I take my Reubens awfully seriously for a person who's never really had one. While I'm hoping to hit up an actual deli this year, I only know the ones I've had locally which are suspect, and my own. I love mine. This is probably my final version of the sauce. I'm happy with it. I'll note that the HP sauce called for may be hard to find. I don't what to suggest. Maybe 3 ounces bbq with an extra tbsp of malt vinegar and omit the smoked paprika. You want the sweetness and the vinegar.
Ingredients:
1 small onion, diced
1 jalapeño, seeded and diced
16 ounces sour cream
6 ounces ketchup...or catsup
4 ounces HP sauce
1 tbsp horseradish
1 tbsp malt vinegar
1 tsp curry powder
1/2 tsp each salt and smoked paprika
1/4 tsp cayenne pepper
Optional: one dill pickle, diced and or one minced clove of garlic
Directions:
Put some water in a small pot and heat it on your stove. Before that comes to a boil, get a good sized bowl and put your seasoning in it. Once the water is boiling, drop the onion and jalapeño in. Remove from stove and drain. Drop the blanched veg in the bowl with your seasonings and toss to warm the spices a bit. This may not be necessary, but I'm too superstitious to change it now. After that, add the rest of the ingredients and stir. Test with potato chip and adjust seasoning to taste. Or just keep checking with chips until it's gone. You can even try to save some for a sandwich.