This homemade Chinese hot mustard is bold, sharp, and easy to make with just a few pantry ingredients. If you love the fiery dipping sauce served with egg rolls, dumplings, and takeout-style appetizers, this sauce comes together in minutes and is easy to adjust to your preferred heat level.

What is Chinese Hot Mustard

The first version of Chinese mustard is thought to have originated in China as early as 1046 BCE. At that time, the brown mustard seeds were simply ground into a pastier version of what we are more accustomed to seeing in jars and packets in the United States today. 

Today, Chinese mustard is made with other ingredients as well. Vinegar, salt, and oil are mixed with the dry powder to bring out the flavor of the mustard and create its smooth consistency.

What You’ll Need

The ingredient list for this Chinese hot mustard is short. Plus, the ingredients can be found at most grocery stores. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Dry Ground Mustard Powder – Dry ground mustard is the key to making this sauce spicy and any restaurant owner will tell you that Coleman’s is the brand to use! You can use Chinese mustard powder (if you can find it) or English mustard powder (though the latter may have slightly less of a bite due to the inclusion of white mustard seeds).

Variations

You can make your own signature mustard with all sorts of tweaks to this basic recipe.

• Vinegar – Instead of rice wine vinegar, use distilled white vinegar, white wine vinegar, or apple cider vinegar for a different flavor profile. 
• Oil – Use another neutral flavored oil like avocado or canola. Or, you can use an infused spicy oil to up the heat.
• Sweetness – For a touch of sweet flavor to complement the spiciness, mix in a little bit of honey. Or, instead of honey, use your favorite alternative sweetener.
• Garlic – Make a garlicky version by whisking in some garlic powder or minced garlic. 
• Ginger – Create a unique flavor by adding grated ginger to the mustard. 
• Five-Spice – Add a five-spice blend for a complex flavor profile.  

What To Serve Chinese Hot Mustard With

Chinese hot mustard is a great dipping sauce for traditional egg rolls (or a German take on egg rolls), vegetable spring rolls, fried shrimp, dumplings, and crab rangoons. It can also add a spicy tangy flavor to any number of homemade versions of your favorite Chinese takeout.  

You can also use it like any other mustard, slathered on slider sandwiches, griddle smash burgers, and bratwurst. Or you can serve it with appetizers like sausage balls or alongside cheese and meat flowers on a charcuterie board.

​And in addition to all of those options, you can also use it to make a sauce. Mix it with soy sauce or duck sauce for a unique condiment for dipping or thin it out and add other spices for a different type of salad dressing.

How to Make Chinese Hot Mustard (Step-by-Step)

It couldn’t be easier to make this spicy mustard. 

1. Whisk mustard and salt. Add the mustard and salt to a small bowl. Then, whisk the two ingredients together.
2. Add water and stir. After the mustard and salt are combined, pour in the water and stir.
3. Add vinegar and oil. Next, add the vinegar and the oil and whisk once again.
4. Allow to steep. When the ingredients are fully combined, use plastic wrap or aluminum foil to cover the bowl and set aside.
5. Whisk and serve. Once the mixture has had time to steep, uncover the bowl and whisk again. Serve immediately or refrigerate. 

Common Questions About Chinese Hot Mustard

Other Savory Sauces

Sauces is the name of our game here- here are a few more popular dipping sauces.

Chilis Honey Mustard Sauce

5 from 15 votes

Chamoy Sauce

5 from 5 votes

Honey Sriracha Sauce

5 from 6 votes

Chinese Garlic Sauce (Brown Stir Fry Sauce)

4.63 from 8 votes

Print

Chinese Hot Mustard Recipe

This EASY Chinese Hot Mustard recipe, with its signature kick of horseradish-like spiciness, is incredibly easy to make and enjoy at home!

Course Sauce

Cuisine Chinese

Keyword chinese hot mustard

Prep Time 5 minutes minutes

Steep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 0.5 cup

Calories 34kcal

Ingredients

• 1/2 cup dry ground mustard powder
• 1/4 teaspoon fine salt
• 1/4 cup water
• 2 teaspoons vegetable oil
• 1 teaspoon rice vinegar

Instructions

• In a small bowl, whisk together the 1/2 cup dry ground mustard powder and 1/4 teaspoon fine salt. Add the 1/4 cup water, mixing to combine.
• Whisk in the 2 teaspoons vegetable oil and 1 teaspoon rice vinegar.
• Cover and allow to steep for 10-15 minutes before whisking again and serving.
• For a thinner sauce, add more water, for a thicker sauce, add less.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store leftover Chinese hot mustard in an airtight container or resealable plastic bag for up to 5 days in the refrigerator. 

Freezing: While you can freeze mustard, the condiment’s taste and consistency may change. If you choose to freeze it, you can place it in a freezer bag or ice cube tray for up to 3 months.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 49mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.5mg

The post Homemade Chinese Hot Mustard appeared first on My Sauce Recipes.

This sweet and sour sauce is glossy, tangy, and perfectly balanced with pineapple juice, vinegar, ketchup, and soy sauce. If you want an easy homemade sauce that tastes better than takeout and comes together in minutes, this is a great one to keep in your back pocket.

What is Sweet and Sour Sauce?

Sweet and sour sauce (or just sweet sour sauce or Chinese red sauce) is a condiment that is typically associated with Asian cuisine but is actually used in many global cuisines. It refers to any sauce that combines sweet flavors with a puckery acidic balance.

Is duck sauce the same thing as sweet and sour sauce? No, duck sauce is very sweet but with no “sour.” It is typically made with many fruit purees and juices including apricots, plums, peaches or pineapples.

