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In the past, I worked for a kitchen remodeling company that's showroom shared the parking lot with a TGIF. My coworkers and I ate there at least 3 times a week for seven years and I fell in love with the dipping sauce like all of you. I have read all the recipes shared on here to date and came up with my own culmination of everyone's. So I hope you all try it and let me know what you think. Not only do I build kitchens, I use them. Let me know how I did. The most common thing I could see from everyone was the cooking time and viscocity. I ate at Friday's yesterday and this sauce is watery.
It should only take 30 minutes and be liquidy when done as it is a "dipping" sauce just like au jus.
2 TBS Olive oil
1/2 red onion
1 heaping TBS crushed fresh garlic
(I bought it already crushed in a jar)
1 tsp crushed ginger
(fresh in a glass jar)
1/3 cup teriyaki sauce
1/8 cup worcestershire sauce
1/3 cup red wine vinegar
1/2 cup Jack Daniel's Whiskey
6 oz. pineapple juice
1 tsp tobasco sauce
1/3 cup molasses
1 cup brown sugar
heat olive oil in a large stove top skillet on #4
sautee onions, garlic, and ginger until carmelized
add all wet ingredients and let come to a boil keeping heat on #4
(I added approx. a 1/2 cup of water by "washing" each utensil using small amounts of RO water to get residue off after each wet ingredient was added and pour into mixture. This adds the water and gets everydrop of each ingredient into the sauce and extends your sauce so you have more of it!)
add brown sugar and molasses and reduce heat to #2 and let simmer for twenty minutes
remove from heat
dipping sauce will and should be watery
Total cooking time is 30 minutes with 5 minutes of prep beforehand.
Yields 2 cups
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Friday\\\\\\\'s Jack Dipping Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
In the past, I worked for a kitchen remodeling company that's showroom shared the parking lot with a TGIF. My coworkers and I ate there at least 3 times a week for seven years and I fell in love with the dipping sauce like all of you. I have read all the recipes shared on here to date and came up with my own culmination of everyone's. So I hope you all try it and let me know what you think. Not only do I build kitchens, I use them. Let me know how I did. The most common thing I could see from everyone was the cooking time and viscocity. I ate at Friday's yesterday and this sauce is watery.
It should only take 30 minutes and be liquidy when done as it is a "dipping" sauce just like au jus.
2 TBS Olive oil
1/2 red onion
1 heaping TBS crushed fresh garlic
(I bought it already crushed in a jar)
1 tsp crushed ginger
(fresh in a glass jar)
1/3 cup teriyaki sauce
1/8 cup worcestershire sauce
1/3 cup red wine vinegar
1/2 cup Jack Daniel's Whiskey
6 oz. pineapple juice
1 tsp tobasco sauce
1/3 cup molasses
1 cup brown sugar
heat olive oil in a large stove top skillet on #4
sautee onions, garlic, and ginger until carmelized
add all wet ingredients and let come to a boil keeping heat on #4
(I added approx. a 1/2 cup of water by "washing" each utensil using small amounts of RO water to get residue off after each wet ingredient was added and pour into mixture. This adds the water and gets everydrop of each ingredient into the sauce and extends your sauce so you have more of it!)
add brown sugar and molasses and reduce heat to #2 and let simmer for twenty minutes
remove from heat
dipping sauce will and should be watery
Total cooking time is 30 minutes with 5 minutes of prep beforehand.
Yields 2 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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by aquafina248
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by sgre52160
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