Are you feeling saucy? What's your favorite sauce?

There are a million sauces out there now, from the hip, to the old standbys. As a general rule I use none of them. In the interest of trying new things, I'm looking into them. I don't have much interest in hot sauces because I think they mask the flavor of the food. Unfortunately if you google sauces, hot seems to be all that is out there. I did buy some Okonomi sauce for a Asian recipe I wanted to try. It's not bad but a little on the sweet side. Oyster sauces are pretty good as well. 

So my question for you guys and gals is, what's your favorite mild to medium sauces. Be it BBQ, dipping, cooking, whatever. List them here and tell me how you use it and why you like it. 

Edit: If you have one you make, share the recipe with us. I'd love to give them a try. 

I bought it thinking it would be hot

not at all. I coook salmon with it. Delicious for my friends who can't handle hot when they come to my house 

I like the chipotle version of Cholula. It's not a hot hot sauce, but adds a nice flavor to just about everything.

Diana sauce, specifically the honey garlic version.  It's a sweet BBQ sauce.

Lizano.  It's basically the Costa Rican ketchup, but totally different.  A wee bit spicy, and so yummy.

Gazebo Room greek dressing.  Best stuff ever.  Salad dressing, marinade, grilling mop sauce for steak or chicken or veggies.

Denny's hot peppers.  That isn't the place with the Grand Slam breakfast, and it isn't a commercial stuff.  It's my buddy Denny.  Vinegar, oil, sugar, salt, and a combination of sweet and hot peppers.  Spoon out some peppers and put it on a cracker, or drizzle some of the sauce on a sub/hoagie/grinder.

Too many hot sauces just go straight for heat and ignore flavor.  A good hot sauce doesn't overwhelm you.

I found Sabor Texas Pete recently, it's a good hot sauce.  Like Taco Bell's Mild sauce if it was made with good ingredients. 

Other than that, a good Datil pepper sauce is nice.  A little heat, but it's also sweet.

Beyond those two, I make a sauce specifically for the meal I'm making.

A proper Thai fish sauce is hard to beat.

Hoisin sauce... real stuff, not La Choy.

Herlocher's dipping mustard

A carefully crafted Mole sauce with the Chicken stewed right in it.  Heaven.

Sriracha

Mole

McDonalds hot mustard (I don't think you can get it in America)

Dutch Fritessauce

Mr_Asa said:

Like Taco Bell's Mild sauce if it was made with good ingredients. 

I was surprised to find that the Taco Bell sauces are available by the bottle on Amazon. 

Mixing siracha and peanut butter into your meat when making a burger is delicious.

I have some sort of ginger sauce thats good with chicken, rice and veggies, but thats about it.

I don't mind a little kick from hot sauces.  I hate most commercially available bbq sauces/ketchup because they are just pure sugar.

Not sure if mustard is a sauce but I like a stone ground mustard with a little kick to it if possible.

Toyman01 said:

Mr_Asa said:

Like Taco Bell's Mild sauce if it was made with good ingredients. 

I was surprised to find that the Taco Bell sauces are available by the bottle on Amazon. 

They're also available on the shelves of the local grocery stores here.  Have been for years.

In reply to Indy-Guy :

I just load up n the packs when I'm at the Bell.

Tiger sauce on just about everything.

Also mix 1:1 BBQ and honey mustard for a great dipping sauce or on on grilled chicken

Marinade for veggies mix sesame ginger and balsamic vinaigrette dressings together. It's a bit tangy but that's good to me.

Huge fan of Korean Gochujang sauce here. I prefer it to Sriracha.

Anyone like Curry ketchup like they have in Germany and Holland ?

Great with Bratwurst and Pommes (fries)

Big Mac sauce is probably my favorite sauce.

at home I mostly use homemade salsa but if I run out I buy Taco Bell fire sauce in the bottle 

Another vote for Tiger Sauce.  Not very hot, but a nice sweet flavour.  Many moons ago, when there was a Chi-Chi's restaurant here, their fajitas reminded me of Tiger sauce.  Well, I guess Tiger sauce reminded me of Chi-chis.

For hot sauces, I love Valentina. Regular Valentina, not the "extra hot." It's got more flavor than heat and I can handle a bunch of it and love the taste.

I just recently made my own Hoisin sauce and man was that good. Then, using the hoisin, I made my own brown sauce. It's a very "umami" flavor, which is the savory component of some foods, and it is really ... satisfying? to eat. It's hard to describe. It's not particularly flavorful, just good. Very good.

See if you can find some Cackalacky sauce. It's not a hot sauce, per se, but it is great on chicken, pork and eggs. 

They also make a Cheerwine sauce that is apparently good if you like Cheerwine.

The sauce in this recipie is really good on roasted vegetable grain bowls:

http://www.dinnerwithjulie.com/2016/02/28/roasted-brussels-sprouts-with-fish-sauce/

Aardvark sauce is a really good hot sauce, hopefully they distribute in your area. 

Hollandaise Sauce on eggs, steak, flip flops. 

Will not share my particular recipes, but I've found a local bbq sauce I really love. It's available on Amazon but would be cheaper if I just threw a bottle in a flat rate box. It's called Ernies world famous. Stupid name, great flavour, mild heat, goes pretty good on just about everything.

Oooo I don't know how I forgot this one.

Trader Joe's brand sweet Thai chili sauce. 

I've tried house brands, Aldi, Frank's, sweet baby rays, Tabasco, and several others and they all suck compared to Trader Joe's house brand. Sadly, I can't get it easily. 

Hell there are literally dozens. 

BBQ - You'll find Head Country in many homes in Oklahoma (mine included).
Soy/Hoisin/Fish sauce - necessary to keep on hand for asian foods.
Coconut milk and curry paste for, you guessed it, Thai curries. 
 

Good tomato soup is really just dipping sauce for grilled cheese sandwiches. 

Cream, stone ground mustard, with some fried shallots and white wine makes a great sauce for pork and chicken. We do it with Pork chops. Sear them hard in a pan a few minutes on each side while frying the shallots, then add in the cream, mustard, and white wine, lightly cover (so the alcohol can evaporate), simmer 15-20 minutes. 

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