Top 90 Sauce Quotes

Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce – instant sashimi.

I usually eat in my friend Tom Corcoran’s place – the Siam Thai in Monkstown. I go there for a very large plate of beef in red wine sauce.

I love hot sauce. It can’t be hot enough for me.

Creating a healthier alternative to barbecue sauce isn’t easy. The extreme range of flavors, from piercing vinegar to salty to sweet to barely perceptible umami, isn’t easy to recreate.

The fact that I live in New York, a city that thrives on accessibility, might explain why I was slow to grasp the appeal of Alexa. Here we have bodegas on every corner, most open 24 hours, in case you need to pick up a roll of toilet paper or a bottle of hot sauce in the middle of the night.

I get hit up all the time from every verified rapper with 1,000,000 followers like, ‘Yo bro! You got the sauce right now. Send me beats!’ Naw, that takes everything away from what I do.

The denigration of business hurts America, because the secret sauce for our economy is confidence. I don’t want to hear that nonsense that all business is bad.

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.

A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.

My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you’ll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

I’m trying to bring a little bit of every type of sauce into one type of sound. Something that’s really fresh.

My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

With these big Wagner pieces, if I haven’t started three years before, I’m screwed. You need time to look at the piece again and again and again, and then, like some fantastic casserole or spaghetti sauce, put it back in the fridge and let the flavours get together.

In Alabama, we have ribs with a white sauce, which is really great.

The iPhone is like ‘omakase’, the style of sushi where the chef chooses what you’re going to eat, and might even tell you how to eat it – no wasabi allowed on this, no soy sauce allowed on that. Definitely no California rolls.

If there are fresh-baked chocolate chip cookies on the table, I won’t say no to those. Soy sauce is another one, even though it’s awful – it’s so high in sodium.

Evaporated milk is a highly concentrated source of milk protein micelles – bundles of proteins that can act as powerful emulsifying agents – which help to keep the sauce creamy and smooth.

My favorite burger is the Our Burger. Now thats a hamburger. Its a one-third pound burger topped with cheese, lettuce, tomato, onion, our signature sauce and pickles.

Vitello tonnato is a classic dish from Italy’s Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.

He who eats with most pleasure is he who least requires sauce.

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you’re aiming to create.

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

I was a sandwich artist at Subway and can still rattle off the order of toppings. I was fired because I got meatball sauce on the ivory cutting boards.

I have an obsession with hot sauce. I love Cholula. I put Cholula on everything.

My signature dish is seafood lasagne – massive king prawns, smoked haddock, cod and a white sauce.

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

Remember a few years ago when Congress declared that the sauce on a slice of pizza should count as a vegetable in school lunches? You don’t have to be a nutritionist to know that this doesn’t make much sense.

I make really good pasta sauce. The secret to getting it right is just patience and love.

Any powerful technology has sauce for the goose and the gander… It’s just an extension of humanity.

My favorite way to cook is to look in my cabinets and see what I have. That’s the most fun. ‘I don’t have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let’s throw that in there and see how it affects my beef barley soup!’

I grew up peeling shrimp and making tartar sauce.

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

Thin crust, provolone cheese, marinara sauce – it’s just a St. Louis thing. That’s what I grew up eating.

I didn’t mind staying home from school and medicating myself with vanilla ice cream and chocolate sauce. Being sick always gave me another chance to break an old-fashioned mercury thermometer, too.

I thought eating Double Quarter Pounders with Big Mac sauce wasn’t that bad, but I guess it was.

One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.

I love to travel with my own hot sauce, and I have it in packets so I no longer have to be disturbed by TSA.

There’s a secret sauce in California, and I hope people pay attention to it.

What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.

Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.

When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.

Part of the sales pitch for the Trump campaign is their unique, esoteric secret sauce based on a rabid cult following motivated by Facebook, Twitter, and other social media manipulation.

If I really don’t feel like cooking, I have a bowl of lentil pasta with Rao’s jarred sauce.

When facing a difficult task, act as though it is impossible to fail. If you are going after Moby Dick, take along the tartar sauce.

The overall vision for ‘Utopia’ was somewhat of a mix between fantasy, future, and ancient China. All of it soaked in a pastel space sauce to capture the uber positive energy of the music.

I love America. I think it’s the best country in the world. But I also think we’re not tending to our sauce.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don’t know what else.

