Sides

Sauces

While the warm weather and the robust grill do half of your work, the crowning jewel of your successful barbecue experience comes from the <a href="https://www.kitchenstories.com/en/categories/sauces">sauces</a> and <a href="https://www.kitchenstories.com/en/categories/dips">dips</a> you match with your perfectly <a href="https://www.kitchenstories.com/en/categories/grilled-meats">grilled meats</a>, <a href="https://www.kitchenstories.com/en/stories/vegetarian-grilling-tips-and-recipes-for-the-hottest-veggie-bbq-party">veggies</a>, and fruits. Whether you like the tantalizing bite of vinegar- or mustard-base sauces or want to inject extra richness with yogurt and butter dips, we have compiled a full list in this article to get you inspired, starting from the types of grilling sauces, where they come from, and how to make your own. Got your grill on? Let&#x27;s go! Are you looking for ways to spice up your BBQ-party? We’ve developed a range of spices that make it easier for you to get delicious results. <a href="https://shop.kitchenstories.com/products/grillgewuerze?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_content=article&amp;utm_term=A1486" rel="nofollow">Check out our &quot;Grill-Party&quot; seasoning set</a>!

Tomato, Vinegar, Mustard, and Dairy: The Four Bases And Their Matches

There are many ways to categorize grill sauces, depending on their region of origin, their consistencies, or the types of meats or veggies they&#x27;re best matched with. One of the easiest ways to distinguish them, especially in the American and European traditions, is to look at what base they&#x27;re made from, namely: tomato, vinegar, mustard, and dairy (including mayonnaise, butter, and yogurt).

Think ketchup but better. Naturally tangy and sweet, tomato-based sauces are usually enhanced with other sweet ingredients like sugar, molasses, and honey, and spiced with garlic, paprika, and of course chili powder for that extra kick. They&#x27;re also the most popular and commonly used sauce base here in Germany! Because of their universal appeal, tomato-based sauces compliment almost all grilled meats and veggies, but we particularly like to spread them over nicely grilled <a href="https://www.kitchenstories.com/en/categories/burgers">burgers</a> and sausages, as well as rub them on chicken wings before grilling, to add the scrumptious tang. Try them with:

Classic hamburger

<a href="https://www.kitchenstories.com/en/recipes/the-best-vegan-burger">The best vegan burger</a> <a href="https://www.kitchenstories.com/en/recipes/bbq-chicken-wings">BBQ chicken wings</a> <a href="https://www.kitchenstories.com/en/recipes/balkan-cevapi-with-roasted-vegetables">Balkan cevapi with roasted vegetables</a>

Want the tang but not the syrupy texture? Vinegar answers your call. The thinner consistency of vinegar-based sauces makes them lighter and more easily absorbed into the protein and veggies, while the astringent bite from the fermentation process delivers full, umami-rich flavor. A famous use of vinegar in a lighter, fresher BBQ sauce can be found in the fresh, tangy chimichurri, originating from Argentina and Uruguay, made with parsley, red wine vinegar, garlic, and olive oil. Or think of Carolina style sauces: made predominantly with malted vinegar and spices, they are known for their lighter consistency with full tangy, spicy kick. Whatever they may be mixed with or however they may be named, the vinegar-based sauces make for a great addition to fattier cuts of pork and beef to counteract the overwhelming richness, but also match surprisingly well with sweet grilled fruits and veggies. Try them on these recipes:

Grilled prosciutto-wrapped cantaloupe with chimichurri

<a href="https://www.kitchenstories.com/en/recipes/grilled-sweet-and-sour-pork-skewers">Grilled sweet and sour pork skewers</a> <a href="https://www.kitchenstories.com/en/recipes/make-the-best-ever-bbq-ribs-with-steven">The best BBQ ribs</a> <a href="https://www.kitchenstories.com/en/recipes/grilled-caesar-salad">Grilled caesar salad</a>

Famously well-loved in Western Europe as well as in the Carolinas and Georgia in the U.S., mustard combines the pungent bite of vinegar-based sauces with the rich, creamy texture of the dairy-based ones. The best of both worlds! Honey and mustard are already a household match, but mustard also mixes well with <a href="https://www.kitchenstories.com/en/categories/herbs">herbs</a> like thyme, oregano, cumin, and even nutmeg (try it, you might be surprised by the pleasing result!). It also complements most meat and veggies, as well as fish and seafood. Have fun trying out mustard combinations in these recipes:

Make grilled lemony salmon with Christian

<a href="https://www.kitchenstories.com/en/recipes/halloumi-burger-with-honey-mustard-sauce">Halloumi burger with honey mustard sauce</a> <a href="https://www.kitchenstories.com/en/recipes/calamari-skewers">Calamari skewers</a> <a href="https://www.kitchenstories.com/en/recipes/german-pork-belly-skewers">German pork belly skewers</a>

While the other three bases focus on the tang and bite that can punctuate your BBQ experience, dairy-based (mayonnaise-, yogurt-, or butter-) sauces focus on adding the richness that can either mellow out the spices in the protein or bring out the creaminess even more. A great example would be tzatziki, made simply with yogurt, cucumber, olive oil, salt, sometimes with lemon juice and other herbs. It is used widely in the Mediterranean region and beyond as a dip that can greatly complement the sharpness of the smokey grill flavor. Dairy-based sauces mix well with all kinds of herbs (i.e. homemade herb butters–the possibilities are endless!) and are also a great way to add fullness to grilled veggies and fruits that can otherwise feel a bit bland. Try using them with these recipes:

Kebab with homemade tzatziki

<a href="https://www.kitchenstories.com/en/recipes/grilled-corn-with-miso-butter">Grilled corn with miso butter</a> <a href="https://www.kitchenstories.com/en/recipes/homemade-herb-butter-with-spinach">Homemade herb butter</a> <a href="https://www.kitchenstories.com/en/recipes/homemade-tomato-butter-with-parmesan">Homemade tomato butter with Parmesan</a> <a href="https://www.kitchenstories.com/en/recipes/grilled-chorizo-and-shrimp-cheeseburger">Grilled chorizo and shrimp cheeseburger</a>

Pinning down the origin of the BBQ sauces is as tricky as tracing the origin of any dish, as they migrate with people and pick up characteristics throughout their journeys and evolve. We can however talk about the regional influences of each sauce and the many different kinds of history it carries. For starters, we have selected three different sauces/BBQ condiments to deep-dive into and showcase just how different sauces are enjoyed throughout the world.

Classic Carolina BBQ sauce: From Africa to the South

Vinegar-based sauces rule the U.S. South, where barbecuing has been a favorite method of dining throughout centuries. The origin of the classic Carolina BBQ sauce can be traced back to 1600&#x27;s when enslaved people from Africa brought over their method of seasoning and marinating their meats with lime, peppers, and spices. The tangy and spicy bite that also helps preserve the barbecued meats longer quickly became popular throughout the South, and in the centuries that followed, vinegar replaced lime to make up for the latter&#x27;s relative precarity and difficulty for preservation. The classic sauce went through many adaptations and transformations: Throughout the South you can see either homemade or commercial versions mixed with ketchup or mustard. However, the classic spicy vinegar-based Carolina BBQ sauce is still a mainstay. Often used as a &#x27;mopping sauce&#x27; to baste the meat before grilling, it also often appears on the table as a deliciously tart yet light and fresh dipping sauce. The tartness penetrates the meat and cuts the fat, while the vinegar&#x27;s natural astringency intensifies the flavor of the meat. Try it with this dish:

Barbecue pork chops

Jerk spices: The king of marinades and rubs

Smoky, fiery, and fruity: Jerk spices deliver the full irresistible flavor of the Tropical palette. To tell the history of jerk, a world-famous Jamaican/Caribbean spice mix, is to <a href="https://www.smithsonianmag.com/arts-culture/brief-history-jamaican-jerk-180976597/#:~:text=Jerk%2C%20as%20a%20stand%2Dalone,%2C%20pimento%2C%20thyme%20and%20cinnamon." rel="nofollow">tell the history of the whole region</a>: like in the U.S. South, it involves the history of enslaved people and the migration and merger of spices and culinary cultures. A historical jerk seasoning recipe calls for bird peppers, pimento and pepper elder, while modern recipes often include Scotch bonnet peppers, scallions, garlic, ginger, pimento, thyme and cinnamon to recreate the full plethora of sweet and spicy flavors of jerk. Often used as a rub and marinade before grilling as well as a spice mix to add to sauces, jerk&#x27;s versatility knows almost no bounds: Used on meats, fruits, and veggies, the piquant, smokey, subtly sweet flavor intensifies any barbecue experience. Try it with this recipe:

