The Real Deal Big Mac Sauce Food

THE REAL DEAL BIG MAC SAUCE

Steps:

• 1. Stir all ingredients together in a small bowl.
• 2. Microwave on high for 30 seconds.
• 3. Refrigerate for at least one hour before using.

BIG MAC SAUCE - THE REAL DEAL

Steps:

• Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil.
• Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool.
• Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool.
• Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil.
• While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce.
• In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours.
• Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.

GRAVLAXSOSA (THE REAL DEAL)

Steps:

• In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
• Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
• NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
• TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
• HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.