It’ll Be All About This Sauce At Your Next Cookout
I have a confession to make. I can’t stand ketchup. Like not on burgers, not on fries, and don’t even get me started on the people who pile it on their eggs. Ever since I was a kid with a family who put it on pretty much anything and everything that wasn’t a dessert I just could not stand it.
So once I was old enough to start making my own food decisions I began my condiment journey. I realized I loved mustard—particularly on a sandwich piled high with ham and pickles. And I could never pass up a good ‘ol mayo smothered BLT. And the day my dad introduced me to the Big Mac was life changing.
For once I wasn’t served a burger swimming in the red stuff. Instead it was covered in a tangy, savory sauce that left me wanting more. That became my go to order whenever we stopped for fast food on a road trip—I just couldn’t get enough.
But as I got older and became slightly more mindful of what I ate (a little less fast food and a little more vegetables), so found myself missing that signature sauce. Until I found one better.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If serving this for guests make a day in advance to have the best flavor when serving.
Photo and recipe courtesy of Kimi Eats Gluten Free.
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