Jerk-style chicken with pineapple and coconut rice

Ssamjang: A fermented must-have in Korean BBQ

Grilling has been a well-loved mode of cooking all over the world for centuries, and it doesn&#x27;t exclude regions across Asia. Korea in particular has been capturing grill-lovers&#x27; eyes with its culture of grilling all kinds of meat, served with various side dishes, and of course, sauces. Ssamjang is the most common BBQ sauce that will appear at all Korean BBQ tables: traditionally made from <a href="https://www.kitchenstories.com/en/categories/fermenting">fermented</a> soy beans, it mixes spicy red chili paste (or <a href="https://www.kitchenstories.com/en/stories/meet-gochujang-a-must-have-korean-condiment">Gochujang</a>), garlic, and onion for that subtle mix of umami, spicy, and nutty-sweet. You can simply use it as a dip for your grilled meat or add a generous pinch to your wrap (or Ssam) for that perfectly savory blend of flavors upon first bite. Try it with this recipe:

Korean barbecue with Sam Jang dip

While the wide variety of sauces enriches <a href="https://www.kitchenstories.com/en/stories/all-the-ways-to-marinate-rub-and-grill-this-summer">the whole BBQ experience</a>, the sheer amount of choices can certainly be overwhelming. Why not, then, select what you like the most about your favorite sauces, and make the ultimate BBQ accompaniment of your own? Who knows, you might come up with a mix that will be branded with the name of your family or town and enjoyed over generations! We already have an article that compiles <a href="https://www.kitchenstories.com/en/stories/von-rauchig-bis-exotisch-10-grillsaucen-und-dips-zum-selbermachen">recipes and tips on making some of the most beloved barbecue sauces from around the world at home</a>. But instead of relying solely on the tried-and-tested recipes, we suggest being creative and not being afraid of mixing and matching different bases, <a href="https://shop.kitchenstories.com/products/grillgewuerze?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_content=article&amp;utm_term=A1486" rel="nofollow">spices</a>, flavor profiles, and preparation methods for your grill sauces. Remember, worcestershire sauce uses both vinegar and mustard bases, as well as borrowing from the umami of anchovies; Honey mustard works because it is sweet and pungent at the same time. If you&#x27;re unsure which spices to mix with your sauces or in what ratio, we have prepared our <a href="https://shop.kitchenstories.com/products/grillgewuerze?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_content=article&amp;utm_term=A1486" rel="nofollow">own seasoning mixes</a> optimized for grilling, perfect as a pre-grill rub or for your sauces and dips. We hope that the tips we shared in this article, as well as the origins of some of the well-loved sauces, will help expand your BBQ experience to the maximum. Tell us in the comments what your favorite BBQ sauces are and how you use them!

Get to know the 4 classic bases and make your own

All About BBQ Sauces: Types, Origins, and Pairings

When it comes to cooking, you never stop learning. A small tip in the right direction can transform a dish from just okay to out-of-this-world delicious: So to help you cook with confidence (and stop sifting through confusing Google results) we’ve set up our very own <a href="https://www.kitchenstories.com/en/l/cookinghotline">Cooking Hotline</a>. It’s time to ask us your burning cooking questions: <a href="https://www.kitchenstories.com/en/l/cookinghotline">Submit them here</a>!

I’m not usually one for rhetorical questions, but indulge me just this once: What would the perfectly poached egg atop a plate of <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">eggs Benedict</a> be without that smooth, lemon-yellow sheath of <a href="https://www.kitchenstories.com/en/stories/the-mother-sauce-series-hollandaise">hollandaise</a> sauce? It would certainly not be eggs Benedict, and I would go so far as to say that the glossy, runny yolk of that *perfectly* <a href="https://www.kitchenstories.com/en/stories/the-secret-to-a-perfectly-poached-egg">poached egg</a> is, well, a waste without the hollandaise!

