I got this a week ago and my wife made me a sandwich with it and I realized that it was being stored in our pantry for a week. It didn't taste bad, but clearly says to refrigerate after opening. I can feel the botus lisming in my intestines, or maybe it's all in my head

I’ve come across this sauce that goes really good with wraps and it sells in Iceland in the UK. Made by the sidemen.. is there any chance anyone knows any similar alternatives cos I can’t find it anywhere it was amazing!! 😢

Ingredients

​½ cup rice vinegar (or white vinegar)

​½ cup granulated sugar

​¼ cup water

​2 tbsp ketchup (gives it that classic reddish-pink hue and subtle tomato base)

​1 tbsp soy sauce

​1 tbsp cornstarch dissolved in 2 tbsp cold water (slurry for thickening)

​Instructions

​Simmer: In a small saucepan, combine the vinegar, sugar, water, ketchup, and soy sauce. Bring it to a gentle simmer over medium heat, stirring until the sugar completely dissolves.

​Thicken: Give your cornstarch slurry a quick stir, then pour it slowly into the simmering liquid while whisking constantly.

​Finish: Let it bubble for 1 to 2 minutes until the cloudiness disappears and the sauce becomes thick, glossy, and clear. Remove from heat and let it cool slightly before serving.

Anybody here know how to make a creamy Asian black pepper sauce with YouTube link or recipe? I’m having serious trouble making it right and need help!

I was at a produce market in New Providence, New Jersey and found this hyper local sauce. Have to say this is the best store-bought marinara sauce I've ever had amazing.

I roasted then slow cooked, chilis, allspice, clove, black pepper, bay leaf, garlic, and caraway powder walnuts and macadamias before mixing with a teff flour, neutral oil roux, it’s pretty good.

When it was a broth, it had an odd sour aftertaste I’m blaming on slow cooking the nuts when I probably shouldi’ve blended with the broth when done for a stronger flavor.

**texture**

The teff roux works, though, it’s a tad grainier than a white flour I’ve, I don’t mind though cause it overly creamy sauces piss me off.

**flavor**

It has a nutty, spicy, lightly bready taste with a rich roasted flavor, lite coffee and chocolate notes, in a good way. It almost has a light, corn like taste.
It was pretty bitter out of the slow cooker, but now has a lessened but light bitterness I may have to fix, I think it’s cause I didn’t toast the chilis that well, it’s not the stems though, I cut them.

When I had it with sourdough, there was no bitterness or corniness and just smokey light sweet, roasted and light breadiness with a bit of nuttiness.

Changes I plan

-cook with beer, probably stout or pale ale
-blend nuts instead of slow cooking
-use butter instead of neutral oil and brown it.
-add toasted breadcrumbs to blender.

I’m not sure my goal here to be honest, maybe this sauce would be put on barbecued food after cooking, maybe do something fancy and cheffy (I’m now a chef) and like reverse bread a butter with a butter flavored cake or something.

This broth will simmer for a day, it’s made of walnuts and macadamias toasted alongside garlic, black pepper, clove, allspice, bay leaf and Thai dried chilis. I want kind of a nutty broth. I will later blend it and mix with a whole wheat roux.

So i was gonna have some eggrolls when i ran out of sweet and sour sauce and i was sad then i just made this with feelings: 3 10 teaspoons soy sauce, 9 teaspoons drops spicy garlic sauce, one teaspoons curry past (indian-british) and 2 dashes cayne mixing it and it was delicous i dont need sweet and sour sauce again for eggrolls

First I got whole garlic cloves and browned them in olive oil, I then added diced parsley stems and diced pickled red chili.

When those were mostly cooked, I added dried chilis and let them brown a couple seconds before adding some thyme and sofrito. Once the sofrito was cooked down, I added some sherry wine and blended it smooth before reducing. One the pasta was mixed in, I added some more olive oil.

It was super tasty, though a tiny bit bitter, probably from the dried chilis burning a bit, but it was overall delicious, spicy and a good amount sweet.

Found about a pound an a half of sliced baby bellas in the back of the fridge that were either cook now or toss, so I looked up some sauces and what not and from them I came up with this and I can't wait to try it out tonight.

1-1/2 lb sliced mushrooms

1 tbsp olive oil

1 stick butter

1/2 cup sliced green onions (you could sub 2 tbsp dry minced onion but it changes the flavor a little)

3 tsp minced garlic

1/2 tsp salt

1 tsp black pepper

1-1/2 tsp sugar

1/4 c flour

1/4 c red wine (I had some cabernet and it works great for this)

1 veggie boullion cube

2 c water

- You could sub 2 cups of veggie or beef broth for the water and boullion -

In a sauce pan, Saute mushrooms and onions in oil until mushrooms start to liquify, but it's still chunky

add butter and garlic and salt and pepper and saute until butter is incorporated and garlic is fragrant, careful not to burn garlic

In a small pan, bring water to boil , then whisk in boullion until it's well mixed, then whisk in flour and simmer for about 10 minutes, stirring constantly

Pour water/boullion flour mixture into sauce pan with mushrooms and add wine and sugar. low simmer for about 5-8 minutes.

I'm going to make some spaghetti or linguini and cut up some baked chicken I have in the fridge and pour this sauce over that and serve with some mixed veggies. I think it would be great over pork chops too. The taste test as out of this world delicious. Very savory. Go easy on the salt if you use boullion because it's pretty salty.

Let me know if you have suggested tweaks. I'm pretty happy with it as is.

Ok so I've been wondering for quite some time now, am I the only one who doesn't like ketchup based sauces in my food?

And by that I mean ketchup, chili garlic, bbq sauce etc. But especially these three assholes that I just mentioned.

Like I would rather have a yoghurt based (raita) kind of sauce in my food or like a cream-based mushroom sauce. If I have fried chicken, I always go for yoghurt based sauces, always.

But of course one doesn't always have a choice. But if there's even a shred of an option that leads me away from ketchup and mayonnaise, it's a no brainer for me.

And I know that leaves me with a very narrow flavour palette but the thought of that sweet taste that that bitch ass invention called ketchup has ... ughhhh ... pisses me off. It dominates the original flavour of the food that you're having but I guess it could just be me with this problem.

Btw this coming from a guy who doesn't believe in 'Sweet and Sour' or 'Sweet and Anything' for savoury main courses.

If I'm having my main course, it has to be devoid of any 'sweet' elements. That's exclusively for desserts.

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