stogie1020

OK, Anyone have any awesome sauce or spread recipes?


Here's a simple one I just did for some crab-cakes. I am now eating it on a turkey sandwich and it is delicious.

3 parts dijon mustard
1 part ketchup
1 part sriracha.

mix.


I lessened the mustard and upped the ketchup a bit and also only used a 1/2 the sriracha, (2/2/.5)and it is super tasty, a little spicy and very good and easy.

BeezleTL85

I absolutely love Dijon and maple syrup. I go half n half usually but change it up depending on what I'm covering

maharajamd

iTrader: (1)

I am the KING of mixing condiments. Especially if it's mayo or sour cream based.

I have like 6 different mayo's that people literally request when I make burgers. Lol.

I keep these close to the chest though. Sorry.

stogie1020

Ummm... Who refuses to share a recipe? Lol.

maharajamd

iTrader: (1)

Oh I share a lot of my tricks. Moreso than a lot of my friends who are foodies. But this topic is a special one to me.

I WILL open a diner at one point. A place where I can cook what I want. None of that pretentious stuff. And when I do, one of the things that I will tout, is that you can pick and choose between a dozen different kinds of mayo. Lol

Edit: I've got four of those diner style squirt bottles in my fridge right now. All filled with premade mayo's and one is my favorite aioli.

stogie1020

Forget it, I don't want any of your "special sauce" anyway...

maharajamd

iTrader: (1)

2 parts Hellmann's Mayo (Use the good stuff)
1/2 part Chipotle tabasco sauce
1/8 part garlic powder
1/8 part onion powder
1/8 part cumin powder
1/8 part chili powder
- dash of lime juice
- salt and black pepper as needed

Mix the hell out of it and let it sit. Great for burgers and fries. Simple.

Edit: Whoops I wrote quarters not eights! That's a lot of cumin! LOL

justnspace

iTrader: (1)

Blue Plate Mayo is better.(in my opinion)

maharajamd

iTrader: (1)

Any "nicer" mayo's will work. They make a difference though.

Miracle Whip also has it's place at my house. It's just not used often.