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/ck/ - Food & Cooking

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11598477 No.11598477 [Reply] [Original]

My extra special secret sauce I put on sandwiches and burgers and such is simply mustard, mayonnaise onion powder, garlic powder and chipotle powder.

What's in your secret sauce, /ck/?

>> No.11598487

>>11598477
>What's in your secret sauce
heh heh well uhhh... give me a second here
*unzips dicks*

>> No.11598498

>>11598477
mayo
lime juice
white vinegar
whole grain dijon mustard
honey
homemade habanero oil
salt
pepper
red pepper flakes
cayenne powder
diced jalapenos

>> No.11598520 [DELETED] 

*farts out a load of poz cum*
*smears it on your sandwich*
seekrit sauce, fren

>> No.11598539

>>11598487
>*unzips dicks*
I think you messed up there buddy

>> No.11598666

>>11598477
>>11598498
>no relish or pickle juice
shit sauce desu

>> No.11598718

>>11598539
Lurk more, newfriend.

>> No.11598770

Ketchup, plain yellow mustard, worcestershire, pickle brine, mayo and cayenne. Put that shit on everything.

I also like to combine soy sauce, rice vinegar, minced ginger, minced garlic and hot chili oil as either a dipping sauce or a marinade. I've been trying to eat better and that marinade is out of this fuckin world when you leave veggies in it overnight then steam them.

>> No.11598875
File: 481 KB, 499x315, tim_shrugging.gif [View same] [iqdb] [saucenao] [google]
11598875

>>11598539
>This guy's penis isn't bifurcated with alternating teeth to open and close with a track clasp system

>> No.11598898
File: 136 KB, 986x775, 1447908851865.jpg [View same] [iqdb] [saucenao] [google]
11598898

>>11598875

>> No.11599125

>>11598477
ketchup + miracle whip + brown mustard + honey

boom, best secret sauce.

>> No.11599274

>>11598477
That's just Big Mac sauce

>> No.11599282

>>11598477
The Crispy McBacon sauce, if I would ever find it
That shit is addicting

>> No.11599285

>>11599282
>addicting
*addictive
Always happy to help, Tyrone.

>> No.11599467

>>11599274
The big mac sauce has ketchup. It's basically just a thousand island dressing.

>> No.11599473

>>11598477
Okay I've been making this sauce for my burgers for the last 29 years of my life, I call it Quinky Sauce. It's just 3 parts ketchup, 2 parts Sayosauce, and 2 parts Mustard.

>> No.11599842

>>11599473
Fucking boomer

>> No.11599859

>>11599467
the red color is actually from paprika not ketchup

>> No.11600031

>>11598770
Can you give me the ratio amounts in your steamed veggie marinade friend?

>> No.11600047

>>11598477
Soy sauce, honey, chili paste, sesame oil, minced garlic and ginger, maybe some green onions. Makes an amazing marinade, works well as a stir-fry sauce, and is great as a dipping sauce for homemade spring rolls. Reduce the soy sauce and add fresh orange juice if you'd prefer it a little fruity.

>> No.11600096

>>11598477
Mayo
Ketchup
Salt
MSG
White vinegar
Finely chopped onion
Garlic powder
Small amount of dried hondashi
Little scotch bonnet pepper sauce
Little worcestershire
Little Walkerswood jerk BBQ sauce
Drop of ranch dressing

Let it sit in the fridge for 24 hours. Good for burgers or as dipping sauce for steak fries.

>> No.11600357

My secret sauce to marinate meat in general; goes extra well with chicken and pork
Trow in a blender:
White wine
Lemon juice
Ginger
Lots of garlic
Onion
Rosemary
Salt
Black pepper
Chilli flakes
Brown sugar
Fish sauce

Blend it all

>> No.11600375

>>11599473
Based quinky poster. Did you ever get your daughter corrected?

>> No.11600383
File: 41 KB, 320x240, 16608-17207-0[1].jpg [View same] [iqdb] [saucenao] [google]
11600383

>>11600375
t.

>> No.11600384
File: 2.38 MB, 3264x2448, photo-181.jpg [View same] [iqdb] [saucenao] [google]
11600384

>>11598875
>bifurcated
i believe that is called subincision, good luck..

>> No.11600388
File: 2.38 MB, 2048x2010, Screenshot_20181204-134228.png [View same] [iqdb] [saucenao] [google]
11600388

>>11600383
I'm not Adam Sessler.

>> No.11600392

>>11599467
>The big mac sauce has ketchup. It's basically just a thousand island dressing.
No it doesn't, Big Mac sauce is primarily mustard + mayo + relish, and seasonings. No ketchup involved.

>> No.11600399
File: 40 KB, 403x392, 1535845831067.jpg [View same] [iqdb] [saucenao] [google]
11600399

>>11598477
If I tell you then it's no longer a 'secret sauce'.

>> No.11600402
File: 48 KB, 689x711, dmg.jpg [View same] [iqdb] [saucenao] [google]
11600402

>all these whiteoids using mayo in their "sauces"

lol you crackers really do like eating things that look like cum don't you

>> No.11600421

>>11600402
Mayo is a great base for making other sauces
Well, if you look at mayo and immediately thinks about cum, it means you are a faggot, jamal

>> No.11600469

>>11598477
>onion powder,
>garlic powder
America was a mistake

>> No.11600477

>>11598477
1 egg yolk
1.5 to 3 tbs of very concentrated espagnole
black pepper to taste
lemon juice to taste
garlic/onion powder
Emulsify

>> No.11600504

>>11600421
>Mayo is a great base for making other sauces
you're confusing American industrial trash with actual Mayo.
Actual Mayo is a delicate compound sauce that is meant to be consumed as it is and not serve as base for other sauces.

