This is the fifth and final sauce that I served with my Southern Style Fried Chicken Strips on New Year’s Eve. When we were looking for sauce recipes this one caught my eye because it reminded me of this burger sauce Derek created a few weeks ago (I’ll post it sometime once we make it again) with a little twist of adding chili garlic sauce. It was the perfect addition to rounding out the sauces because it added one with some heat.
I thought it needed some more heat so I added a little more chili garlic sauce than the original recipe on A Southern Fairy Tale,
Here’s what you need:
Add all the ingredients except onion and garlic to a medium bowl (you also add olive oil at this point – I’m not sure why I don’t have a picture of that).
Whisk it all together until the olive oil is incorporated into the sauce.
Grate in some garlic.
Finely mince and add some onion.
Mix everything together.
Allow to chill for about an hour or so before serving. This will allow the flavors to blend together, especially those from the onion and the garlic.
- 1 c mayo (I used Hellman’s light)
- ⅓ c + 2 t chili garlic sauce
- ¼ c ketchup
- 1 T water
- 2 t coarse ground pepper
- 4 t Worcestershire sauce
- 4 t Dijon mustard
- ¼ t smoked paprika
- ½ c olive oil
- ½ medium onion finely minced
- 2 garlic cloves, grated
- Whisk all ingredients except onion and garlic in medium bowl. Grate the garlic directly into the sauce. Stir in the minced onion.
- Chill for at least an hour before serving.