What's your secret sauce?

Thatgrimguy

I recently discovered HP sauce out of England and have been mixing a large amount of mayo (maybe a cup) with like 1 TBS each of dijon, worcestershire and HP sauce. I throw in a few dashes of a steak seasoning I love called Chicago Chop House and it's been a hit amongst friends on burgers.




I love a good bernaise for steaks and use this recipe, minus the chervil because I can't find it locally. https://www.recipetineats.com/bearnaise-sauce/


Anyone have a great steak sauce or burger sauce they would share? (extreme bonus points for no pickles because my family hates pickles but most people don't so don't let that stop you)

texaswig

I'm going to have to make that sauce with HP. Sounds awesome. 

Thatgrimguy

texaswig said:

I'm going to have to make that sauce with HP. Sounds awesome. 

I think you will enjoy it!

 The steak seasoning is from a company called Red Dog Rubs and its the Chicago Chop House, but if you order it you HAVE to order some Black Jack Magic. It's the single best bottle spice I've ever bought and by far the best cajun seasoning I've ever tasted.





https://www.alacartealice.com/category.sc?categoryId=26

texaswig

Okay I'll get some. 

northGAcock

I am a fan of HP, though seldom purchase. My favorite sauce is Pickapeppa (Hot & Spicy). 

I love basting on Kabobs 

fishlessman

crying tiger. dry roast most of the ingredients then into the blender

fishlessman

this one was altered due to ingredients on hand, close enough

marinade: says 1-4 hours

2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

crying tiger sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processor. allow to cool, go cook steak

SonVolt

northGAcock said:

I am a fan of HP, though seldom purchase. My favorite sauce is Pickapeppa (Hot & Spicy). 

I love basting on Kabobs 

Pickapeppa tastes like A1 to me. I love both. 

Thatgrimguy

SonVolt said:

northGAcock said:

I am a fan of HP, though seldom purchase. My favorite sauce is Pickapeppa (Hot & Spicy). 

I love basting on Kabobs 

Pickapeppa tastes like A1 to me. I love both. 

For me HP seems like a-1 with a heavy dose of Tamarind

Thatgrimguy

I also make this Tartar like sauce that has no pickles.

• 1 cup mayonnaise
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon fish sauce
• 1 small shallot, finely minced
• 1 clove garlic, grated or very finely minced
• 1 tablespoon capers, drained, rinsed and chopped
• 1 tablespoon fresh dill, finely chopped
• 2 teaspoons fresh chives, finely chopped

fishlessman

Thatgrimguy said:

I also make this Tartar like sauce that has no pickles.

• 1 cup mayonnaise
• 1 teaspoon dijon mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon fish sauce
• 1 small shallot, finely minced
• 1 clove garlic, grated or very finely minced
• 1 tablespoon capers, drained, rinsed and chopped
• 1 tablespoon fresh dill, finely chopped
• 2 teaspoons fresh chives, finely chopped

good timing, ive got some fish to cook this weekend. this will work for sandwiches

EggObsessed

I LOVE this thread! I'm a condiment freak and am all about saucing things up. We can hardly get any fruit, produce or meat into the fridge due to all the condiment jars and bottles. This is a "starred" thread for sure!! Thanks for starting it, @Thatgrimguy!!

Thatgrimguy

Oh I found my wife's simple ranch dressing recipe. I know she got it from a magazine or something but we don't remember where.

Ingredients (Makes about 2 cups)

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk*
• 1/2 cup fresh parsley finely chopped
• 2 cloves garlic minced
• 1 green onion finely chopped
• 1 Tablespoon fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• dash paprika

 

Instructions

• Whisk mayonnaise and sour cream together, then whisk in buttermilk. 
• * This is where you get the consistency you want so whish in the buttermilk slowly and don't add too much. The 1/2 cup is a guesstimate not an exact measurement, kind of like the herbs)
• Mix in parsley, garlic, green onion, dill, salt, pepper, and paprika.
• Cover and refrigerate overnight.

northGAcock

SonVolt said:

northGAcock said:

I am a fan of HP, though seldom purchase. My favorite sauce is Pickapeppa (Hot & Spicy). 

I love basting on Kabobs 

Pickapeppa tastes like A1 to me. I love both. 

…..with a little heat. Love it on the fresh garden vegetables and tenderloin chunks kabob size. It grills better than A1 I think. I too love both. 

fishlessman

for store bought, peter lugers steak sauce, for the tomato cucumber salad...but not on a steak

Gulfcoastguy

This is a good thread. Let’s keep it going for a while. I might add one tonight.

Dyal_SC

I know Raichlen gets a bad rep for the picture stuff, but he has a lot of great grilled salsa recipes. My favorites are his salsa verse, salsa chipotle and mesquite grilled salsa. Also something that’s super simple for pulled pork egg rolls is a 50/50 mix of sweet chili sauce and sticky fingers mustard based bbq sauce. And of course jalamango lime wing sauce.  

