If there's any one thing that distinguishes the barbecue style of one region from another, it's the sauce that's used to finish the meat. It's also the single element that barbecue fans argue most passionately about—what ingredients should go in it, whether it should be poured over the meat while its being chopped or pulled or added later at the table, or even whether it should be used at all.
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Tradition says all sorts of things are necessary to make good pesto, from (pricey) Ligurian olive oil to pecorino sardo—not romano—cheese. What's the truth to all this? We put pesto dogma to the test.
This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce.
This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice.
Cubed pork chops doused in garlicky and tangy sour orange sauce are contrasted with sweet mango in these mojo-marinated kebabs.
Some people swear that finising pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right? And does the starch make much of a difference? Plus, learn the secret of Pasta Bullet Time in the Serious Eats version of The Matrix.
The word "teriyaki" originally refers to meat or fish basted with a sweet and salty sauce and roasted on a grill. Today it also refers to the sauce itself, which comes in two different styles. So what is teriyaki sauce, and how should you use it?
A classic sweet, spicy, and savory accompaniment for grilled meats.
The perfect union of orange and chipotle just gets stronger when added to ketchup, making a strong spicy, smoky, and fruity sauce.
A good salsa can be used for so much—chip dip, taco topper, condiment for eggs, etc. Mix it with ketchup and you have a nice accompaniment for fries, taquitos, and more.
Sriracha and ketchup together make a great condiment, but add a little honey for some contrast with the heat, rice vinegar for extra tang, and lime and cilantro for freshness, and it's pretty killer.
Gochujang—a Korean fermented chili paste—gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil.
It may not be much of a recipe, but simply mixing mayonnaise and ketchup together makes one killer sauce that's a tangy, sweet, and fruity force to be reckoned with.
Thai sweet chili sauce is good with so many things, and this ketchup creates a similar balance between sugar and chili flakes that's just as versatile.
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.
Pineapple juice provides the fruity note of a classic Chinese-American sweet and sour sauce whose balance is a mix between brown sugar and rice vinegar.
Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong.
Hoisin gives this ketchup a deep, earthy sweetness while honey, soy sauce, sherry, and five spice powder add the distinctive additional notes of char siu sauce—the Chinese answer to barbecue sauce.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.