Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.
1/2 cup plus 2 tablespoons mayonnaise
1/4 cup sour cream
1/4 cup drained prepared horseradish
1/4 cup Dijon mustard
1 tablespoon honey
1 tablespoon minced shallots
1 tablespoon minced chives
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
6 slices Gruyère cheese (3 ounces)
6 all-beef hot dogs, slit lengthwise
6 thin slices of lean bacon
6 hot dog buns
Preheat the oven to 425°F. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice and season with salt and pepper.
Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Remove toothpicks, place each hot dog in a bun, and serve, passing the horseradish sauce on the side.