HeavyG

Thatgrimguy said:

I recently discovered HP sauce out of England and have been mixing a large amount of mayo (maybe a cup) with like 1 TBS each of dijon, worcestershire and HP sauce. I throw in a few dashes of a steak seasoning I love called Chicago Chop House and it's been a hit amongst friends on burgers.




I love a good bernaise for steaks and use this recipe, minus the chervil because I can't find it locally. https://www.recipetineats.com/bearnaise-sauce/


Anyone have a great steak sauce or burger sauce they would share? (extreme bonus points for no pickles because my family hates pickles but most people don't so don't let that stop you)

In my area we have a small local gourmet chain called "Taste Unlimited" that's been around for a few decades. Back in the day, a couple times a month I used to hit their shop for one of my favorite things - one of their sandwiches with house dressing (usually a roast beef & swiss sandwich on french bread). The house dressing was the thing that made the sandwich and is basically what you have described - mayo and British brown sauce.

Forty years ago I know that they used Hellmans mayo and a sauce from the UK named something like London Sherwin Steak sauce. I used to make up my own batches but that Sherwin sauce became impossible to find perhaps thirty some years ago and I had heard they had used HP for awhile and some other brown sauce whose name I don't recall.

It's been many years since I have had one of their sandwiches and I have no idea what sort of brown sauce they are using these days but I heard a few years ago when they renamed the stores to just "Taste" that they also started selling bottles of their house dressing.

The memory of this has now fired up my taste buds and I'm gonna have to hit them up this weekend for a sandwich and a bottle of their sauce.

I haven't thought about them and their sauce for years so thanks for posting that!

https://taste.online/products/taste-house-dressing#description

One of my favorite creamy type of sauces that doesn't seem to get the notice it deserves is Kewpie's Deep Roasted Sesame Dressing & Marinade. To paraphrase Eli Manning "I put that sh!t on everything!" I sometimes make burgers that have marinated in teriyaki sauce and I'll use this rather than mayo/mustard/ketchup/etc. It has no pickles - the sauce that is.

EggNorth

We always have HP on hand.  It’s great (for us a must have) with pork sausage for dipping , add a little hot sauce also.

nolaegghead

Posted just because the awesome name

JohnInCarolina

Great idea for a thread, @Thatgrimguy

Thatgrimguy

We all know Guga from youtube. This is his burger sauce:

1 part ketchup

3/4 part mayo

1/4 part mustard

1/4 part Mendez Hot Sauce Original

1/4 part Worcestershire sauce

I got it from this video.  I haven't tried it yet. I had to order the 3 pack of that hot sauce to get the original and it hasn't come in yet.

https://www.youtube.com/watch?v=3yX_bpbCmfo

Jstroke

There are many things I can live without in my fridge but this will be one of the last if I had to make choices. I buy it by the gallon.where it really shines is egg and chicken salad, but goes well anywhere. Excellent as dip for tortilla chips

MaskedMarvel

My secret sauce is for pulled pork. Couldn’t be more simple. 

Take a half gallon of apple cider vin
add a half a cup of red pepper flakes
add a half cup of light brown sugar
let sit at least a day (shake well)

When presenting: dilute 1:1 with more ACV

Seriously. I get more requests for my sauce than for my meat. 

paqman

+1 on the HP sauce, it is the only sauce I eat with steaks.  I like your mix idea.

lkapigian

Mother Sauces 

Thatgrimguy

lkapigian said:

Mother Sauces 

NONONO, The 5th sauce is Mayonnaise not Hollandaise!  But for real, these are the OG secret sauces.


https://www.youtube.com/watch?v=pMXvAjH0Nco

fishlessman

@calikings raita sauce needs mentioning, takes tzatziki to a whole nother level. eat with lamb, gyros, rice dishes..... eat it with a spoon

kl8ton

I believe others on here have mentioned this sauce. Grabbed a bottle from Costco. I was making burgers for the third time in a week and wanted a different flavor profile. Everyone loved it. I used a little bit on each burger while grilling and many guests applied additional sauce while building their burger.  It seems versatile enough to use during other cooks and on other proteins. 

fishlessman

im out of this stuff currently. i would buy it just for grilled asparagus

caliking

fishlessman said:

@calikings raita sauce needs mentioning, takes tzatziki to a whole nother level. eat with lamb, gyros, rice dishes..... eat it with a spoon

Adding to the thread...

Ruff Raita

Yogurt 2 cups (use Greek if you want it thicker)
Sour cream 1/4 cup
Cilantro 2 bunches
Mint several leaves
Thai chiles 4-8
Garlic several cloves
Sugar 1tsp
Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. May need to add an ice cube or two while blitzing.