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.