Roosters Feather Sauce Recipes

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BLOOMIN' ONION DIPPING SAUCE



Bloomin' Onion Dipping Sauce image

Snagged this recipe from a copycat cookbook I saw at BJ's. I had to keep repeating it in my head over and over again on the way home. Well worth the mental effort, though. Not only is it good for the onions, but it makes a great sandwich spread, especially on turkey breast.

Provided by Cluich

Categories     Low Protein

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon oregano
1 dash ground black pepper
1 dash ground cayenne pepper

Steps:

  • Mix it all together and enjoy as a dip for onions or french fries, or as a sandwich spread.

Nutrition Facts : Calories 681.5, Fat 53, SaturatedFat 7.8, Cholesterol 40.7, Sodium 2461.6, Carbohydrate 55, Fiber 2.8, Sugar 22.4, Protein 3.1

RED ROOSTER SAUCE



Red Rooster Sauce image

Simple spicy sauce for burgers, sandwiches, anything. Also great topping to add to fish before baking.

Provided by cylee

Categories     Sauces

Time 2m

Yield 1 1/4 cups

Number Of Ingredients 3

1 cup mayonnaise (preferably Japanese style i.e. Kewpie)
1/4 cup sriracha hot sauce (or to taste)
1 tablespoon relish (optional)

Steps:

  • Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.

HOMEMADE 'ROOSTER' SAUCE



Homemade 'Rooster' Sauce image

Green chili peppers can be used, but the red ones make a nicer-looking sauce.

Provided by Adapted from a recipe on Food52com

Yield 24

Number Of Ingredients 5

1 cup distilled white vinegar
4 cloves garlic, any green sprouts removed
1 teaspoon kosher salt
8 ounces fresh, spicy/hot chili peppers, preferably red ones (see headnote)
2 tablespoons honey, or more as needed (may substitute 2 tablespoons palm sugar)

Steps:

  • 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
  • 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
  • 3 Transfer to the jar or container, including the seeds
  • 4 Cover and marinate on the kitchen counter overnight
  • 5 Pour the mixture into a small, heavy-bottomed saucepan
  • 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
  • 7 Remove from the heat; cool to room temperature
  • 8 Transfer the mixture to a blender
  • 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
  • 10 Use a spoon to taste; add honey as needed and blend to incorporate
  • 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
  • 12 Cool, then cover and refrigerate until well chilled before using

Nutrition Facts : Calories 10 calories, Fat 0 g, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 2 g

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