Secret Fry Sauce Recipes
SECRET FRY SAUCE RECIPE
Make the best Secret Fry Sauce Recipe right at home. This secret sauce doubles as a burger sauce too. Feed your fast food craving right at home.
Provided by Nicole Harris
Categories Condiments & Dips
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together mayo, ketchup, mustard, pickle juice, Worcestershire sauce and chili powder.
- Salt and pepper to taste.
- Store in the refrigerator in an air tight container.
Nutrition Facts : Calories 206 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 462 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
AMANDA COHEN'S SECRET-WEAPON STIR-FRY SAUCE
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here). To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays. When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
Provided by Jeff Gordinier
Categories sauces and gravies
Time 30m
Yield 1 cup (about 1 ice cube tray)
Number Of Ingredients 6
Steps:
- Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
- Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
- Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it's too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 1 gram
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