Copycat "D's sauce"

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.

Skip to Recipe

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:

Print Recipe

Suggested Equipment:

• Blender (your preferred type)
  
• Common kitchen measures and tools
  
• Container suitable for storing and dispensing sauce.
  

Ingredients:

1. 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.
   
2. Inglehoff® or Boar's Head® works. If you can't get these, try to find something equivalent.
   
3. 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:

1. 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.

2. Decant the sauce into a clean glass or plastic container and refrigerate for at least 2 hours before using.

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.