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Signature Sauces & Dry Rubs Recipe

Name: Foundry Food + Taps SIGNATURE SAUCES & DRY RUBS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 6 pcs fresh serrano chilies (stemmed, roughly chopped); 3 pcs garlic cloves (peeled); 0.25 cups white onion (rough chopped); 2 tbs fresh lime juice; 2 tbs distilled white vinegar; 1 tbs olive oil; 1 tbs honey; 1 tsp salt; 2 tbs water (as needed to adjust consistency); 0.25 cups gochujang (Korean chili paste); 2 tbs soy sauce; 2 tbs brown sugar; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp minced garlic; 1 tsp grated ginger; 2 tbs water; 1 tsp toasted sesame seeds (optional); 0.5 cups ketchup; 3 tbs honey; 1 tbs apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp black pepper; 1 tbs water (if needed); 0.25 cups soy sauce; 2 tbs hoisin sauce; 1 tbs brown sugar

Inspired by Foundry Food + Tap

Time30m

Serves8

Sauce options include Serrano Chili, Korean BBQ, Honey BBQ, Sticky Asian, Sriracha, Dry Rub, Cajun Dry Rub, Jamaican Jerk Dry Rub.

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Ingredients

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Serrano Chili Sauce

6 pcs fresh serrano chilies (stemmed, roughly chopped)

3 pcs garlic cloves (peeled)

1/4 cups white onion (rough chopped)

2 tbs Fresh lime juice

2 tbs distilled white vinegar

1 tbs olive oil

1 tbs Honey

1 tsp Celtic sea salt

2 tbs water (as needed to adjust consistency)

Korean BBQ Sauce (Gochujang-style)

1/4 cups gochujang (korean chili paste)

2 tbs Aged soy sauce

2 tbs Brown sugar

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp minced garlic

1 tsp grated ginger

2 tbs water

1 tsp toasted sesame seeds (optional)

Honey BBQ Sauce

1/2 cups Ketchup

3 tbs Honey

1 tbs Apple cider vinegar

1 tsp Original Worcestershire Sauce

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp black pepper

1 tbs water (if needed)

Sticky Asian Sauce

1/4 cups Aged soy sauce

2 tbs hoisin sauce

1 tbs Brown sugar

1 tsp Rice vinegar

1 tsp minced garlic

1/2 tsp grated ginger

1 tsp Cornstarch

1 tbs cold water (for slurry)

1/2 tsp Toasted sesame oil

Sriracha Sauce

1/4 cups prepared sriracha (store-bought)

1 tbs Honey

1 tsp ReaLime juice

1/4 tsp sesame oil (optional)

Dry Rub (All-purpose)

2 tbs paprika (sweet)

1 tbs brown sugar (packed)

1 1/2 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Ground cumin

1/4 tsp cayenne pepper (optional, for heat)

Cajun Dry Rub

2 tbs paprika (smoked or sweet)

1 tsp kosher salt

1 tsp black pepper

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp oregano (dried)

1/2 tsp thyme (dried)

1/2 tsp Cayenne pepper

Jamaican Jerk Dry Rub

1 tsp allspice (ground)

1/2 tsp ground thyme

1/4 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tbs brown sugar (packed)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (adjust to heat)

1/2 tsp Onion powder

1/2 tsp Watkins garlic powder

Method

Serrano Chili Sauce

Place chopped serranos, garlic, onion, lime juice, white vinegar, honey and salt into a blender or food processor. Blend until mostly smooth, stopping to scrape sides.

With motor running, drizzle in olive oil to emulsify. If sauce is too thick, add 1–2 tablespoons water to reach desired pourable consistency.

Taste and adjust salt or lime. For a milder sauce, remove seeds before blending. Transfer to a jar and refrigerate; flavors meld after 1–2 hours. Keeps 1 week refrigerated.

Korean BBQ Sauce (Gochujang-style)

Whisk gochujang, soy sauce, brown sugar, rice vinegar, minced garlic and grated ginger together in a bowl until smooth.

Thin with 1–2 tablespoons water as needed to reach a glaze consistency. Stir in sesame oil and toasted sesame seeds (if using).

Use as a glaze for grilled meats or as a dipping sauce. Store in refrigerator up to 1 week; bring to room temperature before using if thickened.

Honey BBQ Sauce

Combine ketchup, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder and black pepper in a small saucepan over medium-low heat.

Whisk until simmering, then reduce heat and simmer gently for 4–6 minutes to meld flavors and slightly thicken. If too thick, stir in up to 1 tablespoon water.

Remove from heat and let cool. Use warm as a baste in last minutes of grilling or chilled as a dipping sauce. Refrigerate up to 2 weeks.

Sticky Asian Sauce

Combine soy sauce, hoisin, brown sugar, rice vinegar, minced garlic and grated ginger in a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve sugar. Mix cornstarch with cold water to make a slurry, then whisk slurry into simmering sauce.

Cook 1–2 minutes until glossy and slightly thickened, then stir in sesame oil. Remove from heat and cool slightly. Use to glaze or toss with proteins/vegetables. Refrigerate up to 1 week.

Sriracha Sauce

Whisk prepared sriracha with honey and lime juice until fully combined. Optionally whisk in a small amount of sesame oil for a nuttier note.

Adjust honey for sweetness or lime for brightness. Serve immediately or refrigerate up to 1 month.

Dry Rub (All-purpose)

Combine all dry rub ingredients in a small bowl and whisk thoroughly to break up any sugar clumps and distribute spices evenly.

Pat protein (chicken, pork, fish) dry, then apply rub liberally, pressing gently to adhere. For best flavor, let sit refrigerated 30 minutes to overnight before cooking.

Store rub in an airtight container up to 3 months in a cool, dark place.

Cajun Dry Rub

Combine all Cajun dry rub ingredients in a bowl and mix well to ensure even distribution of herbs and spices.

Apply generously to proteins or vegetables; allow at least 30 minutes to rest for flavors to penetrate. Use for grilling, roasting or pan-searing.

Store in airtight container up to 3 months.

Jamaican Jerk Dry Rub

Whisk together allspice, thyme, cinnamon, nutmeg, brown sugar, salt, pepper, cayenne, onion powder and garlic powder until homogeneous.

For a more intense jerk flavor, make a paste by adding 1–2 tablespoons olive oil and a splash of lime juice; otherwise use as a dry rub.

Massage onto chicken, pork or tofu and refrigerate at least 1 hour or overnight before cooking. Store dry in airtight container up to 3 months.