Gather This

You are going to love that a lot of these sweet and sour sauce ingredients you might already have on hand in your kitchen. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ketchup– The base for the sauce and also what will give it color without having to use food coloring.

Variations

There are lots of ways to add variety to this homemade Chinese sauce. You can easily customize it to make your own tasty sauce.

• Orange – Use orange juice instead of pineapple.
• Ginger – Add fresh ginger for additional flavor.
• Heat – Throw in some red pepper flakes for a little heat.
• Maple syrup – Substitute maple syrup for some of the sugar.
• Seasonings – Use onion powder or garlic powder to punch up the flavor.
• Soy sauce – Throw a dash of light soy sauce in for a bit saltiness.

If you’re looking for another good homemade sauce that’s Asian-inspired and perfect for dipping or marinating, try Teriyaki sauce or this Sweet Thai Chili sauce.

How to Make Sweet and Sour Sauce (Step-by-Step)

Making this dipping sauce is literally as easy as one, two three!

1. Whisk ingredients. Whisk together all of the ingredients except the cornstarch, the mixture will not completely blend until fully heated.
2. Heat thoroughly. Continue to heat until small bubbles form, but be mindful to keep the heat at medium. This mixture is heavy with sugar and has the tendency to boil over easily. The sugar can also scald easily, so whisk frequently.
3. Combine with cornstarch. In a small bowl, whisk together the cornstarch with 2 tablespoons of water, and then combine with the sauce and remove from the heat.

One thing to make sure you do when you’re making this recipe is to avoid adding cornstarch on its own. Instead, you’ll want to make a cornstarch slurry. Add a little cold water to the cornstarch and mix until you get the perfect consistency before combining it with the other ingredients.

Perfect Pairings

This versatile sauce is used mostly as a dipping sauce in the States, but it can also be used as a marinade or as the star sauce on sweet and sour chicken or sweet and sour shrimp.

While you can obviously use this as an accompaniment to Chinese cuisine like a homemade stir fry, I like it with lots of other foods as well. It may even make some picky eaters more excited about meal time.

Next time you make chicken nuggets or pork chops try whipping up this easy recipe and serve a little bit on the side with your meal. Or you can slather your sweet and sour sauce on while you’re cooking a great recipe like sweet and sour chicken or even on veggies like bell peppers.

More Homemade Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Teriyaki Sauce Recipe

4.80 from 5 votes

Jack Daniels BBQ Sauce Recipe

5 from 5 votes

Crab Cake Sauce Recipe

4.89 from 17 votes

Bang Bang Sauce

5 from 5 votes

Print

Homemade Sweet and Sour Sauce Recipe

Sweet and Sour Sauce is an amazing dipping sauce. This EASY recipe will make you think it came from your local Chinese takeout!

Course Sauce

Cuisine Chinese

Keyword sweet and sour sauce

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 105kcal

Ingredients

• 1 cup sugar
• 1 cup pineapple juice
• 1/3 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• In a small saucepan, whisk together the 1 cup sugar, 1 cup pineapple juice, 1/3 cup white vinegar, 1/4 cup ketchup and 2 tablespoons soy sauce over medium heat.
• Continue to heat until small bubbles form, whisking continually and until sugar dissolves and the ingredients have fully combined.
• In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons water, when blended, whisk into the sweet and sour sauce and then remove from heat.
• Serve hot or allow to cool fully before storing.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

Storage: Store homemade sweet and sour sauce in an airtight container in the refrigerator for up to 1 week. As it chills, it may thicken slightly, so stir it well before using again.

Freezing: Sweet and sour sauce can be frozen in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and whisk well after reheating.

Nutrition

Calories: 105kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 257mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Homemade Sweet and Sour Sauce Recipe appeared first on My Sauce Recipes.

This chive and onion cream cheese is a smooth, savory spread made with softened cream cheese, fresh chives, and onion powder for classic deli-style flavor. It’s an easy flavored cream cheese recipe that works beautifully on bagels, sandwiches, wraps, and snack boards.

Gather This

 You only need a total of five simple ingredients to make this chive and onion cream cheese. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Cream cheese – You want this to be softened to be able to easily incorporate the other ingredients. I also like to use full fat cream cheese, but you can also use reduced fat.

How to Make Chive and Onion Cream Cheese (Step-by-Step)

You can have your new favorite flavored cream cheese ready to smear in no time!

1. Dissolve salt and onion powder in half and half. In a small bowl, combine the half and half, onion powder and salt. Stir and allow to sit long enough for the dry ingredients to dissolve.
2. Whip cream cheese. In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the cream cheese until smooth.
3. Pour in half and half mixture and chives. Add the half and half mixture and blend until smooth. By hand, fold in the fresh chives.
4. Chill. Transfer to a container with a lid and chill for 30-60 minutes before serving to make it a better spreadable consistency.

Tips for Smooth, Spreadable Cream Cheese

While this chive and onion cream cheese is a cinch to make, I do have some tips for success.

• Use fully softened cream cheese – Soft cream cheese whips much more evenly and helps prevent lumps. It also allows the other ingredients to incorporate nicely.
• Dissolve the onion powder fully – Letting the onion powder and salt dissolve into the half in half is what prevents a gritty cream cheese. We’ve tested this recipe again and again, and found that using this method provides the creamiest, smoothest cream cheese.
• Fold in chives by hand – Instead of using a mixer, fold the chives in by hand to keep there texture and structure more in tact.
• Chill before serving – Chilling briefly help the flavors to marry together and the texture to be better to spread on bagels and sandwiches.

