Fry Sauce Recipe - The Cookie Rookie (2024)

FAQs

What is yum yum sauce made of? ›

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

Sauces are the melding of ingredients, including stocks, wine, aromatics, herbs, and dairy, into a harmonious taste. Most small sauces are based on the principle of reduction, cooking down various liquids with aromatics, wine, and herbs to meld, concentrate, and balance the flavor and consistency.

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

Sauce espagnole is a basic brown sauce. It's made of brown beef or veal stock, tomato puree, and browned mirepoix, all thickened with a very dark brown roux. This sauce is sometimes used at the foundation for boeuf bourguinon and demi-glace.

How to Use Yum Yum Sauce. This sauce is extremely versatile and the flavors pair will a wide variety of foods. It's similar to what's known in the U.S. as “Fry Sauce” (mayonnaise and ketchup) but with additional ingredients that give it a far more interesting flavor. You could consider it fry sauce on flavor steroids!

Both spicy mayo and yum yum sauce have a mayonnaise base, but spicy mayo packs a lot more heat than yum yum sauce. Most spicy mayo is made with just two ingredients like the one I share here. Yum yum sauce is sweeter and less spicy as it uses ketchup or tomato paste, vinegar, garlic, sugar, and a little hot sauce.

Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.

Sauces are flavorful liquids used to enhance the taste and appearance of other foods. There are three basic kinds of ingredients in most sauces: a liquid, a thickening agent, and other flavoring and seasonings.

Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef. About 100 years later, chef Auguste Escoffier reclassified Allemande as a “daughter sauce,” or variation, of velouté.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

What is stir fry sauce made of? ›

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.

Clingy, glossy sauce! Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it's thanks to one simple pantry staple: cornstarch.

In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family.

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.

This sauce is made with mayonnaise, ketchup, sweet chili sauce, sriracha, and spices. What does Boom Boom Sauce taste like? Boom boom sauce is a little spicy, a little sweet, and a little tangy. It is the perfect balance of flavors for your favorite savory dishes like burgers, fries, fried shrimp, and much more!

Japanese steakhouses often serve a creamy orange-pink sauce alongside a steaming meal. The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk under the name Yum Yum Sauce. The scene is a familiar one.

An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil.

Yum Yum seasoning typically contains a blend of spices, including garlic powder, onion powder, paprika, and sometimes sugar or other sweeteners. Some variations may also include salt, pepper, and other savory herbs and spices.