Fry Sauce
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 Hour 10 Minutes
Scale
Ingredients
- 1 cup mayo or 1 cup oil & 1 whole egg, room temp
- 2 Tbsp. Dijon mustard
- 2 Tbsp. spicy brown mustard
- 1 Tbsp. apple cider vinegar
- 1 1/2 Tbsp prepared horseradish
- 1 medium shallot, finely chopped
- 1 Tbsp. smoked red pepper paste
- 1 tsp lime juice, fresh squeezed
- 1/4 tsp. tabasco sauce
- 1 tsp. green hot sauce
- 1/2 tsp. sweet paprika
- 1 Tbsp. fresh parsley, chopped
Instructions
Mayo Method
- Add all ingredients to a bowl, stir, cover, and store in fridges.
- Let set for at least an hour before serving. Can be made ahead. Stores well for 3-5 days.
Oil & Egg Method
- Grab a wide mouthed pint-sized mason jar, add oil and egg. Put hand blender in jar, resting on the bottom of jar, begin to blend on high, very slowly pulling up as mixture is thickening and creating a creamy look. If your mixture isn’t the correct texture once you reach the top, place blender on the bottom of the jar and pull up again. The whole process takes about 30 seconds to 1 minute.
- After your egg and oil is emulsified. Stir in remaining ingredients by hand. Cover fry sauce and store in fridge.
- Let set for at least an hour before serving. Can be made ahead. Stores well for 3-5 days.
Find it online: https://southshorekitchen.com/fry-sauce/