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What sauce would make the best beverage? (Extra points if you can come up with an answer for both a savory and a sweet sauce). (kbin.social)

submitted 1 year ago by [email protected] to c/[email protected]

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I'm leaning toward apple sauce. It's already something that's eaten on its own. In terms of a savory sauce, if dressings count—I think they do—then greek dressing would be my answer. Dressings in general tend to be more drinkable than typical condiments. Anyways, what's your opinion?

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[–] kersploosh 4 points 1 year ago

Mild salsa. It's very close to V8 juice. As an added perk, you're only a few extra ingredients away from having a Bloody Mary.

[–] [email protected] 4 points 1 year ago (1 children)

not precisely a sauce, but I regularly drink chicken ( and Beef) bone broth, with essentially a ton of bloody mary seasonings and stuff in it (no alcohol :)). as far as sweet goes, I have a difficult time drinking sweet drinks, but something along the lines of Mole Sauce? earthy, but still sweet

[–] [email protected] 1 points 1 year ago

Oh, I do this too.

[–] [email protected] 3 points 1 year ago

Tamarind chutney. It would be like a spiced tamarind agua fresca.

[–] [email protected] 2 points 1 year ago

A loose custard for sweet. Maybe a tomato based pasta sauce for savoury. Kinda like a bloody Mary.

[–] [email protected] 2 points 1 year ago

I’d have to go with the apple-bourbon mop sauce inside to smoke things.

Apple vinegar, molasses, bourbon. Orange zest and a bit of cinnamon

[–] [email protected] 2 points 1 year ago

I am thinking just marinara. Like tomato juice, but sweeter AND savory-er...

[–] [email protected] 2 points 1 year ago (1 children)

Thinned out or as-is?

If the latter I can see soy sauce being replenishing after a really heavy sweat.

[–] [email protected] 1 points 1 year ago (1 children)

@FfaerieOxide I was thinking as is, but I'm not too concerned with the exact boundaries of the question so long as the answers stay within the spirit of the question.

[–] [email protected] 2 points 1 year ago

I'm not too concerned with the exact boundaries

Then I'm interested in seeing what happens if you thin out the sauce that makes duck a l'Orange and ferment it.

[–] [email protected] 2 points 1 year ago

I'd try a rhubarb sauce drink. For savory - aged balsamic vinegar.