Imported from YouTube
The White Sauce! - Gyro II
A legendary, tangy, and sweet white sauce from the now-closed Gyro II in New York City. Unlike traditional tzatziki, this version uses a mayonnaise base with dried dill and vinegar, making it a versatile condiment for gyros, burgers, and fries.
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Ingredients
- 1 cup mayonnaise
- 4 tbsp distilled white vinegar
- 1 tbsp white sugar (the original recipe used 2 tbsp, but the author recommends 1 tbsp for better balance)
- 1.5 tsp dried dill
Steps
- 1
In a medium mixing bowl, combine 1 cup of mayonnaise, 4 tablespoons of distilled white vinegar, 1 tablespoon of white sugar, and 1.5 teaspoons of dried dill.
- 2
Whisk or stir all ingredients together thoroughly until the mixture is smooth and well combined.
- 3
Transfer the sauce to a container and place it in the refrigerator for at least 2 hours. This resting period is crucial to allow the sugar to fully dissolve and the dried dill to bloom and release its flavor.
Notes
This sauce was used for 45 years at Gyro II in Herald Square, NYC. It is a shelf-stable style white sauce that is sweet and tangy. George Motz recommends cutting the sugar to 1 tablespoon, though the original restaurant recipe called for 2 tablespoons. It pairs excellently with gyros, steaks, fries, or salads.
Nutrition per serving
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