Easy Idaho Fry Sauce Food

IDAHO-STYLE FINGER STEAKS

Steps:

• For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long.
• Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
• For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
• Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
• Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels.
• Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
• Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips.
• Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired.

IDAHO FRY SAUCE

Steps:

• Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

FRY SAUCE

Steps:

• Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.

IDAHO FRY SAUCE

Steps:

• Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth.
• Stir in the ketchup, vinegar, and Worcestershire sauce until well blended.
• Cover and refrigerate until chilled, about 30 minutes.
• Store covered in refrigerator.

FRY SAUCE

Steps:

• Measure out the ketchup and mayonnaise into a bowl and mix together. If you want it spicy, add dashes of hot sauce to taste. Serve with fries!

ERIN'S EASY STIR-FRY SAUCE

Steps:

• Melt butter in a saucepan over medium heat.
• Stir soy sauce, vinegar, brown sugar, garlic, black pepper, and red pepper together in a bowl. Pour into the pan with the butter; bring to a boil. Remove from heat.

FRY SAUCE

Steps:

• In a small bowl, whisk the first seven ingredients; if desired, add pickle relish. Serve with fries. Refrigerate leftovers in airtight container.

SIMPLE STIR-FRY SAUCE

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, ginger, chili powder, garlic powder, and black pepper together in a medium saucepan.
• Cook over medium heat, stirring constantly, until sauce begins to bubble and thicken, about 5 minutes. Remove from heat.