Feeling a Little Saucy?
Us too! There are few things more depressing than getting a packet of sauce (besides ketchup) or seeing it dispensed from a generic bottle.
For space saving reasons, our menu designer eventually asked that we take off the repetitive phrases “house-made” or “scratch-made” as both those terms apply to all sauces and dressings at all of our restaurants, of which there are a lot!
Read on for a rundown of the sauces you'll find with your favorite sandwiches, baskets, and more –
Special Sauce – So named because that’s just what it is, special. A cross between Green Goddess, ranch and a simple aioli, featuring parsley, green onion, garlic and a good punch of white pepper. Find this sauce on all po’boys and burgers at Windy Corner and on the burgers at Wallace Station.
Tartar Sauce – It’s a classic seafood sauce for a reason but if you're unfamiliar, it has a mayo base, folded with hard-boiled egg, chopped pickles, capers and herbs. Windy and Wallace serve it with their fried catfish, but it really shines on the beer-battered cod at Smithtown Seafood!
Lisa’s Remoulade – If you're in search of a little more kick in your dipping game, go with this spicy Creole sauce. Made with the perfect ratio of sweet paprika to fiery cayenne, plus fresh parsley, capers and lemon juice, Lisa's Remoulade is perfect for shrimp, catfish, fries, hushpuppies AND Agnes’s mom’s cod fritters. As seen and enjoyed at Windy Corner and Smithtown.
Cocktail Sauce – Another very classic seafood sauce that needs no introduction, but best when made in house, and you can betcha we make ours fresh at Windy Corner, Wallace Station and Smithtown!
Smoked Tomato Ranch – Commonly referred to as STR, this is the ranch dressing dreams are made of. Each location has its own special way of smoking the tomatoes (onsite at Windy & Wallace, but shoutout thanks to County Club for smoking for Smithtown) and yes, it starts with smoked tomatoes. Enjoy STR on your salad, as a dipping sauce for any fried app (banana pepper rings!) or with hot and crispy fries. There's a reason we’ve been asked to bottle and sell this one for years.
Honey Dijonnaise – Honey mustard meets dijonnaise (which is just mayo x dijon). You can probably guess the ingredients in this sauce at this point. It may be simple but it's the perfect finishing touch on Wallace Station's East Hampton Hot Ham & Brie at Wallace or Windy's Kentucky Colonel Boy. It also makes a great dipping sauce for your steamed veggies at Windy Corner.
And while our list includes sauces for dipping and dressing, it doesn’t even touch all the dressings we make from scratch in every restaurant!
Finally, rest assured, Honeywood, Penny’s, and the Midway Bakery all make their own sauces too! They just like to do things with a bit more of a twist ;)
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