pom couscous

pom steak

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

Italy Comes to Pasadena at Trattoria Neapolis
Los Angeles
by Lisa Dinsmore

neapolislogoSometimes it pays to be in the right place at the right time. In the case of the epic, pre-opening meal I got to enjoy at Trattoria Neapolis last week, I just happened to be at home to get the...

Read more...
A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...

Read more...
Momofuko in the Wasteland
New York
by Michael Tucker

milkbar.jpgThe Upper West Side just joined the world. Move over East Village; now us UWS Jews can sneak out of synagogue on the High Holy Days and chow down on steamed pork buns without leaving our own...

Read more...
Duck Fat
Maine
by Anna Harari

duckfat.jpgIf one day, someone asks me what the best French fries I have ever eaten were, I would probably be inclined to remember Benita's Frites, this railroad-sized French fry shop on the Santa Monica...

Read more...