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Sauces

Good job. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite sauces here. New recipes added every week.

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    It's a simple formula, and a perfect sauce to have nearby when you're looking for a classic, great-tasting dip for your fondue-cooked shrimp and lobster. 

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    If you like curry, you'll love this sweet-and-sour yogurt-based curry sauce, sweetened with sugar and citrus juices, and kicked up with just a pinch of cayenne pepper. Use this for saucing up your fondue-cooked chicken and shrimp. It's also good on vegetables.  

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It only takes a little bit of port wine to perfectly flavor this creamy gorgonzola dipping sauce, which tastes great on your fondue-cooked beef and vegetables.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    Bojangles’ was founded in 1977 in Charlotte, North Carolina, and today the 750-unit chain is famous throughout the southeastern U.S. for its juicy fried chicken, fluffy buttermilk biscuits, and Cajun dirty rice.

    And just like McDonald’s, Bo’s has a special sauce that’s pretty famous too. It’s arguably much better than McDonald’s Big Mac sauce, especially if you like the flavors of horseradish and roasted red bell pepper. The lemon juice, apple cider vinegar, and sugar team up for the appropriate sweet-and-sour notes found in any decent special sauce, and the herbs add a nice finish you don’t get with other sandwich sauces. You might also like to know that my version is made without the high-fructose corn syrup that’s listed as the third ingredient in the real thing.

    Mix everything in a bowl and park it in the fridge for a spell so the flavors can mingle, then use the sauce as you see fit on sandwiches made with fried chicken, grilled chicken, and roast beef, or as a dip for chicken fingers and nuggets.

    Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

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    Alongside your fish entree served at this huge seafood chain, comes a dollop of delicious tartar sauce. But the sauce served at the restaurant has around 22 grams of fat per two tablespoons. This adds significant fat to an entree that is otherwise so naturally light in fat and calories.

    Using fat-free mayonnaise, we can easily eliminate every bit of the fat in this sauce. The finished product tastes just like the original.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–4
    Calories per serving–25 (Original–200)
    Fat per serving–0g (Original–22g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 3.67. Votes: 3

    John Shnatter was only 23 years old when he used $1600 in start-up money to buy a pizza oven and have it installed in the broom closet of an Indiana tavern. John started delivering his hot, fresh pizzas, and in 1984, the first year of his business, he was selling 300 to 400 pizzas a week. 

    John keeps the Papa John's menu simple. You won't find salad or subs or chicken wings on his menu. The company just sells pizza, with side orders of breadsticks and cheeseticks made from the same pizza dough recipe. With each order of breadsticks or cheesesticks comes your choice of dipping sauces. I've got clones for all three of those tasty sauces—Special Garlic, Cheese, and Pizza. You can make your own breaksticks by making your favorite pizza dough, and slicing it into sticks. If you want cheesesticks, brush some of the Garlic Sauce on the dough, then sprinkle it with mozzarella cheese and bake. Slice the baked dough into sticks and use the dipping sauce of your choice. 

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.67. Votes: 3

    For years Taco Bell customers had only the "mild" and "hot" varieties of free taco sauce blister packs to choose from to kick up their fistful of tacos. That is, until a recent addition to the hot sauce selection bumped the heat-o-meter up a few notches. True chili heads might find this sauce mild when compared with the glut of extreme pepper sauces on the market today, but it's definitely a recipe that improves on the Mexican fast-food chain's original hot sauce formula. 

    Make those famous Taco Bell tacos, Chalupas, and more here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.44. Votes: 16

    From 1990 to 1993, Little Caesars sales growth ranked in the top five in the restaurant industry, according to Nation's Restaurant News Magazine. As of 1993, the company had more than 4,800 outlets raking in $2.3 billion. Business was so good that founder Michael Ilitch was able to purchase the Detroit Red Wings hockey team in 1982, and then the Detroit Tigers in 1992. Ilitch also owns several arenas and theaters, including the Second City comedy theater in Detroit.

    The Crazy Sauce, basically souped up pizza sauce, is usually served with Crazy Bread, for dipping. You can get my Crazy Bread clone here.

    Source: More Top Secret Recipes by Todd Wilbur. 

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    Score: 4.00. Votes: 2

    Texan David Pace had been selling 58 different varieties of jam, jellies, and sauces from the back of his liquor store in the 1940s when he came up with a recipe for a thick and spicy tomato-based sauce he dubbed "Picante." When sales of David's new sauce took off, he concentrated all his efforts on marketing his all-natural, preservative-free product, and designed the sauces famous hourglass-shaped jar (to keep it from tipping over). Now America's number one Mexican hot sauce brand, Pace Foods, makes it known that it still uses only fresh jalapeno peppers in the sauces, rather than the brined, less flavorful jalapenos—like those canned nacho slices. Each year all the fresh jalapenos used by the company weigh in at around 30 million pounds, and the nation gobbles up around 120 million pounds of the spicy sauces. Here's a simple recipe to make a kitchen copy of the medium heat-level Pace Picante Sauce, which was the first variety David created. The mild and hot versions were added in 1981, and you'll find clones for those at the bottom of the recipe in Tidbits.

    Take a look at all the other famous sauces you can make at home here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.10. Votes: 21

    This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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