Ketchup not Catsup!

So for as long as I can remember I have had a love affair with the glorious condiment called Ketchup.  I do believe in every Randall house there is at least 2-4 bottles in the cupboard "just in case".  What if in this great nation we (heaven forbid) somehow went into a ketchup shortage, or some kind of ketchup prohibition.  Trust me I would be bootlegging the crap out of this magical sauce.  I remember putting this on everything when I was younger roast beef, turkey, mixed in with my mashed potatoes and don't even order me french fries if they don't have ketchup.  Recently I have started to branch out and try different versions of this magical tomato concoction, but do not worry I still treasure the traditional right out of the bottle version.

Can you hear that, " AHHHHHHHHHH AHHHHHHHH AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!"

I told y'all I love me some ketchup.  Oooohhhh let's go in for a close up.

WHOA!! Now that's a little too close.  "Oh Ketchup how I love thee, let me count the ways." 


So the first sauce that I will write about is my go to sauce for any burger whether it be turkey, beef, venison, ostrich, buffalo or Elk ( that will be the next post) it is called a Bois Boudran.  I originally saw this sauce on Take Home Chef with Curtis Stone.  I am truly sad that it got cancelled because his recipes were very unique and fresh, plus I was always hoping he would show up at Super One in Cloquet and I could take him home.  Wishful thinking I know! 

The original recipe calls for olive oil in the sauce, but I found that the taste is undetectable and does nothing for the texture.  I also add extra vinegar for more zip and because I love vinegar on just about anything.

Bois Bourdran

1/4 cup sherry vinegar
2 tablespoons Dijon mustard (or yellow if you are out of Dijon)
1 tablespoon Worcestershire sauce
1/2 cup ketchup
2 tablespoons chopped fresh chives
2 tablespoons/about 3 g finely chopped fresh tarragon

Start with the 1/4 cup of sherry vinegar, if you don't have that or in my case can't find it unless you are in Minneapolis then you can substitute red wine vinegar, white wine vinegar or my second favorite after sherry, which is tarragon vinegar.  Next whisk in the Dijon mustard and Worcestershire sauce until completely smooth.  Now for the BEST part add in the ketchup, top with the herbs and stir until completely mixed in. 

Above is before mixing in the herbs completely.  Notice the nice orange color of the sauce, you don't want it any redder than this because you will lose the flavors due to the overpowering ketchup. 

Next we have my new favorite sauce it is a spicy Diablo Ketchup.  The recipe for this sauce is so basic and simple, but tastes phenomenal.  I dip french fries in this sauce, top burgers with it, put it on eggs and even add it to fried crappies.  Basically I take a bowl of ketchup and add siiracha.  That is it folks I told you it was simple.  The wonderful thing about this sauce is you can make it as spicy or as mild as you like.  I myself prefer it with quite a kick.

This is about how much I use.  It's a good count of one, two, three and enough. 

Ingredients
Ketchup
Siiracha

One final sauce that I make is similar to the "fancy sauce" on Step Brothers.  It also resembles the animal sauce aka Animal Style of the In and Out burgers and while I have yet to eat at that fine establishment I came across their delicious recipe while on http://www.seriouseats.com/, which is one of my favorite sites.  I myself skip the sugar and vinegar ( I use a splash of pickle juice instead).  Also I use dill pickle relish or chopped up pickles instead of sweet relish.  Unfortunately I do not have any pictures of this sauce due to my camera battery dying.  To see what it looks like just close your eyes and picture thousand island dressing and there you go.

Fancy Sauce
1/2 cup of Ketchup
1/4 cup Light Mayo
2 tablespoons of chopped pickles or dill pickle relish
1 tablespoon of pickle juice

Take all ingredients mix together and presto you have it.  I use this sauce on burgers, teriyaki chicken burgers, Rubens and Rachels. 

So once again this has been an ode to you oh wonderful topping that is Ketchup.  You will forever be in my heart and in my refrigerator.  I would attempt to make you homemade, but you are perfect just the way you are.
Love,

Corissa

"Real tomato ketchup Eddie" Clark W. Griswold