I was fortunate to learn from one of my culinary heroes, Kevin McElroy, at his two restaurants, The Local Table and Tap and Barrio Kitchen, that he co-owns with Rich Watt in White Lake, New York. Chef Kevin is CIA trained, no not the spy agency, and Chef Rich also has culinary training as well. Both men were able to give me many tips throughout my many visits to the restaurants.

One of the many things that they did teach me about was expanding my palate. As someone who walked into a professional kitchen with no experience, I learned extremely quickly how demanding the job can be. But I also learned how rewarding it can be for the chefs when they push out over a hundred covers on a slow night. Quickness was one of the key skills they preached but using that speed wisely was more important.

One of the smallest recipes I learned from the two men was a recipe for a burger/fry dipping sauce that combined the spiciness of Sambal Oelek, the sweetness of Mae Ploy and the richness of mayo. An Asian Aioli that can be modified for spiciness or sweetness depending on your palate.

What you’ll need:

Two cups of mayo

1 jar of Sambal Oelek

1 bottle of Mae Ploy sweet chili sauce

Mix all three ingredients together in a bowl. If you want a spicier sauce use more Sambal Oelek or more Mae Ploy for a sweeter sauce. You are looking for a sauce the color of French dressing. Be sure to taste the sauce as you mix and add, you don’t want it too thick but not too drippy either. Is good on sandwiches or anything else you would like to enjoy it on!

Cheers!

Red