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Started By
Message
Sauces?
Posted on 5/7/25 at 4:18 pm
Posted on 5/7/25 at 4:18 pm
Whether it be for seafood, beef, pork, chicken.
Sauces definitely bring variety and make the usual into something exciting and different.
What are some of your favorites?
10
Posted on 5/7/25 at 4:21 pm to prplngldtigr
If you're looking for a low calorie/zero sugar BBQ sauce I've been enjoying the Sweet & Spicy G Hughes BBQ Sauce.
Posted on 5/7/25 at 4:37 pm to c_lawton11
quote:
I've been enjoying the Sweet & Spicy G Hughes BBQ Sauce.
Saw this on the shelf and was wondering how it was? How's it tastes, etc.
Posted on 5/7/25 at 5:10 pm to prplngldtigr
Chermoula
Posted on 5/7/25 at 5:24 pm to Zappas Stache
Sounds good. You make this?
Chermoula is a North African condiment or sauce typically made with fresh herbs like parsley and cilantro, garlic, citrus, and warm spices. It often includes ingredients like cumin, coriander, paprika, red pepper flakes, and ginger, sometimes with saffron. Lemon juice or vinegar and olive oil are also common components.
Here's a more detailed breakdown:
Core Ingredients:
Fresh Herbs: Parsley and cilantro are the most common, with the ratio varying by region and preference.
Garlic: A staple for flavor and depth.
Spices: Cumin, coriander, paprika, red pepper flakes, ginger, and sometimes saffron are used.
Citrus: Lemon juice or vinegar provide acidity and brightness.
Oil: Olive oil is the most common, providing a creamy texture.
Optional Ingredients:
Preserved Lemons: Adds a salty and tangy flavor, particularly in Moroccan variations.
Chili Peppers: For added heat.
Other Herbs: Some variations may include thyme or other herbs.
How it's made:
Chermoula is often made by combining the ingredients and then either pounding them together in a mortar and pestle or blending them in a food processor. The resulting paste or sauce can be used as a marinade for fish or other meats, a dipping sauce, or a salad dressing.
Chermoula is a North African condiment or sauce typically made with fresh herbs like parsley and cilantro, garlic, citrus, and warm spices. It often includes ingredients like cumin, coriander, paprika, red pepper flakes, and ginger, sometimes with saffron. Lemon juice or vinegar and olive oil are also common components.
Here's a more detailed breakdown:
Core Ingredients:
Fresh Herbs: Parsley and cilantro are the most common, with the ratio varying by region and preference.
Garlic: A staple for flavor and depth.
Spices: Cumin, coriander, paprika, red pepper flakes, ginger, and sometimes saffron are used.
Citrus: Lemon juice or vinegar provide acidity and brightness.
Oil: Olive oil is the most common, providing a creamy texture.
Optional Ingredients:
Preserved Lemons: Adds a salty and tangy flavor, particularly in Moroccan variations.
Chili Peppers: For added heat.
Other Herbs: Some variations may include thyme or other herbs.
How it's made:
Chermoula is often made by combining the ingredients and then either pounding them together in a mortar and pestle or blending them in a food processor. The resulting paste or sauce can be used as a marinade for fish or other meats, a dipping sauce, or a salad dressing.
Posted on 5/7/25 at 5:32 pm to prplngldtigr
My sauces say no way they getting rid of him
Posted on 5/7/25 at 5:50 pm to prplngldtigr
That huge squirt bottle of Japanese BBQ sauce they sell at Costco.
Posted on 5/7/25 at 6:11 pm to prplngldtigr
Walmart now sells the Popeyes sweet heat sauce. Great on chicken
Posted on 5/7/25 at 6:24 pm to TigerFanatic99
Staple in my house.
Posted on 5/7/25 at 7:19 pm to prplngldtigr
quote:
You make this?
Yes, discovered it when I made fish tagine and realized it goes great on a lot of different proteins
Posted on 5/7/25 at 7:43 pm to prplngldtigr
I’ve been using Kinders’ Black Cherry Chipotle bbq sauce on various foods recently. It is labeled for wings but I’ve used it as a drizzle on meatball pizza, birria tacos, brisket melts, etc. Adds just the right amount of heat and is delicious.
Posted on 5/7/25 at 8:51 pm to 9BREES9
Intrigued.
This post was edited on 5/7/25 at 8:51 pm
Posted on 5/7/25 at 9:06 pm to prplngldtigr
The W sauce breakfast sauces are both excellent. I like the red on eggs and the green on any breakfast burrito or juevos rancheros.
Posted on 5/7/25 at 9:19 pm to prplngldtigr
This is a great all purpose sauce, Sauce Vignard, aka vinegar sauce. (It doesn't actually have vinegar in it) 
Pierre Gagnaire makes vinegar sauce
Pierre Gagnaire makes vinegar sauce
Posted on 5/7/25 at 9:46 pm to SingleMalt1973
I like the red on eggs, also. Haven’t tried the green yet.
Posted on 5/7/25 at 9:49 pm to coolpapaboze
I will make this. Good vid.
Posted on 5/8/25 at 7:04 am to prplngldtigr
We did Blue Apron for a few months and pretty much every meal utilized a sauce. It was usually something pretty simple like mayo and sriracha, sour cream and lime juice, or pesto and creme fraiche, but it really made the meals.
I also really like mixing something sweet like honey or pepper jelly with melted butter and putting that on grilled meat instead of bbq sauce.
I also really like mixing something sweet like honey or pepper jelly with melted butter and putting that on grilled meat instead of bbq sauce.
Posted on 5/8/25 at 7:29 am to TigerFanatic99
quote:
That huge squirt bottle of Japanese BBQ sauce they sell at Costco.
I guess you are talking about the red one? It's a staple at our house, kind of a soy/teriyaki flavor. I haven't tried the other colors.
Posted on 5/8/25 at 7:38 am to SpotCheckBilly
There's a Cherry Jalapeno BBQ sauce by Gourmet Warehouse that's in our BBQ sauce rotation. If I am doing a ham on the grill, that's what I use to baste with. It's a nice sweet heat sauce.
This is our latest favorite pepper sauce:
This is our latest favorite pepper sauce:
Posted on 5/8/25 at 9:04 am to duckblind56
quote:
I've been enjoying the Sweet & Spicy G Hughes BBQ Sauce.
Saw this on the shelf and was wondering how it was? How's it tastes, etc.
It's actually quite good, and I am one that generally hates that artificial taste of "sugar free." The teriyaki is good as well.
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