Prep 5 mins
Cook 0 mins
I got this recipe from my girlfriend Cher-she said not to let any one ingredient drown out the others. When put together it should be a taste of its own, DO NOT use Miracle Whip.
- Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
- You should not be able to taste any one ingredient.
This was *really yummy*. The taste was authentic to the sauce I was trying to duplicate. It wasn't exactly what I was looking for, because it was thicker than I expected, but I couldn't keep my rice crackers out of it. It will have so many uses in my house - instead of mayo on sandwiches, as a chicken salad binder, on eggs ... oh! the possibilities! Maybe next time I will try carefully adding water to thin it out without affecting the flavor, so I can use it as a dipping sauce, too. I didn't need to add salt, possibly because I used Duke's (a mayo with no added sugar) instead of Hellmann's.
I put together this recipe but it wasn't exactly what I was looking for but very close.I made a few ajustments and it turn out GREAT!! I will be happy to share it with you.Instead of water I use buttermilk, trust me on this please! Add the buttermilk last, you can make it as thin as you like then add your salt. I also added a bit more sugar,garlic and ginger just to my taste. Thanks for your help!! ;)
I finally found a shrimp sauce that is very close in taste to the sauces at Japanese Steak Houses. We just pour it over our shrimp, veggies and rice and have a great dinner. I did find that it was a bit thick when I first made it, so I carefully added a bit of water to thin it up and it was still very good.