When it comes to Guy Fieri, you either love him to death or despise him on sight. The first time I ever heard of the future Mayor of Flavortown it wasn't even food-related, he was on the cover of a video game version of a game show called
Minute to Win It. I later learned that Fieri was more than a game show host, as he owned several restaurants along with appearing on several cooking shows. Soon I was seeing Fieri's blonde spiked hair and flaming shirts everywhere. While the loud bro-tastic goofball persona he created for himself got him television ratings, it also turned Fieri into a bit of punchline in the cooking world, with a New York Times food critic famously
savaging Fieri's now-closed restaurant in Times Square in a review. But Fieri took all the Smashmouth jokes in stride, and he has since been commended for his efforts to raise money for unemployed restaurant workers during the COVID-19 pandemic, and for feeding the firemen who put out the forest fires in California. In honour of his birthday, I thought it would be fitting to post a
recipe for the condiment that will forever be linked to Fieri's name, Donkey Sauce. As Fieri has pointed out, Donkey Sauce is just an aioli; contrary to popular belief, an aioli is not fancy mayonnaise, as mayo is made with egg yolks and canola oil, while an aioli is made from garlic and olive oil. This sauce can be used on sandwiches, chicken, fish, vegetables, or as a dipping sauce, and can quickly be made for the next marathon of "
Diners, Drive-ins and Dives".
Ingredients
6 cloves garlic
115 g mayonnaise
22 mL lemon juice
15 mL Worcestershire sauce
2.5 g yellow mustard
salt
pepper
Take the cloves of unpeeled garlic and wrap them in foil. Place it into an oven at 190°C and roast for 30 minutes or until the garlic becomes soft.
Carefully squeeze the softened garlic out, discarding the peels, into a food processor along with the mayonnaise, Worcestershire sauce, lemon juice, mustard, a pinch of salt, and lots of cracked pepper. Blend everything until everything is completely mixed together.
- Taste and adjust seasoning, if needed, then let it chill in your fridge to let all the flavours develop.
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