablespoon vinegar, malt
2 tablespoon Thai Sweet Chili Sauce, available here: Mae Ploy Brand Chili Sweet Sauce
1 - 2 tablespoon Gochujang, available here: Chung Jung One Sunchang Hot Pepper Paste
1 - 2 tablespoon Sriracha Hot Sauce,
1 tablespoon tomato paste preferably organic
1 teaspoon soy sauce | tamari | liquid aminos | shoyu
1 each garlic, clove, peeled

Oil Ingredients:

Servings: cup

Units:

Instructions

Food Processor Directions:

In the bowl of a food processor, add the eggs, white miso (or other miso), malt vinegar, Thai Sweet Chili Sauce, Gochujang, Sriracha Hot Sauce, tomato paste, soy sauce and garlic. 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 mayonnaise; 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 and a little heat in the finish. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).

Blender Directions:

In the pitcher of a blender, add the eggs, white miso (or other miso style), malt vinegar, Thai Sweet Chili Sauce, Gochujang, Sriracha Hot Sauce, tomato paste, soy sauce and garlic. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size/brand of your blender.
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 blender on to a low speed 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.

The Old Bowl & Whisk Directions: (AKA Old School):

In a medium sized metal bowl, add the eggs, white miso (or other miso style), malt vinegar, Thai Sweet Chili Sauce, Gochujang, Sriracha Hot Sauce, tomato paste, soy sauce and garlic. Whisk together to make a red paste like consistency.
There are a few different approaches to make adding the oil, while whisking the bowl, a critical technique in initializing the emulsification. The "I wish I had a third hand," thought rolls through your mind... To help stabilize the bowl, take a clean dish towel and unfold it to a large rectangle. Take the opposite corners, one in both hands and flip it over to spin the towel into a rope. tie the two ends together loosely to make a ring. Set it on the work space and place your bowl in the center. This will stabilize the bowl from rocking.
Another trick is to whisk only the bottom of the bowl. The more pressure on the side of the bowl will cause the bowl to rock, making it harder to get clean whisks through the mixture, when more oil can pool (if pouring the oil to fast).
The last trick is to get another person (family member, friend, room mate, significant other) to hold the bowl.
Measure out the three oils and have ready. Whisking the egg mixture, slowly, in a very fine stream, add the oil mixture to the center of the bowl, Keep whisking as fast as you can, watching the egg mixture dissolve the oil into itself. The mixture will start to thicken the last 1/4 cup of oil. Extra large egg yolks can emulsify up to 1/2 cup of oil, per yolk. This is also when the mayonnaise will be the right consistency. The mayonnaise is done when the whisk leaves a trail of where the whisk was, like a thick custard. Using a spatula, transfer the finished mayo to a pint Mason jar (or other seal-able container with a 1 1/2 cup size) and seal with a lid. The mayo will thicken slightly more, once refrigerated.

How to fix a broken emulsion:

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