When I first posted this zippy sammich spread, based on a recipe from the nice folk at Tune Inn in D.C.; I changed the name to “Red Sammich Sauce” because I figured it would be more immediately recognizable to folk. But…
I kept thinking about it as “Won Ton Sauce” so, when I went looking for the recipe to make a batch to accompany a very nice beer marinated flank steak, I had to actually go back through my posts to find out what I’d called it.
SO, I figured since we started the week with the most excellent Medianoches Mayonnaise; why not close it out with another great mayonnaise based spread for beef, burgers, fish (think rémoulade), and, yeah, sure, sammiches, and this time, call it by the right name?
No cooking involved, just a bit of measuring and stirring, so gather your stuff and let’s make us some Won Ton Sauce!
*No Sherry Peppers Sauce? Bummer. Go ahead and skip it, or, substitute your fave hot sauce, or mebbe even some sweet chili sauce, to taste.
Note: Aleppo pepper is a smoky, not too spicy red pepper. If you don’t have any, try crushed red pepper, but start with mebbe a pinch to see how spicy you make the sauce.
Combine all the ingredients together in a mixing bowl or, like me, the beaker of your immersion blender, and stir or give it all a good whizzz until nicely mixed together.
Transfer to a covered jar and stash in the fridge until needed. It’ll be good right away, but as with many things, the flavor will improve if you leave it to rest in the fridge for a couple of hours.
For my Chicagoland peeps; a good slather of this on the bun may be an acceptable way to get ketchup on your hot dog or brat and not get razzed. Just a thought.
Really, you’re gonna want to have this on hand, as a bit o’ sumpin’ sumpin’ for all your grilled stuff this summer.