I endorse mayochup (which secret sauce and "Russian" dressing essentially are) and tartarechup, which moderate the sugariness
of the red ingredient and the richness of the white one.

I know about sriracha - and have made my own sriracha-style sauce. You
have sampled it.

Most sriracha-type sauces I've had have
been sweeter than that, at least than what
you just posted.

If you're talking about Mickey D's Big Mac sauce one can come pretty
close using 1000 Island dressing and Heinz Sweet Relish.

A couple years ago I was caught hungry in the then quite
unpleasant D concourse of the Baltimore airport and took
refuge in a Big Mac. The sauce had sometime in the years
since I'd had one morphed into a yellowish less sweet
versiou, maybe a mustochuponnaise sort of arrangement. It
was no better than the olden stuff.

Title: Old Dominion Chocolate Pie

I never figured out dominions and commonwealths and
things like that.

E-Z P-Z .... dominion means we own you/are owned by you. Commonwealth
means we cooperate to make wealth for us - either physical or spiritual.

As I said ... .

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

Could be evaporation. Could be mice.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

The less sweet may help as well.

... All government is theft, some just steal less

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: BEEF OLIVES [EMPIRE COOKERY]
Categories: Beef, Aussie, Stuffed, Old
Yield: 1 Servings

1 lb Beef, steak
3 tb Breadcrumbs
-heaped.
1 ts Parsley,
-chopped.
1/2 ts Salt
1 ds Cayenne
Thyme
Nutmeg
Lemon peel
1 Egg

Cut steak into squares, beat flat with rolling pin, mix dry
ingredients together with beaten egg, place a little on each piece of
steak, roll and tie firmly with string.

Fry in a little hot dripping till brown, then put in a casserole
dish, add a little stock, and simmer gently till cooked.

Remove string before serving.

from THE EMPIRE COOKERY BOOK published 1940 typed by KEVIN JCJD SYMONS

MMMMM
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