Copycat "D's sauce"
Feb 12, 2022
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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:
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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
| Item | | Amount |
|---|
| Ketchup |
Tomato |
2½ |
Tbs |
| Mayonnaise |
Prefer sugar-free; e.g.Dukes® brand |
2 |
Tbs |
| Relish |
Dill pickle1 |
2 |
Tbs |
| Onion |
Dry, flakes |
1 |
Tbs |
| Garlic |
Dry, granulated |
1 |
tsp |
| Juice |
Lemon |
1 |
tsp |
| Sauce |
Horseradish, creamy2 |
½ |
tsp |
| Sauce |
Worcestershire |
½ |
tsp |
| Sauce |
Pepper, hot3 |
½ |
tsp |
| Cilantro |
Dry, ground |
⅛ |
tsp |
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.
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.
Seafood, Fish, Sauces, Condiments