Styling and Photography by Hudi Greenberger

When I rebranded my restaurant in 2016 into Snaps Kosher, my focus was on taking your standard fast-food restaurant to the next level, gourmet fast food. I wanted to serve not fast food, but good food fast! That meant creating every item on our menu from scratch, no frozen burger patties, no minced chicken fingers, and, of course, no prepackaged bottled sauces. 

Today we’ll be focusing on this latest trend in restaurants, sauces. Once upon a time, when you went to a fast-food place, you had an option of ketchup or mustard. These days, it’s all about choices of assorted dipping sauces that go with everything!

Here are some of Snaps’ top-secret dipping sauce recipes. I advise you to clip these recipes  when you’re ready to open your own restaurant (good luck!), you have a head start! And remember, extra sauce is an additional 50 cents.

—Yussi

Buffalo Hot Sauce

Buffalo hot sauce is not something I grew up with. I don’t think Kosher Delight even had hot poppers on their menu when I was a kid. Nowadays, Buffalo hot poppers, Buffalo wings, and Buffalo schnitzel sandwiches are among the top-ten bestsellers in every kosher fast-food establishment. I quickly learned to develop a taste for it, and now every time I steal a chicken nugget from the kitchen, I’ll always dip it into some Buffalo sauce.

YIELDS APPROXIMATELY 2 LBS (910 G)

• ¾ cup (1½ sticks) margarine
• juice of ½ lemon
• 2 cups hot sauce (I use Frank’s)
• 1½ cups honey
• ½ cup light brown sugar
• 3 Tbsp smooth Dijon mustard
• 2 Tbsp cornstarch, dissolved in ½ cup water

Melt margarine in a saucepan over a low flame. Add the fresh lemon juice, then the rest of the ingredients. Whisk every few minutes and bring to a simmer. Remove from heat. Allow to cool before you store it in the fridge. Can be kept in the fridge for up to three weeks.

Snap Sauce

From the time I perfected the Snaps signature sauce until today, this recipe has been kept locked up in a safe under 24-hour surveillance. It’s definitely one of the main elements that make our burgers taste so delicious.

YIELDS APPROXIMATELY 2 LBS (910 G)

• 1 cup kosher dill pickle chips
• ½ small onion
• 1½ cups mayonnaise
• ¾ cup ketchup
• 3 Tbsp hot sauce (I use Frank’s)
• 2 Tbsp light brown sugar
• 1 Tbsp smooth Dijon mustard

Pulse kosher dill pickle chips and onion in a food processor. Transfer to a mixing bowl. Add the rest of the ingredients and mix well.Can be stored in the fridge for up to two weeks.

Honey-Mustard Sauce

Honey-mustard dipping sauce usually has a mayonnaise base, but I wanted something purer for my customers. This is our version.

YIELDS APPROXIMATELY 2 LBS (910 G)

• 1 cup smooth Dijon mustard
• 1 cup spicy brown mustard
• 2 cups honey
• 2 Tbsp old-style mustard (or mustard seeds)
• 2 Tbsp apple cider vinegar
• juice of 1 lemon
• pinch each of salt, black pepper, garlic powder, and cayenne pepper

Mix all ingredients in a mixing bowl until combined.Can be stored in the fridge indefinitely.

Garlic Mayo

Okay, c’mon. Who doesn’t like garlic mayo in their schnitzel sandwich? Try it once, you’ll never eat a schnitzel sandwich without it again.

YIELDS APPROXIMATELY 2 LBS (910 G)

• 12 cloves garlic, crushed
• juice of 1½ lemons 
• juice of 1½ limes 
• 3 cups mayonnaise
• 4 Tbsp hot sauce (I use Frank’s)
• 4 Tbsp olive oil
• 4 Tbsp sugar
• 2 Tbsp coriander
• ½ tsp black pepper

Mix all ingredients in a mixing bowl until combined. Can be kept in the fridge for up to two weeks.

(Originally featured in Family Table, Issue 746)