Get your culinary passports ready because today we are going to Flavor Town. Guy Fieri likes to serve his burgers and sandwiches covered in a mysterious sauce called “Donkey Sauce” that packs a strong garlic punch. However, during an appearance on the Rachael Ray show, he admitted that Donkey Sauce is just a simple garlic aioli, but calling something an “aioli” doesn’t exactly jive with his brand. The real trick to getting a delicious Donkey Sauce is to use freshly roasted garlic in the recipe, but we won’t blame you if you use two teaspoons of garlic powder instead.
- ¼ cup minced roasted garlic
- 4 bulbs garlic
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 cup mayonnaise
- ½ teaspoon Worcestershire sauce (about 4 dashes)
- 1 teaspoon yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
If making your own roasted garlic:
- Remove the thin papery outermost layers from the garlic. Cut the head off of the bulb of garlic to expose the individual cloves.
- Drizzle olive oil over the cloves and season with salt and pepper
- Wrap tightly in foil and place in a 400 degree Fahrenheit oven for 45 minutes
- Once done, remove garlic from foil and allow cool.
- Squeeze roasted garlic from the bulb and smash into a paste
To make Donkey Sauce:
- Combine all ingredients in a food processor and mix thoroughly
- Refrigerate for at least two hours to allow flavors to meld
Store refrigerated in an airtight container for up to two weeks. Use as a topping for burgers and sandwiches or as a dip for french fries.