Forget Heinz and French’s: The cookout condiment has gotten fancy. Click through our slideshow to see Anarchy in a Jar’s Original Sin chutney packed with peaches and apples, Let’s Be Frank’s currylike Devil Sauce, and more.
Plus: Chefs’ Sauce Secrets Revealed!
Dragonfly’s Cornelius Gallagher serves his Gruyère-filled tater tots with a spicy sauce on the side. To make the dip at home, mix 1 cup of Kewpie mayo with 1/4 cup sesame oil, 1/4 cup Sriracha, and 2 tablespoons of sesame-chile oil. Use the batch atop roasted pork or mixed with other toppings on a dragged-through-the-garden hot dog.
Approximate Parm chef de cuisine Robin Reinsmith’s addictive Tabasco mayo by mixing 1 cup mayonnaise with 2 tablespoons Tabasco, a grated garlic clove, and lemon juice and salt to taste. Reinsmith pairs his dip with fried calamari, but we recommend slathering it on a BLT.
In a classier interpretation of a game-day wings platter, Recette chef Jesse Schenker serves buffalo sweetbreads with a Blu di Bufala dip. To make the sauce, whip 1 3/4 cups of crème fraîche, then add 7 ounces of Blu di Bufala, 1/2 cup of sherry vinegar, and salt to taste. To finish, fold in diced chives and serve on a jalapeño burger.
This story appeared in the June, 11, 2012 issue of New York Magazine.