Awesome Sauce Recipe | Best Dipping Sauce For Chicken or Steak (2024)

FAQs

Is there such a thing as awesome sauce? ›

The term may riff on weaksauce, evidenced in 2002 as slang for something unfunny or “lame.” Awesome Sauce spread on the internet, and by the 2010s, evolved into awesomesauce, a noun, adjective, or interjection characterizing something as “very good.” Awesomesauce was used frequently in popular culture.

Whether you're working with breasts, thighs, drumsticks, or wings, pat the meat dry. This is especially important for skin-on chicken or marinated pieces, as this can help sauce to stay put. Applying a rub can also be useful, much like working with a thicker sauce.

The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.

Roasted meats love to pair with smoother sauces, with a thick texture and a sweet or bittersweet taste. Forest fruit sauces, honey sauce, or onion sauce are the best companion for roasted meats.

In addition to such expected ingredients as vinegar, tomato paste, corn syrup, and salt, along with the usual colorings and preservatives, Texas Roadhouse steak sauce contains two fruity surprises: tamarind (which is also found in Worcestershire sauce) and raisin paste.

Directions. Stir water, sugar, tomato paste, basil, minced onion, oregano, granulated garlic, salt, cayenne pepper, and pork neck together in a large pot.

It was the best known as being served at Wendy's as a sauce to dip chicken nuggets in. This huge fan favorite was ultimately discontinued, not due to lack of popularity or fabulous flavor, but because it was embroiled in a legal battle with a company claiming to create it.

A: I would poach or sear the chicken first and add it to the sauce.

Before you toss your chicken in sauce, coat them with enough flour or dry mixture (aka a seasonings mixture or dry rub).

Do you add sauce before or after cooking chicken? ›

Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done. To ensure you don't pull the chicken off too soon, add the BBQ sauce when you're nearly done cooking the meat.

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper.

Well, the liquid you see in those packages isn't blood at all. It is actually a combination of water and a protein called myoglobin. Myoglobin is a protein found in red meat that transports oxygen in the cells. As a piece of meat ages, the muscle tissue breaks down, causing the liquid and myoglobin to leak out.

The red liquid is actually myoglobin, a protein that's only found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. As a steak is cooked, the myoglobin darkens – which is why the more “well-done” the meat is, the grayer it looks.

Steak goes with everything. You can serve it with a side of pasta with marinara sauce, any type of vegetable, French fries, onion rings, white truffle studded mashed potatoes, rice pilaf, fried rice, a hunk of seared foie gras, a simple salad or gigantic pile of king crab legs drown in melted butter.

Most steaks are perfect just the way they are. There's no need for gravy, steak sauce , or any spices that cover up the beefy flavors you love, save for a little salt and pepper to enhance the bite. However, a pan sauce is something you may not want to cast off as just another thing to ruin a good steak.