Sauces come in many textures, uses, and flavors. They range from simple sauces like mustard, hot sauce, ketchup, mayonnaise just to name a few. And then there are the more complex sauces like the ones used for dipping, BBQ, and dishes from all around the world. The official designation for sauces is “a liquid or semisolid food mixture used especially as a topping or ingredient for adding to or enhancing the flavor of a dish”.<\/p>\n\n\n\n
Records of sauces dating from around 200 AD and attributed to Apicius<\/em><\/strong>, an authoritative text of cooking from ancient Rome, include highly seasoned preparations containing herbs, spices, vinegar, honey, and a form of fermented fish sauce called garum<\/em><\/strong>. These sauces were usually prepared with a mortar and pestle and thickened with pounded rice, nuts, or bread. From Roman times to the Middle Ages, dating around the 14th century, European sauce preparation hasn\u2019t changed much.<\/p>\n\n\n\n In Western culture, the French revolutionized the preparation of sauces and methodically organized a system of uniform recipes that few other cultures could rival. These sauces established a systematic way to efficiently produce thousands of sauce and soup variations based on five grande sauces. Escoffier in Le Guide Culinaire lists almost 80 small derivative sauces based on the grande sauces.<\/p>\n\n\n\n Tracing the history of barbecue sauces in America is difficult because there are very few barbecue sauce recipes to be found in early cookbooks. A few recipes for true barbecue, usually open-pit style, have been passed down in English and French literature of the seventeenth and eighteenth centuries. In Nouveaux Voyages aux Isles d\u2019Amerique by Jean B. Labot (1693), there is a description of a barbecued whole hog that is stuffed with aromatic herbs and spices, roasted belly up, and basted with a sauce of melted butter, cayenne pepper, and sage. The fragrant meat was sliced and served on leaves of an aromatic West Indian plant.<\/p>\n\n\n\n To say sauces make the world go round is a misnomer because on BBQ, everyone does not use sauces. We make our own sauces. The main difference is that ours are additive and preservative free. The benefit our sauces is the ingredients are easily identifiable. They have been blended to deliver a specific flavor. Some are even made with real fruit. Having said all that, they do have special handling ingredients like refrigeration before and after use. This is to stop the natural process associated with fruit. Click the button below and take a look at our sauces. You won’t be disappointed.<\/p>\n\n\n\nOur Sauces Make The World Go Round<\/h2>\n\n\n\n