Dante’s Down The Hatch Inspired Sauce Recipes

A fond memory my wife and I have is going to Dante’s Down the Hatch in Buckhead (Atlanta), before it permanently closed. We still regularly try to emulate the Mandarin Fondue. Described in their menu: (4 items totaling 1/2 pound) This unusual fondue was developed by Hsu, our chef, and Dante, mixing traditions of the Orient with those of the European fondue. Included are 8 ounces of plain and marinated meats: Tasmanian beef, marinated pork tenderloin, garlic rubbed chicken breast, and lightly breaded shrimp. Presented with our special sauces, French and honey nut breads with sweet tub butter.

Dante was understandably secretive of the “special sauce” recipes, so we’ve never fully accomplished recreating them. I found a Decatur blogger that posted some ingredients lists here:
https://www.sherpaguides.com/bios/dante.html
but there was never a follow up to try to nail down the individual ingredient proportions (assuming the ingredient lists are even complete).

I’m posting our adaptations here. Note, this is a perpetual work in progress.

Dante’s Remoulade Sauce
Yields: About 1 Cup
5 ounces mayo
1 egg (hard-boiled and finely chopped)
1 ounce spicy mustard
1.5 teaspoons sweet paprika
1/2 teaspoon Cajun seasoning
1 teaspoon prepared horseradish
1/2 teaspoon dill pickle juice
1/2 teaspoon Tobasco sauce
1/2 clove garlic, minced and smashed

Dante’s Horseradish Sauce
Yields: About 2/3 Cups
2 tablespoons mayo
1/2 cup sour cream
2 tablespoons drained horseradish
1/4 teaspoon onion salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chopped scallions

Dante’s Teriyaki Sauce
Yields: About 1 Cup
1 cup water
1/4 cup soy sauce
5 teaspoon brown sugar
1 tablespoon honey
2 tablespoons white vinegar
1/2 teaspoon chopped scallions
1 tablespoon finely chopped garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon fresh grated ginger
2 tablespoons cornstarch
1/4 cup cold water

  1. Combine all ingredients except corn starch and final 1/4 cup cold water in saucepan over medium heat.
  2. In a separate glass, dissolve cornstarch in 1/4 cup cold water. Add to saucepan. Cook while stirring until thickened (5 to 7 minutes).

Dante’s Sweet & Sour Sauce
Yields: About 1 Cup
3 ounces lemon juice
3 ounces orange juice
2 tablespoons dark brown sugar
2 tablespoons white sugar
1 tablespoon ketchup
1/3 cup white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
1 teaspoon Tabasco sauce
2 tablespoons cornstarch
1/4 cup cold water

  1. Combine all ingredients except corn starch and final 1/4 cup cold water in saucepan over medium heat.
  2. In a separate glass, dissolve cornstarch in 1/4 cup cold water. Add to saucepan. Cook while stirring until thickened (5 to 7 minutes).

2 thoughts on “Dante’s Down The Hatch Inspired Sauce Recipes

  1. I came across your post when searching for the sauce recipes. My mom had the actual remoulade recipe written down in one of the part owners handwriting (my parents became dear friends with him during original Underground years) and I cannot find it anywhere in her recipe boxes. He gave it to her as a Christmas gift in the 70’s because she jokingly said that is all wanted. If I come across it, I will definitely update my comment with the recipe. I helped her make it many times and yours sounds very close. I think she may have also had the teriyaki recipe. It is my Covid procrastination mission to dig through her files to find that piece of paper!

    Liked by 1 person

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