Mimi's Sauce

by James Farmer III
Print Email

mimisauceWe eat Mimi’s Sauce with just about everything. Now, I am fully aware that I said “we eat Mimi’s Sauce…”

Fish, chicken, pork, burgers, fries, veggies –  Mimi’s Sauce is the condiment of choice for my kinsmen and me. It is simultaneously basic and brilliant and can be the foundation for many a saucier sauce or simply delightful in and of itself. Spread on a turkey sandwich or as a dip for Cajun steamed shrimp, I am sure you’ll find a favorite use for Mimi’s Sauce. 

Many fried chicken establishments across The South have their own “Special Sauce.” This dipping sauce ranges and varies among the different spots, carefully guarded and some establishments even charge a quarter for an extra sauce.

A quarter – that’s big money! And you know what? We pay it, because one little pack is not enough for our chicken and fries!


mimisauce2Mimi’s sauce to me is like cream cheese –  it is simply a block upon which to build. If you’re garden has a bounty of basil, then shred some into the sauce. If some minced Vidalia’s would thrill your taste buds, then mince away and add them. If some Creole heat is what you crave, then douse the sauce with some Tony’s– the list goes on and on and Mimi’s Sauce can handle the cause.

 

We’ve always eaten it and sometimes one must ask “why” things are the way things are. So I did. I asked Mimi why she made her special sauce and she simply replied, “I just do.” She has always made it and I love that my Mama and her siblings grew up eating it and that Mimi has served it since she and Granddaddy were married fifty-seven years ago.

Mimi says that I am too brash about her sauce and that millions of Mimi’s have made their own sauces. I am sure that is true. But those millions of Mimi’s are not MY one in a million Mimi.

Mimi's Sauce

1 heaping cup of mayo
2/3 cup of ketchup
Splash of Worcestershire sauce
Squeeze of a lemon wedge
1/2 teaspoon of salt and pepper, respectively
1/2 teaspoon of garlic salt
1/2 teaspoon of Nature's Seasoning or Durkee's (these seasonings rank with mayo in Southern households – you'll use what your mama used and it is either Hellman's or Duke's, Nature's Seasoning or Durkee's)

Mix all the ingredients together thoroughly and serve with fish, chicken, pork, beef, sandwiches, croquettes, shrimp, vegetables, salads, eggs, and so on and so forth!

 

James T. Farmer III was born and raised in Georgia, where he continues to live and work as a landscape designer. He shares his love of food, flowers and photography on his blog All Things Farmer.  

Add comment


Security code
Refresh

 

restaurant news

Northgate Soda Shop
Mid-Atlantic
by Scott R. Kline

northgateinterior.jpgThe Northgate Soda Shop in Greenville, South Carolina proved an elusive target for a burger. But one can never keep a good burger seeker down.

Our trip across South Carolina continued as we...

Read more...
buccan
Florida
by Nancy Ellison

buccanlounge.jpg

If ever there is a restaurant – cool and hot at the same time – that belongs somewhere wondrous like in LA, buccan is it. Unbelievable beyond adjectives and totally filled with great vibes,...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...
Mozza Mozza
Los Angeles
by Maia Harari

ImageMario Battali’s newest haunt in L.A.

Mozza Osteria, Mario Battali’s newest adjunct to his Mozza Pizza just opened on Melrose, just west of Highland. Though most new restaurants in LA advertise...

Read more...