Best Mayonnaise Essentials Faux Dukes Version Recipes

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ARBY'S "COPYCAT" ESSENTIALS: HORSEY & RED SAUCES



Arby's

Full Disclosure: I cannot recall the last time I ate at an Arby's; however, in my misspent youth, when I did eat there, I would have a roast beef sandwich, (no cheese sauce), topped off with some horsey and red sauce. So yummy. The curly fries were not too bad. These recipes are my way of getting that great taste without all...

Provided by Andy Anderson !

Categories     Other Sauces

Time 25m

Number Of Ingredients 19

PLAN/PURCHASE
HORSEY SAUCE INGREDIENTS
1 c mayonnaise, plain variety, i prefer duke's
2 1.2 Tbsp prepared horseradish
1 Tbsp white vinegar
1 1/3 Tbsp coconut sugar
1/8 tsp salt, kosher variety, or to taste
1/8 tsp black pepper, freshly ground, or to taste
RED SAUCE INGREDIENTS
8 oz tomato sauce, 1 can
3 Tbsp coconut sugar
1 dash(es) cinnamon
1 Tbsp white vinegar
1 Tbsp filtered water
1 tsp hot sauce, i prefer frank's
1 tsp dehydrated onion flakes, ground to a powder
1/4 tsp garlic powder
1/4 tsp white pepper, freshly ground
1/4 Tbsp salt, kosher variety, fine grind

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a blender to make the horsey sauce.
  • 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
  • 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1 If you do not have any dehydrated onions for the red sauce, just substitute about 1/4 teaspoon of onion powder.
  • 5. Gather your ingredients (mise en place).
  • 6. THE HORSEY SAUCE
  • 7. Add all of the ingredients to a blender and blend on high speed until smooth, about 15 - 20 seconds. Place into a non-reactive container (like glass), and store in the fridge until needed. It will last about two weeks until it starts losing its kick.
  • 8. THE RED SAUCE
  • 9. Add all of the ingredients to a saucepan over medium heat. Allow to simmer for 5 - 6 minutes, then remove from the heat, cover then cool. Place in a non-reactive container (like glass) and put in the fridge until needed. The sauce should be good for 4 - 6 weeks.
  • 10. PLATE/PRESENT
  • 11. These sauces go great on thinly sliced beef sandwiches, but I think they also go well as dipping sauces for things like chicken and even fish. Enjoy.
  • 12. Keep the faith and keep cooking.

SAUCE ESSENTIALS: ANDY'S REUBEN RUSSIAN DRESSING



Sauce Essentials: Andy's Reuben Russian Dressing image

As I write this, St. Patrick's Day is 71 days away (3/17); however, that does not stop my clients from putting in their orders for corned beef. Corned beef and cabbage is an awesome recipe, but one of my favorite ways to use this yummy beef is on a corned beef sandwich, and one of the things that takes this sandwich over the...

Provided by Andy Anderson !

Categories     Dressings

Time 15m

Number Of Ingredients 9

PLAN/PURCHASE
1/2 c mayonnaise, plain variety, i prefer duke's
1/4 c ketchup
2 Tbsp horseradish, not horseradish cream
1 Tbsp sugar, granulated variety
2 tsp worcestershire sauce
1/2 tsp sweet paprika
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3 Homemade Worcestershire This recipe is another in my series of homemade sauces and condiments. The biggest missing element is this sauce is the elimination of anchovies. That one thing makes this sauce vegan... Vegan and very tasty. It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe, if properly stored should last 12 - 14 days.
  • 4. Gather your ingredients (mise en place).
  • 5. This is simple, just whisk all the ingredients together.
  • 6. Properly store in the refrigerator until needed.
  • 7. PLATE/PRESENT
  • 8. This is the perfect Russian dressing for a Ruben (or another sandwich). Enjoy.
  • 9. Keep the faith, and keep cooking.

