# What's your favorite sauce? **URL:** \ **Category:** Cafe Society\ **Created:** [April 16, 2012, 8:39pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998 "2012-04-16T20:39:51Z")\ **Posts on this page:** 14\ **Page:** 3
**Author:** ![Stoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stoid/32/272_2.png) [@Stoid](https://boards.straightdope.com/u/Stoid)\ **Post date:** [April 27, 2012, 4:55am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/41 "2012-04-27T04:55:57Z")
To each his own, but I SO SO SO do not get this: > [@Alpha\_Twit](#): > > pineapple jelly > 3 cups molasses > 2 cups honey GAH!!! ---
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [April 27, 2012, 5:07am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/42 "2012-04-27T05:07:38Z")
Frank’s Red Hot Chili Lime - I really do put that shit on everything. Well, not everything, but lots of things. Second is probably Bull’s-Eye barbecue sauce - I’ve tried most of the bottled barbecue sauces, and this is the best I’ve found. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 27, 2012, 5:07am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/43 "2012-04-27T05:07:44Z")
> [@Stoid](#): > > To each his own, but I SO SO SO do not get this: > > GAH!!! What’s to get? Sweet sauces aren’t my thing, either, but for a sweet barbecue sauce (like a honey barbecue), those proportions don’t seem weird to me. Also, note how much cider vinegar that is cut with. All that goes into a one gallon jug. That’s cut with at least 6 cups of cider vinegar, so it should actually be a reasonable balance between sweet and sour. If it’s the sweetness you’re commenting on, look at a recipe like [this](http://allrecipes.com/recipe/honey-barbecue-sauce/), which is pretty much all sugar, with no vinegar for balance. Actually, now I’m quite curious to try it ( **AlphaTwit** ’s recipe, that is, not the linked one.) ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [April 27, 2012, 5:25pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/44 "2012-04-27T17:25:34Z")
> [@luv2draw](#): > > Pesto!!! Ok, don’t know if it’s really a “sauce” but I love it on pasta and mozzarella, tomato and avocado sandwiches. > > fresh basil leaves; > olive oil; > pinnoli (sp?) (pine) nuts – although they kill my budget so I often use walnuts or pistachios instead; > parmesean (sp?) cheese; > whirl them around in the food processor > yum! Second, this. I also add a bit of fresh garlic, a dash of balsamic vinegar and a pinch of sugar. The last two are good if you are using grocery store basil, which can be a little bland. I actually prefer walnuts to pine nuts–they give it more body, I think. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [April 27, 2012, 5:39pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/45 "2012-04-27T17:39:27Z")
> [@Cat\_Whisperer](#): > > Frank’s Red Hot Chili Lime - I really do put that shit on everything. Well, not everything, but lots of things. > > Second is probably Bull’s-Eye barbecue sauce - I’ve tried most of the bottled barbecue sauces, and this is the best I’ve found. Concur on the Bull’s-Eye. One of the easiest dinners we make sometimes is a baked sweet potato, with Bull’s Eye + cheese. Mr. Shoe _luurves_ him some Frank’s. I’ll look for the Chili Lime version. Cholula has come out with a chili lime version, which is good, and a chipotle version, which is AwesomeSauce. ---
**Author:** ![standingwave](https://avatars.discourse-cdn.com/v4/letter/s/9de0a6/32.png) [@standingwave](https://boards.straightdope.com/u/standingwave)\ **Post date:** [April 27, 2012, 8:36pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/46 "2012-04-27T20:36:22Z")
> [@wheresmymind](#): > > Sriracha!!! [This Oatmeal cartoon](http://theoatmeal.com/comics/sriracha) sums up how I feel pretty well. It’s like sriracha is food, and whatever you’re eating it on is just there to highlight the sauce. I honestly can’t even detect any heat in it anymore, I just know that food with sriracha tastes “normal,” food without tastes like it’s missing something. This is why I read threads before posting because I was going to say the same thing complete with the same link so I will add [this link](http://www.npr.org/2011/09/06/140220680/confessions-of-a-sriracha-fanatic). I put it on everything from eggs to burgers. ---
