3 GREAT SAUCES FOR THAT HOT DOG OR HAMBURGER BAR
Sure, a squirt of ketchup works. Perhaps a squiggle of ballpark mustard, too. But half the fun of hot dogs — or burgers, for that matter — are the toppings. And setting out a whole slew of them means everyone can customize their own. Whether you’re grilling franks, brats, burgers or veggie versions, creating your own hot dog or burger bar is as easy as assembling sauces and toppings. In addition to the ketchup, mustard and mayo, offer up a smoky riff on that ketchup, perhaps, and a homemade ranch version that not only tastes better than anything in a bottle, it lets you adjust the consistency — thicker for a spread, drizzling consistency for hot dogs and thinner as a salad dressing. They’re not only do-ahead condiments, they’re better that way: The flavors have a chance to meld and intensify.
As for the toppings, go beyond the usual pickles, sauerkraut and chopped onions. Try quick-pickled shallots, sliced scallions, sliced peppers, diced tomatoes, shredded cheese, crisp crumbled bacon and, of course, diced avocado. This is California, after all.
One final hot dog tip: Buy bakery buns for those sausages. The bread will taste better, for one thing. And unlike pre-sliced, massproduced, these come whole. Slice them from the top, not the side, cutting them about ¾ of the way down, like a lobster roll. Brush the bottom and sides with a little butter and toast them on the grill or in a cast-iron pan, using tongs to flip them. Then transfer them to a platter — they’ll sit upright even when fully loaded — and tuck the grilled franks or sausages inside.