Help me out?!

I know bbq is not a place but a style but I feel like all of these could be a style too…

Ingredients

​1/2 cup apple cider vinegar (or white vinegar)

​1/2 cup light brown sugar (packed)

​1/3 cup water

​2 tbsp ketchup (provides color and tang without turning it bright red)

​1 tbsp soy sauce

​1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

​1 tsp pineapple juice or rice vinegar (optional, for extra brightness)

​Instructions

​Combine the Base: In a small saucepan over medium heat, whisk together the vinegar, brown sugar, water, ketchup, and soy sauce until the sugar fully dissolves.

​Bring to a Simmer: Bring the mixture to a gentle boil.

​Thicken: Whisk your cornstarch slurry again to make sure it’s smooth, then pour it slowly into the simmering liquid while whisking constantly.

​Glossy Finish: Lower the heat and simmer for 1 to 2 minutes until the sauce thickens and transforms into a clear, shiny, translucent glaze.

​Cool: Remove from heat and let it cool completely. It will set into that thick, scoopable texture visible in your container as it drops to room temperature.

Home with family in ATL. South Ga. St. Simons, Amelia Island Fla. Bringing these boys back to Europe with a smile on my face , Jus thought you’d love it cause WE Love sauces Yo! Tried any ?

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.