I’m leaning toward apple sauce. It’s already something that’s eaten on its own. In terms of a savory sauce, if dressings count—I think they do—then greek dressing would be my answer. Dressings in general tend to be more drinkable than typical condiments. Anyways, what’s your opinion?
I’d have to go with the apple-bourbon mop sauce inside to smoke things.
Apple vinegar, molasses, bourbon. Orange zest and a bit of cinnamon