Spicy Fry Sauce
By Dan SouzaPublished on January 16, 2014
Time
5 minutes
Yield
Serves 4 to 6 (Makes about 1/2 cup)
Ingredients
Before You Begin
For a less spicy version, use only 2 teaspoons of Asian chili-garlic sauce. The sauce can be made up to four days in advance and stored, covered, in the refrigerator.
Instructions
- Whisk all ingredients together in small bowl.
Time
5 minutesYield
Serves 4 to 6 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
When paired with sweet potato fries, regular ketchup can be cloyingly sweet. Instead, we took a cue from the Belgians and created a sauce based on creamy mayonnaise that would balance the sweetness of sweet potato fries. To the mayo we added Asian chili-garlic sauce for a spicy punch and some white vinegar to cut the richness.
Before You Begin
For a less spicy version, use only 2 teaspoons of Asian chili-garlic sauce. The sauce can be made up to four days in advance and stored, covered, in the refrigerator.
Instructions
- Whisk all ingredients together in small bowl.
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