Creamy, savory, tangy, and sweet Southern-style sauce and dip that originated in a Greek restaurant in Mississippi. It’s delicious on french fries, chicken tenders, onion rings, shrimp, crab, fish tacos, etc., or also as a salad dressing. Similar to a Louisiana remoulade, it’s good on just about anything fried and is popular throughout the South. Keep stored in the refrigerator for about 1 week.
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
A decadent sauce for steak, also great for dipping French bread.
This fat-free sauce is the essence of chocolate. Add a spoonful to hot rice milk for a dairy-free cocoa treat.
Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Top your crab, shrimp, lobster, salmon dishes, or seafood po’ boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle’s La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.