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French Fry dipping Sauces [3]

List of Ingredients




Yield: 1 quart each
Portion size: 2 tablespoons
Recipe created by:
Chef Santiago Rodriguez
Frjtz Restaurant, San Francisco, CA

Spicy Yogurt Peanut Sauce:

1 ounce peeled ginger root, cut into 1/2-inch pieces
1 pound chunky peanut butter
1/2 cup soy sauce
1/4 cup lemon juice
2 tablespoons crushed red pepper
1 pound plain yogurt

In food processor, process ginger until finely chopped. Add peanut butter, soy sauce, lemon juice and red pepper; process until blended. Remove to bowl. Stir in yogurt. Cover; chill. Serve with French fries. Yield: 1 quart

Curry Ketchup:

6 ounces vidalia onion
1 pound, 4 ounces ketchup
1 tablespoon curry powder

In food processor, process onion until finely chopped. Remove to bowl. Stir in ketchup and curry powder. Cover; chill. Serve with French fries. Yield: 1 quart

Roasted Pepper Mayonnaise:

6 ounces roasted red peppers
2 tablespoons olive oil
1 clove garlic
2 pounds mayonnaise

In food processor, process peppers, oil and garlic until smooth. Remove to bowl. Stir in mayonnaise. Cover; chill. Serve with French fries. Yield: 1 quart





Recipe



This is the resturant version. See my hints to for how to scale the recipe to meet your needs.