I make a dipping sauce for fried fish that is basically a mix between fry sauce and tartar. Mayo, ketchup, dill relish, dill weed, lemon juice, dash of Worcestershire and splash of pickle juice. Old Bay seasoning to taste.
A sauce I love is Pesto....especially with crushed pine nuts , Olive oil, basil, bay leaves salt and garlic. I should make some one day soon....haven't in a long time
Fries require either a good ketchup or Heinz 51 sauce (try it). Of the two, I prefer the Heinz 51 sauce. By the way, the only way I could stand eating gamey venison was smothered in Heinz 51 sauce. Virtually all the venison, and there was plenty, I ever ate was the gamey type.
I probably eat more venison than beef. I usually get whitetails which taste considerably better than mule deer, not really gamey at all. Salt, pepper and olive oil is all you need on a steak. I really like elk too, but have yet to bring one home, quite a challenge with a bow.
Elk are clearly the best. Steak needs only salt and no oil. I'm a purist. By the way, heavily salted steak should get their salt half an hour before cooking to bring those delicious juices that form that magnificent crust to the surface.
Grilled/smoked wings with a dunk in blue cheese dressing, then in Sweet Baby Ray's bbq sauce is one of my favorite combos. Not for everybody. I git it.
That choice is my close second. I'm the guy that choose sweet and sour sauce. I eat Chinese food so much, that it is the go to sauce for me.
