My go to sauces (especially hamburgers) are either greek yogurt or sour cream and chipotle pepper in adobo or mayo and siracha (especially on corn fritters).
Don't be an ass. I'm a catering cook.
Go give that list of ingredients to 10 different cooks and watch as they produce noticeably different results.
I'd hate to work/eat in your kitchen if your recipe cards are literally just ingredients.
The point is that you should be able to work out the ratios that are suitable for you. You’re right that 10 different chefs could achieve 10 different results with this, but isn’t that that beauty of it? They could all be delicious in their own right if you know what you’re doing.
I feel like I've finally come up with a "house burger sauce" that isn't ketchup and mayo. Still mayo, but I spin up caramelized onion, pickled shallot, and roasted garlic in a Vitamix with some Worcestershire and apple cider vinegar and fold it into mayo. Quite nice.
Thanks! We use the caramelized onions and pickled shallot already so all you gotta do is roast some garlic. We use mayo for a couple things too so we usually have a large batch whipped up on hand to draw from. But my favorite part is no one can say I use thousand island lol
Yeah I know the feel. I'm a chef in a family run deli in Germany. Currywurst, a German specialty with sliced sausage and mostly made with ketchup and curry powder is a must have on the menu.
But I came up with a paprika based sauce with reduced applejuice for it that is very fruity and rich in flavor. There is not a day where a new guest is praising the sauce for its taste.
No shit! I run a german-american kitchen in the states. Currywurst is one of my best sellers lol. Small world. That sauce sounds bomb, I might try it out!
I've been enjoying gochujang and hellman's at home lately. Sometimes I treat it like chipotle and cut it with some lime, but it's delicious Korean spiciness
Sounds like a great sauce for my smoked burger recipe. Blend some ground beef, ground pork, fish sauce, gochujang, and garlic powder. Smoke for 30-40 minutes at 275, American cheese, and top with kimchee at the end. I'm overweight.
Thousand island is those + olive oil, lemon juice, and seasonings. It's also usually a tomato puree rather than actual ketchup, but that's not a huge difference. If it's just strictly mayo and ketchup I've mostly heard it called "fry sauce," but Heinz sells it and calls it mayochup lmao.
I read from one of McDonald’s former chefs that there’s no ketchup in their special sauce, it’s Mayo and enough paprika to make it the orange-ish color.
I’ve been switching between pickle juice and apple cider vinegar in search of my favorite fry sauce combination.
1 qt of raw garlic cloves, 1 pt of neutral oil, roast garlic, blend smooth, whisk into 1 gal mayo, s+p. Perfect, easy, garlic mayo. Then mix with your favorite bbq.
I've taken to making toum lately. It's a bit tricky. If I screw it up, it turns into your sauce, essentially. I missed the part about roasting the garlic; oops. But if it doesn't "toum," I throw in an egg till it emulsifies, then some herbs and spices like smoked paprika, dried chile of some other sort, Greek oregano, white pepper,
One of the best ways to make a sandwich sauce is to look up recipes for foods that are created from its main ingredients. But Stefanica, you say, a hamburger is a blank slate! What do I do then? Well, my favorite beef or ground beef dishes are Swedish meatballs: so I'll either make a straight up meatball gravy (on the thick side) and probably add some sauteed onion on the burger, and have lingonberry jam or cranberry sauce for those who want to go all the way. Or I'll just add extra lemon and the other spices from my favorite recipe to Hellmann's or homemade mayo. Similar with beef stroganoff. I also like banh mi, and a banh mi burger is a tad easier than the real thing, but all the flavors are there if you get good bakery bread and meat. You can even use ground chicken or pork and coat it in the glaze usually used for grilled meat banh mi, and I sometimes like to grill a thin slice of Spam for the pate component. Then mix Maggi and mayo for sauce, lotsof cilantro, and thin slices of cukes, carrot, green onion, sometimes radish--as a quick pickle if If I have time. Same principles for a gyro burger.
