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Behold: Here's The Recipe For White Halal Sauce
By
Rebecca Fishbein
Published Mar 16, 2013
Modified Mar 16, 2013
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By
Rebecca Fishbein
Published Mar 16, 2013
Modified Mar 16, 2013
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Before food trucks descended on New York and used their artisanal vegan stir-fry secrets to swallow hot dog carts whole, halal carts were arguably the best street food in the city. And it wasn't the chopped up pieces of chicken or yellow rice that created those long lines outside Halal Guys on 53rd and 6th—the real star of the show was (and still is!) the "secret" white sauce, kept in a nondescript bottle and drizzled everywhere with creamy, mind-in-gutter-inducing goodness. The magic behind the sauce has thus far eluded us, but thankfully the Internet contains a vast reservoir of spoilers knowledge, and the folks at food blog Endless Simmer have gone ahead and posted the recipe online.
Contributor Katt Kasper's been working on perfecting the sauce for a while, and she says she's finally found the right recipe. Christened "Valhalla Sauce," (or, as we prefer, "Angel Jizz") the concoction calls for simple ingredients like mayo, horseradish, lemon juice, vinegar, ranch dressing and Greek yogurt, and not the powdered heroin and the soft skin of a baby unicorn we were expecting:
Katt’s Valhalla Sauce
Ingredients:
1 cup of mayo
2 Tbsp. of prepared horseradish
½ tsp. salt
½ tsp. cracked black pepper
1 Tbsp. lemon juice
¼ cup of white vinegar
1 cup of Ranch dressing
1/3 cup of plain Greek yogurt
1/3 cup of sour cream
2 Tbsp. white sugar
3 tsp. dry dill weed
Katt suggests you use her recipe as a jumping-off point, then mix in your own add-ins. But take note: it'll still taste best after you've staggered 3 miles for it post some five or six unwise happy hour shots of Evan Williams. Just trust us on that one.
Tagged
endless summer
halal sauce
midtown
recipe
Rebecca Fishbein
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