Best Halal Cart White Sauce Recipes
HALAL CART-STYLE WHITE SAUCE
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.
Provided by Rhoda Boone
Categories Sauce Yogurt Mayonnaise Vinegar Dill Garlic
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
- Do Ahead
- Sauce can be made 5 days ahead. Store in an airtight container and chill.
HALAL CART WHITE SAUCE
One of the things that makes halal cart food so delicious is the white sauce drizzled generously on top. It's a combination of yogurt, mayonnaise, vinegar and sugar, mixed together with some garlic until the flavors are fully combined. You can make a big batch and keep it in the fridge for a few days. Yogurt can vary in consistency, so if your white sauce is too thick, simply thin it out by adding a bit of water, one teaspoon at a time.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the yogurt and mayonnaise in a bowl. Add the vinegar, sugar, garlic and 1/2 teaspoon salt and stir to combine. If the sauce is too thick, add some water 1 teaspoon at a time. Store in a jar or squeeze bottle in the refrigerator for up to 5 days.
HALAL CART-STYLE CHICKEN AND RICE WITH WHITE SAUCE
Number Of Ingredients 29
Steps:
- chicken: blend lemon juice, oregano, coriander, garlic, and olive oil until smooth. Season with kosher salt and black pepper. Place the chicken in zipper-lock bag w/half of the marinade. Reserve remaining marinade. Marinate at least 1 hour and up to 4 hours. Remove the chicken and pat it dry with paper towels. Season with kosher salt and heavy pepper. Heat the oil heavy-bottomed cast iron over medium-high heat until it is lightly smoking. Add the chicken and cook until lightly browned, 4 minutes. Flip the chicken. Reduce the heat to medium and cook until the chicken is cooked about 6 minutes longer. Transfer the chicken to a cutting board. Cool for 5 minutes. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce. Rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, 1 minute. Add the rice, stir to coat. Cook, stirring frequently, until rice is lightly toasted, about 4 minutes. Add chicken broth. Season with salt and pepper. bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Remove from the heat and allow to rest about 15 minutes. For the sauce: In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper together. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat,until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce.
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