Spicy Ranch Mojo Sauce

Ingredients

• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 0.25 cup buttermilk
• 1 tbsp pickled jalapeño brine
• 1.5 tbsp pickled jalapeños (Finely minced; use 1–2 tablespoons according to desired heat.)
• 1 tsp miso paste (The recipe identifies this as the secret ingredient.)
• 0.75 tsp smoked paprika
• 0.5 tsp dried dill
• 0.5 tsp dried parsley
• 0.25 tsp onion powder
• 0.25 tsp garlic powder
• 0.25 tsp ground coriander
• 0.125 tsp cayenne pepper (Increase or decrease to taste.)
• 0.5 tsp black pepper
• 0.5 tsp honey
• salt (To taste.)

Steps

1. 1

   Add the mayonnaise, sour cream, and buttermilk to a medium mixing bowl. Whisk until smooth and fully combined.

2. 2

   Add the pickled jalapeño brine, minced pickled jalapeños, and miso paste. Whisk thoroughly, pressing or breaking up the miso until no large lumps remain.

3. 3

   Add the smoked paprika, dried dill, dried parsley, onion powder, garlic powder, ground coriander, cayenne, black pepper, and honey. Stir until the herbs and spices are evenly distributed.

4. 4

   Season with salt to taste, then whisk once more. Taste and adjust the jalapeños or cayenne if a hotter sauce is desired, or add a little more buttermilk if a thinner dressing consistency is preferred.

5. 5

   Cover and refrigerate for at least 30 minutes before serving so the flavors can meld. Stir before serving.

Notes

The source describes this as a recreation of a spicy ranch sauce served with fries at a restaurant in Joplin, Missouri. Keep refrigerated and use within about 5–7 days; stir if separation occurs.

Nutrition per serving

• sauce
• dip
• spicy
• vegetarian
• no-cook
• American
• fries
• make-ahead