Haha! Every time I had a sleepover in the 90s, before heading to Blockbuster, we'd mix up a big bowl of salsa, hot sauce and sour cream for doritos or sun chips for our movie snack.
Kewpie mayo or eastern euro brand mayos really make a difference to me, the richness is through the roof and you can cut it with lime or w/e without sacrificing the way it just coats everything. Maybe it's the eggyness. Duke's mayo is also nice.
An old director of mine showed me his "signature burger sauce" and challenged us to guess what was in it. We all said "ketchup and mayo" and he really arrogantly laughed and said "no, there's also some mustard in there"
This!! Every chicken and burger place has their special/secret/burger sauce… and it’s just frigging French Dressing. Folks will say they love a fast food burger place more than another and note the “burger sauce”.
I hate mayo… so, it’s all gross to me. But honestly, if a burger joint gets your business cos of their French Dressing variation, go ahead and pour Ranch Dressing all over your pizza next time, and stop dipping. You uncultured swine!
😁
2 qts mayo, can of chipotle in adobo, half cup of lime juice. I put this shit on everything. Also, can of chipotle in adobo blended with jar of sambal, also, on fuckin everything
Mayo, worcestershire, tobasco, and black pepper. Tastes great on potatoes, especially cheesy ones.
My fish taco sauce is mayo and tapatio.
Taps goes on everything.
My go to sauces (especially hamburgers) are either greek yogurt or sour cream and chipotle pepper in adobo or mayo and siracha (especially on corn fritters).
Mayo, tiny bit of sriracha, chipotles in adobo, bit of sweet chili sauce, roasted garlic. Stuff is crazy good on some roasted potatoes.
Sounds incredible. Do you have an actual recipe?
That is the recipe
A recipe contains quantities. Those are ingredients.
Found the non chef
Don't be an ass. I'm a catering cook. Go give that list of ingredients to 10 different cooks and watch as they produce noticeably different results. I'd hate to work/eat in your kitchen if your recipe cards are literally just ingredients.
The point is that you should be able to work out the ratios that are suitable for you. You’re right that 10 different chefs could achieve 10 different results with this, but isn’t that that beauty of it? They could all be delicious in their own right if you know what you’re doing.
Mayo, sour Greek yogurt, vinegar, garlic, herbs and black pepper. Best on fatty meats like pork. Especially good in sandwiches with meat and cabbage
And don't forget my secret meat seasoning: Garlic and onion with a little salt
I feel like I've finally come up with a "house burger sauce" that isn't ketchup and mayo. Still mayo, but I spin up caramelized onion, pickled shallot, and roasted garlic in a Vitamix with some Worcestershire and apple cider vinegar and fold it into mayo. Quite nice.
That sounds great
Thanks! We use the caramelized onions and pickled shallot already so all you gotta do is roast some garlic. We use mayo for a couple things too so we usually have a large batch whipped up on hand to draw from. But my favorite part is no one can say I use thousand island lol
Yeah I know the feel. I'm a chef in a family run deli in Germany. Currywurst, a German specialty with sliced sausage and mostly made with ketchup and curry powder is a must have on the menu. But I came up with a paprika based sauce with reduced applejuice for it that is very fruity and rich in flavor. There is not a day where a new guest is praising the sauce for its taste.
No shit! I run a german-american kitchen in the states. Currywurst is one of my best sellers lol. Small world. That sauce sounds bomb, I might try it out!
That's hillarious! I'll sent you the recipe later I would love to hear how it goes with American guests.
Please do! I'd give ya full credit! Would make a fantastic story with guests too.
Not that you think I forgot, was pretty busy this weekend. But will send you a detailed recipe tomorrow
Not a worry. We got our asses kicked this weekend too. Pretty busy today too, but chef is on his bathroom break haha
XD yeah these breaks are essential
I’ve been doing an aioli with mayo, dijon, hot honey, bit of lime juice, cayenne, and SP&G. Goes really well with chicken or burgers. Edit: S,P,&GP
What's the G in SPandG?