Ways to Use It

This chive and onion cream cheese is so good, I could honestly eat it with a spoon- no judgement! But here are some more practical ways to use it.

You can also use it as a base for savory dips that call for cream cheese, or use it as a sandwich sprerad.

More Savory Spreads and Sauces

If you know me, you know how much I love a homemade sauce. Here are some of my favorites.

Homemade Country Gravy

5 from 5 votes

Homemade Aioli Sauce

No ratings yet

Bang Bang Sauce

5 from 5 votes

Basil Pesto Sauce Recipe

5 from 9 votes

Print

Chive and Onion Cream Cheese Recipe

This chive and onion cream cheese is smooth, savory, and easy to make with cream cheese, chives, onion powder, and half-and-half. A simple flavored cream cheese recipe.

Course Condiment

Cuisine American

Keyword chive and onion cream cheese

Prep Time 5 minutes minutes

Rest Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 102kcal

Ingredients

• 1 tablespoon half and half
• ½ teaspoon onion powder
• 1/4 teaspoon coarse kosher salt
• 8 ounces cream cheese softened
• 2-3 tablespoons fresh chives thinly sliced

Instructions

• In a small bowl, combine the 1 tablespoon half and half, ½ teaspoon onion powder and 1/4 teaspoon coarse kosher salt. Stir and allow to sit for 5 minutes for the dry ingredients to dissolve.
• In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the 8 ounces cream cheese until smooth.
• Add the half and half mixture and blend until smooth.
• By hand, fold in the snipped 2-3 tablespoons fresh chives.
• Transfer to a container with a lid and chill for 30-60 minutes before serving to make it a better spreadable consistency.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 0.1mg

The post Chive and Onion Cream Cheese appeared first on My Sauce Recipes.

This red chimichurri sauce is a bold, smoky twist on classic chimichurri, made with roasted red peppers, fresh herbs, garlic, and red wine vinegar. It’s a quick sauce recipe that adds bright, punchy flavor to steak, chicken, seafood, vegetables, and grain bowls.

What is Red Chimichurri Sauce?

Red chimichurri sauce is a vibrant, herbaceous condiment similar to traditional green chimichurri, but with the addition of roasted red peppers and smoked paprika for a richer color and deeper flavor. It still keeps the bright acidity and garlicky bite that chimichurri is known for, but it feels slightly sweeter, smokier and more robust.

Because it is uncooked and made with pantry-friendly ingredients plus fresh herbs, it’s an easy way to add restaurant-style flavor to grilled or roasted foods.

Gather This

Lots of fresh ingredients come together to make this red chimichurri sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Roasted red peppers – These add sweetness, color, and body, making the sauce smoother and a little less sharp than green chimichurri.

How to Make Red Chimichurri Sauce (Step-by-Step)

Grab your food processor, this sauce couldn’t be easier to make!

1. Combine red peppers, garlic and shallot in food processor. In a large food processor, pulse the roasted red peppers, fresh garlic and shallot.
2. Add parsley, cilantro and seasonings. When the mixture is coarsely chopped, add the parsley, cilantro, smoked paprika, coarse kosher salt, ground black pepper and crushed red pepper flakes, pulse again.
3. Add olive oil and vinegar and emulsify. Pour in the extra virgin olive oil and red wine vinegar, pulse again until emulsified.
4. Serve or store. Serve immediately or cover and store in the fridge.

Perfect Pairings

Red chimichurri sauce can be paired with just about anything you’d like! But here are some of my favorites.

Mix Things Up!

Take this red chimichurri sauce into your own hands and mix things up a little.

• Spice it up – Add more red pepper flakes or a small amount of fresh chili powder or cayenne.
• No cilantro – For my “cilantro tastes like soap” friends, you can replace the cilantro with extra parsley.
• Chunky – Instead of a smoother sauce, pulse in the food processor a little less for a chunkier sauce.
• Smoky – Add a little bit more smoky paprika, or even liquid smoke to give your sauce a smokier flavor.

More Homemade Sauce Recipes

If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.

Bang Bang Sauce

5 from 5 votes

Beurre Blanc Sauce

5 from 5 votes

Big Mac Sauce Recipe

5 from 5 votes

Birria Broth (Birria Consome)

5 from 6 votes

Print

Red Chimichurri Sauce Recipe

This red chimichurri sauce is smoky, herby, and easy to make with roasted red peppers, parsley, cilantro, garlic, and red wine vinegar.

Course Sauce

Cuisine American

Keyword chimichurri sauce with roasted red peppers, easy red chimichurri sauce, homemade red chimichurri, red chimichurri recipe, red chimichurri sauce, red pepper chimichurri, roasted red pepper chimichurri

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 379kcal

Ingredients

• 10 ounce jar roasted red peppers drained and coarsely chopped
• 4 cloves fresh garlic coarsely chopped
• 2 tablespoons shallot coarsely chopped
• 1/2 cup flat parsley leaves only loosely packed
• 1/4 cup cilantro leaves only, loosely packed
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar

Instructions

• In a large food processor, pulse the drained and coarsely chopped 10 ounce jar roasted red peppers, coarsely chopped 4 cloves fresh garlic and coarsely chopped 2 tablespoons shallot.
• When the mixture is coarsely chopped, add the1/2 cup flat parsley, 1/4 cup cilantro, 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed red pepper flakes, pulse again.
• Pour in the 1/3 cup extra virgin olive oil and 1/3 cup red wine vinegar, pulse again until emulsified.
• Serve immediately or cover and store in the fridge.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store red chimichurri sauce in an airtight container in the refrigerator for up to 1 week. A mason jar works well for storing your homemade chimichurri.

