Shake Shack Secret Sauce Recipe

Are you a fan of Shake Shack? Now there’s a cookbook out with stories behind the chain’s famous dishes, "Shake Shack: Recipes and Stories." In it CEO Randy Garutti and culinary director Mark Rosati share trivia about the beloved restaurant and here are a few of the most interesting facts.

It could have been named Dog Run - It all started as a hot dog cart in Madison Square Park and there were some surprising names considered, including Frostee Shake, Madison Mixer, Parking Lot, Custard’s First Stand and Dog Run.

The burger taste-testing was super intense - Their first general manager Carla Lalli Music ate a bite of a ShackBurger every day for quality control and reported ratios of meat to fat in the patties daily to meat purveyor Pat LaFrieda. Then he’d rework it on his end and she says “ before too long we were at a place where the burgers hit that sweet spot 999 times out of 1,000."

The ShackSauce recipe is secret...ish - The book offers a “close enough” version: Combine half a cup Hellman’s mayonnaise, one tablespoon Dijon mustard, three-quarters teaspoon Heinz ketchup, one quarter teaspoon kosher dill pickling brine, and a pinch of cayenne pepper.

They spent $1 million testing fresh-cut fries - After a 2012 New York Times review questioned why they used frozen fries, they spend a million bucks experimenting with different fresh cut options. And after they switched over to fresh fries, fans complained about the missing crinkles and they went back to the frozen faves.

There's an Official "Shake Ratio" - When you want a DIY shake, blend a cup and a half of custard or premium ice cream and half a cup of milk. Or get fancy by adding two tablespoons of your favorite sauce and cut the milk to a third a cup. Yum!

Source: Fox News

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