Donkey Sauce Recipe


Donkey Sauce – it’s been in the news lately. A potent name, certainly memorable. It simply tastes like a nice rustic version of Alioli, that’s lost it’s overly aggressive pungent punch. The garlic is mellowed by roasting, or a quick confit in olive oil as I’ve done here. Use it with almost anything that comes off the grill. Especially good on hamburgers.
Mine is a slightly mellower Euro-zone version of Guy’s. I use wholegrain Dijon mustard, he suggests “regular yellow mustard”, by which he means the mild American stuff, not English.

Make some mayonnaise by beating one egg yolk gently with a whisk as you add a slow drip, drip, drip of good olive oil. Add to this several crushed cloves of soft confit or slow roast garlic, finally season generously with wholegrain mustard, Worcestershire sauce, salt and pepper.

Here I’ve made a sandwich for lunch with hand cut ham hock, a slice of tongue, some leaves and a slathering of Donkey Sauce.

New York Times review,

Guy Fieri’s original Donkey Sauce recipe,