Sauces Recipe

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper and 2 tablespoons water in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 8–10 minutes until slightly thickened and glossy. Adjust thickness with additional water if needed.

Taste and adjust seasoning (more sugar for sweetness, vinegar for tang). Cool to room temperature before storing in an airtight container in the refrigerator up to 2 weeks.

Mince garlic finely (or press). In a small saucepan combine honey, soy sauce, rice vinegar, grated ginger and minced garlic.

Bring to a low simmer over medium heat, stir to dissolve and let simmer 2 minutes.

Mix cornstarch with 1 tablespoon cold water to form a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until thickened to a glossy coating consistency.

Remove from heat and stir in sesame oil if using. Cool slightly and store refrigerated up to 1 week.

In a small saucepan or skillet melt butter over low heat until just melted but not browned.

Whisk in hot sauce, white vinegar, Worcestershire, garlic powder and salt until fully combined and warmed through, about 1–2 minutes.

Taste and adjust heat or salt. Keep warm for tossing with wings or cool and refrigerate up to 1 week.

Combine chile paste (gochujang or sambal), hot sauce, honey, rice vinegar, garlic powder and sesame oil in a small bowl or saucepan.

Warm gently over low heat while whisking until smooth and slightly loosened with 1–2 tablespoons water as needed to reach a saucy consistency (about 2–3 minutes).

Adjust sweetness or heat to taste (add more honey to tame heat or extra hot sauce to increase it). Store refrigerated up to 2 weeks.

Mince garlic. In a small saucepan melt butter over medium-low heat, add garlic and sauté 30–45 seconds until fragrant but not brown.

Pour in heavy cream and bring to a gentle simmer, stirring to combine. Simmer 2–3 minutes to slightly thicken.

Reduce heat to low and whisk in grated Parmesan until melted and smooth. Stir in lemon juice, chopped parsley, salt and pepper. If sauce is too thick, thin with 1–2 tablespoons milk or cream.

Serve warm. Refrigerate up to 4 days; reheat gently to avoid separation.

Grate pear or apple if using. Mince garlic and finely chop green onion.

In a bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated pear/apple, chopped green onion and black pepper. Whisk until sugar dissolves.

Stir in toasted sesame seeds. Use immediately as a marinade or simmer 1–2 minutes to meld flavors if using as a glaze. Refrigerate up to 3–4 days.

In a small saucepan combine 3/4 cup prepared BBQ sauce, honey, apple cider vinegar and smoked paprika.

Warm over medium-low heat, stirring until honey fully incorporates and sauce is smooth, about 2–3 minutes. Simmer briefly to thicken if needed.

Taste and adjust sweetness or tang, then cool and store refrigerated up to 2 weeks.

In a saucepan over medium heat combine bourbon, ketchup, brown sugar, apple cider vinegar and Dijon mustard.

Bring to a gentle simmer and cook 6–8 minutes to reduce slightly and cook off some alcohol. Stir frequently to prevent sticking.

Whisk in butter and optional hot sauce at the end until glossy. Taste and adjust sweetness or acidity. Cool and store refrigerated up to 1 week.

In a small saucepan combine orange marmalade, rice vinegar, soy sauce, sriracha (or chili garlic sauce), lime juice and minced garlic.

Warm over low heat, stirring until marmalade melts and sauce becomes smooth, 2–3 minutes. If too thick, thin with 1–2 teaspoons water.

Taste and balance sweet, salty and spicy notes. Cool and store refrigerated up to 2 weeks.