Making a sandwich is all about layering texture and flavor in a way that wows the taste buds at first bite. One of the reasons Blackbelly Market & Restaurant’s sandwiches are so mouthwatering is because chef Hosea Rosenberg bumps run-of-the-mill spreads up a notch. Blackbelly’s condiments are easy to recreate at home.
B&B Pickles: Blackbelly uses these sweet and tart pickles on its market wagyu burger. Try them on deli sandwiches or on their own as a snack.
B&B Pickles
Ingredients
- 3 qt. cucumbers (sliced thin)
- 2 c. yellow onion (julienned)
- 3 tbsp. salt
Brine
- 3 c. white wine vinegar
- 1½ c. apple cider vinegar
- 3 c. sugar
- ¾ c. brown sugar
- ¼ c. yellow mustard seed
- ½ tbsp. celery seed
- ½ tbsp. turmeric powder
Directions
- Combine all brine ingredients and heat until sugar is dissolved.
- Let liquid fully cool before use.
- Combine cucumbers with salt and let sit for 15 to 20 minutes to extract water from cucumbers.
- Drain the liquid and place cucumbers in container.
- Mix onions into container with cucumbers.
- Pour cold brining liquid directly over onions and cucumbers.
- Seal container and refrigerate.
- Allow cucumber and onion mixture to sit in brine for at least 24 hours before using.
Sambal Aioli: Blackbelly spreads this spicy sambal oelek and mayonnaise fusion on its banh mi and vegetarian banh mi sandwiches. Try it on corn on the cob or as a dip for karaage chicken.
Sambal Aioli
Ingredients
- 2 c. mayonnaise
- 1 tsp. lime juice
- ¼ c. sambal oelek chili paste
Directions
- Mix all ingredients together.
- Use as dip or spread.
Mustard Aioli: Blackbelly uses this sweet, zesty mustard-infused aioli on its Cubano sandwich. Try it on a croque monsieur, a burger, or a deli sandwich.
Mustard Aioli
Ingredients
- ½ c. mayonnaise
- 1 c. whole grain mustard
- ½ c. Dijon mustard
- ½ c. honey
- 1 tbsp. Worcestershire sauce
- ½ tbsp. cayenne pepper
- ½ tbsp. garlic powder
- ½ tsp. salt
Directions
- Mix all ingredients together.
- Use as dip or spread.
Mojo Sauce: Blackbelly Boulder drizzles this fresh, citrusy cilantro sauce over its Blackbelly Bowl. Try it as a dressing on an Asian-inspired salad or over roasted potatoes.
Mojo Sauce
Ingredients
- 1 c. canola oil
- ½ c. orange juice
- ½ c. lime juice
- 2 c. cilantro (roughly chopped)
- 1 c. parsley (roughly chopped)
- 1 c. scallion (roughly chopped)
- 3 garlic cloves (chrushed)
- 1 small shallot (roughly chopped)
- ¼ tsp. habanero powder or cayenne pepper
- 1 tsp. cumin powder
- ½ tbsp. salt
Directions
- Place all the following ingredients in a blender until smooth and emulsified.
- Use as dip or spread.
Herb Aioli: Blackbelly uses this peppy herb aioli with hints of garlic, lemon, parsley and chives on its Little Piggy, Italian, and turkey club sandwiches. Try it as a dip for French fries or on a ham sandwich.
Herb Aioli
Ingredients
- 2 c. mayonnaise
- 2 tbsp. roasted garlic (minced)
- 1 lemon (zest and juice)
- ¼ c. parsley (finely chopped )
- 2 tbsp. chives (finely chopped )
- 1 tbsp. tarragon (finely chopped )
- ½ tsp. salt
- ¼ tsp. pepper
Directions
- Mix all ingredients together.
- Use as dip or spread.
