People really enjoy talking about sauces. A sauce can turn a plain meal into a mouthwatering treat. Imagine pouring creamy, golden hollandaise over eggs benedict or smothering tangy BBQ sauce on ribs straight from the grill. Sauces make meals explode with flavor like fireworks lighting up the sky. Ketchup used to be made from fish—surprising, right? And if you’ve ever gotten into a heated chat about whether it’s called gravy or sauce, you’re in good company. The gravy versus sauce fight has stirred family tables for years. Finding the right mix of sweet, spicy, sour, and salty feels like a tasty adventure where a little here and a pinch there changes everything. Whether you’re mixing sauces like a pro or just love tasting them, diving into the saucy world will absolutely boost your next meal’s flavor. Keep reading to unlock secrets that will shake up your kitchen game.
Some people love the tangy mustard and others adore the sweet ketchup.
The battle has been going on for decades, but it doesn’t seem to be getting any easier.
In honor of National Hot Dog Day (August 6), we want to know which condiment you prefer – mustard or ketchup.
We also want to know what other foods you pair them with and how you enjoy them.
Here’s how to enter:
What is your favorite brand of mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You may submit as many entries as you’d like.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
Don’t forget to check out our list of delicious hot dog recipes if you’re looking for more ways to celebrate National Hot Dog Day!
What is your favorite flavor of mustard or ketchup?
Again, all entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What is your favorite way to eat mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What is your favorite food to eat with mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What is your least favorite flavor of mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What is your least favorite way to eat mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What is your least favorite food to eat with mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
What do you think about mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
How do you feel about mustard or ketchup?
All entries must include a link to an online store where you can purchase the product in question.
You’ll receive one entry per day through Sunday, August 5th at 11:59pm EDT.
Easy Chicken Recipe with Honey Mustard in a Slow Cooker
Ingredients
- 2.5 lbs boneless skinless chicken breasts
- 1 cup honey
- 1/4 cup Soy sauce
- 60 ml mustard
- 2 tbsp. malt vinegar
- 4 crushed garlic cloves
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
- 30 ml water
Instructions
- Combine honey, soy sauce, mustard, malt vinegar, garlic, and black pepper in a 4-quart slow cooker.
- To thoroughly incorporate all of the ingredients, stir them together.
- Spread a generous amount of sauce over the chicken and press it in firmly.
- The chicken should be cooked on low for 6 hours or on high for 4-5 hours until it is tender and moist.
- If possible, stir the chicken twice during the cooking process and push the meat down in the sauce.
- Depending on preference, you can thicken the sauce (about 1 hour before the chicken is- finished cooking).
- In a small bowl; combine cornstarch and cold water to make the corn starch slurry.
- Stir the mixture thoroughly to ensure that all of the cornstarch is complete- dissolved and no lumps remain.
- Stir the cornstarch slurry into the slow cooker teriyaki mixture quickly to avoid the cornstarch thickening and becoming lumpy.
- Finish the last hour of cooking.
- Serve the hot fresh chicken over rice, spaghetti, or in a sandwich!
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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