It's how the sauce works with the dish because you will be creating a sauce FOR that dish, and you are cooking it to show us how it looks/works together, instead of just making the sauce. We need to see it. People vote with their eyes so the sauce and the food will both matter! So think about it all. Basically a specialty hot sauce. For example. You make po' boys. Let's say you have a hot sauce just for po' boys. Whip up the best po' boy you've ever made, slather it with sauce, and tell us why "Phil's Po' Boy Sauce" is good on po' boys. Is it the pickle juice? If it's just a Louisiana style sauce that is too broad. Tailor it. Like I said, you can go traditional as well, like a mole sauce for chicken. That is specialty. But make it unique, if it's traditional. There's already mole sauces on the shelf. So what makes "Scovie's Holy Mole" sauce special?
Get it?
And it starts Friday and ends Sunday night.
Get it?
And it starts Friday and ends Sunday night.