You might think that sentiment a wee bit dramatic, and I grant you that, but I hope the point I’m trying to make is clear: Hollandaise sauce might not be the most versatile, everyday, go-to sauce, but where it does make an appearance, it’s an absolutely essential part of that dish.

So here’s a little bit about hollandaise for those who are unfamiliar, and our key tool that makes this tricky sauce foolproof!

Hollandaise sauce is at best a silky, buttery, super smooth emulsion of egg yolks, melted butter, and lemon juice (or white wine or a vinegar reduction) seasoned with salt, and either white or cayenne pepper. It’s known for its starring role as the crowning achievement of an <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">eggs Benedict</a>, but it’s also commonly served with simply steamed vegetables, most especially spring’s seasonal darling, <a href="https://www.kitchenstories.com/en/stories/everything-to-know-about-cooking-and-shopping-for-in-season-asparagus">asparagus</a>. It’s a notably tricky sauce to make at home, as it requires a good handle on the technique to bring the emulsion together (similar to <a href="https://www.kitchenstories.com/en/stories/how-to-make-the-best-homemade-mayonnaise-and-aioli">homemade mayonnaise</a>).

A “bad” hollandaise will look broken, and you’ll be able to see the clumps of cooked egg or crystallized butter in a thin or greasy sauce. There are many reasons and places where a homemade hollandaise sauce can go wrong, be it from a temperature mix-up, an untrained hand (or eye) whisking too little (or too much), or too much butter being added at once.

So many home cooks might leave the hollandaise to the restaurant chefs, enjoy the buttery sauce at their cafés, or even buy jarred hollandaise to <a href="https://www.kitchenstories.com/en/recipes/id/43094a7e-4a90-4c98-bfc5-bb513907f208?draft=1&amp;v=1647530711">freshen up with some additional herbs</a> or lemon juice at home—and this is perfectly fine!

However, if you want to master hollandaise at home, you certainly can.

Practice can make perfect when it comes to <a href="https://www.kitchenstories.com/en/recipes/homemade-hollandaise">homemade hollandaise</a>. We’re not here to talk about how to save your sauce back from the brink, but once and for all, to show you the foolproof method, so you don’t have to worry about a broken sauce at all, ever again!

Our tip? Skip the bain-marie and use a blender!

Many traditional recipes will call for setting up what’s known as a “bain-marie” for making your hollandaise. This requires putting a heatproof bowl over a pot of simmering water (the water must not touch the bottom of the bowl, only the hot steam will, making this a very gentle method of heating), whisking the hollandaise constantly while drizzling in your melted butter, very carefully, into a thick, stable emulsion. This is great, but just not necessary!

So to keep things super simple, straightforward, and, yes, as we already mentioned *foolproof*, we suggest you grab your immersion (or standing) blender (<a href="https://www.kitchenstories.com/en/stories/our-secret-weapon-for-perfectly-saucy-pesto-every-time">a tool we’ve already waxed poetic about</a>) and assemble your hollandaise with this recipe:

Super easy blender hollandaise

— <a href="https://www.kitchenstories.com/en/recipes/id/43094a7e-4a90-4c98-bfc5-bb513907f208?draft=1&amp;v=1647530711">Bagels Benedict with smoked salmon and herby hollandaise</a> — <a href="https://www.kitchenstories.com/en/recipes/asparagus-eggs-benedict">Asparagus eggs Benedict</a> — <a href="https://www.kitchenstories.com/en/recipes/pasta-and-cauliflower-casserole-with-chicken">Pasta and cauliflower casserole with chicken</a> — <a href="https://www.kitchenstories.com/en/recipes/white-asparagus-with-ham-and-bearnaise-sauce">White asparagus with ham and Béarnaise sauce</a>: Swap the <a href="https://www.kitchenstories.com/en/recipes/homemade-bearnaise-sauce">Béarnaise</a> for hollandaise! — <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">Classic eggs Benedict</a>

Never make a failed Hollandaise again!

