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accidental sauce

post #1 of 17
Thread Starter 

I was trying to duplicate Japanese steak house white sauce last night. We were making chicken stir fry. I wasn't pleased with how it tatsed so I went rogue. Its not really like the white sauce but it was damn good. I thought I would share it. I was dipping pretzels in it all night. I bet it would also work really well for tuna salad or tuna melts if you add some lemon juice.

1 cup mayo

1/4 cup Dijon mustard

3-4 dashes soy sauce

A few drops of hot sauce

TSP sugar

TSP salt

TSP chipotle powder

TSP pepper

dash of garlic powder

Whisk

post #2 of 17

Is that why you were slurring your words on the phone last nite LOL sounds good man

post #3 of 17
Thread Starter 


I think the slurring was from the gut full of strong beer and the fact that I was freezing my tail off on the porch. My hands were frozen when we hung up.

Quote:
Originally Posted by Scarbelly View Post

Is that why you were slurring your words on the phone last nite LOL sounds good man

post #4 of 17

icon_cool.gif

Well the sauce sounds good enough to try. You have given me a good review so I'm gonna give it a shot. I'm looking for more sauces to use for the catering buss.

post #5 of 17
Thread Starter 


Mark I think you could find a lot of uses for it, I think it would work well as a salad dressing. I'm going to try it as a substitute for plain mayo on maybe a roast beef or turkey sandwich. Let me know what you think if you try it. beercheer.gif
 

Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Well the sauce sounds good enough to try. You have given me a good review so I'm gonna give it a shot. I'm looking for more sauces to use for the catering buss.

post #6 of 17

That's kind of a bastardized remolade sauce.  Good stuff.  There are two varieties, white like the one you made and a red one with the same ingredients that has a little ketchup, or tomato sauce thrown in.  The classic has some capers and chopped up pickles in it, but that's optional.  That makes a kick-a$$ sauce to dip fried or boiled seafood in. 

post #7 of 17
Thread Starter 

Yeah thats about the closest thing I could compare it to. I just started fooling around and kept tasting until I really liked it.

 

Quote:
Originally Posted by Smoke 2 Geaux View Post

That's kind of a bastardized remolade sauce.  Good stuff.  There are two varieties, white like the one you made and a red one with the same ingredients that has a little ketchup, or tomato sauce thrown in.  The classic has some capers and chopped up pickles in it, but that's optional.  That makes a kick-a$$ sauce to dip fried or boiled seafood in. 

post #8 of 17

Add a lil wasabi powder to that recipe and see what you think.

post #9 of 17
Thread Starter 


Its great as is but I think adding a little more heat to it would be good. Wasabi powder would do the trick. When remoulade was mentioned it gave me another idea. I do these fried grouper bites and usually serve them with a store bought remoulade sauce but this would be even better.
 

Quote:
Originally Posted by eman View Post

Add a lil wasabi powder to that recipe and see what you think.

post #10 of 17

It may have miso in it. The teriyaki places use a miso sauce/dressing.  Seasoned rice vinegar might give it a little nudge, too.  just guessing, here. Does your steak place sell it by the bottle, or would they sell you some if you brought in a container, or just give you some on the side?  Easier to reverse engineer with a good sample to work from.  Cheers!  

post #11 of 17
Thread Starter 

They may sell it I've never asked but they sure as hell won't tell me whats in it. I was figuring Sake or rice wine vinegar were probably in there but I didn't have either on hand. Even if I didn't get what I wanted I discovered a sauce I love in the process.

 

Quote:
Originally Posted by TheBarbeQueen View Post

It may have miso in it. The teriyaki places use a miso sauce/dressing.  Seasoned rice vinegar might give it a little nudge, too.  just guessing, here. Does your steak place sell it by the bottle, or would they sell you some if you brought in a container, or just give you some on the side?  Easier to reverse engineer with a good sample to work from.  Cheers!  

post #12 of 17

WAIT A MINUTE!! did you just say "store bought remoulade sauce"!!!???!!!   really. you know better.

post #13 of 17
Thread Starter 



 

Quote:
Originally Posted by TheBarbeQueen View Post

WAIT A MINUTE!! did you just say "store bought remoulade sauce"!!!???!!!   really. you know better.


Look at me I'm Sandra Lee! SandraLeeSMT0707.jpg.w560h420.jpg
 

post #14 of 17

LMAO!!

post #15 of 17
Thread Starter 


Today I'm going to make something revolting for under ten dollars and cap it off with a very silly cocktail!
 

Quote:
Originally Posted by TheBarbeQueen View Post

LMAO!!

post #16 of 17

oh, DAMN! you so win. LMAO even more! 

post #17 of 17



 

Quote:
Originally Posted by smokinstevo27 View Post


Today I'm going to make something revolting for under ten dollars and cap it off with a very silly cocktail!
 

Quote:
Originally Posted by TheBarbeQueen View Post

LMAO!!


 


When I first read this I thought you had said you were going to make a very slutty cocktail icon_rolleyes.gif  Works either way icon_mrgreen.gif
 

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