I first made this sauce because I wanted something a little different than the normal barbecue-inspired flavors you get from most BBQ sauces. That being a dark brown colored, heavily sugared taste that just adds a lot of sweetness in my opinion and not much else.
I was after a well-balanced hot sauce that wouldn’t run off my food but also wasn’t so thick I could trowel it on.
I love making tacos and this is exactly where this hot sauce shines, it has enough complexity in flavor and texture to suit pretty much all flavor profiles.
Making the hot sauce
I love the KISS approach to making rubs Keep It Simple Stupid, in others words, there is no reason to overcomplicate it.
You can scroll to the bottom of this page to get the full list of ingredients or you can keep reading and find some useful tips and tricks that may just help you become a better cook or sauce maker.
This sauce is a great starting base for you to use. It does have a good heat kick in it and those who have used my recipes before will know I make everything to suit the middle ground, not this one, this one does have a little extra kick in it.
Here are a few other tips:
- If you would like to lower the heat, use only a teaspoon of your preferred hot sauce, as opposed to a tablespoon..
- Alternatively, if you feel it is lacking the ‘kick you in the pants’ type heat that you like, you can add some extra chilli into it, I do stress starting small and building up. A little goes a long way when using chilli.
- If you’d like it a bit thicker, substitute the maple syrup for honey.
- Also if you would like it a bit sweeter, not that I feel it needs it (HaHa), but by all means add some more maple syrup or a bit of honey. Just please don’t go overboard, we have gone to the trouble of creating a simple but different hot sauce, let’s try and keep it that way.
So what’s in the sauce?
The sauce consists of three easy to obtain ingredients, Kewpie mayonnaise, or Japanese mayonnaise, maple syrup and your favorite hot sauce.
That’s it, it’s a mixture of 50% mayo and 25% of each of the maple and hot sauce.
Mix it really well, store it in a squeezable style sauce bottle for easy application and make sure to put it in the fridge after use.
I did say I like to keep things simple. It may be only three ingredients but they work so well together.
I first made it when I wanted something different with some fish tacos, I wanted a mayo based sauce but wanted to have some heat in it, then added some sugar but have used honey a lot and grabbed the maple syrup this time. The first lot was a third of each but it wasn’t quite right with my taste buds. A little adjusting and we have this.
Now I have it on pretty much every taco I make, plus pulled pork, chicken wings, in wraps salads, hot chips and even when I need a dipping sauce.
It never disappoints and I’m sure you’ll love it.
Just remember to store it in the fridge in an airtight sauce bottle and it should last for a few weeks. I do tend to make a big batch of it myself, the ingredients list I have given is purely for a one off serving for one meal and a few people.
Creamy Hot Sauce
- 2 tbsp kewpie mayo
- 1 tbsp maple syrup
- 1 tbsp hot sauce (any will do)
- Mix all ingredients well and transfer to a sauce bottle.
- Refrigerate after use.