The Foolproof Hollandaise Making Method You Need to Know

Flavor—it’s what takes eating from something we must do, to something we want to do. This article is part of “The Flavor Issue” our month dedicated to dialing up every dish and making every day taste better. To follow along, <a href="https://www.kitchenstories.com/en/stories/welcome-to-flavortown-a-month-of-tips-tricks-and-recipes-to-savor">you can check back here for an overview</a> of all our latest stories and recipes from the issue. Don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extra community content, and more! We hope to see you around Flavortown!

Hot sauces are often rated on heat alone—from how many Scoville units they rack up to how much pain they induce—but this, in my opinion, that defeats the magic of what makes a *great* hot sauce: You guessed it, it’s our word of the month—FLAVOR.

Heat can make a dish sing and a good hot dish keeps you going back for more because of just how that spice layers with the base. It makes eating an experience: The best hot dish I’ve ever eaten, and possibly one of the best dishes I’ve eaten full stop, was a fiery platter of sambal crab in the Portuguese Square in Malacca, Malaysia. You know a dish is good when your lips have puffed up (if you’re considering lip fillers, try sambal), you’ve broken out into a sweat and keep running fruitlessly to the tap—but you keep going back in for another round, and another.

The same goes, in my opinion, for all hot sauces: just think of all the flavors that make world-favorite Sriracha what it is. Heat and heat alone becomes boring—there’s got to be something that keeps you going back for more. There are so many hot sauces on the market (even, as we’ve recently discovered, <a href="https://www.ujjo.com/" rel="nofollow">a hot sauce for coffee</a>), but we’ve narrowed down our list to 11 of our favorites. Some, like harissa or gochujang are more like pastes but all can be used as excellent dippers and others, like your classic Tabasco, are drippy sauces made for your table.

Here are our favorite hot sauces (plus how to use them) rated on their flavor and ordered from, hotter, hottest—to completely off the scale.

Synonymous with hot sauce, Sriracha really took the world by a storm to become a cherished pantry staple. Chances are you have the original Huy Fong food version or the Flying Goose Brand. The former I find tangier and spicier, while the latter is sweeter, like ketchup, and milder. Both are garlicky, delicious sauces that compliment everything from <a href="https://www.kitchenstories.com/en/recipes/grilled-chicken-banh-mi-with-pickled-carrots-and-daikon-radish">banhi mi</a> to mayo to scrambled eggs.

Flavor: Sweet, tangy, garlicky and sharp Heat: A crowd-pleaser that offers buildable, fiery heat  Recipes with Sriracha: — <a href="https://www.kitchenstories.com/en/recipes/cabbage-fritters-with-sriracha-mayo">Cabbage fritters with Sriracha mayo</a> — <a href="https://www.kitchenstories.com/en/recipes/spicy-peanut-soba-noodles">Spicy peanut soba noodles</a> — <a href="https://www.kitchenstories.com/en/recipes/sriracha-lime-glazed-salmon">Sriracha and lime glazed salmon</a>

One of the most popular Mexican hot sauces, Valentina used to often go missing from the test kitchen come lunch time: It’s got bright acidity and a really smoky, base flavour that’s reminiscent of a good quality smoked paprika. It’s an excellent finishing sauce for Mexican dishes like tacos, but also great with scrambled eggs or as a dipping sauce for grilled cheese—thanks for the suggestion Artur. 

Flavour: If you like smoky and sour notes, this is for you! Heat: Hot, but not too hot. A great hot sauce gateway and the kind you can pour all over a dish to build up flavor.  Use Valentina for dishes like: <a href="https://www.kitchenstories.com/en/recipes/fish-tacos-with-grapefruit-salsa">Fish tacos </a> <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-kimchi-grilled-cheese-and-simple-salad">Grilled cheese sandwich</a>

You’ll find rich, delicious sambal in all different guises used in Malaysian and Indonesian cooking. You can find fresher, tangier sambal made with fresh chilies (like sambal oelek) or enjoy oilier, home-cooked fried versions, which often use dried chilis. Common flavorings include dried shrimp paste (belacan) which gives, it a savory, pungent depth, palm sugar for sweetness, lime or tamarind for acidity, onions and/or garlic for jamminess, candlenut  for body.

