Comments on: The Secret Recipe to the White Spot Triple-O Sauce http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/ where your palate comes for inspiration Wed, 08 Feb 2012 12:07:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: gigi http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-41301 gigi Thu, 22 Dec 2011 18:27:27 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-41301 Bart - Thanks for the sleuthing and recipe! I am going to give this a try the next time it's burger night at home :) The yolks must add a nice creaminess to the (already creamy) mayo. Bart – Thanks for the sleuthing and recipe! I am going to give this a try the next time it’s burger night at home :) The yolks must add a nice creaminess to the (already creamy) mayo.

]]> By: Bart http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-41205 Bart Tue, 20 Dec 2011 23:16:14 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-41205 Years ago 1980-82 I drove truck in the Vancouver area and one of my customers was Kraft Foods. I hauled many loads of Kraft Foods mayonnaise from the warehouse in Surrey to White Spots commissary on Marine Drive. I must say that I also loved Triple O then and now and I asked someone in the lunchroom during a break one day why does the mayonnaise at the restaurant taste different than the Kraft mayonnaise I deliver there? I was told that they take the Kraft mayonnaise and blend liquid egg yolks and cayenne/paprika to it and turn it into part one of the Triple O. I asked numerous time what the red relish was and was told that it was Bicks Red Relish (2 parts) and Heinz Chilli Sauce (1 part), again blended at the commissary on Marine Drive. The mayo and the relish is shipped separately to the restaurants and is not blended. I have used Kraft Mayo and added a couple of egg yolks to it and whizzed it in a food processor while adding some cayenne (very little) and some paprika (very little) and I think it is very close but not exact. So either my memory isn't as sharp as I would like it to be or the workers there held back some crucial info. I don't know for certain. The relish however is a dead ringer for what they serve in the restaurants. I would do unspeakable and morally depraved acts to get the exact recipe for that mayonnaise as it is my favourite thing to dip a home made french fry into, bar none.... But what I have come up with is very, very good too. 2 cups Kraft Mayo 2-3 eggs yolks 1/8 tsp paprika 1/8 tsp cayenne Add to food processor and whiz until fully incorporated. If you have a fear of raw eggs then use some commercial pasteurized liquid egg yolks. Years ago 1980-82 I drove truck in the Vancouver area and one of my customers was Kraft Foods. I hauled many loads of Kraft Foods mayonnaise from the warehouse in Surrey to White Spots commissary on Marine Drive. I must say that I also loved Triple O then and now and I asked someone in the lunchroom during a break one day why does the mayonnaise at the restaurant taste different than the Kraft mayonnaise I deliver there? I was told that they take the Kraft mayonnaise and blend liquid egg yolks and cayenne/paprika to it and turn it into part one of the Triple O.

I asked numerous time what the red relish was and was told that it was Bicks Red Relish (2 parts) and Heinz Chilli Sauce (1 part), again blended at the commissary on Marine Drive.

The mayo and the relish is shipped separately to the restaurants and is not blended.

I have used Kraft Mayo and added a couple of egg yolks to it and whizzed it in a food processor while adding some cayenne (very little) and some paprika (very little) and I think it is very close but not exact. So either my memory isn’t as sharp as I would like it to be or the workers there held back some crucial info. I don’t know for certain.

The relish however is a dead ringer for what they serve in the restaurants. I would do unspeakable and morally depraved acts to get the exact recipe for that mayonnaise as it is my favourite thing to dip a home made french fry into, bar none…. But what I have come up with is very, very good too.

2 cups Kraft Mayo
2-3 eggs yolks
1/8 tsp paprika
1/8 tsp cayenne
Add to food processor and whiz until fully incorporated. If you have a fear of raw eggs then use some commercial pasteurized liquid egg yolks.

]]> By: john http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-39158 john Tue, 01 Nov 2011 22:44:38 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-39158 What I really want to know is who or what made the original White Spot hamburger buns circa 1975. How can I make them? Where can I get them? What I really want to know is who or what made the original White Spot hamburger buns circa 1975. How can I make them? Where can I get them?

]]> By: barney cromie http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-38311 barney cromie Wed, 05 Oct 2011 19:12:43 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-38311 here it is folks bicks hambuger relish mix with nutty club seafood sauce and then the mayo you have triple o sauce!!!!!!!!!!!!!!!! here it is folks bicks hambuger relish mix with nutty club seafood sauce and then the mayo you have triple o sauce!!!!!!!!!!!!!!!!

]]> By: Kathy Pridham http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-36386 Kathy Pridham Sun, 28 Aug 2011 20:20:25 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-36386 I hardly believe that the sauce was commissioned by The White Spot to be developed by UBC. Nat Bailey who founded the restaurant created it ages ago. It's not likely that UBC had a food sciences lab in the 1920's when he started it out. If you make mayonnaise and omit the vinigar, you'd probably be close to the 'white' sauce. There's no orange juice in it. That would make it too tangy. Chances are that back when he created it, there wasn't a lot of options for oil to be used in the mayo. Could have been olive oil? I hardly believe that the sauce was commissioned by The White Spot to be developed by UBC. Nat Bailey who founded the restaurant created it ages ago. It’s not likely that UBC had a food sciences lab in the 1920′s when he started it out. If you make mayonnaise and omit the vinigar, you’d probably be close to the ‘white’ sauce. There’s no orange juice in it. That would make it too tangy. Chances are that back when he created it, there wasn’t a lot of options for oil to be used in the mayo. Could have been olive oil?

]]> By: Kelsi http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-36314 Kelsi Fri, 26 Aug 2011 05:11:25 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-36314 We can cancel out #5. Mayo with melted butter. I have life-threatening allergies to all milk and milk by-products and I always get the legendary burger there. We can cancel out #5. Mayo with melted butter. I have life-threatening allergies to all milk and milk by-products and I always get the legendary burger there.

]]> By: Lance http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-34441 Lance Wed, 13 Jul 2011 00:35:46 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-34441 The mayo/seafood cocktail sauce mix seems close. Does anyone have an idea as to the batter recipe for the now politically incorrect "chicken in the straw"?? The mayo/seafood cocktail sauce mix seems close. Does anyone have an idea as to the batter recipe for the now politically incorrect “chicken in the straw”??

]]> By: sharon http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-34033 sharon Mon, 04 Jul 2011 19:56:53 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-34033 The White Spot and Maple Ridge is gross. When asked for extra triple o for my fries they put mayo in a paper cup and a squirt of ketchup. Blah Although the old syle triple o was my favourite I really really like the hamburger sauce on a Wally's burger (was on Kingsway in Vancouver and closed down a few years back) If anyone knows that recipe please send it along! The White Spot and Maple Ridge is gross. When asked for extra triple o for my fries they put mayo in a paper cup and a squirt of ketchup. Blah
Although the old syle triple o was my favourite I really really like the hamburger sauce on a Wally’s burger (was on Kingsway in Vancouver and closed down a few years back) If anyone knows that recipe please send it along!

]]> By: Melinda http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-33796 Melinda Thu, 30 Jun 2011 04:04:13 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-33796 Is there anyone old enough to remember the buttermilk biscuits and Greengage Plum jam served at the Granville Whitespot back in the late 50's- 60's. Really yummy! Is there anyone old enough to remember the buttermilk biscuits and Greengage Plum jam served at the Granville Whitespot back in the late 50′s- 60′s. Really yummy!

]]> By: Sean http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/comment-page-2/#comment-33274 Sean Wed, 22 Jun 2011 01:58:42 +0000 http://www.hoyummy.com/2007/07/30/the-secret-recipe-to-the-white-spot-triple-o-sauce/#comment-33274 It's not cayenne pepper or paprika. It has cinnamon in it. It’s not cayenne pepper or paprika. It has cinnamon in it.

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