Top 100 Sauce It Quotes
#1. I love hot sauce. It can't be hot enough for me.
Cheryl Hines
#2. It sounded so weird when people called shoyu "soy sauce." It made it sound like Tabasco or something instead of the clean and perfect thing that it was.
Cynthia Kadohata
#3. You can't go wrong with cocktail weenies. They look as good as they taste. And they come in this delicious red sauce. It looks like ketchup, it tastes like ketchup, but brother, it ain't ketchup!
Homer
#4. If you take cranberries and stew them like apple sauce, it tastes much more like prunes than rhubarb does.
Groucho Marx
#5. We're all standing on the shoulders of what other people have done. But you're supposed to take that and add your own sauce. It can be intimidating, believe me.
Steven Soderbergh
#6. In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it's indispensable.
Louis-Ferdinand Celine
#7. I grew up in New York City, and both my parents worked. On weekends, we'd go out to the country, and on Sunday nights we'd come back. Sometimes we were a little cranky - it was a long drive. But we could always look forward to one thing: my mother's ziti and meat sauce.
Christa Miller
#8. Late season fruits.
The blood orange has its admirer, who suck it smugly. Cooks stalk it; they'd like to put it in some tartare sauce. However, some, like me, turn their noses up. In silence they mould bits of bread into balls, delighting in their work, then chuck them in God's face.
Claude Cahun
#9. Great ladies ... are like the best sauces
it is better not to know how they are made.
Octave Mirbeau
#10. Light-headed, my body trembling from shoes to shoulders in random spells, like I swallowed a vibrator. It's always like this when I'm on the sauce. I dosed six hours ago.
David Wong
#11. The top bag popped, and a metric ton of old lasagna spilled onto my pants. The stench of soured spaghetti sauce washed over me. Ew. Of all the trash from this whole giant building, I had to step on a bag from the food court. Damn it.
Ilona Andrews
#12. Big surprise. You didn't dress up."
"I came as Awesome Sauce," I say. "You probably wouldn't recognize it.
Victoria Scott
#13. They kept saying 'It's sushi-grade!' And I'm like ... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.
Jennifer Lawrence
#14. A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.
Fernand Point
#15. The truth sticks in our throats with all the sauces it is served with: it will never go down until we take it without any sauce at all.
George Bernard Shaw
#16. A house on the park. He'd seen it a million times. And now was in it. It smelled of man sweat and spaghetti sauce and old books. Like a library where sweaty men went to cook spaghetti.
George Saunders
#17. You take after your dad, a high-functioning sociopath with an incurable organic personality disorder. It's one of the special-sauce variety, the kind with a known genetic cause. Your uncle Albert was something different, and worse: He was a man of faith.
Charles Stross
#18. There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.
Tasha Smith
#19. Any powerful technology has sauce for the goose and the gander ... It's just an extension of humanity.
John Perry Barlow
#20. It is better to remain silent than to speak the truth ill-humoredly, and spoil an excellent dish by covering it with bad sauce.
Saint Francis De Sales
#21. He attacked me, so I had to slit his throat with a steak knife. But not before I splashed Worcestershire sauce all over it.
Jarod Kintz
#22. I love America. I think it's the best country in the world. But I also think we're not tending to our sauce.
Thomas Friedman
#23. I have to close my eyes as the flavors burst in my mouth - gentle heat from the pepper, salty tang of the pork, sweetness of pomegranate, the velvety-rich walnut sauce. He's waiting, but I don't know what to say. 'I love you; can I have your babies' might scare him, but it's my most sincere thought.
Jessica Martinez
#24. Barbecue sauce is like a beautiful woman. If it's too sweet, it's bound to be hiding something.
Lyle Lovett
#25. You just say it. That's how you say something that's hard. You put one foot in front of the other. You take it step by step. You say the words. There is no magic formula. There is no secret sauce. But there are words, she says emphatically, as if she's delivering an impassioned speech.
Lauren Blakely
#26. Jocko likes salty, Jocko likes sweet, but never bring Jocko any hot sauce, like with jalapenos, because it makes Jocko squirt funny-smelling stuff out his ears.
Dean Koontz
#27. Not scared.
But excited in that
jiggering-on-too-much-hot-sauce
kind of way
that it's time to
step out
of my old framework,
raw and amorphous,
to become something I've never thought of before.
Thalia Chaltas
#28. It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it.
Alistair Cooke
#29. Cranberry sauce will be no problem, stuffing is no problem, no one has taken much stuffing yet, although I'll have to figure out how to mix, like, seven different brands and styles together, see how it tastes." "Stuffing,
Michael Grant
#30. We add caveats to prayers like seasoning to bad sauce. We hope for something else or something more, but we forget. Sometimes life isn't the pleasure of the taste, rather the nutrition we get from it.
