JALAPEÑO FRY SAUCE
makes 260 g · total 1h 10m · tested

A precise replication of the famous fast-food fry sauce, enhanced with
fresh jalapeños. A mandatory 45-minute fridge rest hydrates the spices
and marries the capsaicin with the mayonnaise fat.

INGREDIENTS
  -- The Base Liquids --
      170 g   mayonnaise (exactly ¾ cup)
       50 g   ketchup (about 3 heavy tbsp)
        3 g   distilled white vinegar (about ½ to 1 tsp)
  -- The Authentic Spice Blend --
        2 g   white sugar (crucial for balancing vinegar/mustard)
        1 g   garlic powder
        1 g   onion powder
        1 g   ground mustard seed
        1 g   paprika (use smoked for a BBQ edge)
        1 g   MSG (the secret to addictiveness)
      0.5 g   turmeric
  -- The Jalapeño Upgrade --
       35 g   fresh jalapeños (minced; 30g to 40g)

STEPS
  Prep & Mix
    1. The Jalapeño Prep: Cut the stems off the jalapeños. If you like
       serious heat, keep the seeds and the white ribs. If he prefers
       bright green jalapeño flavor without palate blowout, scrape the
       seeds and ribs out first. Finely mince them until almost a paste
       (or throw the mixture into a food processor if you prefer a
       completely smooth, pale green sauce).
    2. The Mix: In a bowl, whisk together the mayonnaise, ketchup, and
       vinegar until completely smooth.
    3. The Hydration: Fold in all of the dry spices, the sugar, the MSG,
       and your minced jalapeños.
  Rest
    1. The Rest (Do not skip): Put the sauce in an airtight container
       and let it sit in the fridge for at least 45 minutes to an hour.
       Dry spices like mustard powder and turmeric taste powdery and
       bitter when they first hit cold mayonnaise. The moisture from the
       mayo and vinegar will hydrate the spices, and the capsaicin oils
       will bleed into the fat.

EQUIPMENT
  Bowl, whisk, airtight storage container. (Optional: Food processor for
  a smoother texture).

FOOD SAFETY
  Keep refrigerated.

STORAGE
  Store in an airtight container in the fridge for up to 1 week.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/jalapeno-fry-sauce.txt
  https://creativecommons.org/licenses/by/4.0/