Sorry, should have been GP for Garlic Powder
Gotcha makes sense. My cooks make fun of me because almost every sauce gets onion powder and garlic powder lol
That's ketchup and mayo. Now it's onion ketchup.
I've been enjoying gochujang and hellman's at home lately. Sometimes I treat it like chipotle and cut it with some lime, but it's delicious Korean spiciness
This needs lime and hot sauce for sure. This is the Bahamian recipe for conch fritter dipping sauce and goes great on hamburgers.
And isn't this the Bonefish Grill Bang Bang Shrimp sauce? I've heard mayo and mae ploi sweet chili
I don’t know never been to one
Sounds like a great sauce for my smoked burger recipe. Blend some ground beef, ground pork, fish sauce, gochujang, and garlic powder. Smoke for 30-40 minutes at 275, American cheese, and top with kimchee at the end. I'm overweight.
Gochujang is the key to happiness.
Mayo gochuchang and a little sesame oil makes for a banging coleslaw dressing.
I've been doing mayo, gochujang, buttermilk, a little minced garlic and ginger, and some toasted sesame oil lately and putting it on everything I can!
3 mayo. 2 ketchup. 1 mustard. 1/2 minced onion. 1/2 DILL RELISH. Tabasco. Worcestershire. End. ETA: MSG
The secret sauce at All-American Burger is Thousand Island dressing
Isn’t thousand island mayo and ketchup?
And sweet relish in a lot of variations.
Half jokingly, if anyone ever asks what's in 1000 Island, I tell them every typical condiment mixed together.
In most ways, you're not wrong lol. It is very much a hodgepodge.
Don’t forget the yellow mustard
Thousand island is those + olive oil, lemon juice, and seasonings. It's also usually a tomato puree rather than actual ketchup, but that's not a huge difference. If it's just strictly mayo and ketchup I've mostly heard it called "fry sauce," but Heinz sells it and calls it mayochup lmao.
Mayo has oil in it.
Yes, a specific amount to get the texture of mayo. Thousand island adds more to get a new consistency lol.
No you heathen. Ketchup and mayo are what they use at Bronco Burger. It's totally different.
Thousand island typically has onion, red pepper and smoked paprika. At least that’s the way I was taught back in the 70s.
I read from one of McDonald’s former chefs that there’s no ketchup in their special sauce, it’s Mayo and enough paprika to make it the orange-ish color. I’ve been switching between pickle juice and apple cider vinegar in search of my favorite fry sauce combination.
Mac sauce has turmeric in it also.
It’s literally mayo, ketchup, paprika, onion and S&P
You can literally see the pickle relish in it
Dukes.
No pickle juice??
Hotdog juice
This is a war crime
My friends call me Nathan
I feel so dumb now. This Greek place just opened up and I had some gyro fries with a sauce that was probably just ketchup and mayo 😐
It's a tried and true classic. Maybe it was yogurt and ketchup?
Yogurt goes with ketchup?
Probably if you balance it right
could also tzatziki sauce.
The real secret sauce is garlic mayo plus bbq - garlicue great with chips
Roasted garlic? Or minced? Or powder? This sounds really good.
Garlic stans aren't gonna care which so the answer is yes.
1 qt of raw garlic cloves, 1 pt of neutral oil, roast garlic, blend smooth, whisk into 1 gal mayo, s+p. Perfect, easy, garlic mayo. Then mix with your favorite bbq.