**Author:** ![Omar\_Little](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omar_little/32/269_2.png) [@Omar\_Little](https://boards.straightdope.com/u/Omar_Little)\ **Post date:** [April 27, 2012, 8:54pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/47 "2012-04-27T20:54:20Z")
[Pickapeppa Sauce](http://www.pickapeppa.com/) has a multitude of uses. I occasionally will rub it on steaks before putting them on the grill. It’s also great over a block of cream cheese and then served with crackers. ---
**Author:** ![Zeldar](https://avatars.discourse-cdn.com/v4/letter/z/b77776/32.png) [@Zeldar](https://boards.straightdope.com/u/Zeldar)\ **Post date:** [April 27, 2012, 9:54pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/48 "2012-04-27T21:54:00Z")
I like lots of sauces, depending on what’s being covered with them, but I have yet to try [Frim-Fram Sauce](http://en.wikipedia.org/wiki/The_Frim-Fram_Sauce) as described by [Diana Krall - Frim Fram Sauce](http://www.youtube.com/watch?v=CrMJzCMrYNY) ([Nat Cole’s lyrics)](http://www.lyricsfreak.com/n/nat+king+cole/the+frim+fram+sauce_20098102.html) There’s even a [recipe](http://chowhound.chow.com/topics/276114) worth playing with. ---
**Author:** ![Antigen](https://avatars.discourse-cdn.com/v4/letter/a/848f3c/32.png) [@Antigen](https://boards.straightdope.com/u/Antigen)\ **Post date:** [April 27, 2012, 10:02pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/49 "2012-04-27T22:02:06Z")
> [@Elendil\_s\_Heir](#): > > My wife’s fantastic garlic mustard glaze on lamb. This is the part where I **beg** you to share this recipe. It’s a tough call to pick one favorite, but I’m tossing my vote to Pioneer Woman’s [whiskey maple cream sauce](http://thepioneerwoman.com/cooking/2010/11/whiskey-maple-cream-sauce/). Obscenely delicious. ---
**Author:** ![luv2draw](https://avatars.discourse-cdn.com/v4/letter/l/46a35a/32.png) [@luv2draw](https://boards.straightdope.com/u/luv2draw)\ **Post date:** [April 28, 2012, 4:01am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/50 "2012-04-28T04:01:41Z")
> [@cher3](#): > > Second, this. I also add a bit of fresh garlic, a dash of balsamic vinegar and a pinch of sugar. The last two are good if you are using grocery store basil, which can be a little bland. I actually prefer walnuts to pine nuts–they give it more body, I think. GARLIC!!! How could I forget garlic? :smack: ---
**Author:** ![Cherry2000](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cherry2000](https://boards.straightdope.com/u/Cherry2000)\ **Post date:** [May 1, 2012, 11:41pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/51 "2012-05-01T23:41:09Z")
Jezebel sauce. Which a restaurant here serves with deep fired onion and jalapeno strips. Mmmmmm…! ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [May 4, 2012, 1:36am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/52 "2012-05-04T01:36:15Z")
Mole. Haven’t made my own yet, but I’m gonna have fun experimenting! And I’d _kill_ to have a taste of the black mole sauce Rick Bayless spent years perfecting! ~VOW ---
**Author:** ![caused\_two](https://avatars.discourse-cdn.com/v4/letter/c/46a35a/32.png) [@caused\_two](https://boards.straightdope.com/u/caused_two)\ **Post date:** [May 4, 2012, 2:02am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/53 "2012-05-04T02:02:47Z")
> [@Mixolydian](#): > > New Mexican green chile sauce…now if I only had a supply of NM green chilies. > > Or spicy mayo, if that counts. You can get NM green chiles shipped to you! These guys are great: [http://www.dagiftbasket.com/](http://www.dagiftbasket.com/) They even shipped to me when I lived in Hawaii. ---
**Author:** ![Sister\_Vigilante](https://avatars.discourse-cdn.com/v4/letter/s/9de0a6/32.png) [@Sister\_Vigilante](https://boards.straightdope.com/u/Sister_Vigilante)\ **Post date:** [May 4, 2012, 6:22am UTC](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998/54 "2012-05-04T06:22:38Z")
My fave at the moment is Thai Chili Sauce. The kind bought at the store. My fallback is Sriracha. But those are for Asian meals we eat. For everything else, it’s chipotle, harrisa, jalapeno, habanero, or any combo of the above. We have about a bajillion combos in the fridge. Green chile even provides a small kick and flavor without detracting from the flavor of the food. We usually cook it without anything and then add to our separate plates later (he’s Mexican, I’m Caucasian). He also seems to like salt a whole lot more than I do. [Previous page](https://boards.straightdope.com/t/whats-your-favorite-sauce/618998.md?page=2)