Freezing: It can be frozen in a freezer-safe container or freezer bag for up to 3 months. If you want to freeze it in small portions, try using an ice cube tray.

Nutrition

Calories: 379kcal | Carbohydrates: 11g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 2546mg | Potassium: 413mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2780IU | Vitamin C: 89mg | Calcium: 104mg | Iron: 3mg

The post Red Chimichurri Sauce appeared first on My Sauce Recipes.

This Asian chicken marinade is a perfect balance of sweet, savory and umami flavors made with soy sauce, honey, garlic and fresh ginger. It’s an easy chicken marinade that transforms simple chicken thighs into juicy, flavorful meat whether you grill, bake or pan sear.

Why This Asian Chicken Marinade Works

Packed with flavor for the best chicken, what’s not to love about this juicy marinade?

• Perfect blend of flavors – This marinade works because it balances key flavor components: salty, sweet, acidic and umami.
• Keeps chicken moist – The oil helps carry flavor into the chicken while keeping it moist during cooking, resulting in tender, juicy chicken with a flavorful exterior.
• Multiple cooking methods – Whether you’re grilling, baking or searing on the stove, this marinade allows for any option.

Recipe Essentials

You’re almost guaranteed to have at least some of these asian chicken marinade ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chicken thighs – Boneless, skinless chicken thighs are ideal, as they are the most flavorful cut of chicken. You could also use chicken quarters (bone-in), chicken drumsticks or chicken breasts.

How to Make Asian Chicken Marinade (Step-by-Step)

With several cooking options, making this chicken couldn’t be easier!

1. Make marinade. In a medium bowl or measuring cup, whisk together the soy sauce, honey, oil, water, fresh garlic, fresh ginger, seasoned rice vinegar, sesame oil, fish sauce, ground black pepper and optional crushed red pepper flakes.
2. Pour over chicken. Pour the marinade over the chicken thighs. Marinate for 2-12 hours. When ready to cook, discard the marinade.
3. Cook in skillet. Heat oil in a large skillet. Add the chicken, cooking on all sides until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.
4. Or cook in oven. Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes. Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
5. Allow to rest. Rest the chicken for 3-4 minutes before cutting against the grain.

Tips for Best Chicken Marinade

This asian chicken marinade is as easy as it gets, but I do have a few tips to make sure it turns out perfectly.

• Chicken thighs for max flavor – Although you can use chicken breasts, chicken thighs stay juicier and absorb marinade better than chicken breast.
• Pat chicken dry before cooking – Removing excess marinade helps achieve better browning.
• Do not reuse marinade – Always discard marinade after raw chicken has been in it for food safety.

Make it A Meal

The flavors of this asian chicken marinade pair well with just about anything you’d like to serve it with! For a starch, I like to serve it with jasmine ginger rice or cilantro lime coconut rice.

Of course, a vegetable is always a necessity. PF Chang’s spicy green beans are usually my go-to. And in sticking with the asian theme, I like to serve mine with a bowl of mushroom egg drop soup too.

More Sauce Recipes for Chicken

If you know me, you know how much I love a good sauce. These chicken sauces are some of my favorites.

Beer BBQ Sauce

4.80 from 5 votes

Chick-fil-A Sauce

5 from 5 votes

Chicken Fajita Marinade

No ratings yet

Chicken Nugget Dipping Sauce

4.38 from 8 votes

Print

Asian Chicken Marinade Recipe

This Asian chicken marinade is sweet, savory and packed with flavor. Learn how to make the best marinade for grilling or skillet cooking.

Course Sauce

Cuisine Asian

Keyword asian chicken marinade

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 2 hours hours

Servings 4

Calories 276kcal

Ingredients

• 3/4 cup light soy sauce
• 1/3 cup honey
• 1/4 cup vegetable or canola oil
• 1/4 cup water
• 4 cloves fresh garlic minced or grated
• 2 tablespoons fresh ginger grated
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes optional
• 1 -1.5 pound(s) boneless chicken thighs

Instructions

• In a medium bowl or measuring cup, whisk together the 3/4 cup light soy sauce, 1/3 cup honey, 1/4 cup vegetable or canola oil, 1/4 cup water, minced or grated 4 cloves fresh garlic, grated 2 tablespoons fresh ginger, 2 tablespoons seasoned rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1/2 teaspoon ground black pepper and optional 1/2 teaspoon crushed red pepper flakes.
• Pour the marinade over the 1 -1.5 pound(s) boneless chicken thighs . Marinate for 2-12 hours. When ready to cook, discard the marinade.

Skillet:

• Heat 1-2 teaspoons of a neutral oil in a large skillet. Add the chicken, cooking on all sides for 4-5 minutes or until the internal temperature reaches 165°F. Press down to make contact with the hot pan and sear.

Oven Baked:

• Preheat the oven to 425°F and place the chicken in an oven-safe dish. Bake for 20 minutes.
• Change the oven to broil and allow to sizzle for 2 minutes, or until they get a caramelized top. Watch closely!
• Rest the chicken for 3-4 minutes before cutting against the grain.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: If you have leftover marinade that has not touched raw chicken, store it in an airtight container in the refrigerator for up to 5 days. Cooked marinated chicken can be stored in the refrigerator for 3-4 days.

Freezing: You can freeze chicken directly in the marinade, which actually enhances flavor. Place raw chicken and marinade in a freezer-safe bag, remove excess air and seal tightly, freeze for up to 3 months.

