When most people think of restaurant recipe clones, the big showy dishes spring to mind. We love to be able to make our favorite dishes such as Alice Springs Chicken from Outback or Macaroni Grill's Pasta Milano at home.
But quite often it's the small extras that we remember from our favorite restaurants and find ourselves craving at the oddest times. Those condiments and side dishes such as the tartar sauce and cheddar biscuits at Red Lobster, the cole slaw from KFC or the desserts at Applebees.
One of the best things about being able to make your favorite restaurant recipes at home is that you can make make only the parts of the meal that you crave. So being able to use a restaurant's side dishes or condiments with any home-cooked meal is a cinch. You can pair the restaurant goodies up with your homemade specialties whenever you want. Last year the huge bowl of Big Boy's Tarter Sauce I made for our family reunion fish fry (Walleye from Lake Erie -- Yum!) and it was a big hit. And I have made the Cheddar Biscuits several times for breakfast.
A quick Google search reveals that I'm not alone in loving to do this.
And since I can make up a heaping batch anytime, why limit myself to just fish? I can whip up some Big Boy Tartar Sauce to slather on a hamburger the way they do at the restaurant. Or use it any other way I please. The recipe easily makes 3 cups.
Thanks to Copycat Restaurant Recipes I am able to feed my crave almost anytime at home without having to go to Big Boy and buy a complete dinner.
Big Boy's Tartar Sauce
Ingredients:
2 cups mayonnaise
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 tablespoons prepared horseradish
2 tablespoons minced fresh onion
1/3 cup dill pickle relish
1 clove garlic, minced
2 hard boiled eggs, finely minced
1 teaspoon cayenne pepper
1/3 cup chili sauce
Directions:
Mix all together. Serve with fish, french fries, on sandwiches, etc.
(For long-time readers - Yes, this is a repeat. Due to some goofy name choices, combining recipes and other "beginner-blogger" mistakes, some of the early recipes on this blog get almost no views. I know that people will love them if they only try them. But they can only try them if they see them. So I am repeating them so they can. Thanks for understanding.)
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