I’m going with Kalhoun for pesto. Mmmm, basil and garlic and Parmesan! Just go easy on the oil. Too much oil ruins it. My idea of good pesto is, well, the literal translation of pesto- a paste. It should be nice and thick with lots of fragrant fresh basil and garlic, enough Parmesan to add a good salty kick, and just enough extra-virgin olive oil for texture. Cilantro-based pesto is good as well.
Raspberry Chardonnay Fudge Sauce from the Chateau Bianca winery. Heaven in a jar.
Sweet Chili…especially with Ginger. Best all-rounder sauce there is…for beef, lamb, chicken or pork. Even vegetarian dishes if you are so inclined!!
Um…nam pla is somewhat of a distinctive taste that is only meant for ‘seasoning’ rather than a sauce in its own right don’t you think?
Newburg sauce will get me every time.
Anything garlicy
HP Brown Sauce.
Another one for HP brown sauce. And Branstons pickle
Worcestershire… makes any meat taste good.
I like the Jack Daniels BBQ sauce recipe I found online, especially for ribs. But different dishes require different sauces. Even different situations. I mean, the entire menu has to be taken into consideration.
In other words, it’s not so much the sauce itself, it’s how well it works with what it’s used for; how it complements the entire ensemble.
I’m a traditionalist, so I’ll stick with A-1. I’ve tried at least 10 other brands of steak sauce, and still haven’t found one I like better.
Barry
Sweet Baby Ray’s BBQ Sauce.
So good you could even put it on ice cream… well maybe not quite that good.
“Jump Up & Kiss Me” sauce. Not as hot as Dave’s; has a sweetness to it as well.
Also “Scorned Woman” sauce deserves honorable mention.
Whatever the gander is having.
HP Brown Sauce … without a doubt.
Roasted Garlic Teriyaki is one of my all time favorites.
BBQ - KC Masterpiece - Hickory or Hickory and Brown Sugar or Bulls Eye - Sweet Hickory Smoked; they’re better BBQ Sauces than I can make.
Last, (and don’t laugh at me - this is really, really good) - flank steak, marinated overnight in a bottle of either Kraft or Wishbone French Dressing (yes, salad dressing) then grilled (heat the leftover marinade and use as a sauce) is INCREDIBLE.
The red curry and coconut milk at my local Thai restaurant. One of these days I want to just go in there and ask them fill up a sport bottle with the stuff so I can sip on it all day. My girlfriend would kill me, though, since she’s appalled that I will clean the plate of all the sauce even after all the chicken, vegetables, etc. are gone.
Another one for HP here. On a chip butty.
And if you need to remove the driveway itself, I recommend you go with Dave’s ULTIMATE Insanity Sauce .
Alfredo crossed w/ pesto, or a pesto cream sauce.