Go to the Recipe: 8 Quick Sauces for Slathering, Dipping, and Dunking
Loving the sauces, my fav has always been white Alabama but never added mustard to it so it’ll be interesting.
In the honey tamarind sauce, in note: it should read “use the former(concentrate) for this recipe…”
Made the Alabama sauce the same day as I had a chicken dry brining in the fridge. Very delicious indeed, half a batch was mixed with roasted garlic(cut the top of a garlic head and sprinkled with salt and drizzled olive oil and placed in a foil, sealed and place in oven while preheating and during the roasting of the chicken) and a Tbsp of the tray jus. Enjoyed with homemade focaccia.
For the New Mexico chili ketchup, are the chilies de-veined and deseeded?
The NM ketchup is one of the best condiments I've ever had. It is so good on so many things. I braised smoked pork belly burnt ends in it and made tacos with it. Unreal
So you have links to these sauces, which are great, but can you add links back to the recipes they are featured in? I may discover this page from a certain recipe and see all the other sauces and want to learn how to make other dishes that employ that sauce.
Is the sesame oil in the Char Siu sauce toasted sesame oil.
