Barbecue sauce with some kick

Barbecue sauce with some kick

This recipe goes well with a variety of meats and what’s not to love about barbequed chicken in the summertime? You can almost always count on us having at least a little container of this in the refrigerator. We put it on everything from eggs to salads. Don’t be...
Cave ketchup

Cave ketchup

Let’s be honest, ketchup is king of all condiments. Most brands you buy off the shelf are loaded with sugar and preservatives. This version will keep in the refrigerator for at least a week—but if you’re inspired, we recommend canning some big batches of this so you...
Paleo mayonnaise

Paleo mayonnaise

Truthfully, it is not hard to make your own mayo. I swear to you, it’s not. Okay, if you don’t have a food processor and you have to whisk the oil in by hand, yes that is more of a workout (which is reason 254 that you should go and get that food processor—now)....
Remoulade sauce

Remoulade sauce

I like to think of remoulade sauce as the cousin of tartar sauce, only with even more of a flavor zing. Originally created in France as more of a white sauce with capers, anchovies, mayo, and more, the version you will most commonly find in the South takes more of its...
Not peanut sauce

Not peanut sauce

I can remember the first time I had a Thai chicken satay, and how the chicken itself was merely the vehicle to get more of that tasty Thai peanut sauce into my mouth. So delicious. Taking what my friend chef Jet had taught me about a good peanut satay, this recipe...