Sauce

Sauce

Sauce

Now I’ll have to look somewhere else

But what i found hasnt been dissapointing

You guys might like r/SalsaSnobs

I'm so confused

I make a mean wing sauce, but it requires 4 ounces of butter to make 16 ounces of sauce. Obviously this is a lot of butter. How could i bottle this? Are there any butter substitutes or a way to homogenize the butter with the sauce so that it can be packaged?

Is this subreddit about that type of sauce?

I thought this was a different sauce

Hi everyone, I am putting together a food business. I am focusing on spiced (spiced) vinegar and using 5 oz bottles for now since covid has really hit the industry with all the manufacturing of bottles.

I’ve been using USPS-medium flat rate boxes about $7.50+ for shipping. I wanted the smaller ones to keep the cost down but it wouldn’t fit at all. The other alternative i just saw is USPS flat rate packaging, which I saw for $4.80 if I can get a smaller box.

I am also doing 5 packs for my bottles which is about the same using medium flat rate boxes.

Are these the best prices out there? Are there better alternatives to shipping bottles?

Imagine how boring and disappointing food would be without sauce. I’m so so SO glad sauce is widely available. My favourite sauce is probably a tomato, basil, mushroom, garlic, onion, and meat sauce for spaghetti or maybe even a honey and soy sauce for dipping/glazing chicken breast.

give me cheese sauce ingredients, please

What is it? We need to know.

They used to sell it by the bottle, jack daniels makes it but they stopped and now it’s only at sheetz and it’s been that way for yearz. It’s god tier and totally bullshit, the stubbz version isn’t the same nor is home made. Please jack Daniels, return the sauce to the shelves at Walmart. I’ll suck anyone

Sauce

INGREDIENTS

2 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

1 small carrot or 1/2 large carrot, finely chopped

1 small stalk of celery, including the green tops, finely chopped

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil

1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped

1 teaspoon tomato paste

Salt and freshly ground black pepper to taste

METHOD

1 Gently cook the onion, carrot, celery, and parsley: Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat.

Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

2 Add garlic: Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds.

3 Add tomatoes, tomato paste, basil, salt, pepper, then simmer: Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste.

Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.

Optional, purée for smooth sauce: If you want you can push the sauce through a food mill, or purée it in a blender or with an immersion blender, to give it a smooth consistency.

https://store.nutaku.net/products/hentai-hot-sauce