Light Fry Sauce Food
EASY STIR FRY SAUCE
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.
Provided by Winnipeg Mel
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large glass jar with a lid.
- Screw lid on.
- Shake well.
- Can store in fridge up to 2 weeks.
- Shake well before using.
- To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
- Serve.
LIGHT FRY SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield 2 1/4 cups
Number Of Ingredients 6
Steps:
- Add the yogurt, ketchup, buttermilk, lemon juice, garlic, salt and pepper to a bowl and mix.
FRY SAUCE
Utah's pride and joy was created in the 1940s by chef Don Carlos Edwards, who went on to launch the Arctic Circle fast food chain. The sauce is beloved for its Thousand Island-like flavor.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup of fry sauce
Number Of Ingredients 6
Steps:
- Whisk together the mayonnaise, ketchup, pickle juice, garlic powder, paprika and cayenne in a small bowl until smooth.
FRY SAUCE
Different recipes for fry sauce exist, all across the world, including in the United States and its territories. Utah has its own beloved version, as does Puerto Rico, where it is called mayokétchup. Though this fry sauce calls for a 1:1 ratio of mayonnaise to ketchup, those amounts can and should be adjusted according to your tastes. This garlicky all-purpose flavor enhancer is ideal for dipping French fries, tostones and other crunchy fried things.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season generously with salt and pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with tostones, French fries, slathered on a burger or even inside a grilled cheese.
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