A Quote by Jose Andres

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood. — © Jose Andres
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
I'm not a person who writes really abstract things with oblique references. I look at abstraction like I look at condiments. Give me some Tabasco sauce, some ketchup, some mayonnaise. I love all of that. Put it on a trumpet. I've just got to have the ketchup and Tabasco sauce. That's my attitude about musical philosophy.
I take my own syrup, ketchup, and mustard, just in case of emergencies, in my suitcase. Whatever I can steal from the hotels. It's usually Heinz ketchup, and they give you a weird mustard. You don't get French's or anything; you get some sort of Dijon or some mustard. That's just for hot dogs. I don't use mustard for anything else.
You can't go wrong with cocktail weenies. They look as good as they taste. And they come in this delicious red sauce. It looks like ketchup, it tastes like ketchup, but brother, it ain't ketchup!
For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.
I hate liver, but I could imagine eating some with a little bit of ketchup. Like, a lot of ketchup. I could survive in a Turkish prison, probably.
You can't have a good Thanksgiving meal without a little bit of ketchup on the side.
A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.
Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce - instant sashimi.
One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don't eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it's a lot better than the other one and I don't eat it that much.
I love mayonnaise, but mustard is a must when you're doing the Impossible Burger.
I like to mix and match things so I'm infusing a little bit of jazz, a little bit of classical, a little bit of soul, into the whole blues idiom and I'm coming up with something that I'm really interested in.
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
We need to have lectures about why we can't have every day things like mayonnaise, ketchup and Coke.
I'd like to stand up for the rights of people who put everything on their burger - chutney, mustard, pickle, mustard pickle, tomato sauce... It is common knowledge in my family that I can't tell the difference between a veggie burger and a meat one, because the ratio of burger to pickles is so high.
I eat a lot. I'm a big sandwich dude. Turkey, mayonnaise, mustard, cheese, yes. I love craft services.
Any administration foolish enough to call ketchup a vegetable cannot be expected to cut the mustard.
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