I consider myself a man of many sauces

The modern-day food truck has permanently clung to the sidewalks of New York City. 

Twenty-five years ago, there was only the common pretzel and hot dog stand, #MisterSoftee or #Nuts4Nuts. Now, a cultural outburst of flavor has seduced city-dwellers into the tasteful world of non-traditional foods. 

Chefs from distant lands pack themselves into tiny kitchens-on-wheels to serve-up delicious, cheap, and quick dishes. The plethora of food trucks serve not only its consumer's demand, but it serves as a form of competition, where product quality determines survival. Only top-of-the-line food gets a spot in front of Grand Central Station or in the middle of Union Square. If New Yorkers aren't enjoying your food, you'll know – they'll be on the line across the street waiting for some Jamaican beef patties. 

The trucks usually stay in the same areas because of street permits, so if you simply do a little research, you can find exactly what you're in the mood for. Up-to-date websites literally #tag a food truck on 32nd and Lexington, for example, to let people know that's where it was last seen. 

If you can't make it into the city, #noworries, turn on the Food Network or Cooking Channel. Their producers have enjoyed it so much too, in fact, they've created shows like The Great Food Truck Race and Eat St. 

With all these trucks to choose from, though, it's hard to determine which one to visit on your trip to NYC. Some choices include: Souvlaki GR, which sells traditional Greek cuisine; Kimchi Taco, which serves contemporary Korean BBQ and puts it in tacos or heroes; Urban Lobster Shack, whose catch of fresh lobster, shrimp and scallops land on buttered rolls; Old Traditional Polish Cuisine, serving grilled kielbasa, potato, meat and cheese pierogis; Tacos Morelos, handing out steak burritos or chicken tortas; or finally, The Cinnamon Snail, a vegetarian truck that sells portobello carpaccio and an ancho-chili seitan burger. 

Anyway, all these are great, but they are not my favorite. 

When I go to The City, I almost always find myself standing on the line of The Halal Guys on 53rd and 6th. They specialize in chicken, lamb and yellow-rice platters. Their popularity has spawned countless imitators to join the Halal food surge onto the streets of NYC. 

On their website they write, "Part of the secret to this delicious meal is in the white sauce. Nobody knows what it is, but everybody knows to ask for lots of it!"

The purpose of this blog is to debunk that statement. After having eaten there numerous times, I've decided to make my own white sauce. I also made the classic chicken and rice platter, but that is besides the point; I want to perfect the illustrious white sauce. 

Here's how to make it:

Grab a couple spoons, some measuring cups and a big bowl. Scoop out 1 cup of mayo, 1/3 cup of plain Greek yogurt and 1/3 cup of sour cream; this is the base of your sauce. Next, throw in 2 tbsp. of prepared white horseradish, 1 tbsp. of lemon juice and 3 tsp. of dry dill weed; the "zing" to your sauce. Next, add in 1/4 cup of white vinegar. Then, put in 1/2 tsp. of salt and cracked black pepper, and 2 tbsp. of white sugar. Lastly, and probably the most important, is Ranch dressing. You should put around 3/4 cup of Ranch, but the problem is the taste is so strong, you must go slowly to make sure to not over do it. #Cookingtip: you can always add but never subtract from what has already been put in (usually related to salt). And that is all. Make sure to mix and taste-test throughout and after you're  done, throw it in the fridge to solidify and gather its flavors. 

My first attempt at this sauce came out, surprisingly, delicious. I placed it atop a bed of rice and chicken breast that I seasoned with cumin, coriander, turmeric, cayenne pepper, and oregano.

In addition, I went to a local Halal shop called NYC Platters that serves, to their best attempt, exactly what the The Halal Guys serve in New York City. When I put their white sauce up against mine the following evening (I had much extra), my roommates could not tell the difference. 

Success.