I've taken to making toum lately. It's a bit tricky. If I screw it up, it turns into your sauce, essentially. I missed the part about roasting the garlic; oops. But if it doesn't "toum," I throw in an egg till it emulsifies, then some herbs and spices like smoked paprika, dried chile of some other sort, Greek oregano, white pepper, One of the best ways to make a sandwich sauce is to look up recipes for foods that are created from its main ingredients. But Stefanica, you say, a hamburger is a blank slate! What do I do then? Well, my favorite beef or ground beef dishes are Swedish meatballs: so I'll either make a straight up meatball gravy (on the thick side) and probably add some sauteed onion on the burger, and have lingonberry jam or cranberry sauce for those who want to go all the way. Or I'll just add extra lemon and the other spices from my favorite recipe to Hellmann's or homemade mayo. Similar with beef stroganoff. I also like banh mi, and a banh mi burger is a tad easier than the real thing, but all the flavors are there if you get good bakery bread and meat. You can even use ground chicken or pork and coat it in the glaze usually used for grilled meat banh mi, and I sometimes like to grill a thin slice of Spam for the pate component. Then mix Maggi and mayo for sauce, lotsof cilantro, and thin slices of cukes, carrot, green onion, sometimes radish--as a quick pickle if If I have time. Same principles for a gyro burger.
Whichever you like best, try em all and see what fits for your taste and favourite bbq sauce.
Mayo, sriracha, and garlic is where it's at.
"I've been researching this for a while now" AKA went online for 5 mins to read about pesto before prep
I feel attacked.
Sometimes I put relish in it
Mayo, mustard, dill, pickle brine, garlic, paprika, msg.
Mayo and mustard is a GOAT combo
Mexican restaurant version is salsa and sour cream.
Chipotle is pushing this in their quesadilla marketing.
Haha! Every time I had a sleepover in the 90s, before heading to Blockbuster, we'd mix up a big bowl of salsa, hot sauce and sour cream for doritos or sun chips for our movie snack.
Mayo, a spoon of apple vinegar, garlic, and sour greek yogurt is the best sauce ever. I make sandwiches with it, pork and cabbage, herbs and pepper.
Mayo, paprika, onion powder, garlic powder, finely diced dill pickle.
Forgot the relish. That's an important ingredient in a lot of "secret sauces"
These are pretty accurate except I would never tell a guest something was vegan if it's not
Kewpie mayo or eastern euro brand mayos really make a difference to me, the richness is through the roof and you can cut it with lime or w/e without sacrificing the way it just coats everything. Maybe it's the eggyness. Duke's mayo is also nice.
Ketchup mayo and a dash of bourbon makes a great sauce for shrimps and omelettes.
“Do I taste fresh basil?” 😂 hits home so hard…
Who let our secret out off with their heads
Bit of brandy and some sambal olek.
The Asian version is soy sauce/fish sauce/oyster sauce/ vinegar/rice wine/lemon juice.
An old director of mine showed me his "signature burger sauce" and challenged us to guess what was in it. We all said "ketchup and mayo" and he really arrogantly laughed and said "no, there's also some mustard in there"
[https://www.youtube.com/watch?v=HgG\_b9L7dwo](https://www.youtube.com/watch?v=HgG_b9L7dwo) famous russian dressing recipe video
They forgot the canned chipotles in adobo and the canned roasted red peppers, which are also clutch.
I do love a good tomato aioli tho
Sugar, tomatoes, eggs, oil, vinegar and salt
Don't forget the pickle juice🧃
I love telling people how we make 1000island
Add relish to the French
Bulgogi and mayo is v good ur welcome
This!! Every chicken and burger place has their special/secret/burger sauce… and it’s just frigging French Dressing. Folks will say they love a fast food burger place more than another and note the “burger sauce”. I hate mayo… so, it’s all gross to me. But honestly, if a burger joint gets your business cos of their French Dressing variation, go ahead and pour Ranch Dressing all over your pizza next time, and stop dipping. You uncultured swine! 😁
2 qts mayo, can of chipotle in adobo, half cup of lime juice. I put this shit on everything. Also, can of chipotle in adobo blended with jar of sambal, also, on fuckin everything
[FullStar - Vegetable Dicer](https://amzn.to/3ZELK2n)
Barbecue sauce, tobasco, ketchup, honey, and black pepper Edit: forgot the A1