I'm making tendies this weekend and I need sauce for them. The dipping sauces they sell at the grocery stores always suck, so how do I make good tasting sauce, or at the very least, make those sauces taste better?
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Most of them start with mayo. Mayo and ketchup, mayo and barbecue sauce, mayo and sriracha, mayo and horseradish, et cetera. You can google around for recipes for specific sauces or you can just whip up a batch of homemade mayo and start playing around with what you have in your fridge.
Imagine making it to the weekend just to make tendies. Jesus Christ have a nice day.
NTA but what
A few garlic cloves crushed up in a mortar with salt and a bit of sunflower oil.
Add a bit of water after that to make it more saucy and a few drops of vinegar.
Honey mustard
>yellow and Dijon mustard
>mayo
>honey
>apple cider vinegar
Ketchup
>not worth it
BBQ
>not worth it, just get SBR
Chipotle Mayo
>mayo
>crushed canned chipotles + the adobo sauce they’re in
Ranch
>mayo
>buttermilk
>parsely, dill, lemon juice, salt, pepper
>tabasco if you want Buffalo ranch
That’s pretty much it.
Follow anon's honey mustard recipe , add a dash of horseradish and stir in some Frank's, and you got yourself some preemo gold fever sauce
Sesame seed oil + thousand island
mayo and whatever pathetic flavours you desire in your subpar life
greek yogurt, advocado, garlic, lemon juice
frick da sneed oils
frick these soggy ass tendies burning my mouth with tendy juice
I miss the juice. Friendly's mini mots used to be bomb as frick. Then they got rid of em and replaced them with shitty large mozzarella sticks that were more expensive and tasted like shit. Then they took those ones away, and replaced them with mini mots that are even more expensive, and taste like shit. They dont pop with juice when you bite into them anymore
Just make some aioli. All you need is mayonnaise, lemon juice and minced/grated garlic. I add some fresh ground pepper after it's made, but even without pepper you'll have a very good tendie dip.
'endies on the 'emple
Neat
>so how do I make good tasting sauce
follow my recipe with measurements, I call it MAYOMUSTARD
2.5 tablespoons mayo
4 teaspoons country dijon (grey poupon)
0.25 teaspoons dry dill
pinch black pepper
1.5 teaspoons bell pepper zesty relish
0.5 teaspoon minced garic
0.25 teaspoon paprika
0.25 teaspoon red wine vinegar
2 teaspoons melted butter
make it the day before
mayo (or garlic mayo) + pickles + onions
does anyone remember the delta sauce they used to have at popeyes like 15 years ago? that was the goat tendies sauce. I've never been able to find anything else like it or recreate it at home. it had a bunch of ingredients. there was a mayonnaise base with egg yolks and oil, creole mustard, tomato paste, molasses, chipotle peppers, and dill pickles. I tried combining ranch dressing with mustard, relish, and barbecue sauce, but it wasn't even close.
No, I’ll see if any of my Cajun cookbooks have something similar later and check back
I thought the full ingredients list was still available online, but I can't find it anymore. I think it might have had lemon juice too but I don't remember for sure. the one thing I do remember is that compared to the copycat recipes I see which seem more like a remoulade it didn't have much of a noticeable mayonnaise element. the consistency was more like a thick barbecue and the color was a dark orange. it tasted like the old spicy honey mustard which unfortunately was also discontinued, but with more depth from the dill pickles and the smoke from the chipotles.
>delta sauce
Popeye's Delta Dipping Sauce
Ingredients
½ cup mayonnaise
1 Tablespoon lemon juice
¼ cup vegetable or olive oil
¼ cup chili sauce
¼ cup ketchup
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon prepared or dry mustard
1 teaspoon Worcestershire sauce
2 to 3 dashes of hot sauce
1 small clove garlic
Method
Mix all the ingredients in a bowl and refrigerate for up to one hour
Store refrigerated in a sealed container for up to three weeks
that's not even going to be close. it's missing the molasses and the pickles and would be way too thin.
Are you sure about that?
yeah like I said I remember most of the ingredients and that isn't remotely close.
leehmon pyepauh
garliec chunchun