FRISCH’S BIG BOY TARTAR SAUCE
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.
Ingredients:
2 C. mayonnaise
1/2 lemon, juice of
2 T. horseradish
2 T. minced onion, scallions, or shallots
2 T. minced red or green pepper, sweet or hot
1/4 C. minced dill pickle/gherkins/capers
1 clove garlic, minced
2 hard cooked eggs, yolks mashed, whites chopped
1 dash Tabasco Sauce
1/3 C. catsup
B-man 