What’s your rarely used more rare sauce?

5 Comments

1. 

   Tha_Maestro 2 weeks ago

   Uhh… wut?

2. 

   Appropriate-Self-540 2 weeks ago

   I love Dawsons

3. 

   Curtis_Geist 2 weeks ago

   This one, OP. I use Szechuan pepper corns and make mapo tofu once every few months, and I don’t dislike the sauce, but the flavor profile is not something I look for very often

4. 

   RockyDennis23 2 weeks ago

   I have a Tikk-Hot-Masala that I obviously only use when we have chicken tikka masala.

5. 

   LooseWateryStool 2 weeks ago

   I put this shit on everything. Marshall’s Haute Sauce Whiskey Smoked Ghost is a good one too