I need me some help.

I think you are on the right track with anchovies. But using wooster sauce or wooster powder may give you the savory background you want without having to deal with getting the anchovies to where you need them.


Also, don't forget to gives beans like black or chickpeas a chance if you're looking for a savory thick sauce.

Think you might be charting some new territory there, Dave. You're off to a great start with the purple sweet potatoes. I like the idea of the coffee as a liquid. Should add some great flavor. Do you have access to a prepared chile paste with garlic? I go through that stuff very fast here, and manage to find a reason to slip it into just about everything. Very interested to see your final product.

Your kitchen is your studio, your food is your canvas.....

Shallots sauted in butter in a red wine and veal reduction is my favorite. Savory as can be roasting the meat bones is key! Add garlic bulbs in the roasting pan . Heaven

How about pureed mushrooms or umami? Just a thought.

Fish sauce? Sorry I didn't put it all in one post. It's just coming out as I think about it. :wacko:

tish said:

How about pureed mushrooms or umami? Just a thought.

Click to expand...

This came to my mind too. You could grind dried mushrooms for some umami flavor. Also, what about gouchugang? It's a fermented bean and chili paste used in Korean cooking. Very unique flavor profile with some serious savory aspects. Also, fish sauce (I know you said anchovies..) and dark soy would be worth a look.

Awesome thread! I love the idea of the sauce you're trying to create

I would start with a demi-glace and go from there.

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Gravy?

Salsa Lizano!!! This isn't a BBQ sauce per say but it is savory and I have enjoyed it on all things BBQ for a long time as well as ice cream. I think it might just fit your pistol Sub the sweet taters for the Carrots.

Lizano-Style Costa Rican Salsa



makes about 2 cups

1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base, optional
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon if using. Blend until smooth. Taste for seasoning.
Sauce will keep in refrigerator for up to two weeks

Smells good? Taste a little. Doesn't taste "off"? Like anything else, it's always nicest if your ingredients are fresher, but I've cooked with old bottled ingredients in a pinch, and am still here. See what else you've got among your fresher ingredients that might deliver the savory flavor you're craving. If nothing strikes you in particular, use the fish sauce. You should be fine.

Fish sauce will hold a long time if it is pure fish sauce. Check the ingredients, many add sugar, and that is where you can get into a little trouble. The salt content in very high, so you may well be okay. The stuff is already fermented and salted, hard for anything to go bad.

I use fish sauce in a variety of ways in BBQ. The important thing is that you need some acidity and some sweetness to cut the fishy flavor. Things such as citrus juice, vinegar etc...work great to do just that.

Dark soy, Chinese black vinegar and dried mushroom water (soak dried mushrooms in water) have a great ability to add umami and depth of flavor to dishes as well.