Sauces

A restaurant's signature sauce is usually the thing you're actually craving — the special sauce, the dipping sauce, the salsa that ties the whole dish together. Most are built on the same short list of real ingredients (mayo, vinegar, tomato, chiles, herbs); the packaged versions just add stabilizers, gums, and preservatives to survive months on a shelf.

These are the real ratios — whisked or blended fresh, no shelf-stable additives required. Most keep a week or two in the fridge, which is all a sauce needs.