9 Sauces You’re Probably Using Wrong (And How to Fix It)

Think you know your sauces?

Think again.

You might be committing condiment crimes without even realizing it.

Let’s dive into the saucy world of culinary faux pas.

And how to fix them.

Soy Sauce

You’re drowning your sushi in it, aren’t you?

Stop. Right. Now.

Soy sauce is meant to enhance, not overpower.

Try this instead: Lightly dip one side of your sushi.

Let the fish be the star, not the sodium.

Hot Sauce

Splashing it on after cooking?

Amateur move.

Cook with it instead.

Add it during the cooking process.

The heat mellows, the flavor deepens.

Your taste buds will thank you.

Ketchup

Using it on hot dogs?

New Yorkers are crying somewhere.

Try mustard instead.

Or better yet, sauerkraut and onions.

Your hot dog game will never be the same.

Mayonnaise

Just using it cold?

You’re missing out.

Try cooking with it.

Seriously.

It makes the best grilled cheese ever.

Trust me on this one.

BBQ Sauce

Slathering it on before grilling?

That’s a fast track to burnt, bitter meat.

Instead, brush it on in the last few minutes of cooking.

Or serve it on the side.

Your BBQ will thank you.

Worcestershire Sauce

Only using it in Bloody Marys?

You’re wasting its potential.

Add it to stews, marinades, and even Caesar salad dressing.

It’s the secret weapon of umami lovers.

Fish Sauce

Avoiding it because it smells funky?

Big mistake. Huge.

Use it sparingly in stir-fries, soups, and marinades.

It adds depth you can’t get any other way.

Just don’t sniff the bottle.

Hoisin Sauce

Think it’s just for Peking duck?

Think again.

Use it as a glaze for salmon.

Or a dip for spring rolls.

It’s the Swiss Army knife of Asian sauces.

Tahini

Only using it for hummus?

You’re missing out on a world of possibilities.

Drizzle it on roasted veggies.

Use it in salad dressings.

Heck, put it on your toast.

It’s the new peanut butter.

Ranch Dressing

Using it only on salads?

Oh, you sweet summer child.

Try it as a pizza dip.

Or a chicken wing sauce.

It’s not just for vegetables anymore.

(But maybe don’t tell your doctor.)

There you have it.

Ten sauces you’ve been misusing.

And how to fix your saucy sins.

Remember, with great sauce comes great responsibility.

Use them wisely.

Your taste buds will never be the same.

And neither will your cooking.

Now go forth and sauce like a pro.

Your dinner guests will wonder what your secret is.

But you’ll know.

It’s all in the sauce.

And how you use it.