Recipe courtesy of Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. © 2024. Published by Chronicle Books.
Ingredients
- 1 cup (240g) mayonnaise
- ¼ cup (60g) ketchup
- 2 tablespoons sriracha sauce
- 2 tablespoons olive oil, light-tasting
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon whole-grain mustard
- 1 tablespoon finely chopped parsley, packed (3g)
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
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Method
Add all ingredients to a medium mixing bowl and, using a small whisk, mix everything together until the sauce is smooth and creamy. To store, refrigerate in an airtight container for up to 7 days.
Makes 1 ½ cups (330g)
Notes
- Tabasco or hot sauce can be used instead of sriracha.
- Goes well with burgers, sandwiches, deep-fried or blackened fish, french fries, or even fried oysters.
This recipe was discussed on an edition of Central Time‘s Food Friday. Listen to the episode here.
