That’s a great idea! But I’ve generally headed the opposite direction: malt vinegar for fries or fried fish, spicy mustard for beef, garlic 🧄 Parmesan or wing sauce for chicken. I tried some HP sauce from England (not bad but similar to A1), curry ketchup from Germany (love the taste but too thin to stick to fries), etc. instead of mayo, either miracle whip or kewpie mayo. Lots of different bbq sauces worldwide: currently working in a variety pack from japan
I mix a tiny bit with mayo to bring the sugar down.
That’s a great idea! But I’ve generally headed the opposite direction: malt vinegar for fries or fried fish, spicy mustard for beef, garlic 🧄 Parmesan or wing sauce for chicken. I tried some HP sauce from England (not bad but similar to A1), curry ketchup from Germany (love the taste but too thin to stick to fries), etc. instead of mayo, either miracle whip or kewpie mayo. Lots of different bbq sauces worldwide: currently working in a variety pack from japan