ARBY'S "COPYCAT" ESSENTIALS: HORSEY & RED SAUCES

Steps:

• 1. PREP/PREPARE
• 2. You will need a blender to make the horsey sauce.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
• 4. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1 If you do not have any dehydrated onions for the red sauce, just substitute about 1/4 teaspoon of onion powder.
• 5. Gather your ingredients (mise en place).
• 6. THE HORSEY SAUCE
• 7. Add all of the ingredients to a blender and blend on high speed until smooth, about 15 - 20 seconds. Place into a non-reactive container (like glass), and store in the fridge until needed. It will last about two weeks until it starts losing its kick.
• 8. THE RED SAUCE
• 9. Add all of the ingredients to a saucepan over medium heat. Allow to simmer for 5 - 6 minutes, then remove from the heat, cover then cool. Place in a non-reactive container (like glass) and put in the fridge until needed. The sauce should be good for 4 - 6 weeks.
• 10. PLATE/PRESENT
• 11. These sauces go great on thinly sliced beef sandwiches, but I think they also go well as dipping sauces for things like chicken and even fish. Enjoy.
• 12. Keep the faith and keep cooking.