Ultimate Garbage Plate Sauce Recipes: A Comprehensive Guide

The Rochester, New York, garbage plate is a culinary legend – a glorious, messy, and utterly satisfying pile of home fries, macaroni salad, baked beans, cheeseburgers (or hot dogs), and, most importantly, a tangy, meaty, and slightly spicy hot sauce, often referred to as “garbage plate sauce” or “hot sauce” (though it’s not your typical hot sauce). This sauce is the linchpin, the binding agent that elevates the plate from a collection of ingredients to a unified, unforgettable experience. While countless variations exist, and every self-respecting Rochester diner claims to have the best version, this guide will provide you with a comprehensive understanding of the key components and techniques for crafting your own incredible garbage plate sauce at home. We’ll explore several recipes, from the classic diner-style sauce to more complex and nuanced interpretations, equipping you with the knowledge to tailor your sauce to your exact preferences.

Understanding Garbage Plate Sauce: The Essentials

Before diving into specific recipes, it’s crucial to understand the fundamental characteristics of a good garbage plate sauce. The best examples achieve a delicate balance of:

• Meatiness: This is the foundation. Ground beef or pork (or a combination) provides the savory base for the sauce.
• Spice: A moderate kick is essential, usually achieved with chili powder, cayenne pepper, and/or hot sauce. The heat should complement the other flavors, not overwhelm them.
• Tanginess: Vinegar and/or mustard provide a crucial counterpoint to the richness of the meat and other ingredients.
• Sweetness: A touch of sugar or brown sugar balances the acidity and adds depth.
• Texture: The sauce should be thick enough to cling to the other components of the plate, but not so thick that it becomes pasty. A slightly chunky texture is desirable.
• Umami: A savory depth achieved through ingredients like Worcestershire sauce, beef bouillon, or even a touch of soy sauce.

Recipe 1: Classic Diner-Style Garbage Plate Sauce

This recipe aims to replicate the iconic sauce found in many Rochester diners. It’s relatively simple and relies on readily available ingredients.

Ingredients:

• 1 pound ground beef (80/20 blend is ideal)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced

1 tablespoon chili powder

• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (or more, to taste)
• 1/2 teaspoon black pepper (or more, to taste)
• 2 tablespoons vegetable oil

Instructions:

1. Brown the Beef: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5-7 minutes.
3. Add Spices: Stir in the chili powder, cumin, cayenne pepper, allspice, and cinnamon. Cook for 1 minute more, stirring constantly, to bloom the spices. This helps release their flavors.
4. Simmer the Sauce: Pour in the tomato sauce, beef broth, apple cider vinegar, yellow mustard, brown sugar, and Worcestershire sauce. Stir to combine.
5. Season and Simmer: Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
6. Adjust Consistency (Optional): If the sauce is too thick, add a little more beef broth. If it’s too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
7. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. You may want to add more chili powder for heat, vinegar for tang, or brown sugar for sweetness.
8. Serve: Serve hot over your garbage plate components.

Tips and Variations:

• For a spicier sauce: Add more cayenne pepper, a dash of hot sauce, or a pinch of red pepper flakes.
• For a sweeter sauce: Add more brown sugar or a tablespoon of molasses.
• For a tangier sauce: Add more apple cider vinegar or a squeeze of lemon juice.
• For a richer sauce: Use a higher fat percentage of ground beef. You can also add a tablespoon of butter or bacon fat to the skillet when browning the beef.
• Add vegetables: Some variations include finely diced bell peppers or celery. Add them along with the onions and garlic.
• Use different meats: Experiment with ground pork, Italian sausage, or a combination of meats.
• Make it vegetarian/vegan: Substitute the ground beef with a plant-based ground meat alternative. Use vegetable broth instead of beef broth and ensure your Worcestershire sauce is vegan (some brands contain anchovies).

Recipe 2: Hearty and Complex Garbage Plate Sauce

This recipe takes a more nuanced approach, incorporating more ingredients and longer simmering time to develop a deeper, more complex flavor profile.

Ingredients:

• 1 pound ground beef (80/20 blend)
• 1/2 pound ground pork
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, finely diced
• 1 stalk celery, finely diced
• 2 tablespoons olive oil
• 1/4 cup chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 cups beef broth
• 1/2 cup apple cider vinegar
• 1/4 cup yellow mustard
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Brown the Meats: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and ground pork and cook, breaking them up with a spoon, until browned. Drain off any excess grease.
2. Sauté Aromatics and Vegetables: Add the chopped onion, minced garlic, diced bell pepper, and diced celery to the Dutch oven and cook until softened, about 8-10 minutes.
3. Add Spices: Stir in the chili powder, smoked paprika, cumin, cayenne pepper, allspice, and ground cloves. Cook for 1 minute more, stirring constantly.
4. Add Liquids and Remaining Ingredients: Pour in the crushed tomatoes, tomato sauce, beef broth, apple cider vinegar, yellow mustard, brown sugar, Worcestershire sauce, and soy sauce. Add the dried oregano, dried basil, and bay leaf. Stir to combine.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or even longer for a more intense flavor. Stir occasionally to prevent sticking.
6. Remove Bay Leaf: After simmering, remove the bay leaf.
7. Adjust Consistency (Optional): If the sauce is too thick, add a little more beef broth. If it’s too thin, simmer it uncovered for a bit longer.
8. Taste and Adjust: Taste the sauce and adjust the seasonings as needed.
9. Serve: Serve hot over your garbage plate components.

