The shrimp cocktail has grown into a luxury dish with an equally luxurious price tag. Some American restaurants are now charging upwards of $30 for just a few shrimp and a dollop of cocktail sauce.

Today, cocktail sauce is more commonly associated with shrimp, but when it first appeared in the late 19th century, cocktail sauce was served with oysters. In fact, ...

1 tsp garlic powder. Pinch of black pepper. Method For Burger Sauce: 1. First, mix the mayonnaise and ketchup in a small bowl. Next, add the onion powder, garlic powder, and pepper and mix well.

For the Cocktail Sauce: 2 Tbsp horseradish. 1 cup ketchup. 1 Tbsp lemon juice. Black pepper. Directions: Bring pot of water to boil season water with salt.

Mayonnaise can be divisive, but most of us at Food & Wine are firmly in the mayo-lovers camp. So is Scott Clark, chef and owner of Dad’s Luncheonette in Half Moon Bay, California, and author ...

Whisk 1 Tbsp. soy sauce, ½ cup mayonnaise, and 3 Tbsp. white miso in a large bowl to combine. Add 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, and turn to coat.

BYO sauce trend in restaurants is driven by Gen Z and millennials For some diners, standard restaurant condiment selections just don’t cut it.

It’s not quite as novel as the savory cocktail sauce, but it captures cranberries’ welcome wild side, too. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest.