Why “Everything” sauce? Because this sauce is so versatile that it can be used with virtually any protein. Chicken, steak, fish, shrimp, pork, ect.
It’s just that good.
And so simple.
I first made this as a dipping sauce to go with a Hibachi Chicken. The original recipe was entirely mayo based. It was delicious, but a little heavy and I felt it needed to be lighten up a bit.
Greek yogurt and light sour cream were the perfect alternative. By making this swap, I shaved 64 grams of fat off the entire recipe and added 15 grams of protein.
Use it as a dipping sauce or slather it on the protein of your choice. It make an amazing sauce for these Sushi Shrimp Stacks.
The Missouri Girl Everything Sauce
- 1/4 cup mayo
- 1/4 cup plain Greek yogurt
- 1/4 cup light sour cream
- 1 tbsp sriracha
- 2 tbsp water
- 1/2 tsp salt
- 1 clove garlic crushed
- 1/2 tsp paprika
- 1 tsp freshly squeezed lemon juice
- In a small bowl, combine all ingredients.
- Store in the refrigerator.