Copycat Bob's Big Boy Sauce Recipe | CDKitchen.com (2024)

reviews & comments

1. ScullerGuy April 22, 2023

   This tastes nothing like the Bob's Tartar Sauce served in the restaurants, nor the bottled version available in grocery stores.

   • CDKitchen Staff Reply:

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     What do you feel is different about it?

2. Theresa REVIEW:
   July 10, 2020

   Tastes like Frisch's Big Boy tarter sauce! Very good with fish, onion rings and fries!

3. Guest Foodie REVIEW:
   February 20, 2020

   yes

4. Alex REVIEW:
   November 16, 2019

   This doesn’t taste like big boy tartar to me. It’s okay but mainly tastes like mayo. Idk if I’m just using different brands than everyone else in the comments or what.. but this is a no for me.

5. Guest Foodie REVIEW:
   November 8, 2019

   I thank you for this ...very good, I am pleased.

6. Guest Foodie REVIEW:
   April 20, 2019

   Taste just like the sauce you used to get at Manners Big Boy.. Thanks for the memories

7. Sybil January 8, 2019

   This recipe is simple, just what I was looking for. I know it will be so good, can't wait to try it.Thank you!

8. John REVIEW:
   October 14, 2018

   Wow this is the best,, Thanks for sharing

9. johnkpowersjr REVIEW:
   July 12, 2017

   This recipe tastes identical to the original Manners' Big Boy Sauce from Ohio, and also to Bob's. I grew up with this in the 50's and 60's. I have had the Thousand Island dressing referenced by another reviewer. That's great on a salad or Reuben sandwich, but I didn't like it on a burger. I don't know what they did on the West coast. As for as I'm concerned, this is Big Boy sauce.

10. 98YET REVIEW:
    June 22, 2014

    Added this to the condiment table at our last bbq for the burgers. Everyone raved about it. Thanks for the recipe.

11. Guest Foodie REVIEW:
    November 8, 2013

    I use this with fish sticks and french fries lol!

12. nikisdad REVIEW:
    August 9, 2013

    very close to the original sauce...thank you

13. kikimimi REVIEW:
    July 2, 2013

    Absolutely dead on. Just like Big Boy's

14. TheBurgerDude REVIEW:
    November 30, 2012

    This is a decent enough recipe, but it's not like the red relish that I used to get at the Bob's in the Los Angeles area. It's taken me years to develop a recipe that satisfies my Bob's craving. Here it is:Bob’s Big Boy Red Relish As reinvented by Mark Perkins, aka TheBurgerDudeMakes about 7 pint jars2 cups roughly chopped cucumbers1 roughly chopped onion1 seeded and roughly chopped green pepper1 seeded and roughly chopped red pepper1 stalk roughly chopped celery2 Tbsp Kosher salt (or 1 Tbsp pickling salt)½ tsp turmeric3 cups water1 Tbsp whole allspice1 Tbsp whole cloves1 Tbsp mace1 Tbsp celery seed1 Tbsp whole peppercorns2 inches stick cinnamon½ tsp dry mustard½ clove garlic1 ½ bay leaves2 cups cider vinegar4 medium sized ripe tomatoes, peeled, seeded & chopped1 cup sugar2 tsp mustard seedsUsing a food grinder with the coarse plate (I use my KitchenAid attachment), grind the cucumbers, onion, peppers and celery together into a large non-reactive bowl. Add salt, turmeric, and water and mix well. Continue with the remaining steps while letting this mixture stand overnight. In a square of cheesecloth, tie up the allspice, cloves, mace, celery seed, peppercorns and cinnamon. Bring this spice packet and the vinegar up to a boil in a large non-reactive pot. Reduce heat, cover, and simmer for 15 minutes. Increase heat to medium, and add the tomatoes. Bring to a boil. Reduce heat to low and simmer, partially covered until the tomatoes resemble a puree – about 30 minutes. Add sugar and mustard seeds, cover, and let stand overnight at room temperature.Now drain the vegetable mixture that has been sitting overnight in a strainer, pressing out any excess liquid. Add the drained vegetables to the tomato mixture and bring to a boil over medium high hear. Reduce heat to low and simmer, uncovered, until most of the liquid has evaporated, about 30 minutes. Remove spice bag. Ladle into jars and process for 15 minutes. Let relish mellow for at least a month before using, and refrigerate after opening.To make the burger, use a sesame seed bun cut into three pieces; a top, middle, and bottom. Toast each cut side. On the bottom, add a spoonful of mayo, some lettuce, a slice of American cheese, the patty, the middle part of the bun, the next patty, relish, and finally the top bun.

15. Guest Foodie REVIEW:
    March 16, 2011

    This was very comparable to original manner's big boy sauce. Yummy!

16. 

    dentkaren REVIEW:
    April 29, 2010

    I was looking for a tartar sauce recipe. I have never had Bob's Big Boy Sauce. This recipe was fanctastic. I used dill pickles and instead of onion power I used shallots and a little extra lemon juice. This was great on fried cat fish. Thanks for the recipe.

17. tarzan REVIEW:
    September 29, 2009

    by using hellmans mayo//the taste is like the old MANNERS big boy

18. Patty REVIEW:
    January 12, 2009

    Have not had a big boy with this sauce in years. Made the sauce today and it was exactly as I remembered it. Thanks!

19. Guest Foodie REVIEW:
    January 13, 2008

    the BEST sauce ever

20. Guest Foodie August 28, 2007

    While many of the Big Boy restaurant franchises did serve their burgers with thie thousand island style relish, Bob's Big Boy (mostly in California and the West) served theirs with a red "steak" relish (no mayo). Today you will find there are a few Big Boys in California that server the one described here, but those are now franchises and they use the Elias Brothers franchise recipe.