Get sauced
A house made dijonnaise is a perfect accompaniment for a juicy burger at Frost Creek in Gypsum. (Dominique Taylor, Special to the Daily)
As the days lengthen and warm up, it’s not too early to think of barbecue season. And while there’s nothing wrong with simply slapping some veggies, burgers or brats on the grill, a little culinary elevation will never go amiss, either.
That’s where sauces come in. Adding sweetness or spiciness, creaminess or texture, sauces are like the red high heel or statement tie of the culinary world: They can elevate the casual blue jean appeal of your meal into something a little more memorable. And if you make your own? Well, now you’ve gone from a regular condiment to an accompaniment.