All Star Sauce Gift Box Recipe

Sauté aromatics

Heat olive oil in a medium saucepan over medium heat. Add no fresh aromatics for this version (we're using powders); let the oil warm for 30 seconds.

Combine base ingredients: Add crushed tomatoes, ketchup, apple cider vinegar, and brown sugar to the saucepan. Stir to combine.

Season: Stir in Worcestershire sauce, smoked paprika, onion powder, garlic powder, black pepper, and kosher salt.

Simmer: Bring mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20–25 minutes until slightly thickened and glossy.

Finish and cool: Stir in liquid smoke. Taste and adjust salt, sugar or vinegar to balance sweetness, acidity and smoke. Remove from heat and let cool to room temperature. Transfer to sterilized jars. Chill for at least 2 hours to let flavors meld.

Whisk ingredients: In a bowl, combine Dijon mustard, yellow mustard, honey, apple cider vinegar, olive oil, minced garlic, black pepper and kosher salt. Whisk until smooth and glossy.

Adjust consistency: If the sauce is very thick, whisk in 1–2 teaspoons of warm water or more olive oil until desired pourable consistency is reached.

Rest: Transfer to a jar and refrigerate at least 1 hour to let flavors marry. Shake well before using.

Combine dairy and seasonings: In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add herbs and flavorings: Fold in chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, black pepper and kosher salt. Taste and adjust seasoning—add more lemon for brightness, more buttermilk for thinner consistency.

Chill: Cover and refrigerate for at least 30 minutes (preferably 2 hours) to allow herbs to infuse the dressing. Store in a sealed jar.

Warm oil & toast garlic: In a small saucepan over low heat, warm the neutral oil. Add the finely minced garlic and cook gently for 45–60 seconds until fragrant but not browned.

Add chili and flavorings: Stir in red pepper flakes and gochugaru (or sweet chili powder) and cook 15–20 seconds to bloom the spice. Remove from heat.

Finish: Stir in rice vinegar, soy sauce, honey, sesame oil and kosher salt. Taste and adjust heat or salt. Let cool to room temperature; oil will infuse with chili and garlic flavors.

Store: Transfer to a small jar and refrigerate. Shake before using; sauce will keep up to 2 weeks refrigerated.