Ingredients
Scale
Garlic Mayo:
- 1 cup mayonnaise
- ½ tsp ground cumin
- ¼ tsp garlic powder
- Salt and pepper to taste
Pink Sauce:
- ½ cup mayonnaise
- ¼ cup ketchup
- ¼ tsp garlic powder
- 1 tsp lemon juice or lime juice
- Salt and pepper to taste
Pineapple Sauce:
- 1 can (20 oz) crushed pineapple in heavy syrup
- 3–4 tbsp pineapple preserves
- 1 tbsp cornstarch (optional)
- 2 tbsp water (optional)
Instructions
Garlic Mayo:
- In a small bowl mix mayonnaise, cumin and garlic powder. Season with salt and pepper and stir well. This sauce can be stored in the fridge for up to 1 week.
Pink Sauce:
- In a small bowl mix mayonnaise, ketchup, garlic powder and lemon juice. Season with salt and pepper and stir well. This sauce can be stored in the fridge for up to 1 week.
Pineapple Sauce:
- Put pineapple and pineapple preserves in a small pot and bring to a boil at medium heat.
- Once it’s boiling, remove from the stove and cool completely. *Note: If the sauce is too runny for your taste, you can add the cornstarch dissolved in the water to make it thicker.
- Once the pineapple is cool, blend for about 20-30 seconds or until smooth. This sauce can be stored in the fridge for up to 1 week.
Notes
- The garlic mayo recipe yields about 1 cup (8oz).
- The pink sauce recipe yields about ¾ cup (6oz).
- The pineapple sauce recipe yields about 2.5 cups (20 oz).