Salty: ⭐⭐✰✰✰
Sour/Tangy: ⭐⭐⭐⭐✰
Sweet: ⭐⭐✰✰✰
Umami: ⭐⭐⭐✰✰
Heat: ⭐✰✰✰✰✰✰✰✰✰
Quick Flavor Notes: Tangy, herby, fresh
Recommended: Yes
Texture: Medium and semi-creamy
Ingredients: Organic distilled vinegar, serrano peppers, maple wood smoked onions, pure Vermont maple syrup, garlic scapes, roasted red peppers ( red peppers, water, salt, citric acid) sunflower oil, sour cream powder ( sour cream powder cream cultures and lactic acid, cultured nonfat milk solids, citric acid) salt, dill, parsley, chives, black pepper
This is the second sauce that I’ve tried from Keith of the Try Guys. Like Keith’s Taco Sauce this sauce was developed in conjunction with Butterfly Bakery of Vermont who also makes this sauce for Keith and Heatonist, which is the sole retailer for this sauce as far as I can tell. Sine I enjoyed the Taco Sauce I thought it would be a good time to see what Keith feels goes best with chicken.
Keith’s Chicken Sauce is both straightforward and a bit unique when it comes to the ingredients. Leading off with vinegar, serrano peppers, maple wood smoked onions, and garlic scapes the base is similar to many hot sauces. Maple syrup for some sweetness seems like a good pairing for chicken given that Chicken and Waffles and Honey Fried Chicken are both popular dishes. Next come roasted red peppers. The type of red peppers aren’t disclosed, are these red bell peppers, some kind of sweet pepper, cayenne peppers, or something else? Chicken is often paired with a Louisiana style hot sauce so roasted cayennes would make a lot of sense but typically roasted red peppers seems to refer to bell peppers. This brings me to the most interesting part of this sauce – it essentially ends with ranch dressing ingredients. Sunflower oil, sour cream powder, and dill, parsley, chives, salt and pepper all combine to make the core of a variety of homemade ranch recipes (well, typically real sour cream instead of the powder). Ranch dressing isn’t a condiment I’d normally associate with fried chicken (and the heretics who use it on buffalo wings must be taught to repent). Keith’s Chicken Sauce does have an almost emulsified texture between the sunflower oil and the sour cream powder with a medium texture, there are some bits of spice and herbs in the sauce. The aroma herbs and spices do some through in the aroma along with the vinegar and some chile essence.
Tangy and sour are the first flavors that hit me when tasting the sauce. The combination of the vinegar and the sour cream powder combine to give this sauce great acidity. There’s also a fresh flavor that comes from the serranos. At the same time the is a sweet and creamy element from the maple syrup and the sunflower oil plus the sour cream powder which helps take the edge off of the sour flavors. The parsley, dill, chives, and garlic scapes give a lot of depth and a savory base to the sauce. I can taste flavors that are familiar to me as those being in ranch dressing without this sauce actually tasting like ranch dressing. Simultaneously rich and fresh, creamy and tangy, herby without tasting herbal, sweet and savory, Keith’s Taco Sauce is a bit of a study in contrasts but it somehow all works together. The heat level is very low as one would expect from only have serrano peppers as the heat source. There’s a tiny bit of bite to let you know you’re eating a hot sauce but this won’t read as hot even to someone with a lower heat tolerance.
Being called Chicken Sauce I of course had to start out by using this with fried chicken. I’m actually not a huge fried chicken fan (at least not the the traditional bone-in style, poultry bones weird me out) but I picked up a box from Publix on the way home for purposes of research. This sauce does go amazingly well on chicken just as the label says. There’s enough acidity to cut through the fan, enough richness to make even the dryer white meat taste juicier, the herbs go great with fried chicken (maybe some of these are in the Colonel’s 11 secret ones), and that hint of sweetness just puts it all in balance. The bottle also suggests that this is great on Pizza, and with Publix also having a BOGO on the Stouffer’s Drench bread pizzas (which I do get a huge craving for on occasion) I had to try it out. I don’t think this works as well on pizza as it does on chicken – the acidity level of this sauce is pretty high and pizza it already fairly acidic from the tomato sauce. It wasn’t awful, but not what I’d consider to be a good pairing. Aside from chicken I found that this sauce worked very well with creamy pasta dishes, both chicken alfredo and tuna noodle casserole, the herbs seem to blend well and the acidity and slight sweetness added an extra dimesnion.
