You know those meals that go from fine to fantastic with one little drizzle? This week’s all about those magic makers—sauces that bring the flavor and make even Tuesday-night chicken feel fancy. From sweet strawberry sauce you’ll want to pour on everything to a savory remoulade that turns sandwiches into something special, we’re diving spoon-first into the world of sauces. Whether you’re team sweet or team savory, there’s something saucy waiting for you.
Remoulade sauce - this is the best secret burger sauce, a sauce for dipping fries in, on veggies, on sandwiches, with seafood, just all around the best!!
Strawberry sauce - this sweet sauce is great for topping oatmeal, ice cream or pancakes/waffles!
On the blog this week
In this weeks Love ListI’m sharing a fantastic new book I’m loving and a fun movie Nick and I saw and much more!
This sticky date cake with butterscotch sauce, omg, not only is it on theme for this weeks sauce themed newsletter, but it is SO.DELICIOUS! Serve warm with ice cream and some flakey sea salt.
Reader Comments
“I’ve been meaning to post here for a while and keep forgetting because by the time I get done using the recipe again, I’m too distracted by THE BEST SALTED CARAMEL CHOCOLATE CHIP COOKIES EVER. Really, this is an excellent recipe. It’s something special, but at the same time still very doable without a huge mess or unusual ingredients or steps. I’m more of a savory cook and bake very few things, but since I found this recipe I have something special for cookie swaps, sick friends, rainy day activities, holiday treats, etc.!!! So fun. Thank you. I have occasionally adjusted the recipe with bakers yeast and flax seed plus a little milk when making them for nursing mamas, and I added cocoa powder in place of some of the flour a few times. I made them vegan once for someone. I have tried adding a banana and another time some peanut butter. I used other flavorings than vanilla (bourbon, coffee, almond), and when I make them for the kids I actually double the salt in the recipe and leave off sprinkling it on top after. All good in their way for the right occasion, but truly the recipe is pretty much perfect as is. I’ve made them upwards of a dozen times over the past year and a half, never one problem that wasn’t caused by my own errors, and now people think I can BAKE! Ha!”
