Bang Bang Sauce
When it comes to salt, fat, acid, and heat you know which team I'm on, but this recipe gives you a little bit of all of it.
One of the really fun things about this time playing in the kitchen is finally realizing what Samin was talking about in the book and TV show that took the cooking world by storm several years ago. Yes, a little lemon juice really makes herbs sing. A sprinkle of salt on top of brownies makes all the difference in the world. And fat, well y’all know I love the unctuousness of creamy flavor.
Which brings me to this sauce which I’ve sung about before. It’s got a little sweetness, a little heat, a lot of great mouthfeel and just enough zing to make a great stir fry shine. Or an Asian inspired burger climb the charts. Shoot, even your lowly tater tot loves a dunk in the Bang Bang Sauce pool.
I’ve cut the recipe in half because my fridge can only handle so many sauce leftovers. I’m guessing yours is the same. That said, it easily doubles (or more) should you want to keep it around.
P.S. Randy, if you’re reading this The Flavor Bible would be a great birthday present to keep playing with flavor combinations in the kitchen!
Dear Reader: I’m thinking about a study of sauces. Maybe one every other week or so. Wondering if you actually make your own sauce or just get them bottled. Can you comment or DM your thoughts? TIA!
I am investigating savory sauces that include use of silken tofu. I need to add protein and remain dairy free.
I support a study in sauces! I usually only make a sauce when it's part of a recipe and buy others. I'm not a very saucy person, which I think is mostly because I don't feel like I use them well (and before they go bad).