So What is that Chinese Food Pink Sauce Stuff anyways ?

That’s right, you heard me. Whats in that pink sauce? Ya know, the stuff you get when you get your favorite crap rolls ( or egg rolls as they are traditionally called) or fried rice, you smother it in this pink stuff. It at one time was more known as ’secret’ sauce, but for as long as i have lived, we ask for extra ‘pink’ sauce.

Well, my lovely wife was making some fried rice this evening, and i remembered my love for that Chinese food smothered in pink sauce, i asked myself the question ‘what is in that crap anyways?’ . For those of you who said Oil, Ketchup, and Vinegar,… well, your right.
I actually looked it up and found it hard to get google to look for the fast-food version of the holy, mysterious and ever so secret ‘Pink Sauce’ .

I found a couple recipes involving fish sauce, which is really just this foul smelling salty vinegar that you can get at any nearby Asian food store. i worked at a couple thai dinner houses that used fish sauce in everything. You would come home with these blisters burning and wreaking of smelly day old warm fish. makes you gag when you pull a drag from your smoke while on your after-rush smoke break. Bottom line, i hate fish sauce. So i went for what looked like a traditional recipe.

The recipe i found actually called for raw egg, since it was oil based and actually calls for ’salad’ oil which i assume would be olive oil, i opted for vegetable oil since i decided i would not use raw egg. If you whip the oil and vinegar for a few extra minutes it will develop a frothy constancy, the only down side is you have to basically shake the shit out of it if you save some and re-use it later. in any case, i didn’t use egg in mine, and it tasted fine.

2 1/4 cups salad oil
3/4 cup  rice or white vinegar
1 cup ketchup
1 1/2 teaspoons dry hot mustard or Chinese mustard
1/2 teaspoon salt
Pasteurized egg product to equal one large egg *
1 cup sugar (or less, i only used a few table spoons of brown sugar ) *

* = Optional

Combine first six ingredients in a blender; blend well. Gradually blend in sugar. Store mixture in the refrigerator. Makes 1 quart.

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