Similar Recipes
Special Burger Sauce
Time to up your burger game! This Special Burger Sauce is a copycat of a popular sauce sold at the grocery store. Super quick.
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Shack Sauce
A Shake Shack Shack Burger wouldn't be complete without creamy, tangy Shack Sauce. This versatile condiment is a great fit for a variety of burgers, though, or even a grilled chicken or vegetable sandwich.
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"Delta"-Style Pickle and Mustard Dipping Sauce
This play on the Popeye's classic combines spicy mustard and sweet, tangy relish in a mayonnaise base.
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Seaweed Tartare from 'The French Market Cookbook'
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.
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Tuna, Tomato, and Basil Tartare
Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.
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Mayonnaise Recipe | Sauced
Mayonnaise is one of the most popular condiments out there. In reality, it's a cold emulsified sauce, and while it's easy to make in a blender, whisking by hand yields slightly different results: a mayo that's silkier, saucier, and more luxurious.
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Tangy and Creamy Macaroni Salad
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
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Alabama White Barbecue Sauce
On the surface, the idea of a tangy hot mayonnaise may not strike the mouthwatering response of its tomato-based brethren, but one taste and I'm sure you'll be sold.
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Tomato-Mint Sauce
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
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Balthazar’s Steak Tartare
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Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.
Serve With
Crispy Beer Battered Fish
Beer Battered Fish -the yeast and carbonation in beer makes the lightest, crispiest fish batter you will ever have in your life!
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Fried Squid Po' Boy with Avocado and Black Chile Oil
Usually when I find myself frying up pieces of squid it's for some kind of Mediterranean dish. (Not that there's anything wrong with that.) But this stunning sandwich from Tom Colicchio's 'wichcraft instead looks to New Orleans and Mexico for inspiration. The po' boy is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid.
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Crispy Curry Catfish Sandwich with Chili-Lime Slaw
A Thai-inspired po boy sandwich with crisp catfish fillets nestled atop a cabbage slaw dressed in fish sauce, lime juice, and sambal.
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Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato
A simple sandwich, with tender toasted bread, lettuce, tomato, and a basic condiment, adds all the flavor and texture you need to deep-fried soft-shell crabs, but doesn't compete with them unnecessarily.
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Salt Fish Fritters (Stamp and Go)
A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.
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Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce
Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce.
Fried Calamari - Best Homemade
Homemade fried calamari satisfies that restaurant-appetizer itch gloriously. This fried calamari recipe makes the best & crispiest calamari you've ever had!
6 Fabulous Lobster Recipes! (crayfish)
6 easy, incredible lobster recipes to make with pre cooked lobster. Plus, how to remove lobster shell / remove lobster meat. It's simple!
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Fritto Misto di Mare (Fried Mixed Seafood)
Crispy fried seafood the Italian way.
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Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'
Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet.