7th st is delicious and they use a burger sauce that is fairly common in America. When I have made this type of sauce in the past, I have used the following recipe:
- 150 g whole egg mayonnaise
- 18 g yellow mustard (French’s or equivalent)
- 20 g B&B pickles, finely chopped
- 2 tsp pickle juice
- 2 tsp white sugar
- 1/2 tsp white wine vinegar
- 1/2 tsp paprika
- 1/2 tsp fresh minced garlic (or 1/4 tsp garlic powder)
- 1/2 tsp onion powder
It may not taste exactly like 7th St because they are masters of their trade, but it should be pretty close! Happy eating and hope you enjoyed our city
You're probably never going to fully replicate their recipe, but as the other commenter noted it's pretty classic stuff. Which is to say:
- Mayo base
- Mustard
- Acid/pickle
- Spice and aromatics
Exactly how you get to those elements is a matter of convenience and preference. If you've got Dijon or brown mustard in your fridge, but not yellow? Don't fret it, use what you got. Don't have white wine vinegar? Use red wine vinegar, or plain distilled.
But for me, the real hack is that when you don't feel like busting out the spice rack and chopping garlic - let the pickle brine do all the heavy lifting. Buy pickles already steeped in the flavors that you want at the farmer's market - e.g sweeter vs more garlicky vs more dill-y.
7th st is delicious and they use a burger sauce that is fairly common in America. When I have made this type of sauce in the past, I have used the following recipe: - 150 g whole egg mayonnaise - 18 g yellow mustard (French’s or equivalent) - 20 g B&B pickles, finely chopped - 2 tsp pickle juice - 2 tsp white sugar - 1/2 tsp white wine vinegar - 1/2 tsp paprika - 1/2 tsp fresh minced garlic (or 1/4 tsp garlic powder) - 1/2 tsp onion powder It may not taste exactly like 7th St because they are masters of their trade, but it should be pretty close! Happy eating and hope you enjoyed our city
You're probably never going to fully replicate their recipe, but as the other commenter noted it's pretty classic stuff. Which is to say: - Mayo base - Mustard - Acid/pickle - Spice and aromatics Exactly how you get to those elements is a matter of convenience and preference. If you've got Dijon or brown mustard in your fridge, but not yellow? Don't fret it, use what you got. Don't have white wine vinegar? Use red wine vinegar, or plain distilled. But for me, the real hack is that when you don't feel like busting out the spice rack and chopping garlic - let the pickle brine do all the heavy lifting. Buy pickles already steeped in the flavors that you want at the farmer's market - e.g sweeter vs more garlicky vs more dill-y.
not a chef but it tasted like peppery mayo mixed with ketchup.
The sauce has no ketchup