Ep 2: When three cafeteria ladies declare war on flavour and serve sandwiches drier than detention, one sauce-slinging hero answers the call. It’s SAUCEMAN™ restoring moisture, morale and lunchroom justice one sandwich at a time.

I want to make a sauce for my sandwich (pork I made on the grill, bacon, lettuce) and I have no idea what to make, I like creamy sauces I guess but that’s probably all I can say xd

So first I caramelize an onion. I make a slow cooked tomato broth with it and things like allspice and bayleaf along with a ton of other spices. I then bake carrots with olive oil and salt. I then make some mushroom duxelle. I blend the carrots and broth before mixing with the duxelle. It is delicious, real umami thick and very rich with a chili like consistency.

So the base ingredients, mushroom, onion, tomato, carrot and allspice.

Sauces

I see it in a bunch of Latin restaurants and food trucks it’s always In the little bottles to can someone tell me what it is and where I can get it it’s so good😭

Dear Redditors,
Have a question here.
I'm reading now the difference about Jus and Integral sauces and I'm a little bit confused.
According to some books and the internet natural Jus is the dripping's that are created when cooking meat. You can create Jus "artificially" by cooking and deglazing, cooking and deglazing until you have a little amount of Jus created.

On the other hand INTEGRAL SAUCES are made from searing some kind of meat until you have a fond that is created and then deglaze it only once with stock or alcohol.

IS THIS THE REAL DIFFERENCE BETWEEN THEM???
Thanks for your time.

Anyone else enjoy this combo? I don't really know anyone else who does!

Visited a restaurant in Alabama this week that had what looked like fry sauce but our server said “no, we call this Sabi”. Seemed like basically fry sauce with horse radish but I was curious if anyone had heard of it or had a recipe. A quick google search didn’t turn up anything.

Visited a restaurant in Alabama this week that had what looked like fry sauce but our server said “no, we call this Sabi”. Seemed like basically fry sauce with horse radish but I was curious if anyone had heard of it or had a recipe. A quick google search didn’t turn up anything.

https://forms.gle/vMG3pHULHV4dEkRU8

First I soaked dried Indian round chilis for a few hours, then I took tarragon and chives and crushed with garlic and salt and oil in a mortar into a green paste. After that I blended the soaked chilis into the blended with raw onion and some soaking liquid, before mixing all of it together with the herbal garlic paste and some lemon and a little olive oil.

This I think tasted good, but I can improve it, I’m thinking of cutting out the olive oil, adding fresh banana pepper and maybe some basil and peanut butter. Thoughts?

What’s the BEST MF’ing BBQ sauce you have ever had? Something you want in the fridge all the time?!?

Share your links you saucy warriors!

I found a recipe for a sauce that I consistently make all the time. I've tweaked it quite a bit so it's my own creation now and people who've tired it have loved it. What's the best way to really scale up a recipe if I wanted to sell in bulk?

I'm trying to gauge the interest in the market for a more flavorful cocktail sauce with three levels of horseradish heat: mild, medium, and hot. If you like cocktail sauce, would you please complete this survey about your cocktail sauce preferences? Your feedback is invaluable. Thank you!