Shannon L. Alder
#31. I was struggling happily with my ribs. Normally I ended up with barbecue sauce in my socks when I ate ribs, but I always figured they were worth it.
Robert B. Parker
#32. Concocting a good guest list is like seasoning a gourmet sauce. Too many similar ingredients and it's bland. Too much variety in the seasoning and the result may be overpowering.
Sheila Ostrander
#33. I'm already fantasizing about the Chinese food IO'm going to order in. Moo shu chicken with hoisn sauce. Maybe I'll even eat it in the bathtub.
Meg Cabot
#34. Was the Buffalo chicken wing invented
when Teressa Bellissimo thought of splitting it in half and deep frying it and serving it with celery and blue-cheese dressing? Was it invented when John Young started using mambo sauce
and thought of elevating wings into a specialty?
Calvin Trillin
#35. Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
Yotam Ottolenghi
#36. Chekyns upon soppes" (basically chicken on cinnamon toast) from the 1545 early Tudor cookbook A Propre Newe Booke of Cokerye: Chekyns upon soppes. Take sorel sauce a good quantitie and put in Sinamon and suger and lette it boyle and poure it upon the soppes then laie on the chekyns.
Dan Jurafsky
#37. If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
Geoffrey Zakarian
#38. I hated cranberry sauce, but for some reason my mom persisted in her lifelong belief that it was my very favorite food, even though every single Thanksgiving I politely declined to include it on my plate.
John Green
#39. Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
Daniel Boulud
#40. Have you ever read the back of the Newman's Diavolo pasta sauce? Dad on the front is dressed like the devil with a little beard and horns. He says that he sells his soul to the devil for the recipe. It was banned in the South. They thought it was an abomination.
Nell Newman
#41. My whole family is obsessed by brandy butter. And bread sauce. Then, of course, there will be a lot of wind in the afternoon! We have never disguised the wind side of our lives as a family; we think it's hilarious.
Miranda Hart
#42. Why did you put spaghetti sauce into your cousin's drink?"
"Because I like it that way," said Sarah, taking the glass. "You have your chemical stimulants and I have mine, monkey.
Seanan McGuire
#43. Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Tom Douglas
#44. By the time we met up again, she'd be able to hand her reaction to me as a tidy package: a single square of lasagna in a sealed Tupperware container as opposed to a squalid kitchen with tomato sauce splattered on the counters. And I wouldn't have to be there while she got it in order.
Curtis Sittenfeld
#45. When facing a difficult task, act as though it is impossible to fail. If you are going after Moby Dick, take along the tartar sauce.
H. Jackson Brown Jr.
#46. Young writers often suppose that style is a garnish for the meat of prose, a sauce by which a dull dish is made palatable. Style has no such entity; it is nondetachable, unfilterable.
William Strunk Jr.
#47. I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
Julia Child
#48. It's not that I prefer black girls, but that's who I find myself relating to as a human being. I am also attracted to really ghetto girls, straight out the hood ... a thickey, a real 'pass the hot sauce' type girl.
Jon B.
#49. Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
Yotam Ottolenghi
#50. Danger is to adventure what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes.
Tom Robbins
#51. When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
Mario Batali
#52. I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.
Tracy Pollan
#54. I love disco and we sample it a lot for Duck Sauce. For me, that sound is kind of a new manifestation.
A-Trak
#55. I love lifestyle stuff, I love housewares. I'm really a homebody, honestly. Anything to do with my kitchen, or my house, I'm all about it. I'm working on a sauce line, so that's kind of exciting. I'm a saucier.
Kelis
#56. At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
Joe Bastianich
#57. If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
Emeril Lagasse
#58. When I am listening to Vivaldi or Japanese music or making spaghetti at 3 in the morning and realize that I don't have the proper sauce for it, fame is of no use.
Saul Leiter
#59. I checked out your blog.'
Oh. Dear. Baby. Jesus. How did he find it? Wait. More importantly was the fact he HAD found it. Was my blog now googleable? That was awesomesauce with an extra heaping of sauce.
Jennifer L. Armentrout
#60. Death smells like homemade apple sauce as it cooks on the stove. It is not the strangling sense of illness. It is not fear. It is freedom.
Rachel Corrie
#61. They luxuriated in the feeling of deep and all pervading satisfaction, a feeling of knowing absolutely that all was well with the world and them and that the world was not only their oyster it was also their linguine with clam sauce. Not only were all things possible, but all things were theirs.
Hubert Selby Jr.
#62. I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
Masaharu Morimoto
#63. The way to elegancy of style is to employ your pen upon every errand; and the more trivial and dry it is, the more brains must be allowed for sauce.
Frances Osborne
#64. At least you left out the oh-my-God sauce this time."
