Slideshow: Otherworldly Condiments to Elevate a Summer Cookout
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.
Anarchy in a Jar’s Original Sin chutney is packed with peaches and apples, making it the most fruit-forward topping of the group; still, a few savory ...
Anarchy in a Jar’s Original Sin chutney is packed with peaches and apples, making it the most fruit-forward topping of the group; still, a few savory notes (thanks to celery and green peppers) provide piquancy, and its apple-butter-like warmth means it works especially well spread on the bun of a bacon burger. $6.50 for a 4-oz. jar at Eastern District, 1053 Manhattan Ave., nr. Eagle St., Greenpoint; 718-349-1432.
Rick’s Picks Handy Corn relish eats like a salsa: It’s packed with pickled bell peppers and corn, spiced with mustard seed and turmeric, and lends a s...
Rick’s Picks Handy Corn relish eats like a salsa: It’s packed with pickled bell peppers and corn, spiced with mustard seed and turmeric, and lends a sweet, vinegary flavor to anything it tops—like grilled-fish tacos or crackers with Cheddar. $12 for a 15-oz. jar at Manhattan Fruit Exchange in Chelsea Market, 448 W. 16th St., nr. Tenth Ave.; 212-989-2444.
Unlike most commercial brands, First Field’s Original Jersey Ketchup uses farm-fresh Garden State tomatoes to yield a luscious texture with an almost ...
Unlike most commercial brands, First Field’s Original Jersey Ketchup uses farm-fresh Garden State tomatoes to yield a luscious texture with an almost buttery flavor and notes of brown sugar. Why bother with burgers when you can eat it straight from the jar? $8 for an 8-oz. bottle at Marlow & Daughters, 95 Broadway, nr. Berry St., Williamsburg; 718-388-5700.
San Francisco–based natural-hot-dog company Let’s Be Frank’s Devil Sauce is made with ginger, cumin, and chile. It has a currylike flavor and a thin t...
San Francisco–based natural-hot-dog company Let’s Be Frank’s Devil Sauce is made with ginger, cumin, and chile. It has a currylike flavor and a thin texture, so it’s ideal for finishing a grilled-chicken dish or mixing with mayonnaise in a spicy, garlicky aïoli. $12 for a 9-oz. bottle at Heritage Meat Shop in the Essex Street Market, 120 Essex St., nr. Delancey St.; 212-539-1111.
Shaving truffles over homemade potato chips is a touch pretentious. Approximate the taste—for a fraction of the cost—with Empire Mayonnaise’s Black La...
Shaving truffles over homemade potato chips is a touch pretentious. Approximate the taste—for a fraction of the cost—with Empire Mayonnaise’s Black Label 07: pungent, earthy white-truffle mayo, made with truffle-infused olive oil. Drop a dollop on grilled steak or just use it to make the classiest deviled eggs ever. $8 for a 4-oz. jar at Empire Mayonnaise Co., 564 Vanderbilt Ave., nr. Dean St., Prospect Heights; 347-281-2291.
Tin Dizdarevic trained for several years under chefs like Tom Colicchio. He’s since left the restaurant world but now applies his skills to a side pro...
Tin Dizdarevic trained for several years under chefs like Tom Colicchio. He’s since left the restaurant world but now applies his skills to a side project: Tin Mustard. The condiment has more personality than its mild whole-grain brethren but smartly avoids the overwhelming Dijon kick. And the grains are fresh and crunchy—not unlike caviar or, depending on your taste, Pop Rocks. $8 for a 10-oz. jar at Bklyn Larder, 228 Flatbush Ave., nr. Bergen St., Park Slope; 718-783-1250.
Josh Bowen, of John Brown’s Smokehouse in Queens, started bottling his Kansas City–style barbecue sauce because so many diners were asking to buy it t...
Josh Bowen, of John Brown’s Smokehouse in Queens, started bottling his Kansas City–style barbecue sauce because so many diners were asking to buy it that he says it seemed silly not to. The recipe (which uses no ketchup: “I’m not going to let Heinz make half my sauce for me,” says Bowen) has a zesty-sweet flavor—good for dousing burnt ends and serving alongside baked beans. $8 for a 12-oz. bottle at 25-08 37th Ave., Long Island City; 718-361-0085.
Although it’s made in upstate New York in small batches from a family recipe, the nasal-burning, classically astringent bite in Ish beet horseradish i...
Although it’s made in upstate New York in small batches from a family recipe, the nasal-burning, classically astringent bite in Ish beet horseradish isn’t a touch twee. The gentle beet flavor matches well with the wasabi heat, offering a simple way to dress up an otherwise naked burger or dog. $13.49 for a 10-oz. jar at Greene Grape Provisions, 753 Fulton St., nr. S. Portland Ave., Ft. Greene; 718-233-2700.