Tiger SauceSteven Raichlen
This creamy sauce owes its firepower to horseradish, wasabi, and sriracha.
- Yield: Makes 1 1/2 cups
- 1 tablespoon wasabi power
- 1 cup mayonnaise, preferably Hellmann’s
- 1/2 cup sour cream
- 1 tablespoon sriracha
- 1 tablespoon Worcestershire
- A 1- to 2-inch chunk of fresh horseradish, freshly and finely grated, or finely chopped Coarse salt (sea or kosher) and freshly ground black pepper
1: Place the wasabi in a small bowl and stir in 1 tablespoon water to make a paste. Let it stand for 5 minutes.
2: Transfer the wasabi to a mixing bowl. Whisk in the mayonnaise, sour cream, sriracha, Worcestershire, horseradish, and salt and pepper to taste. Store, covered, for up to 1 week in the refrigerator.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein