Recent content by BenCrow

It's not just the texture that makes me think to use cream. Their dip just doesn't taste strongly of mayo. There has got to be something thinning down the flavor. I have not had a chance to eat at DPOV yet. To be honest, I didn't even know it existed untill you mentioned it. I haven't had...

Success.....perhaps The waiter at Rula Bula informed me that Killarney sauce is made of mayo, roasted red peppers, and sugar. I assume that it also has whipping cream because the sauce is to thin to be comprised mainly of mayo. I'm going to try to whip some up when I get the chance. I will...

I have been very impressed with the food since I have moved to Phoenix. My wife and I have both lived our entire lives between Louisiana and Mississippi, so it's nice to live in a place with so much variety (ie. not everything is deep fried). It's also nice to have stores with fresh, organic...

To Shunka There are a lot of great restaurants in downtown Tempe and dontown Scottsdale worth checking out. Rula Bula is the best Irish restaurant that I have been to, but there are also a lot of great sushi restaurants worth checking out (oddly enough). If you like sushi, I would suggest...

I appreciate everyone’s interest and hard work in trying to find the recipe for Killarney Sauce. I’ve already gotten more response than I was expecting. Unfortunately, it appears to be one of those recipes, like Auntdot’s Marie Sauce, that’s too simple to be worth writing down. I think that...

I was afraid of that. It probably is one of those recipes that's so simple nobody bothers to write it down. I eat it at a local pub and have grown quite fond of it. If I find the recipe from some other source than this forum, I will be sure to post it for you guys. I appreciate your interest.

I am trying to find a recipe for a dip called Killarney Sauce which is served with Irish Chips. If anyone has a recipe, please post it for me. It may go by another name that I'm not aware of. It is supposed to be a creamy white, slightly sweat sauce. Thanks.