People from all walks of life love french fries.
There’s something about those crispy, salty potatoes that always has us coming back for more. For this episode, Soo is going to show you how to take a common everyday ingredient like mayo and easily turn it into a Ranch Inspired dressing, an Aioli, and a Spicy Mayo. See how easily it is to take this everyday condiment and turn it into gourmet dips and dressings. Believe us when we tell you they are so good you will want to put them on everything!
Have a recipe you want to share with us? Drop it in the comments below!
Ranch Inspired Dressing or Dip
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup buttermilk or plain yogurt
- 90 drops Hedessent Gorgonzola Flavour
- 40 drops Hedessent Fried Onion Flavour
- 15 drops Hedessent Mustard Flavour
- 5 drops Hedessent Garlic Flavour
- 3 tbsp chopped parsley
- 2 tbsp chopped chives or green onions
- Pinch Salt and pepper
For Wedge Salad
- 1 head iceberg lettuce
- 2-3 strips bacon crumbled
- In a small bowl, stir together the sour cream, mayonnaise, and buttermilk. Add the Gorgonzola, Onion, Mustard and Garlic flavouring and stir to combine. Stir in parsley, chives, salt and pepper. Cover and chill.
- To serve on a wedge salad, halve lettuce and cut it into wedges or thick rounds. Spoon over the dressing and sprinkle with fresh pepper and bacon.
- 1/3 cup mayonnaise
- 15-20 drops Hedessent Garlic Flavour
- 13-15 drops Hedessent Cooked Egg Yolk Flavour
- 8 drops Hedessent Mustard Flavour
- 1 tbsp olive oil
- 1-2 tsp lemon juice
- Pinch pepper
- In a small bowl, stir together mayonnaise, Mustard OS flavour, Garlic flavour, Egg Yolk flavour, olive oil, lemon juice, and pepper to combine.
ABOUT SOO KIM
Soo was raised in a traditional Korean household, on homemade kimchi and by parents who valued real food and honest ingredients. Some of her earliest memories revolve around time spent with her mother cooking, helping to stock their family store with authentic Korean fare in an area that had no similar options, and thus began Soo’s love affair with food.
She began her culinary journey at George Brown Culinary School, in Toronto, Canada, leading to a whirlwind circus work experience in Vancouver, BC, Dublin, Ireland, London, England, Moscow, St. Petersburg, Russia, San Francisco, and finally back to Toronto. She transitioned to the editorial magazine world of test kitchens, running the food sections of Chatelaine and Canadian Living. She cut her professional teeth at Loblaws test kitchen, Canada’s most extensive grocery chain, learning about product development.
Before landing at Hedessent, Soo was a freelance recipe developer, writer, and stylist, contributing to Loblaws, Sobeys, Walmart, CBC, Food & Drink, and Clean Eating, among other leading brands and publications. When she’s not busy testing flavours and building new recipes for our customers to enjoy, she enjoys her time in Toronto with her husband and son, where they routinely obsess over great fried rice and making the perfect French fries.