Food

It's Time To Find Out What's In Guy Fieri's Donkey Sauce

I don't know how, I don't know when, but Guy Fieri has become an international sensation that I don't think even he could have predicted.

And while, yes, Fieri is a talented chef and business owner, it's his weird slang and outrageous personality that has rocketed him into the hearts of many. I guess you could say we all took a trip to Flavortown.

He's been in the industry for over 10 years now, and his reputation can launch a restaurant to fame in a single visit. His show Diners, Drive-Ins, and Dives has single-handedly saved smaller joints from going under.

He also boasts these restaurants of his own:

  • Guy's Burger Joint
  • Guy's American Kitchen and Bar
  • Guy's Baltimore Kitchen and Bar
  • Guy Fieri's Chophouse
  • Guy's Vegas Kitchen and Bar
  • Guy's Mt. Pocono Kitchen and Bar

Part of Guy Fieri's signature burgers is his "Donkey Sauce" which has long been coveted as one of the best burger sauces around. The secrecy behind leaves people wondering...what exactly is it?

Continue reading to find out what Donkey Sauce is.

In an interview with Thrillist, Fieri was asked how he deals with the current promotion of healthy eating, while his own personal brand is known as greasy. The interviewer specifically referred to Donkey Sauce as being a "pillar" of Fieri's business, even though it's unhealthy.

"You're stereotyping it," Fieri retorted. "If we called it aioli, does that make it sexier? It's aioli. This goes back to that exact comment that I said in the beginning: it's about moderation. I called it Donkey Sauce because you have to make fun of it."

That's right...it's just aioli: a mixture of extra virgin olive oil, lemon juice, garlic, and egg yolk! You can make this anywhere, any time. And while the interviewer is correct...it's probably not the most healthy thing in the world, it's really no different than adding mayonnaise to your burger.

As for Fieri, he says anything is fine in moderation.

"All food has its place," he says. "Pepperoni pizza has its place. Pastries have their place. Croissants have their place. The thing is picking when, where, how, what, and why you eat them. I think if you are going to eat a croissant, you should eat a really great one. I don't know that you should eat the one that came packaged that was made three weeks ago in Schenectady and shipped in a box to your store in California."

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Do you agree that everything is fine in moderation?