As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out!
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posted by Elfasi
on Apr 7, 2012 -
29 answers
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
posted by honeydew
on Jun 5, 2011 -
28 answers
Your favorite yogurt/yoghurt sauce/dip recipes. I want them. Sour cream sauces are good too, if you have them.
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posted by bilabial
on Aug 13, 2010 -
20 answers
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce?
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posted by donpedro
on Jul 5, 2010 -
29 answers
While trying to cook a
large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention
large) batch of tomatoes. Is there any way to salvage this project?
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posted by Orinda
on Oct 3, 2009 -
9 answers
Homemade condiment preservation without canning. I've made ketchup, hot sauce, and worcestershire sauce in the past. All the recipes say to store the finished product in the refrigerator and use within a relatively short time.
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posted by sharksandwich
on Mar 4, 2009 -
7 answers
What type of sauce will go best with pumpkin tortellini? Anyone have good recipe suggestions?
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posted by skwm
on Mar 1, 2004 -
16 answers