The electro scene is all over the clubs now: groups like Duck Sauce, Empire of the Sun, even MGMT. But I get inspiration from everywhere. I’ll go to the gym and put on old albums – Guns N’ Roses or old Jay-Z.

I just like to have cereal in the morning, but it’ll be those cluster things – it’s a bit random – and through the day, I like just pasta, plain pasta with a bit of sauce on it, never too much in case I get a bad belly… and jelly just before I go on for a bit of energy!

I love the smell of a real Christmas tree – also, my mum’s Christmas pudding with brandy sauce.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

I have a zillion bottles of hot sauce. I love Trader Joe’s jalapeno. The whole right side of my fridge is filled with hot sauce.

When my girlfriend’s away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she’s home, we eat at home probably twice a week. I chop, she cooks.

When I was a kid, we’d go crabbing, as a lot of folks do on the East Coast, and we’d catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy – or, as they say, sauce.

With the proper motivation, you can do anything. I was just a poor kid that ate pork and beans out of a can and apple sauce. I went from rags to riches. But it does take a lot of determination, inner strength, drive, and discipline.

A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you’ve got yourself a complete meal. The whole thing shouldn’t take more than half an hour.

I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn’t quite make the grade.

Some days I’ll cook, and then some days my wife will cook. For me, obviously on Sundays a lot of times we do the sauce and the meatballs and pasta, the whole thing.

Right before a match, I and many other players, tend to be very clean. Just plain rice or pasta with some chicken maybe, but not too much sauce, to just get some carbohydrates and energy.

Gravity Falls’ is a riddle wrapped in an enigma tucked in a mystery deep-fried in a conundrum slathered in hickory-smoked puzzle sauce.

I’m a big fan of Caribbean food, Spanish food, Dominican food – like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?

At the World Cup, I carried my mum’s Caribbean sauce around with me. She makes her own, and I brought it to Brazil – I needed to have it there. We’re very down-to-earth; it’s the nature of my family. We came from nothing.

The subculture of hot sauce is so fascinating and unique.

That’s the joke about confinement pigs: they taste like whatever sauce you cook them with.

Koshari is a cozy pile of warm carbs – traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together – smothered in perky tomato sauce and buried in fried shallots.

My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.

Generally, Italians just eat better. They’re not doing that thing where they’re eating two or three hundred grams of pasta. They’re never eating a carbonara sauce with a tub of cream in it.

I make a good spaghetti sauce and can mix a nice drink.

Through my research, I found that vulnerability is the glue that holds relationships together. It’s the magic sauce.

My wife is one of the best wimin on this Continent, altho’ she isn’t always gentle as a lamb with mint sauce.

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.

For the Anglo-Saxons, meat was the main meal of the day, which revolved around ‘before-meat’ and ‘after-meat.’ But it has ended up as the metaphor for the most basic: ‘meat and potatoes’ is as far from sassy – from ‘sauce’ – as you can get.

Things are fluid in this world, and if you don’t remain fluid, you get lost in the sauce.

In the D’Acampo family we have pancakes with banana and chocolate sauce for breakfast every Sunday, no matter what.

The secret sauce of the business that I can offer is my creativity, and in order to keep my creativity alive and fresh, I have to pretend that no one is watching the show, that there are no audiences, there are no ratings; I’m just telling a story.

I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.

I love pasta with the homemade marinara sauce I had as a kid.

Don’t dunk your nigiri in the soy sauce. Don’t mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.

I like coal fired. I’m definitely, generally, always a coal-fired guy. Crispy, don’t do a ton of sauce, but kind of a well-done, coal-fired pizza is my jam.

One Christmas, when Freddie and I were flatmates in Kensington, we were trying to cook Christmas dinner, but all we had was a packet of bread sauce that you make with water. We used to dream of a can of beans.

My biggest weakness is steak. I have to be careful not to eat too much of it these days – but I do love it done medium rare, with peppercorn sauce.

I make a great lasagna. I also like making piccadillo. It’s a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

Tons of comedians have said, ‘I grew up learning from Bill Cosby. He’s great.’ But that respect doesn’t mean much to the young people. They like their ginger ale with hot sauce.

At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

My whole family is obsessed by brandy butter. And bread sauce. Then, of course, there will be a lot of wind in the afternoon! We have never disguised the wind side of our lives as a family; we think it’s hilarious.

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.