Gourmet Big Mac Sauce
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2.5 cups
- Serves:
- 20-32
ingredients
- 78.78 ml safflower oil (or other neutral-tasting oil, see Recipe Description, 75 mL or 70 g)
- 946.36 ml leeks, minced (200 g)
- 177.44 ml shallot, minced (95 g)
- 236.59 ml heavy cream (240 mL or 220 g)
- 207.01 ml noilly prat dry vermouth (200 mL or 200 g)
- 59.16 ml spicy cucumber pickles, minced (Baumgardner brand preferred but also see Mondo's Hot & Spicy Pickles or Super Simple No-cook Sweet-and-spicy Pickles or Refrigerator Fire and Ice Pickles or Recipe)
- 19.71 ml Dijon mustard (20 g)
- pickle juice, to taste (from spicy pickles)
- salt, to taste
directions
- In a sauté pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
- Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
- Fold in pickles and mustard.
- Season the sauce generously with pickle juice and salt, to taste.
- Cool, and serve it cool. Will keep for 3 days in the refrigerator.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!