CLASSIC ESSENTIALS: RUSSIAN DRESSING



Classic Essentials: Russian Dressing image

I hesitate to call this "classic" Russian dressing. Although it is classic, there are probably 50 more versions that are thought of as classic. With that said this is a good tasting dressing that would be happy drizzled over a bowl of fresh garden greens, as a condiment on a Ruben or Pastrami sandwich, and much more. I will be using this on some marbled rye Pastrami sandwiches tomorrow. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Dressings

Number Of Ingredients 10

PLAN/PURCHASE
3/4 cup(s) mayonnaise, plain variety
1/4 cup(s) chili sauce
2 tablespoon(s) relish, sweet variety
1 tablespoon(s) dehydrated onions, ground to a powder
1 tablespoon(s) prepared horseradish
1 teaspoon(s) hot sauce, i prefer frank's
1 teaspoon(s) worcestershire sauce
1/4 teaspoon(s) paprika, sweet or hot, your choice
salt, kosher variety, to taste

Steps:

  • PREP/PREPARE
  • You will need a bowl to whisk the ingredients together.
  • Is Russian Dressing Really Russian? Russian dressing has similar aspects to French dressing (which is not French), and Thousand Island dressing which does not come from the tropical islands. In the same respect Russian dressing is not Russian, it was probably invented by a gent named, James Colburn in 1910, who lived in Nashua, New Hampshire. The original recipe included caviar, which was a staple of Russian cuisine. The name caught on and survives to this day. And now you know the rest of the story.
  • Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this dressing should last 8 - 10 days.
  • Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • Gather your ingredients (mise en place).
  • This is easy/peasy. Add all the ingredients to a non-reactive bowl.
  • Whisk all the ingredients together, except the sweet relish.
  • Add the relish and fold into the dressing.
  • Add salt a bit at a time until you like what you taste.
  • Store, as suggested in step 4, until needed.
  • PLATE/PRESENT
  • Use anywhere you need a good Russian dressing. Enjoy.
  • Keep the faith, and keep cooking.

SALAD/DIP ESSENTIALS: MAYO/MUSTARD/HONEY DELIGHT



Salad/Dip Essentials: Mayo/Mustard/Honey Delight image

I came up with this recipe a few years ago. It is easy/peasy to make and is my go-to dressing for a nice Summer salad out by the pond. But it is also amazing as a dipping sauce for things like chicken tenders and fish. Will be serving it tonight on a salad of greens, veggies, and sliced deli turkey. So, you ready... Let's...

Provided by Andy Anderson !

Categories     Dressings

Time 5m

Number Of Ingredients 7

PLAN/PURCHASE
1 c mayonnaise, plain variety, i prefer duke's
1/4 c creamy dijon mustard, i prefer grey poupon
1 Tbsp fresh clover honey
1 Tbsp dill pickle juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
  • 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
  • 4. Gather your ingredients (mise en place).
  • 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
  • 6. PLATE/PRESENT
  • 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
  • 8. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPECIAL SECRET SAUCE



Condiment Essentials: Special Secret Sauce image

Okay, sing along with me... Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. Or not. I would hesitate to call this a "copycat" recipe because of some of the changes I made to it. Hint: Their "special" sauce is not made with thousand-island, or French dressing. It has some of the ingredients of both, but it is different. That is why it is "special." So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Dressings

Number Of Ingredients 12

PLAN/PURCHASE
THE SPECIAL SAUCE
1 cup(s) mayonnaise, plain variety, i prefer duke's
2 tablespoon(s) sweet relish
1 tablespoon(s) ketchup
1 tablespoon(s) yellow mustard
1 tablespoon(s) bbq sauce
1 teaspoon(s) apple cider vinegar
1 teaspoon(s) dehydrated onions ground to a powder
1/2 teaspoon(s) sweet paprika
1/8 teaspoon(s) garlic powder
1/8 teaspoon(s) salt, kosher variety, fine grind

Steps:

  • PREP/PREPARE
  • You will need a mixing bowl, whisk, and non-reactive container to make and store this recipe.
  • Anytime you are making a sauce, dressing or spread; especially if it has dry spices, you should always let it mellow in the fridge overnight and give those ingredients a chance to know one another. You will be glad you did.
  • Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if stored correctly, should last about 2 weeks.
  • Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Another recipe I used is my homemade ketchup. If you are interested, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
  • Gather your ingredients (mise en place).
  • This is easy/peasy to assemble.
  • Add all the ingredients to the mixing bowl.
  • Whisk together and store in a proper container in the fridge until needed.
  • WOW, I am bushed. Think I will go take a nap.
  • PLATE/PRESENT
  • This sauce works on burgers and even fish. My favorite way to use it is to get a mess of garden greens, maybe add some ground beef, or sliced deli meats, and drizzle this on top. Enjoy.
  • Keep the faith, and keep cooking.

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