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?
not precisely a sauce, but I regularly drink chicken ( and Beef) bone broth, with essentially a ton of bloody mary seasonings and stuff in it (no alcohol :)). as far as sweet goes, I have a difficult time drinking sweet drinks, but something along the lines of Mole Sauce? earthy, but still sweet
Mild salsa. It’s very close to V8 juice. As an added perk, you’re only a few extra ingredients away from having a Bloody Mary.
Tamarind chutney. It would be like a spiced tamarind agua fresca.
Thinned out or as-is?
If the latter I can see soy sauce being replenishing after a really heavy sweat.
@FfaerieOxide I was thinking as is, but I’m not too concerned with the exact boundaries of the question so long as the answers stay within the spirit of the question.
I’m not too concerned with the exact boundaries
Then I’m interested in seeing what happens if you thin out the sauce that makes duck a l’Orange and ferment it.
I’d try a rhubarb sauce drink. For savory - aged balsamic vinegar.
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
I am thinking just marinara. Like tomato juice, but sweeter AND savory-er…
You’re all gross as hell
A loose custard for sweet. Maybe a tomato based pasta sauce for savoury. Kinda like a bloody Mary.