"Made myself a batch with it," Shane said. "It's got the biohazard sticker on it in the fridge, so don't bitch if you get flamed.
Rachel Caine
#65. Through my research, I found that vulnerability is the glue that holds relationships together. It's the magic sauce.
Brene Brown
#66. That's why there's lots and lots and lots of kinds of hot sauces and not so many kinds of mustard. Not 'cause it's hard to make interesting mustard - you can make interesting mustard. But people don't because no one's obsessed with it, and thus no one tells their friends.
Seth Godin
#68. It's a poorboy sanditch,' Roland said. 'With lots of mayo, whatever that is. I'd want a sauce that didn't look quite so much like come, myself, but may it do ya fine.
Stephen King
#69. I'm going to put corn and hot sauce on your wiener, and then I'll hit you in the face with it. Hit you in the face with your corny wiener.
Tara Sivec
#70. I bought some HP sauce the other day. It's costing me 6p a month for the next 2 years.
Tommy Cooper
#71. Spoon the sauce over the ice cream. It will harden. This is what you have been working for.
Nicholson Baker
#72. I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.
Josh Fox
#73. My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.
Tom Brady
#74. My grandma used to plant tomato seedlings in tin cans from tomato sauce & puree & crushed tomatoes she got from the Italian restaurant by her house, but she always soaked the labels off first. I don't want them to be anxious about the future, she said. It's not healthy.
Brian Andreas
#75. Want me to warm up the sauce?"
"Do we do that? I mean, it's in a jar, right? Can't you just dump it over the pasta?"
"Well, you can, but it tastes better if you warm it up."
"Oh." Eve sighed. "This is complicated. No wonder I never cook.
Rachel Caine
#76. Here's a Thanksgiving tip. Generally, your turkey is not cooked enough if it passes you the cranberry sauce.
Joan Rivers
#77. Roanoke was deep into spring - which was really pretty, even if it turned out that all the native blooms smelled like rotten meat dipped in sewer sauce (that description courtesy of Magdy, who could string together a phrase now and then).
John Scalzi
#78. Check out the produce bin in your fridge or your cabinet before you buy more. When you see something on the verge of going bad, freeze it, turn it into a sauce, make jam.
Dana Cowin
#79. Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
Alice May Brock
#80. You can pour melted ice cream on regular ice cream. It's like a sauce!
Chris Pratt
#81. Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?
Marcel Boulestin
#82. The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
Evan Osnos
#83. But in those first hours after you take it, your brain is tuned in like nothing you can imagine. Eyes like the Hubble telescope, sensing light that's not even on the spectrum. You might be able to read minds, make time stop, cook pasta that's exactly right every time.
David Wong
#84. Always serve too much hot fudge sauce on hot fudge sundaes.
It makes people overjoyed, and puts them in your debt.
Judith Olney
#85. The codfish is a staple food For which I'm seldom in the mood. This fish is such an utter loss That people eat it with egg sauce.
Ogden Nash
#87. I could eat a feeling faster than anybody, put a little hot sauce on it and wouldn't recognize it until it showed up on my behind three days later.
Oprah Winfrey
#88. You can tell by the applause: There's perfunctory applause, there's light applause, and then there's real applause. When it's right, applause sounds like vanilla ice cream with chocolate sauce.
Skitch Henderson
#89. Total confusion, disconnected nothing, absolute bewilderment. It's an enigma wrapped in a mystery, stuffed in a burrito, and smothered in taco sauce.
Russ Gregory
#90. I must confess, I'm not the best cook. I make a mean salsa, as I like hot sauce and, you know, tacos, because I'm a California kid, and that's about it.
Sasha Grey
#91. Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.
Charlotte Le Bon
#92. The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.
P. J. O'Rourke
#93. I just like to have cereal in the morning, but it'll be those cluster things - it's a bit random - and through the day, I like just pasta, plain pasta with a bit of sauce on it, never too much in case I get a bad belly ... and jelly just before I go on for a bit of energy!
Jade Jones
#94. Does Being Happy simply Create More Time, in the way that Being Sad, as we all know, slows time and thickens it, like cornstarch in a sauce?),
Claire Messud
#95. Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock.
Jim Gaffigan
#96. I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.
Ray Winstone
#97. It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
Daniel Boulud
#98. I think humor is the social use. You can put anything in it. I think - yes, I speak heavily in analogies - it is like putting the medicine in apple sauce or a block of cheese for a dog. Not that anyone in this room is a dog in this scenario.
Sloane Crosley
#99. We all do it (or I used to-yes, once in a while, Franklin, what did you think?), we all know we all do it, but it isn't customary to say, Honey, could you keep an eye on the spaghetti sauce, because I'm going to go masturbate.
Lionel Shriver
#100. I have never seasoned a truth with the sauce of a lie in order to digest it more easily.
Marguerite Yourcenar
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