Oh. So. Saucy.

7 Sep


True to our name, we are saucy. We also have an ongoing tie for best burger sauce. And we have a recipe for neither.
Sigh.

We still swoon over the dynamite green apple barbecue sauce served atop our burgers at Victoria, B.C.’s Blue Fox Cafe.

New York’s Shake Shack has a secret sauce, but we have yet to successfully replicate its velvety goodness. Oh well, at least we knicked their tomato-simmered onions recipe, below.

UPDATE!

The Fake Shack (or the Shack Burger at Home) by J. Kenji Lopez-Alt who posted at A Hamburger Today

– makes about 3/4 cup sauce –

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper

Ingredients
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

—————

Shake Shack Tomato-Simmered Onions
1/4 cup vegetable oil
3 yellow onions, halved and thinly sliced
1/3 cup champagne vinegar
1/2 cup tomato puree
salt to taste
In a large saute pan over medium heat, heat oil until shimmering. Add onions and season with a large pinch of salt. Cook until very soft but not browned, about 15 minutes. Add vinegar to pan and simmer  for 10 minutes. Add tomato puree and simmer for another 10 minutes. Remove from heat and serve over hot dog and burgers.

Hardly the childhood tastes of yore

Todd Wilbur’s In-n-Out sauce
1/2 cup mayo
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
2 tsp sweet pickle relish
1 tsp finely minced white onion
1/8 tsp salt
dash pepper
Deluxe Mayonnaise
2 tbsp mayonnaise
1 tbsp ketchup
1 tbsp barbecue sauce

Big Mac Special Sauce
• 1/3 cup mayonnaise
• 2 tsp pickle relish
• 2 tsp ketchup
• 2 tsp sugar
• 2 tsp yellow mustard
• 1 and 1/2 tablespoons of finely chopped onion
Stir all ingredients together and refrigerate.

another version:
½ cup mayonnaise
2 tablespoons of French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon of white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all the ingredients in a small bowl. stir well.
Place sauce in a covered container and refrigerate for 4 hours (or overnight), so that the flavors blend.

Stir the sauce a couple of times as it chills.
Makes about ¾ cup

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2 Responses to “Oh. So. Saucy.”

Trackbacks/Pingbacks

  1. Burger Nut « Cookbook Cherie - September 14, 2009

    […] in heaven. While we have our coveted collection of recipes from favourite restaurants and cloned fast-food sauces, veggie burgers are welcome in summertime. We enjoy experimenting with veggie and nut patties […]

  2. Special sauciness « Saucy Cherie - July 3, 2010

    […] Apr Dear Diary Saucy Cherie, We need to talk. While it is true that you enjoy all things saucy, your willingness to consider, nay, encourage, the use of thousand island-type dressing on […]

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