When ready to use, thaw overnight in the refrigerator. The chicken will continue marinating as it thaws.

Nutrition

Calories: 276kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 2790mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Asian Chicken Marinade appeared first on My Sauce Recipes.

This lemon vinaigrette dressing is bright, tangy and perfectly balanced with fresh lemon juice, garlic, Dijon mustard and honey. It’s a quick homemade lemon vinaigrette that comes together in minutes and instantly elevates salads, roasted vegetables and grilled meats.

Gather This

You only need a handful of pantry ingredients to make this lemon vinaigrette. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Lemon – You can’t have a lemon salad dressing without, well, lemon! We will use both the juice and the zest, so be sure to get a few fresh lemons.

How to Make Lemon Vinaigrette (Step-by-Step)

This easy homemade dressing is as easy as 1, 2, 3! Just follow these simple steps.

1. Combine ingredients. In a medium bowl or measuring cup, whisk together the lemon juice, lemon zest, garlic clove, honey, Dijon mustard, coarse Kosher salt and ground white pepper.
2. Whisk in olive oil. While whisking, add the extra virgin olive oil to emulsify.
3. Enjoy. Chill or use immediately on your favorite salad.

Perfect Pairings

This lemon vinaigrette is perfect for drizzling over salads or tossing into pasta salad. You can also use it to add flavor to rice, couscous, or roasted potatoes. And of course, on grilled or baked veggies.

It’s also a great marinade for chicken, pork, and seafood. Or, you can simply use it as a dipping sauce for fresh vegetables, focaccia bread, or garlic knots.

Variations

Once you’ve got the base lemon vinaigrette recipe down, you can put your own spin on things.

• Herbs – Try adding some fresh herbs into the mix. I personally like basil, parsley or dill for a Mediterranean flavor.
• Cheese – Adding parmesan cheese creates a slightly richer dressing that works well on a caesar salad.
• Spice it up – Try making it a spicy dressing by adding a pinch of crushed red pepper flakes.

Your Questions, Asnwered

More Homemade Salad Dressings

If you know me, you know how much I love a good sauce- especially salad dressings. Here are some of my favorites.

Apple Cider Vinegar Dressing

No ratings yet

Balsamic Dressing

No ratings yet

Cranberry Vinaigrette Salad Dressing

No ratings yet

Creamy Carrot Ginger Dressing & Dip

No ratings yet

Print

Lemon Vinaigrette Recipe

This homemade lemon vinaigrette dressing is bright, fresh and perfectly balanced with lemon juice, garlic, Dijon and honey. Ready in minutes.

Course Condiment

Cuisine American

Keyword lemon vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 1025kcal

Ingredients

• 1/3 cup fresh lemon juice 2-3 large lemons
• 1-2 teaspoons lemon zest
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 fresh garlic clove grated
• 1/2 teaspoon coarse Kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup extra virgin olive oil

Instructions

• In a medium bowl or measuring cup, whisk together the 1/3 cup fresh lemon juice, 1-2 teaspoons lemon zest, 1 fresh garlic clove, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper.
• While whisking, add the 1/2 cup extra virgin olive oil to emulsify.
• Chill or use immediately on your favorite salad.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Transfer the dressing to an airtight container or jar and store it in the fridge for up to 1 week. 

Freezing: Freeze the dressing in a freezer-safe container or in an ice cube tray for up to 3 months. Thaw overnight in the refrigerator. 

Nutrition

Calories: 1025kcal | Carbohydrates: 19g | Protein: 1g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 1222mg | Potassium: 115mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 35mg | Calcium: 20mg | Iron: 1mg

The post Lemon Vinaigrette appeared first on My Sauce Recipes.

This chipotle chicken marinade delivers bold, smoky heat balanced with citrus, honey and warm spices for perfectly juicy chicken every time. Whether you’re grilling, baking or cooking in a cast iron skillet, this spicy chipotle lime marinade infuses deep flavor in just a few hours.

Gather This

This chipotle chicken marinade ingredient list might look lengthy, but you probably have a lot in your spice cabinet or pantry already. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Chipotle peppers in adobo sauce – Chipotle peppers are smoked and dried jalapeños that are rehydrated and canned in a tangy, slightly sweet tomato-based sauce called adobo. They bring smoky depth and moderate heat, making them ideal for marinades and grilled meats. The can is able to be found in the Hispanic foods section at your grocery store.
• Chicken thighs – Boneless, skinless chicken thighs are ideal, as they are the most flavorful cut of chicken. You could also use chicken quarters (bone-in), chicken drumsticks or chicken breasts.

How to Marinate Chicken for Maximum Flavor

In order to marinate your chicken, you first have to make the chipotle chicken marinade.

1. Make the marinade. In a large food processor, combine the peppers, garlic, zest and juice of limes, water, vegetable oil, orange juice, honey, apple cider vinegar, Worcestershire sauce, paprika, cumin, oregano, salt and black pepper. Pulse on high until the mixture is emulsified.
2. Prepare chicken. Place the chicken into a shallow dish and pierce it several times with a fork. This allows the marinade to penetrate more deeply into the meat.
3. Marinate. Pour the marinade over the chicken. Cover and chill for 4-6 hours. Avoid marinating longer than 12 hours, because the acidity starts to change the texture of the chicken.

How to Cook Chipotle Chicken (Step-by-Step)

After marinating, follow these simple steps to cook your chicken.

1. Prep oven and chicken. When ready to cook, preheat the oven to 350°F. Remove the chicken from the marinade and discard excess liquid.
2. Sear chicken. Heat cast iron skillet over medium high heat, adding vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned.
3. Move to oven. Transfer the pan to the hot oven until the internal temperature reaches 165°F using a digital thermometer.

