42 Ingredient Nasty Burger Sauce Recipe
I figured this would be one of the most challenging recipes to create. As described in the show, "If those 42 secret herbs and spices in our nasty sauce overheated, it could cause an explosion that could take out a whole city block!" - Irving "Third Degree" Burns. And while I may be an amateur home chef, I don't know how feasible something like that is. BUT I did create a 42 ingredient burger sauce. Here are all 42 ingredients and the recipe!
Red onion
Thyme
Olive Oil
Garlic
Smoked Paprika
Brandy
Hot sauce
Ground pepper
Egg
Red or white wine vinegar
Salt
Neutral oil
Lemon juice
Crushed tomatoes
Water
Sugar
Sherry vinegar
Onion powder
Garlic powder
Celery salt
Mustard powder
Cayenne
Clove
Mustard seeds
Turmeric
Honey
Herbs
Honey
Beer
Cider vinegar
Cucumber
Onion
Distilled white vinegar
Cornstarch
Red bell pepper
Celery seed
Dill seed
Parsley
Dill
Fennel
Rosemary
Tarragon
And here is the recipe!
Nasty Sauce
1 red onion, finely chopped
Thyme sprigs
Rosemary springs
Olive oil
Garlic
1 teaspoon of smoked paprika
Brandy
6-8 Tablespoons Mayo
2-3 Tablespoons Ketchup
2-3 Tablespoons Relish
Hot sauce, to taste
Ground pepper, to taste
Method:
In a sauce pan, heat olive oil under medium heat. Add the red onion and thyme springs, season with salt and pepper, and immediately cover and lower the heat to low. Leave to cook for a few hours, or until everything turns into a nice jammy texture. After a few hours have gone by, remove lid and discard thyme. Add in garlic and smoked paprika and turn the heat back up to medium. Add in the splash of brandy, and cook for 30 seconds, scraping up any burnt bits stuck to the pan. When the bottom of the pan looks clean, transfer the contents to a food processor with the mayo, ketchup, mustard, relish, hot sauce and ground pepper. Blend until everything is smooth and creamy and transfer to a container.
For the 42 Ingredient Recipe, you can make homemade Mayo, ketchup, mustard, and relish with the recipes provided below.
Homemade Mayo
- 1 large egg at room temperature
- 1 tablespoon mustard
- 1 tablespoon red or white wine vinegar
- 1/4 teaspoon kosher salt, or more to taste
- 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best
- 1 teaspoon fresh lemon juice, optional
Method
In a small food processor, add your egg and blend for 20 seconds. Add your mustard, vinegar, and salt and blend for another 20 minutes. Scrape the sides and bottom and resume blending. As it blends, slowly add in the oil, drip by drip, until a quarter of the oil has been emulsified. One the mixture has start to come together, you can start adding the oil in a thin stream. Once all the oil has been added, continue to blend for another 10 seconds. Taste to see if it needs lemon juice, salt, or vinegar. If the mayo seems to thin, you can drip in more oil. Store covered in the fridge for two weeks.
Homemade Ketchup
- 2 (28 ounce) cans crushed tomatoes
- ½ cup water, divided
- ⅔ cup white sugar
- ¾ cup sherry vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ teaspoon salt
- ⅛ teaspoon celery salt
- ⅛ teaspoon mustard powder
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
- 1 whole clove
Method
Pour tomatoes into a slow cooker. Rinse out the cans with the ¼ cup water and pour it back into the slow cooker. Add your sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne and whole clove, whisking to combine. Cook on high, uncovered for 10 to 12 hours, or until thick. Stir every hour or so. Use an immersion blender to break down any chunks of tomato that did not break down in the cooking. Finally, use a fine mesh sieve to strain out any other lumps. Transfer to a bowl and allow the ketchup to cool completely. Taste and adjust for seasoning.
Homemade Mustard
- 6 Tablespoons mustard seeds
- ½ cup mustard powder
- 2 teaspoons of salt
- 1 teaspoon ground turmeric
- 2 tablespoons honey (optional)
- ¼ cup minced herbs such as parsley, dill, fennel and tarragon.
- ½ cup water or beer
- 3 tablespoons of cider vinegar
Method
Using a mortar and pestle, spice grinder, or a bag and meat hammer, grind the mustard seeds, leaving them mostly whole. Pour these into a bowl with the mustard powder, salt, turmeric, honey or herbs. Pour in the water or beer and stir well. When everything is incorporated, let it sit for up to ten minutes. The longer you let it sit, the mellower it’ll taste. When you’re ready, pour in the vinegar. Pour into a glass jar and store in the fridge for 12 hours before use. This will keep for one year.
Homemade Relish
- 2 cups finely chopped cucumber (about 3 Kirby cucumbers)
- 1/2 cup finely chopped onion
- ½ cup of red bell paper, finely chopped.
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 Tablespoon of celery seed
- 1 Tablespoon of dill seed or dill weed.
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
- Salt
Method
Set a sieve over a bowl and place your cucumber, onion, red bell pepper, and ¾ teaspoon salt and allow it to drain for 3 hours. As the salt mixes with the cucumber and onion, liquid will release. After the three hours, wrap the cucumber and onion in a kitchen towel and squeeze out as much excess liquid as possible. Set aside.
In a small saucepan, heat the the vinegar, sugar, and ¼ teaspoon salt to a boil until the sugar has dissolved, and there is about ½ cup of liquid left, about 3-4 minutes. Add the cucumber onion mixture and simmer for about 2 minutes. Stir in the cornstarch mixture and simmer for another minute, stirring. Transfer the relish to a bowl and chill, uncovered until cold, about 1 ½ hours. The relish will keep for one month.