For our tasting, I used a Sambal made by ‘<a href="https://www.mamakanberlin.com/shop" rel="nofollow">Ma-Makan</a>’—purveyor of Malaysian and Singaporean hawker-style food in Berlin—I can highly recommend getting a jar (available for various locations in Berlin, including a vegan version. You get in touch via the website for Germany-wide shipping). It’s a ‘cooked’ sambal that’s taste catapults me back to childhood and that I use on rice, noodles, fried eggs, or tossed through a tofu and veg stir-fry. Flavor: Long time resident of flavor town with all the representatives of salt, fat, acid, ad heat (and a little sweet too) Heat: Fiery, but depends on the chilies used—jarred varieties are sometimes milder . Recipes with sambal: — <a href="https://www.kitchenstories.com/en/recipes/sambal-goreng-udang-indonesian-sambal-shrimp">Sambal goreng udang (Indonesian sambal shrimp)</a> — <a href="https://www.kitchenstories.com/en/recipes/grilled-chicken-banh-mi-with-pickled-carrots-and-daikon-radish">Grilled chicken banh mi</a> — <a href="https://www.kitchenstories.com/en/recipes/easy-glass-noodle-soup-with-daikon-radish-and-bok-choy">Easy glass noodle soup</a>

Here’s my unpopular opinion, for what it’s worth (possibly nothing): I’ve never been a huge Tabasco fan, although I can get behind the chipotle version. To me, it’s just a little too sharply acidic—it doesn’t keep me going back for more like other hot sauces. But while it’s not my table hot sauce of choice, it’s an essential for my pantry: Some ingredient combos need a sting of acid and heat that won’t overpower and Tabasco is a prime choice. 

Flavor: Spicy, sour, and a little smoky!  Heat: A few drops give a good kick and it’s the kind of heat you can build up to your liking! Recipes with Tabasco:  <a href="https://www.kitchenstories.com/en/recipes/brunch-caesar-salad-en">Brunch Caesar salad</a> <a href="https://www.kitchenstories.com/en/recipes/spicy-mezcal-margaritas">Spicy mezcal margaritas</a> <a href="https://www.kitchenstories.com/en/recipes/onion-rings-with-homemade-spicy-ranch">Onion rings with spicy ranch dressing</a>

Gochujang can be used as a cooking paste and as a dipping sauce—it’s made with miso and Korean chilli peppers: the first adds sweetness and umami, the second adds a caramel-like, slightly smoky heat. It’s one of my favourite hot sauces because it has so much personality and packs a punch.

Flavor: Deep, toasted chili flavor that’s almost caramel-like, balance with sweetness and umami Heat: Buildable heat that starts of strong Recipes with gochujang: —<a href="https://www.kitchenstories.com/en/recipes/kimchi-shirataki-noodles">Kimchi shirataki noodles</a> —<a href="https://www.kitchenstories.com/en/recipes/we-test-deep-fried-vs-air-fried-chicken">Fried chicken</a> (my favorite dipping sauce is mixing 1 part gochujang to 2 parts mayo) —<a href="https://www.kitchenstories.com/en/recipes/spicy-mushroom-ragu">Spicy mushroom ragu</a>

Spiced and spicy, Tunisian harissa is chili paste that can be cooked with or loosened into a sauce. It tends to be made with dried chilis and is often flavored with lemon juice and spices like cumin, coriander, caraway, and deliciously, sometimes even rose. The flavor profiles will differ according to the brand, for the most heat and flavor it’s most reliable to look for the Tunisian brands, which have the added bonus packaging so beautiful you’ll never want to store them away.