What to Serve with Chipotle Chicken

This chipotle chicken marinade adds so much flavor, and that flavor is paired nicely with just about anything you can think up. I personally like to pair mine with refried beans, Mexican street corn or spanish rice.

Once you’ve figured out your sides, I like to top my chicken with either pico de gallo, crema mexicana or a homemade ranchero sauce. Whether you add your chicken to a burrito bowl, turn it into tacos or serve it how it is, it’s sure to be delicious.

Frequently Asked Questions

More Chicken Sauces and Marinades

Chicken doesn’t have to be boring! With these sauces and marinades, they are anything but.

Chick-fil-A Sauce

5 from 5 votes

Chicken Fajita Marinade

No ratings yet

Chilis Honey Mustard Sauce

5 from 15 votes

Asian Chicken Marinade

No ratings yet

Print

Chipotle Chicken Marinade Recipe

This smoky chipotle chicken marinade makes juicy, flavorful chicken every time. Perfect for grilling or baking with bold chipotle flavor.

Course Sauce

Cuisine Mexican

Keyword chipotle chicken marinade

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 4

Calories 407kcal

Equipment

• food processor

Ingredients

• ¾ cup chipotle peppers in adobo sauce
• 4 cloves garlic peeled and coarsely chopped
• 2 fresh limes zested and juiced
• ½ cup water
• ¼ cup vegetable oil
• ¼ cup orange juice
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 1.25 pounds boneless skinless chicken thighs , about 5 medium filets
• Vegetable oil for cookin

Instructions

• In a large food processor, combine the ¾ cup chipotle peppers in adobo sauce, 4 cloves garlic, zest and juice of 2 fresh limes, ½ cup water, ¼ cup vegetable oil, ¼ cup orange juice, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Pulse on high until the mixture is emulsified.
• Place the 1.25 pounds boneless skinless chicken thighs into a shallow dish and pierce it several times with a fork. Pour the marinade over the chicken. Cover and chill for 4-6 hours.
• When ready to cook, preheat the oven to 350°F (if using stovetop instructions). Remove the chicken from the marinade and discard excess liquid.
• To Make in A Grill Pan or Cast Iron (or other oven safe pan)- Heat over medium high heat, adding 1-2 teaspoons vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned. Transfer the pan to the hot oven for 10-12 minutes or until the internal temperature reaches 165°F using a digital thermometer.
• Remove and allow to rest for 5 minutes before slicing.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Storage: Store cooked chipotle chicken in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to prevent excess condensation.

Freezing cooked chicken: Freeze cooked and sliced chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain moisture.

Freezing in marinade: You can freeze raw chicken directly in the marinade for up to 3 months. As it thaws, it will marinate simultaneously, enhancing flavor.

Nutrition

Calories: 407kcal | Carbohydrates: 29g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 85mg | Sodium: 721mg | Potassium: 717mg | Fiber: 6g | Sugar: 18g | Vitamin A: 577IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 4mg

The post Chipotle Chicken Marinade appeared first on My Sauce Recipes.

This homemade aioli sauce is a rich, creamy sauce made from scratch with egg yolks, olive oil and fresh lemon juice. Unlike mayonnaise-based shortcuts, this authentic aioli uses traditional emulsification for bold flavor and silky texture.

What is Aioli?

Aioli is a Mediterranean garlic sauce traditionally made by emulsifying egg yolks with olive oil and garlic. While many modern recipes use mayonnaise as a shortcut, authentic aioli is made from scratch and has a richer, more complex flavor.

So why are so many “aiolis” a mayo base? They are the cheater version and while not exactly the same, still delicious and flavorful in their own right. And in fact, some very notable outlets are now even defining it (Oxford) as “mayonnaise seasoned with garlic.”

Grab from the Grocery Store

I’d be willing to bet you have most, if not all, of the ingredients needed to make this homemade aioli sauce recipe. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Egg yolks – Egg yolk contains lecithin, which acts as an emulsifier that binds the oil and liquid together.

How to Make Homemade Aioli Sauce (Step-by-Step)

You can have this sophisticated-tasting condiment ready in no time! Just follow these simple steps.

1. Blend egg yolks and lemon juice. In a small food processor or cup using an immersion blend, whisk together the egg yolks and fresh lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
2. Slowly add olive oil. While whisking or while the immersion blender is on, very slowly pour the extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
3. Add salt. When fully combined, add the salt, either giving a few more quick pulses or folding in by hand.

Mix it Up!

The great thing about a homemade aioli sauce is how easily you can add flavors and mix-ins.

• Garlic – Whether fresh garlic, roasted garlic or garlic powder, adding this gives a punch and makes it a great spread for sandwiches.
• Herbs – Freshen things up by adding your favorite herbs. Dill, rosemary, italian seasoning or chives are all great additions.
• Spicy – Try adding things like wasabi, horseradish, chipotle peppers or jalapenos to take the spice level up a notch.
• Other flavors – I like to add other sauces to play around with the flavors. Some options are pesto, dijon mustard and even cranberry sauce for a sweet twist.

Perfect Pairings

The ways to use this homemade aioli sauce are endless! My personal favorite is it to use it as a sandwich spread on something like steak sandwiches or burgers. You can also use it as a dipping sauce for french fries or onion rings.

Aioli is also a great flavor enhancer for other recipes. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.

More Delicious Dipping Sauces

I like to consider myself as somewhat of a sauce connoisseur; if you’re a sauce fanatic too, check out some of my favorites.

