Quaker Steak and Lube Louisiana Lickers Sauce Review

I could write a book about Louisiana Lickers Sauce. The ingredients alone would fill a book, so I won’t be listing all of them; I’ll simply talk about the ingredients I feel play a primary role in this sauce’s success.

First off, Quaker Steak’s Louisiana Lickers Sauce is billed as a wing sauce, and make no mistake about it, this is one of the finest sauces you could ever top your chicken wings with. I did it and ate a baker’s dozen in one sitting. It was a beautiful experience. The thing is, I think I could drink this sauce straight from the bottle and be perfectly happy. It isn’t called Louisiana Lickers Sauce for nothing. Pour some on a plate and watch it disappear, literally, because you’ll lick the plate clean.

This is what I like to call an everything-but-the-kitchen-sink concoction. Ketchup and a cayenne pepper-based hot sauce act as a foundation upon which several other ingredients are added. These ingredients include, but trust me, are not limited to, a variety of oils, margarine, white wine, barley malt, parmesan cheese, onion, garlic, bread crumbs, brown sugar, ginger, vinegar, and assorted spices. I visualize a mad scientist type guy in a kitchen laboratory, throwing all these ingredients into a big pot of bubbling brew. As wild a mix of ingredients as there in this sauce, they work together like magic.

This sauce is probably artery clogging. It needs to be shaken well before you open it. About a quarter inch of oil sits on top of the sauce. A good, thorough shaking blends the oil in, and artery clogging or not, delivers a rich, satisfying mixture. All of those fine ingredients I’ve talked about are visible throughout Louisiana Lickers, permeating every pour. The ingredients cling to your food and you’ll feel them as you bite down. Louisiana Lickers Sauce is a 3D dining experience.

Pairing this wing sauce with other foods was easy. It isn’t particular about the culinary company it keeps. It goes great on hotdogs and hamburgers, it makes a great dip for French fries and chicken nuggets, and it’s perfect for fish, whether it’s fresh catch of the day or good ol’ fish sticks. The fact is, this sauce is fit for just about any food. I find myself searching the cabinets for an excuse to use it, then I realize I don’t need one. I can pour it on a plate and use my fingers

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