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From @Joshua Weissman Recipes

Fast Food Sauces But Better

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Ingredients

For the mother sauce (mayo base)

  • 2 egg yolks
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp water
  • Generous pinch of salt
  • 1 cup neutral-tasting oil (e.g. vegetable or avocado oil)

For Josh's Raising Cane's sauce

  • 3/4 cup mayonnaise
  • 5 tbsp ketchup
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tsp shirodashi sauce
  • 1/2 tsp freshly ground black peppercorns
  • Pinch of salt
  • 2–3 garlic cloves, finely grated

For Josh's Taco Bell Fire sauce

  • 1 large ancho chili
  • 3 guajillo chilies
  • 2 1/2 cups boiling water
  • 1/2 tsp onion powder
  • 1 tsp cayenne powder
  • 1 tsp paprika
  • 1 1/2 tsp cumin
  • 4 garlic cloves, peeled
  • 2 tbsp white distilled vinegar
  • Generous pinch of salt
  • 1 6 oz (170 g) can tomato paste

For Josh's Wendy's Honey BBQ sauce

  • 3/4 cup ketchup
  • 1/4 cup honey
  • 2 tbsp dark blackstrap molasses
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 1/2 tsp freshly ground black peppercorns
  • 2 tbsp white distilled vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1 tsp liquid smoke
  • Splash of cold water
  • Salt, to taste

For Josh's Popeye's Blackened Ranch

  • 1 cup mayonnaise
  • 1/2 cup crème fraîche
  • 1 tbsp Dijon mustard
  • 1/2 cup buttermilk
  • 2 tbsp thinly sliced chives
  • 1/4 cup finely chopped parsley
  • 1 tbsp finely chopped dill
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 3/4 tsp cayenne pepper
  • 1/4 tsp celery powder
  • Fresh garlic, finely grated, to taste
  • Salt and fresh cracked black pepper, to taste
  • 1/4–1/2 tsp MSG

For Josh's KFC sauce

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp honey
  • 1 tbsp yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp white distilled vinegar
  • Salt and pepper, to taste

For Josh's McDonald's Sweet & Sour sauce

  • 1/4 cup apricot jam
  • 1/4 cup peach jam
  • 1 tbsp brown sugar
  • 1 tsp lemon juice
  • 2 tbsp sherry vinegar
  • 1 tbsp shirodashi
  • 2 tsp yellow mustard
  • 2 tsp cornstarch
  • 2 tbsp water

For Josh's Whataburger Spicy Ketchup

  • 2 red jalapeños (or red Fresno peppers)
  • 1 cup Heinz ketchup
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp cayenne powder
  • 2 tsp honey
  • Pinch of salt, to taste

Method

For the mother sauce (mayo base)

  1. Add egg yolks, Dijon mustard, lemon juice, water, salt, and neutral oil to a tall jar.

  2. Insert an immersion blender all the way to the bottom of the jar and blend on medium-high speed, slowly pulling up and jostling the blender until a creamy emulsion forms.

For Josh's Raising Cane's sauce

  1. In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, shirodashi, ground black pepper, salt, and finely grated garlic.

  2. Whisk everything together until fully combined and smooth.

For Josh's Taco Bell Fire sauce

  1. Deseed the ancho and guajillo chilies by cutting off the tops, opening them up, and shaking out the seeds.

  2. Place the deseeded chili flesh into a bowl and pour boiling water over them until submerged.

  3. Let the chilies sit until softened, about 5–10 minutes.

    Then 5 min of waiting

  4. Transfer the softened chilies to a blender (reserving the soaking liquid).

  5. Add onion powder, cayenne powder, paprika, cumin, garlic cloves, white distilled vinegar, salt, and tomato paste to the blender.

  6. Blend on medium to high speed while slowly adding the reserved chili soaking liquid until a smooth consistency is achieved.

  7. Season with additional salt to taste and stir until homogeneous.

For Josh's Wendy's Honey BBQ sauce

  1. In a saucepan, combine ketchup, honey, molasses, onion powder, garlic powder, smoked paprika, black pepper, white distilled vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke.

  2. Mix well and set the pot over medium heat, bringing it to a simmer.

  3. Stir in a splash of cold water to thin the mixture slightly.

  4. Bring the sauce to a boil over medium heat and reduce for 3–4 minutes, allowing the sugars to dissolve and spices to bloom.

  5. Season with a touch of salt to taste, then remove from heat and let cool to room temperature (or cool over an ice bath).

For Josh's Popeye's Blackened Ranch

  1. In a large bowl, add mayonnaise, crème fraîche, Dijon mustard, buttermilk, sliced chives, chopped parsley, and chopped dill.

  2. Add smoked paprika, onion powder, cayenne pepper, celery powder, and fresh grated garlic.

  3. Add salt, freshly cracked black pepper, and MSG.

  4. Whisk vigorously until smooth and completely integrated, adjusting seasoning with salt as needed.

For Josh's KFC sauce

  1. In a mixing bowl, combine mayonnaise, ketchup, honey, yellow mustard, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne, garlic powder, onion powder, and white distilled vinegar.

  2. Season with salt and pepper to taste.

  3. Whisk thoroughly until fully combined and smooth.

For Josh's McDonald's Sweet & Sour sauce

  1. In a small saucepan, combine apricot jam, peach jam, brown sugar, lemon juice, sherry vinegar, shirodashi, and yellow mustard.

  2. Heat over medium heat, stirring frequently with a whisk until the jam melts and incorporates, coming up to a boil.

  3. In a small bowl, mix cornstarch and water to create a thin slurry.

  4. Pour the slurry into the boiling sauce while whisking, and let cook for 20–30 seconds until thickened and glossy.

  5. Remove from heat and allow to cool before serving.

For Josh's Whataburger Spicy Ketchup

  1. Char the red jalapeños directly over an open burner, with a blowtorch, or under a broiler until completely blackened edge-to-edge.

  2. Place the charred peppers in a bowl, cover tight with plastic wrap, and steam for 3–5 minutes to soften.

    Then 3 min of waiting

  3. Using a damp paper towel wrapped around the base of the pepper, peel off the charred skin by squeezing and sliding down the chili flesh.

  4. Place the peeled chilies in a blender along with ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne powder, honey, and a pinch of salt.

  5. Blend on high speed until completely smooth.

  6. Taste and adjust with extra salt if needed.

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