Keith’s Chicken Sauce is even better than Keith’s Taco Sauce in my opinion and one I’m happy to recommend. Apparently there are now hotter versions available as well which add ghost pepper into the mix though I have not tried those yet. If you’re looking for a tasty and unique sauce that does go very well with chicken and is flexible enough for other uses this is one to check out.
by MagnusAlbusPater
1 Comment
Salty: ⭐⭐✰✰✰
Sour/Tangy: ⭐⭐⭐⭐✰
Sweet: ⭐⭐✰✰✰
Umami: ⭐⭐⭐✰✰
Heat: ⭐✰✰✰✰✰✰✰✰✰
Quick Flavor Notes: Tangy, herby, fresh
Recommended: Yes
Texture: Medium and semi-creamy
Ingredients: Organic distilled vinegar, serrano peppers, maple wood smoked onions, pure Vermont maple syrup, garlic scapes, roasted red peppers ( red peppers, water, salt, citric acid) sunflower oil, sour cream powder ( sour cream powder cream cultures and lactic acid, cultured nonfat milk solids, citric acid) salt, dill, parsley, chives, black pepper
This is the second sauce that I’ve tried from Keith of the Try Guys. Like Keith’s Taco Sauce this sauce was developed in conjunction with Butterfly Bakery of Vermont who also makes this sauce for Keith and Heatonist, which is the sole retailer for this sauce as far as I can tell. Sine I enjoyed the Taco Sauce I thought it would be a good time to see what Keith feels goes best with chicken.
Keith’s Chicken Sauce is both straightforward and a bit unique when it comes to the ingredients. Leading off with vinegar, serrano peppers, maple wood smoked onions, and garlic scapes the base is similar to many hot sauces. Maple syrup for some sweetness seems like a good pairing for chicken given that Chicken and Waffles and Honey Fried Chicken are both popular dishes. Next come roasted red peppers. The type of red peppers aren’t disclosed, are these red bell peppers, some kind of sweet pepper, cayenne peppers, or something else? Chicken is often paired with a Louisiana style hot sauce so roasted cayennes would make a lot of sense but typically roasted red peppers seems to refer to bell peppers. This brings me to the most interesting part of this sauce – it essentially ends with ranch dressing ingredients. Sunflower oil, sour cream powder, and dill, parsley, chives, salt and pepper all combine to make the core of a variety of homemade ranch recipes (well, typically real sour cream instead of the powder). Ranch dressing isn’t a condiment I’d normally associate with fried chicken (and the heretics who use it on buffalo wings must be taught to repent). Keith’s Chicken Sauce does have an almost emulsified texture between the sunflower oil and the sour cream powder with a medium texture, there are some bits of spice and herbs in the sauce. The aroma herbs and spices do some through in the aroma along with the vinegar and some chile essence.
Tangy and sour are the first flavors that hit me when tasting the sauce. The combination of the vinegar and the sour cream powder combine to give this sauce great acidity. There’s also a fresh flavor that comes from the serranos. At the same time the is a sweet and creamy element from the maple syrup and the sunflower oil plus the sour cream powder which helps take the edge off of the sour flavors. The parsley, dill, chives, and garlic scapes give a lot of depth and a savory base to the sauce. I can taste flavors that are familiar to me as those being in ranch dressing without this sauce actually tasting like ranch dressing. Simultaneously rich and fresh, creamy and tangy, herby without tasting herbal, sweet and savory, Keith’s Taco Sauce is a bit of a study in contrasts but it somehow all works together. The heat level is very low as one would expect from only have serrano peppers as the heat source. There’s a tiny bit of bite to let you know you’re eating a hot sauce but this won’t read as hot even to someone with a lower heat tolerance.
Being called Chicken Sauce I of course had to start out by using this with fried chicken. I’m actually not a huge fried chicken fan (at least not the the traditional bone-in style, poultry bones weird me out) but I picked up a box from Publix on the way home for purposes of research. This sauce does go amazingly well on chicken just as the label says. There’s enough acidity to cut through the fan, enough richness to make even the dryer white meat taste juicier, the herbs go great with fried chicken (maybe some of these are in the Colonel’s 11 secret ones), and that hint of sweetness just puts it all in balance. The bottle also suggests that this is great on Pizza, and with Publix also having a BOGO on the Stouffer’s Drench bread pizzas (which I do get a huge craving for on occasion) I had to try it out. I don’t think this works as well on pizza as it does on chicken – the acidity level of this sauce is pretty high and pizza it already fairly acidic from the tomato sauce. It wasn’t awful, but not what I’d consider to be a good pairing. Aside from chicken I found that this sauce worked very well with creamy pasta dishes, both chicken alfredo and tuna noodle casserole, the herbs seem to blend well and the acidity and slight sweetness added an extra dimesnion.
Keith’s Chicken Sauce is even better than Keith’s Taco Sauce in my opinion and one I’m happy to recommend. Apparently there are now hotter versions available as well which add ghost pepper into the mix though I have not tried those yet. If you’re looking for a tasty and unique sauce that does go very well with chicken and is flexible enough for other uses this is one to check out.