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   DIR Return to: Sauces!!
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       #Post#: 398--------------------------------------------------
       Various Tartar Sauce!!
   DIR By: Butterfly
       Date: August 20, 2012, 10:42 pm
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       FRISCH'S TARTAR SAUCE CLONE
       1/3 cup finely minced onion
       1/3 cup dill relish strained but not quite dry
       1/4 teas hot sauce
       Mayonaise to bring qty to 2 cups approx 1-1/3 cup
       Mix all ingredients and refrigerate. Excellent over fish or to
       make a Big Boy Hamburger.
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       FRISCH’S BIG BOY TARTAR SAUCE
       2 cups mayonnaise
       1/2 lemon, juice of
       2 Tbsp. horseradish
       2 Tbsp. minced onion, scallions, or shallots
       2 Tbsp. minced red or green pepper, sweet or hot
       1/4 cup minced dill pickle/gherkins/capers
       1 clove garlic, minced
       2 hard cooked eggs, yolks mashed, whites chopped
       1 dash Tabasco Sauce
       1/3 cup catsup
       Years before McDonald's hit the scene, there was Frisch's. Dave
       Frisch, who took over a well-established but conventional
       restaurant business from his dad in Cincinnati, Ohio met a
       fellow entrepreneur from Glendale, California, who had innovated
       a new way of cooking hamburgers - two small patties instead of
       one cooked faster, and made a double-decker called "Big Boy®."
       This was in 1946. The "secret sauce" in the California Big Boy
       was Thousand Island salad dressing. Dave wasn't too fond of it,
       so he used his own sauce, which was basically a blend of mayo,
       catsup, and pickle relish, known as tartar sauce and served in
       other Frisch's restaurants with fried fish.
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       Big Boy Sauce
       1 cup Real Mayonnaise (Kroger Brand)
       2 tablespoon dill pickle relish (Kroger Brand)
       1/4 teaspoon garlic powder
       1/4 teaspoon mustard powder (Use for Bob's Big Boy but not for
       Cleveland Manners or Frisch's, Abdow's, Elby's and Shoney's. )
       1 teaspoon sugar
       2 tablespoon cream
       *Optional: No cream and 1 tablespoon ketchup (Catsup) for West
       Coast Style.
       Enough Sauce for 12-15 sandwiches
       Cover and Refrigerate leftover sauce for up to 2 weeks.
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       My favourite is just
       Mayonniase, relish, ketchup and a bit of mustard (I love honey
       mustard)  mix all together and serve over fish...
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