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Bacon-flavored multi-use "wing" sauce

post #1 of 5
Thread Starter 

I'm currently trying to assist a bar/grill in preparing a set of house-made wing sauces. They want to produce a bacon-flavored sauce for their wings and for general use.

 

The problem they have encountered is most vinegars overpower any bacon flavor they add to the sauce. I'm looking for suggestions to help them.

 

Currently my thoughts are:

Steep bacon in a weaker vinegar.

Use of bacon fat in some degree (although the solidification makes this difficult.)

post #2 of 5

what about a sauce based on a good warm bacon dressing for spinach salad...you know vinegar, sugar, dijon...that sort of thing....don't know if you need it to have heft in it but you could add something tomatoey like paste or ketchup  even...of course it would have to be served warm because of the fat.......also, maybe add alot of bacon bits to the dressing/sauce so that it's basically a bacon dressing with something in there to make it dipable. they are using real bacon right, not imitation bits or anything weird?  too bad there's no bacon extract!!!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 5

Use a weaker vinegar, such as rice vinegar.

 

Mike Mills in Peace Love and Barbecue gives his recipe for such a sauce that might be a good take off point for your needs. I can't seem to locate my copy of that book right now.  But here's a video link and text recipe of it.

 

http://abcnews.go.com/GMA/recipe?id=10868522

 

Hmm, that link mentions bacon in the instructions but its not in the ingredient list.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5

There was a wing place a couple miles from where I lived that had a similiar type sauce.   They called it Louisiana Bacon and it resembled a thinner version of hot bacon dressing. 

post #5 of 5

Try apple cider vinegar or brown sugar.

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