not not yum yum sauce
meet your new best friend
I’m trying to find something to say that isn’t bleak, but I’m tired.
Really tired.
Therefore, I’m not going to force myself to wax poetically about hope or perseverance. I believe in them and practice them, but I think we’re also allowed to put them down. Not out of sight or out of reach, but just long enough to stretch (insert 2005 Pride and Prejudice Darcy hand flex here) and breathe and remember why they’re so important in spite of what they cost us.
This will just be a short and sweet post with a short and sweet recipe—maybe I should’ve named it Sabrina Carpenter.
not not yum yum sauce
makes approximately 2 cups
INGREDIENTS
1 cup mayo
1/4 cup ketchup
1/4 cup sriracha
1/4 cup rice vinegar
1 teaspoon toasted sesame oil
2 teaspoons sugar
1 1/2 teaspoons garlic or onion powder
1/2 to 1 teaspoon MSG
1/2 teaspoon smoked paprika
INSTRUCTIONS
Combine everything in a large jar or bowl and use immersion blender to blend until fully combined. If you don’t have an immersion blender, just put everything in a regular blender and blend away!
How to use: on a tuna rice bowl (as seen in pics) + in any rice bowl for that matter + spread on a sandwich (could you imagine how glorious it would be on a breakfast sandwich with a toasted english muffin, thick cut bacon, and a runny egg?!) + as a dip for veggies or chips + as the replacement for mayo and seasoning in tuna/chicken/egg/chickpea salad + as a regular salad dressing (but maybe up the vinegar) + for dipping grilled chicken or shrimp or fish or steak or any protein into + on a taco when that white girl urge for fusion food takes over + squirted straight into your mouth + the possibilities are endless!
make it bespoke
Mayo give you the ick? Take sour cream or plain yogurt for a spin! It’ll lean more sour than tangy with this swap, but still delicious nonetheless.
Ketchup not your kink? Ditch it! If you do, start with only 2 tablespoons of vinegar at first since you’ll be losing a thickening ingredient.
Sensitive to spicy stuff? You can start with as little sriracha as you like and build to taste—or, get rid of it altogether. Just like the ketchup note I made above, start with just 2 tablespoons of vinegar if you eliminate the sriracha or barely add any.
Out of rice vinegar? Use white vinegar.
Can’t do sesame oil? No worries, leave her out.
Sugar not allowed? That’s fine, the sauce will stand tall without it.
Alliums hurt your tummy? Garlic and onion powder will understand why they’re not invited to the party.
MSG a no go? If this is a knee-jerk reaction based on the racist lies we were raised with insinuating that MSG causes migraines and all sorts of health problems, then please take a minute to educate yourself. You can start by clicking here and/or here. If you’re not using it because your out and just don’t want to run an errand, then don’t worry about it, the yum and yum still come through.
Paprika rub you the wrong way? I get it, some people just don’t like being touched. Hold your boundary, don’t let her in that sauce.
This is one of those rare gems where: Every. Single. Thing. Is. Customizable. I almost never make it the same way twice. Sometimes I want it spicier and up the sriracha. Or I need the acidity to light up my taste buds and go wild with vinegar. Just taste and adapt it however you like!