Flavor: Notes of cumin, coriander and citrus Heat: Depends on the brand, but errs on the h-o-t side Recipes with Harrisa paste: —<a href="https://www.kitchenstories.com/en/recipes/spicy-harissa-and-eggplant-pasta-bake">Harissa and eggplant pasta bake</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-harissa-roasted-cauliflower-with-couscous">5-ingredient harissa-roasted cauliflower with couscous</a> —<a href="https://www.kitchenstories.com/en/recipes/baked-sheet-pan-meatballs-with-vegetables">Sheet pan meatballs with chickpeas and vegetables</a>

This, I learned from Eric and Sebastian, is ‘the’ hot sauce for buffalo wings, which, I’ll be honest, doesn’t say much to me—my only contact insofar with buffalo wings has been via the osmosis-effect of American pop-culture, not my taste buds per se (you can try a twist on buffalo wings <a href="https://www.kitchenstories.com/en/recipes/red-chili-chicken-wings">here</a>!). Operations Assistant Steven recommended it as his fridge staple and describes it as a straightforwardly peppery and sour hot sauce without any ‘spiced’ notes.

Flavor: Frank’s hot sauce is peppery and sour, brininess that suggests pickled peppers, an all-rounder for adding space. Heat: Hotter than Valentina, but not quite as hot as the piri-piri or El Yucateco hot sauces.

The only green hot sauce in our mix, El Yucateco is a deliciously bright, citrusy, and smoky hot sauce to add to your pantry. Our group reaction after trying it was a very Paris Hilton: “That’s hot!” It’s hotter than my other favorite Mexican hot sauce, Valentina, and to me is the perfect example of a complex and satisfying hot sauce that keeps you going in for more. I had to top up my teaspoon when we were tasting. 

Flavor: Limey, fresh, and smoky! Heat: A sharp heat with lingering power Try El Yucateco on <a href="https://www.kitchenstories.com/en/recipes/huevos-rancheros-with-salsa-verde">Huevos Rancheros with salsa verde</a>

When I asked our Test Kitchen whiz, Porto-born Bruna, what her favorite bottled piri-piri sauce was—she said she didn’t have one: “My grandfather makes a homemade one.” Jealousy ensued. Until I could get a taste of this myself, I looked to the internet for a recommendation. 

Flavor: Rich, warm, slightly smoky notes. A briny, almost olive-like taste and sharply vinegary. The kind of sauce you can, somewhat obviously, imagine pairing well with roasted or bbq chicken. Heat: Hot with a real peppery hit to it Want more piri-piri? <a href="https://www.kitchenstories.com/en/recipes/piri-piri-chicken">Try this recipe for piri-piri chicken!</a>

Crazy Bastard Trinidad Scorpion and Clementine

Crazy Bastard is an award-winning local hot sauce company in Berlin (<a href="https://www.crazybsauce.com/" rel="nofollow">don’t worry, they ship all over the plac</a>e) who offer an amazing selection of hot sauces at different heat points with fun flavor profiles: think chipotle and pineapple to ghost pepper and blueberry. Bruna suggested the trinidad scorpion and clementine—and it’s well worth trying, on first hit you get a pop of clementine citrus, followed by raw heat. It was the only hot sauce from the tasting that immediately gave me hiccups.

Flavor: Fragrantly citrusy, decently acidic, and sharply hot with raw chili flavor Heat: About on par with El Yucateco, not a sauce for the faint hearted

When I was crowd-sourcing hot sauce recommendations, Video Editor Artur supplied this one: “I’m not really sure if it’s a traditional hot sauce, but it sure is hot.” If you’re familiar with instant ramen and/or the Scoville scale—you’ve likely heard of Samyang hot chicken ramen 2x spicy, start of the Youtube ‘Fire Noodle Challenge’. According to Wikipedia, it has a Scoville of 8,80: For comparison, that’s like eating a single jalapeño. Essentially, it’s hot. 

Naturally I invited Artur to the challenge, but unfortunately, I accidentally ordered the hottest Samyang sauce on the market—and it was an experience. The first flavor that comes through is a savory, caramel-y, almost peanutty note, which quickly EXPLODES into a heat that takes you on a red hot trip for 10 minutes. We were pacing around the room, huffing and puffing, and I grabbed the closest cold drink on hand (we were in a shoot kitchen, so this happened, somehow to be pure grenadine syrup—not sure I’d recommend). The spice does calm down after about 10 minutes, but those 10 minutes sure are intense.  Flavor: Savory and nutty, but pretty rapidly dulled by heat Heat: EXPLOSIVELY HOT

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