Chefs are well known for their signature sauces, from steak sauces to hot, spicy and funky sauces. And while they're not giving away their closely guarded recipes any time soon, they are bottling the magic so we can enjoy those flavours at home too.
Whether you're grilling, entertaining or re-creating comfort food favourites at home, chefs' sauces are a great way of adding a pro touch to your BBQ, or simply some oomph to your fried eggs.
From Mashama Bailey at The Grey's Comeback Sauce to Greg Baxtromfrom Brooklyn'sOlmsted's Aji Hot Sauce, here's the arsenal of essential chef-made sauces that'll make your condiment cupboard sing this season.
The Miami beach traditional Mexican taquería, founded by Steve Santana in 2014, is known for crafting authentic tacos and traditional Mexican street fare. Now you can enjoy those flavours all week long by getting your hands on two of Taquiza's best-selling homemade hot sauces.
Charlie Vergos’Rendezvous sauceis shipping nationwide in the US. Check out their famous sauces for ribs, pork shoulder, baked potatoes, french fries, hamburgers and more, and forget your usual salsa or ketchup.
Chef Mashama Bailey at The Grey in historic downtown Savannah is filling jars with Comeback Sauce, which will have you quite literally coming back for more, whether on sandwiches, burgers or simply dippin' in.
Chef Greg Baxtrom is sharing this umami-packed Olmsted classic. It's made from roughly chopped dried seafood, including scallops, fish and shrimp, cooked with chilli peppers, onion and garlic, and is perfect with baked fish. They also have Aji Dulce Hot Sauce ($12)
Chef duo Sicily Johnson and Mavis-Jay Sanders started bottling their hot sauce after customers couldn't get enough of it. It's made from peppers, salt and vinegar (and a good dose of 'integrity', jokes Sanders).
The LA pizzeria’s bottled hot sauce has taken off since the pandemic. It features Fresno chillies, but also blends in roasted garlic, caramelised onions, white wine vinegar and salt, sweetened with dates and delivers a savoury, robust, complex and acidic flavour.
Downtown LA Thai-food outpost Holy Basil is selling a funky, hot Holy Sauce for dipping, marinating and dousing. It's made from a combination of fish sauce, palm sugar and fresh lime juice with chopped garlic, green bird’s eye chiles and makrut.
Chilli garlic sauce and white vinegar combine to create Mama’s Way, which the team at LA's Woon say is good to use with everything, from Woon noodle dishes and Mama Fong’s Five Spice Chicken Wings, to eggs, avocado toast, pizza, soups, tacos, and pretty much anything else.
In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.