Mariner's Cookbook Copycat "D's sauce"

Copycat "D's sauce"

Feb 12, 2022

by Mariner

I like fish. Fried, baked, blackened, or broiled. Never had any just plain boiled or grilled. I also like some of the sauces that go with fish. One of the sauces I like comes from a certain well-known fast-food fish restaurant.

Now, a lot of the stuff that I like to eat, I also like to make for myself, so I spend a lot of time researching and trying out recipes. Well, the researching of the sauce recipe I wanted this time was a dead-end. Lots of copycat recipes are available for their seafood dishes, but I was unable to find even one for the sauce; so I had to make one up. Here it is:

Suggested Equipment:

Blender (your preferred type)
Common kitchen measures and tools
Container suitable for storing and dispensing sauce.

Ingredients:

Some folks may prefer sweet relish. That's their choice. I find all that sugar cloying. I'll use commercial dill relish, but I prefer to make my own, using my fermented Dill Pickles.

Inglehoff® or Boar's Head® works. If you can't get these, try to find something equivalent.

Lots of latitude here. Choose a hot sauce you like. In this recipe, I use my own Ripe Serrano fermented Hot Sauce
2½	Tbs	Tomato ketchup
2	Tbs	Mayonnaise, sugar-free
2	Tbs	Dill pickle relish¹
1	Tbs	Onion, dry, flakes
1	tsp	Garlic, dry, granulated
1	tsp	Lemon juice
½	tsp	Horseradish sauce, creamy²
½	tsp	Worcestershire sauce
½	tsp	Hot sauce³
⅛	tsp	Cilantro, dry, ground

Directions:

At least 2 hours before you will need the sauce, combine all ingredients in a blender, food processor, or salsa maker (I have used an inexpensive salsa maker from the local "big box discount" store) and blend until you achieve the texture you like. I like mine pretty smooth.
Decant the sauce into a clean glass or plastic container and refrigerate.

print recipe

Makes about ½ cup.

Use this sauce like you would use tartar sauce. I don't add any preservatives to this sauce - it only has whatever preservatives the ingredients contain - and so should be used quickly and continuously until depleted. Keep refrigerated when not in use. After one week, at most, I would discard any unused dressing.

Catagories: Seafood, Fish, Sauces, Condiments