Garlic, ketchup, mayonnaise, mustard, Spices, sugar, vinegar, Worcestershire sauce, yogurt
This is my version of “special sauce”. It’s great on burgers, steamed or roasted veggies, potatoes (yeah, I know they are veggies, too), roast beef and Reuben sandwiches, too. It’s a great dip, too.This is an evolution of a sauce…I tweak as I learn about new things or find a better version of this product or that. I used to use Dijon mustard, but the flavor just wasn’t right. And trust me, I love Dijon. But, for this, regular old ball park mustard just works best. Once I discovered smoked paprika, I started using that, and it was so much better. You know how it is. We all evolve and change recipes to suit our tastes. And tastes change over time. At least mine does.
Not only is this sauce great on fritas and burgers, but it’s darn good on baked potatoes, drizzled on green beans, broccoli and/or cauliflower. I also use this on Reuben sandwiches, instead of Russian dressing. And why would you dip fries in ketchup when you can use salsa cremosa instead? You’ll note that there is no added salt. If you are using this with a frita, the shoestrings have quite a bit of salt. You can always add salt…removing it is a bit of a problem!
- 1/4 cup ketchup
- 1/3 cup mayonnaise (low-fat works fine)
- 2 tablespoons Greek-style yogurt (or an equal amount of mayo)
- 1 fat clove garlic, finely minced or grated
- 1 1/2 teaspoons smoked sweet paprika (or hot or a combination)
- 1-2 teaspoons cider vinegar (or to your taste)
- 1-2 teaspoons sugar (or to your taste)
- 1 teaspoon prepared mustard (the bright yellow stuff)
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
Stir well to completely combine the ingredients. Cover and chill for at least 30 minutes. This doubles and triples well and keeps in the fridge for several weeks.
Salsa Cremosa Recipe©Marcia Lahens 2016. All rights reserved.
This is the sauce I use on a Cuban Frita (this is a regular beef burger). I think I mentioned that I use this on veggies, too. I had it on roasted asparagus spears last night, but of course, I didn’t take any pictures. But, you get the idea. We also use it as for fish instead of tartar sauce and to dip tostones (fried green plantains) into. It’s good stuff…it’s almost “bathe worthy”! With summer around the corner, this is a great sauce to have tucked away in the fridge.
EDITOR’S NOTE: This was the sandwich I had for lunch today; highly spiced (and spicy!) chicken thighs, some roasted oranges, grilled onions, cilantro and peanut butter (I smeared it on one side of the bun in lieu of peanut sauce!) and salsa cremosa. Lunch was good…very good, indeed.
This is the kind of sauce that I want to smother on everything! My husband is Cuban and he makes a mayo ketchup mix, but I am going to have to make this one for him.
The Gourmet Goddess said:
Excellent! Let me know how he likes it. It is great to dip tostones in, but they are so good the way they are, I hesitate to “mess” them up! Hope you both enjoy!