Rich came home from his last bidness trip to D.C. exclaiming about the “fry sauce” at Bobby’s Burger Palace, Bobby Flay’s chain of burger, sammich, salads, and shakes restaurant.
Well, I was planning a potato heavy experiment for dinner (more on that later), so thought we might should see what we could find on the interwebs.
Voila! Courtesy of Chef Flay, his fry sauce recipe (tho’ I added the Aleppo pepper).
INGREDIENTS
•1/2 cup mayonnaise
•1 small roasted red pepper*
•1 chipotle chile in adobo
•1/4 tsp seasoned salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
*Chef Flay’s recipe calls for roasting and peeling your own pepper.
I have jars for that.
Tumble all the ingredients into a blender jar (I used my immersion blender) and purée or whizzz until nicely combined and smooth.
Transfer the fry sauce to a container, cover tightly, and stash in fridge for at least a few hours to allow the flavors to blend. It tastes pretty nice right away, but later is better.
Sauce made, Rich pronounced it just like the stuff he had in D.C., so, we were good for dinner.
Or so I thought…
I had been planning on making this dish for well over a month. Preparation involved two failed orders from that HOOOGE on-line retailer, a final, correct order from another retailer, then failure of the correct, but sadly, not functional, new appliance, and then the failure of a formerly trusty appliance of 15 years.
My more or less complete and utter tail of woe and tater tots…
tomorrow…