>> No.11600508

>>11600469
imagine having a problem with powdered spices

>> No.11600514

>>11600504
That's ridiculous. I've seen mayo-based sauces in several cuisines from all over the world and that holds just as true if you're squirting it out of a bottle or emulsifying it yourself. The latter is a higher quality but they're both versatile.

>> No.11600517

imagine being a gay faggot who makes sauce

>> No.11600525
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11600525

>>11600508
>Onion is a spice

>> No.11600542

>>11600514
>Citations needed

>> No.11600555

It's a dark bearnaise variant with the tarragon substituted out for a dash of Cayenne and smoked paprika, and malt instead of white vinegar.

>> No.11600562
File: 2.44 MB, 448x246, 1506695752362.gif [View same] [iqdb] [saucenao] [google]
11600562

>>11600525
You haven't deleted your post yet, so I'm assuming you're standing by it.

>> No.11600565

>>11600504
>he never ate fresh homemade garlic-mayo or spice-lemon-mayo

>> No.11600593

>>11600565
>fresh spice-lemon-mayo
>spice in mayo
Why are you even here

>> No.11600597

>>11600593
Im the one asking you that, because you seem to lack basic knowledge about sauces while browsing a fucking Cooking image board
Well, finally you learned something new, jamal

>> No.11600628

>>11600597
still waiting for a sauce recipe that requires actual emulsified mayo. You might be confusing mayo with sour cream or bechamel.

>> No.11600630

>>11600593
What, you prefer watermelon-mayo?

>> No.11600655
File: 1.42 MB, 349x225, 13234.gif [View same] [iqdb] [saucenao] [google]
11600655

>mayo
>nothing spicy
>little bit of garlic powder, but not too much! Don't want to overspice it!

loling at all these white people recipes, just goes to show that white people can't cook

>> No.11600661

>>11600655
>loling

>> No.11600671

>>11600655
Im suprised you can read

>> No.11600675
File: 19 KB, 223x359, aroy_d_dessert_1200x1200.jpg [View same] [iqdb] [saucenao] [google]
11600675

>>11598477
Mayo store-bought is made of trash oil (soybean or canola), and making it at home is too much work (the egg immersion blender method). So I use coconut milk instead. Refrigerating it makes it thick as butter, sometime hard as a brick, unfortunately.

>> No.11600712

>>11600655
>all sauces have to be spicy
imagine being this much of a faggot

>> No.11600722

>>11600504
Nigger, it's oil and eggs

>> No.11600815

>>11598770
this sounds amazing, measurements of each ingredient?

>> No.11600817

>>11600722
>what's an emulsifier

>> No.11600848

>>11600817
Dumbass, it's literally oil and eggs in a blender. A far cry from your "delicate compound sauce that is meant to be consumed as it is".

>> No.11600898

>>11600848
>blending two fats
it's egg yolk, oil and vinegar.
You can't make mayo with egg white you fucking retard.

>> No.11600943
File: 15 KB, 191x214, 1313691558853.jpg [View same] [iqdb] [saucenao] [google]
11600943

>>11598477
>What's in your secret sauce

>> No.11600950

>>11600898
The recipe I use calls for one whole egg and an egg yolk for a cup of olive oil, works pretty well

I get what you mean though

>> No.11600982
File: 265 KB, 475x273, mayo.webm [View same] [iqdb] [saucenao] [google]
11600982

>>11600898
You must get called stupid often.

>> No.11601005

>>11600950
>>11600982
>works pretty well
That has nothing to do with mayo.
At best you will get beaten eggs with added oil, or vice versa.
Mayo requires emulsifying two immiscible liquids (oil & vinegar) using egg yolk.
anything else is utter heresy.

>> No.11601015

>>11601005
Any fucking acid will work.

>> No.11601022

>>11600525
You must really have dents in your skull you fucking fag

>> No.11601040

I use my “secret” sauce on burgers, mostly, but it’s tasty on pretty much anything, including crab cakes, as a stand in for remoulade.

>mayo
>crystal hot sauce
>Worcestershire
>honey
>whole grain mustard
>minced caramelized onions
>fresh ground black pepper

>> No.11601053

>>11601015
>Any fucking acid will work
>will
A willing spell will make it work.
Fucking retards.

>> No.11601397

>>11598477
Heh..you don't want to know what's in my secret sauce. You wouldn't be allowed to live with that secret...

>> No.11601557

>>11598477
Mayonnaise
Mustard
Acid
Touch of flavored oil
Salt
Molasses or brown sugar or buckwheat honey
Smoked or hot paprika
Raw minced garlic


Every once in a while I'll reduce a sour beer and honey into caramel and make a kind of honey mustard. The trick is to use spicy, yellow and a touch of mayonnaise

>> No.11602376

>>11598666
vinegar is pickle juice, Satan.

>> No.11602390

ketchup + a1
bleach + ammonia

>> No.11602748

>>11600655
Put your sauce recipe where your mouth is.