Alabama White Sauce (White BBQ Sauce)

5 from 5 votes

Au Jus Sauce (with or without drippings)

4.78 from 9 votes

Avocado Crema

5 from 5 votes

Bang Bang Sauce

5 from 5 votes

Print

Homemade Aioli Sauce Recipe

This homemade aioli sauce is creamy and made from scratch with egg yolks and olive oil. Perfect for dipping, sandwiches and seafood.

Course Sauce

Cuisine American

Keyword aioli, homemade aioli sauce, homemade condiments

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.75 cup

Calories 1430kcal

Equipment

• small food processor
• Immersion Blender

Ingredients

• 2 large egg yolks
• 2 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/8 teaspoon fine sea salt

Instructions

• In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks 2 teaspoons fresh lemon juice Pulse, scraping down the sides, until it becomes a pale yellow paste.
• While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
• When fully combined, add the 1/8 teaspoon fine sea salt, either giving a few more quick pulses or folding in by hand.
• Cover and refrigerate for 1 hour to let flavors marry.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Storage: Store it in an airtight container in the refrigerator for up to a week. It will likely last longer, but every time you take it out to use it or place a knife or something to spread in, it runs the risk of contamination. Do not leave out at room temperature for more than 2 hours.

Freezing: Unfortunately, I do not recommend freezing this aioli. Freezing will cause the emulsification to break down and the sauce to separate. 

Nutrition

Calories: 1430kcal | Carbohydrates: 3g | Protein: 8g | Fat: 157g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 111g | Cholesterol: 518mg | Sodium: 414mg | Potassium: 68mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg

The post Homemade Aioli Sauce appeared first on My Sauce Recipes.

Worcestershire sauce is the secret ingredient that adds depth, tang and umami to everything from burgers to Bloody Marys. This easy homemade Worcestershire sauce recipe comes together in just 10 minutes and tastes even better than store-bought.

What is Worcestershire Sauce?

Worcestershire sauce is a widely used condiment with a distinctive and complex flavor profile. This thin sauce is known for its ability to add depth, umami richness, and a savory kick to a variety of dishes. Its origins trace back to Worcester, England, where it was first created.

Although the exact recipe is a closely guarded secret, Worcestershire sauce typically contains ingredients such as anchovies, vinegar (often malt vinegar), molasses, tamarind, garlic, onions, salt, sugar, and a blend of spices and seasonings. These components are carefully fermented, aged, and then strained to create the flavorful sauce used in many global cuisines.

The sauce’s popularity stems from its ability to balance sweet, sour, savory, and spicy elements, making it a versatile ingredient. This popular sauce adds a distinctive and robust flavor that elevates the overall taste of many dishes.

Use it as a marinade, a seasoning in sauces, or a flavor enhancer in cocktails and soups.

What You’ll Need

You only need a handful of pantry ingredients to make this homemade Worcestershire sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Tamarind paste or liquid aminos– These are both naturally gluten-free, and tamarind is used in the original, but soy sauce can be used.

Ways to Use It

One of the funniest memes I’ve ever seen was a picture of a Worcestershire bottle and someone saying they only buy one every decade. Well, foodie friends, I use mine a lot and probably buy a bottle once per month!

1. Marinades: Combine Worcestershire sauce with other ingredients like olive oil, garlic, herbs, and spices to create flavorful marinades for meats, chicken, seafood, or tofu. It is also acidic, so it digs deep into fibers and helps to tenderize.
2. Steak Sauce: Drizzle Worcestershire sauce over cooked steaks or mix it with melted butter for a classic steak sauce. Or even top it was a Red Wine Mushroom Sauce that is amped with Worcestershire.
3. Bloody Mary: Add a dash or two to your Bloody Marys for an extra layer of umami flavor and richness.
4. Caesar Salad Dressing: Incorporate Worcestershire sauce into your Caesar salad dressing recipe to enhance the depth of flavor. Some even use it instead of anchovies.
5. Barbecue Sauce: Use it as an ingredient in homemade barbecue sauces to give them a tangy and savory kick.
6. Soups and Stews: Add a few dashes to soups and stews, such as beef stew or chili recipes, for a deeper, richer flavor in a flash.
7. Burgers: Mix Worcestershire sauce into your ground meat when making burgers for added juiciness and flavor.
8. Glazes: Create glazes for baked or grilled meats, such as ham or chicken, by combining Worcestershire sauce with other ingredients like honey, brown sugar, or Dijon mustard.
9. Seafood: Use Worcestershire sauce as a dipping sauce for seafood, such as oysters or shrimp cocktail.
10. Beef Jerky: Include Worcestershire sauce in your homemade beef jerky marinade for a unique flavor profile.

How to Make Worcestershire Sauce (Step-by-Step)

Once you make your own, you’ll never go back to buying it in the grocery store!

1. Combine ingredients. Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
2. Simmer on low and whisk for 5 minutes.
3. Cool and use immediately or store.

Recipes that Use Worcestershire Sauce

There are many recipes that use Worcestershire sauce across our sites; here are a few, but click the link above for a full list. 

We love to use Worcestershire sauce to boost the flavor in crab cake egg rolls, Skyline chili, and sloppy Joe sliders. It’s also a great addition to homemade turkey injection seasoning, skirt steak marinade, meatloaf glaze and remoulade sauce. 

Your Questions, Answered

Print

Homemade Worcestershire Sauce Recipe

Make your own homemade Worcestershire Sauce with simple ingredients so that you can have the popular sauce handy all the time!

