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Dipping Sauce Mayo
Processing Time
20 Minutes
Portion
8 Portion
Ingredients
|
4 tbsp/sauce |
|
|
Mentai Mayo: |
|
|
Sambal Sauce |
2 tbsp |
|
Tobiko |
1 tsp |
|
Thousand Island: |
|
|
Tomato Ketchup |
2 tbsp |
|
Onion |
1 tsp, chopped |
|
Cucumber pickles |
2 tsp |
|
Tartar Sauce: |
|
|
Lemon Water |
½ tbsp |
|
Onion |
½ tbsp |
|
Ready-to-use Cucumber Pickles |
1 tbsp |
|
BBQ Mayo: |
|
|
BBQ Sauce |
2 tbsp |
|
Black Pepper |
½ tsp |
|
Chili Sauce |
1 tbsp |
|
Garlic Butter Mayo: |
|
|
Garlic |
2 cloves, chopped |
|
Garlic Powder |
½ tsp |
|
Butter |
1 tbsp |
|
Cooking Cream |
2 tbsp |
|
Parsley |
Sufficient, chopped |
|
Add-on |
|
|
Fried Potato |
sufficient |
How to Make
- Mentai Mayo: mix and stir well KEWPIE MAYONNAISE ORIGINAL, chili sauce and tobiko.
- Thousand Island: mix and stir well KEWPIE MAYONNAISE ORIGINAL, tomato ketchup, onion, and ready-to-use pickled cucumber..
- Tartar Sauce: mix and stir well KEWPIE MAYONNAISE ORIGINAL, lemon water, onion, and ready-to-use pickled cucumber..
- BBQ Mayo: mix and stir well KEWPIE MAYONNAISE ORIGINAL, BBQ sauce, and black pepper, and chili sauce.
- Garlic Butter Mayo: chop garlic, saute with butter until brown, remove from the heat. Mix and stir well KEWPIE MAYONNAISE ORIGINAL, garlic, garlic powder, cooking cream, and chopped parsley.
- Serve sauces with fried potato.
