Guy Fieri, the frosted-tip gift who keeps on giving to our national cultural discourse, is widely known for his signature accoutrement, donkey sauce. You might have heard of it: the New York Times‘ Pete Wells once asked in his now famous review of Guy’s Times Square restaurant, “When we hear donkey sauce, which part of the donkey are we supposed to think about?” It’s the transcendental glaze that coats the Flavor Town empire.

But how did “donkey” come into play, anyway? In a Q&A with Las Vegas Magazine, Fieri recently revealed the back-story behind the name. Here’s what he had to offer:

When I was younger, I was working on a Carnival Cruise in the kitchen. I explained to one of the other chefs that you have to put the sauce on the burgers. He has this really thick accent and asks, “Why?” “You have to put the sauce on the burger or you’re a jackass.” And he goes, “Jackass? What’s a jackass?” “It’s a donkey.” “Oh, so it’s donkey sauce.” That’s really how it happened. I’ve never told that story. No one has ever asked.


A couple of things:

• The fact that Guy Fieri not only mined the inspiration for donkey sauce on a Carnival Cruise ship, but actually was a chef on a Carnival Cruise ship is probably #PEAK-Fieri.


• Picture Fieri arguing with a chef with an accent. Then, watch the below video of Fieri being dubbed over in Italian. Your life will be infinitely better.


Here’s how to make donkey sauce. Now go forth and prosper with everything you’ve learned today.

[Eater via Las Vegas Magazine]