Course Sauce

Cuisine American

Keyword homemade worcestershire sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 8kcal

Ingredients

• 1/2 cup white vinegar
• 1/4 cup water
• 3 tablespoons tamarind or liquid aminos
• 1 tablespoon dark brown sugar
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse kosher salt
• 1-3 dabs hot sauce

Instructions

• Combine the vinegar, water, tamarind (or liquid aminos), brown sugar, ground mustard, onion powder, garlic powder, salt and hot sauce in a small saucepan. Bring to a low simmer.
• Simmer on low and whisk for 5 minutes.
• Cool and use or immediately.
• If you’ve tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Video

Notes

Storage: While the jury is out on whether it’s necessary to refrigerate Worcestershire sauce, it will most definitely last far longer in the fridge in an airtight container or mason jar — up to a couple of years. 

Freezing: You can freeze Worcestershire sauce, but since it keeps well in the refrigerator, there’s little need to do so.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 100mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.05mg

Other Savory Sauces

There’s no meal that a good sauce can’t upgrade! Here are a few of our favorite savory sauces that we know you’ll love.

Ranchero Sauce

5 from 10 votes

Homemade Tzatziki Sauce Recipe

5 from 9 votes

Beer BBQ Sauce

4.80 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

The post Homemade Worcestershire Sauce appeared first on My Sauce Recipes.

Fry sauce is the creamy, tangy dipping sauce most famously served with French fries in the west, especially Utah. This easy fry sauce recipe comes together in minutes using simple pantry ingredients and tastes even better after chilling.

What is Fry Sauce?

Fry sauce is similar to the pink-ish special sauces you may find at fast food chains throughout the United States. It may also remind you of Thousand Island dressing.

It’s often spread on burgers but it makes a great dipping sauce, too. 

The sauce itself is a mixture of ketchup, mayo, mustard and a few other simple ingredients. The tangy sweetness of the sauce is balanced by the creamy mayo while minced dill pickles add a bit of texture, too.

Gather This

Since you’ll likely have these simple fry sauce ingredients already, you can stir together this sauce any time you’re in the mood for it! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mayonnaise – Use the brand that you prefer or make your own homemade mayonnaise.
• Plain ketchup – You can also make your own ketchup, or just buy a bottle from the grocery store.

Variations

We think this tangy fry sauce recipe is a pretty good copycat of what you may find in restaurants, but you can change it up for your own taste buds.

• Worcestershire sauce – For a bit of umami flavor, shake in a little of this delicious sauce.
• Heat – To give it a little kick, add your favorite hot sauce, red pepper flakes, or some cayenne pepper.
• Garlic powder – For some garlicky flavor, sprinkle in a little bit of this.
• Pickle juice – If you love pickles, try adding a bit of pickle juice to the sauce.
• Onion powder – For oniony flavor, add a few dashes of onion powder.
• Barbecue sauce – Substitute barbecue sauce for some or all of the ketchup for a unique flavor profile.

How to Make Fry Sauce (Step-by-Step)

You are going to love how easy it is to make your new favorite condiment!

1. Combine ingredients. Place the mayo, ketchup, pickles, vinegar, mustard, pepper, sugar and salt to a small food processor or bowl.
2. Whisk to combine. Blitz or whisk until well combined.
3. Serve or chill. Serve immediately or cover and refrigerate.

Perfect Pairings

Dipping french fries in this fry sauce is an obvious choice, given its name but it’s not for just fries. But you can use it in lots of other different ways.

• Potatoes – Spoon this sauce over hashbrowns, dip roasted or air fryer potato wedges into it, or liven up mashed or baked potatoes with it. And don’t forget to dunk tater tots in it, too.
• Chicken – This is a good sauce for dipping chicken tenders, chicken nuggets, or chicken strips.
• Vegetables – Dip carrot sticks or celery into this sauce.
• Burgers – Spread this on the buns for hamburgers, turkey burgers, and veggie burgers.
• Hot dogs – Don’t let the burgers hog the sauce at a cookout — add it to hot dogs, brats, and other sausages.
• Onion Rings – This is a perfect dipping sauce for crunchy onion rings.

More Delicious Sauces

I love adding a homemade sauce to nearly any meal or snack. It’s a great, easy way to elevate flavors.

Pot Sticker Sauce

4.89 from 9 votes

Ranchero Sauce

5 from 10 votes

Spicy Marinara Sauce

5 from 5 votes

Chinese Chili Oil

5 from 6 votes

Print

Fry Sauce Recipe

This classic fry sauce is creamy, tangy and ready in mins. Made with mayo, ketchup and pickles it's perfect for French fries and sandwiches.

Course Sauce

Cuisine American

Keyword fry sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 113kcal

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 2 tablespoons dill pickles . minced or relish
• 1 teaspoon apple cider vinegar
• 1 teaspoon yellow mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sugar
• Dash of fine sea salt

Instructions

• Place the mayo, ketchup, pickles, vinegar, mustard, pepper, sugar and salt to a small food processor or bowl. Blitz or whisk until well combined.
• Serve immediately or cover and refrigerate.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings sections.

Notes

Other options include adding a dash of onion powder, garlic powder, Worcestershire sauce, cayenne pepper, jalapenos or bacon.

How to Store Fry Sauce

Leftover fry sauce can be stored for up to a week so it’s perfect to make ahead and use all week long. Store fry sauce in the fridge for up to 5 days in an airtight container.

Can I Freeze Fry Sauce?

We do not recommend freezing mayonnaise-based sauces

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 262mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

The post Fry Sauce appeared first on My Sauce Recipes.