Sauce styles

Each style has its own logic — ratios, base flavors, finishing moves. Pick one and start the generator with that mood.

Hot sauce →

Chili-forward, vinegar-bright, fermentation-friendly.

BBQ sauce →

Sweet, smoky, acid-balanced. Glaze ribs, brush jackfruit.

Aioli →

Emulsified fat + garlic + acid. Crispy potato's best friend.

Vinaigrette →

3:1 fat to acid + something briny. The default dressing.

Herb sauce →

Chimichurri-leaning. Raw herbs, garlic, olive oil, vinegar.

Umami sauce →

Miso, soy, mushroom — for noodles and grain bowls.