Anonymous wrote:

Anonymous wrote:Specifically for horseradish sauce (for beef sliders), maybe also another sauce?;
remoulade (for crab bites), maybe also a tarter sauce?
and simple green salad (good olive oil, lemon, dijon?...).
I've attempted many recipes and nothing really stands out for me (especially the remoulade and horseradish sauce I've had elsewhere and those are 100 times better than what I've concocted).

The Horseradish Sauce and Remoulade seem redundant. Both have mayonnaise and horseradish. Just serve the Horseradish Sauce and call it a day.

hm I think Remoulade for Crabcakes and a horsey sauce for beef sliders. Maybe go with tarter and horseradish sauces?

Anonymous wrote:Specifically for horseradish sauce (for beef sliders), maybe also another sauce?;
remoulade (for crab bites), maybe also a tarter sauce?
and simple green salad (good olive oil, lemon, dijon?...).
I've attempted many recipes and nothing really stands out for me (especially the remoulade and horseradish sauce I've had elsewhere and those are 100 times better than what I've concocted).

The Horseradish Sauce and Remoulade seem redundant. Both have mayonnaise and horseradish. Just serve the Horseradish Sauce and call it a day.

Anonymous wrote:

Anonymous wrote:I do a good homemade remoulade but I just kind of "go for it' - will need to make and attempt to document quantities in order to actually share a recipe.

I have so many fails.

Same. I lived in New Orleans for 3 years and became obsessed with remoulade and I can't seem to make it no matter how hard I try. And nothing in a jar is even middling compared to what I got all the time in NOLA. Most recipes on the internet are calling for ketchup and that is a big NO.

Best ranch is something that cannot be made. At home. Go to a Jets pizza and buy a bottle of their ranch dressing. Best ranch around.

Anonymous wrote:Here's a raising cane's sauce copycat recipe. I haven't tried it yet but it looks spot on. Take note about making it 24 hours in advance! Maybe you need to let your sauces rest?
https://www.thekitchn.com/canes-sauce-recipe-23280925

this one is pretty close and my teens love it

Anonymous wrote:I do a good homemade remoulade but I just kind of "go for it' - will need to make and attempt to document quantities in order to actually share a recipe.

I have so many fails.

I do a good homemade remoulade but I just kind of "go for it' - will need to make and attempt to document quantities in order to actually share a recipe.

Anonymous wrote:Here's a raising cane's sauce copycat recipe. I haven't tried it yet but it looks spot on. Take note about making it 24 hours in advance! Maybe you need to let your sauces rest?
https://www.thekitchn.com/canes-sauce-recipe-23280925

I've made this for chicken tenders. It's legit.
Do you think it goes well as an option for Crabcakes ?

Here's a raising cane's sauce copycat recipe. I haven't tried it yet but it looks spot on. Take note about making it 24 hours in advance! Maybe you need to let your sauces rest?
https://www.thekitchn.com/canes-sauce-recipe-23280925

Wegman’s Remoulade (comes with their crab balls) is absolutely delicious. I haven’t been able to replicate or beat it.

Thank you for the tried-and-true recipes!

I forget exactly where I first got the recipe because I make it often enough I don't rely on a recipe anymore, but a champagne vinegar and shallot vinaigrette is really versatile for salads. I also sometimes triple the batch and use it as a marinade.

Basically this: https://pinchandswirl.com/champagne-vinaigrette

I have a good tartar sauce recipe. The trick is that it needs to be refrigerated for quite a while, at least a couple of hours even though the recipe says 30 mins, but overnight is best. Here it is:

Ingredients

1 cup mayonnaise
2 tablespoons dill pickle, minced
2 tablespoons shallot, minced
1 tablespoon capers, well drained and chopped
2 tablespoons caper liquid
Juice from half a lemon
2 tablespoons buttermilk
salt and pepper to taste.

Instructions
Combine and whisk all of the ingredients in a medium-size mixing bowl.
Cover and refrigerate for at least 30 minutes before serving.

I will say this as well -- when you feel like your sauces made at home are not as good as what you get in a restaurant, it is pretty much always the seasoning. You need more salt.

Demi
Hollandaise
Mornay using whatever cheese is preferred by my guests
Beurre Blanc
Caesar - unless the guests are opposed to raw yolks/anchovies

Specifically for horseradish sauce (for beef sliders), maybe also another sauce?;
remoulade (for crab bites), maybe also a tarter sauce?
and simple green salad (good olive oil, lemon, dijon?...).
I've attempted many recipes and nothing really stands out for me (especially the remoulade and horseradish sauce I've had elsewhere and those are 100 times better than what I've concocted).