Tips and Variations:

• Add a smoky flavor: Include a teaspoon of liquid smoke along with other liquid ingredients.
• Incorporate hot peppers: Add finely chopped jalapeños or other hot peppers for extra heat. Remember to handle hot peppers with care and wear gloves if necessary.
• Use different vinegars: Experiment with red wine vinegar or balsamic vinegar for a different tang.
• Add a touch of sweetness with molasses or honey: For a deeper caramel notes use molasses, add honey for a touch of floral sweetness.
• Experiment with different herbs: Fresh thyme or rosemary can add a more sophisticated flavor. Add them in the last hour of simmering.
• For a smoother sauce: Use an immersion blender to partially blend the sauce after simmering. Be careful not to over-blend, as you still want some texture.
• Add beef bouillon: A teaspoon or two of beef bouillon granules or a concentrated beef bouillon cube can amplify the beefy flavor.

Recipe 3: Slow Cooker Garbage Plate Sauce

This is a convenient method for making garbage plate sauce, especially if you want to let it simmer for a long period of time without having to watch it constantly. The slow cooker allows the flavors to meld together beautifully with minimal effort.

Ingredients:

• 1 pound ground beef (80/20 blend)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Brown the Beef (Optional): While not strictly necessary, browning the ground beef before adding it to the slow cooker can enhance the flavor of the sauce. If you choose to brown the beef, do so in a skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
2. Combine Ingredients in Slow Cooker: In a 6-quart or larger slow cooker, combine the ground beef (browned or unbrowned), chopped onion, minced garlic, tomato sauce, diced tomatoes, beef broth, apple cider vinegar, yellow mustard, brown sugar, Worcestershire sauce, chili powder, cumin, cayenne pepper, salt, and pepper.
3. Cook on Low: Stir to combine all ingredients. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
4. Shred the Beef (Optional): If you prefer a more shredded texture to the beef, use two forks to shred it after cooking. This is optional, as the beef will naturally break down during the long cooking time.
5. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, chili powder, or other seasonings to your liking.
6. Serve: Serve hot over your garbage plate components.

Tips and Variations:

• Add a can of drained kidney beans: For extra heartiness.
• Use fire-roasted diced tomatoes: For a smoky flavor.
• Add a chopped green bell pepper: For added flavor and texture.
• Adjust the cooking time: Depending on your slow cooker, you may need to adjust the cooking time slightly. The sauce is ready when the beef is tender and the flavors have melded together.
• Thicken the sauce (if needed): If the sauce is too thin after cooking, you can thicken it by removing the lid from the slow cooker during the last hour of cooking, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last 30 minutes of cooking.

Recipe 4: Vegetarian Garbage Plate Sauce

This recipe offers a delicious and satisfying vegetarian alternative to traditional garbage plate sauce. It uses plant-based ground meat and vegetable broth to create a flavorful and hearty sauce.

Ingredients:

• 1 pound plant-based ground meat (such as Beyond Meat or Impossible Burger)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely diced
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon brown sugar
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Brown the Plant-Based Ground Meat: Heat the olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook, breaking it up with a spoon, until browned. Depending on the brand, you may not need to drain off any excess liquid.
2. Sauté Aromatics and Vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. Add Remaining Ingredients: Stir in the tomato sauce, diced tomatoes, vegetable broth, apple cider vinegar, yellow mustard, brown sugar, chili powder, cumin, cayenne pepper, smoked paprika, dried oregano, salt, and pepper.
4. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, to allow the flavors to meld together. Stir occasionally.
5. Taste and Adjust: Taste the sauce and adjust the seasonings as needed.
6. Serve: Serve hot over your vegetarian garbage plate components.

Tips and Variations:

• Add a can of drained and rinsed black beans or kidney beans: For added protein and texture.
• Use vegetarian Worcestershire sauce: Some brands of Worcestershire sauce contain anchovies, so be sure to choose a vegetarian-friendly version. Many are readily available.
• Add a splash of liquid smoke: For a smoky flavor.
• Adjust the spice level: Plant-based meat alternatives can sometimes absorb flavors differently. Taste as you go and adjust the spices accordingly, potentially needing slightly more.
• Consider adding mushrooms: Finely diced mushrooms sauteed with the onions and peppers can add a meaty depth of flavor.

Building Your Perfect Garbage Plate

Now that you have a fantastic garbage plate sauce, it’s time to assemble your plate! Here’s a general guide, but feel free to customize it to your liking:

1. Base: Start with a generous portion of home fries and macaroni salad. Some people also include baked beans.
2. Meat: Add your choice of meat. Cheeseburgers, hot dogs (red hots or white hots), Italian sausage, or even grilled chicken are all popular options.
3. Sauce: Ladle a generous amount of your homemade garbage plate sauce over the entire plate.
4. Toppings (Optional): Some people add chopped onions, mustard, or ketchup.

Serving Suggestions and Storage

• Serve the garbage plate immediately after assembling.
• Leftover garbage plate sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
• The sauce can also be frozen for longer storage (up to 2-3 months). Thaw it in the refrigerator before reheating.
• Reheat the sauce gently on the stovetop or in the microwave.

Conclusion

Garbage plate sauce is more than just a condiment; it’s a cultural icon. By mastering these recipes and techniques, you can create your own delicious and authentic garbage plate experience at home. Experiment with different variations and find the perfect sauce that suits your taste. Enjoy the messy, delicious, and utterly satisfying goodness of a homemade garbage plate!