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Condiments}Dill Pickle Remoulade and Fire Roasted Garlic Ketchup

Author Leigh Anne Wilkes

Ingredients

  • 1 Tbsp olive oil
  • 3 cloves garlic finely chopped
  • 3 Tbsp brown sugar
  • 1/4 C vinegar
  • 1 15oz. can crushed fire roasted tomatoes - about 2 cups
  • salt and pepper

Dill Pickle Remoulade

  • 1/2 C mayonnaise
  • 1/4 C dill pickle relish drained
  • 1 Tbsp Dijon mustard
  • 1/4 tsp paprika

Instructions

  • Heat a small sauce pan over medium heat
  • Add olive oil and garlic
  • Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow to reduce
  • I cooked mine for about 15-20 minutes

Dill Pickle Remoulade

  • Stir all ingredients until blended; cover and chill until ready to use