This Little Goat - Everything Sauce, 13 fl oz Multiple Flavors

Quick Description

Get a bit saucy and discover the bold, globally-inspired flavors of This Little Goat Everything Sauces. Transform your meals with a squeeze or a drizzle.

Key Information

• Globally-Inspired, Flavor-Packed Sauces
• Vegan and Gluten-Free
• Designed by Chefs
• Free From Artificial Preservatives
• Made From Plant-Based Ingredients

Product Overview

Designed by James Beard Award-winning chef Stephanie Izard, This Little Goat’s Everything Sauces will bring upbeat, global flavors into your kitchen. These authentic, versatile sauces are bursting with flavor, ready to transform your tried-and-tested classics into tastebud-tingling triumphs. This Little Goat uses only high-quality natural ingredients to deliver delicious tastes and textures, with no need for anything artificial.

This Little Goat Went to Hong Kong Everything Sauce

Inspired by the traditional flavors of Honk Kong cuisine, this bold, savory sauce contains dark, umami tamari and a burst of fresh, fiery ginger, garlic, and chilies. Use as a marinade for grilled veggies or tofu, drizzle on a crunchy stir-fry, or give classic tomato sauce a punchy, Asian-inspired upgrade.

This Little Goat Went to Korea Everything Sauce

Love all-kimchi-everything? This is the sauce for you! Spicy chilies blend smoothly with savory soybean paste, fragrant garlic, and sweet brown sugar for a Korean-inspired sauce that adds spicy, tangy goodness to whatever it touches. Whisk with sesame oil and rice vinegar for a flavorful salad dressing, toss with grilled or steamed veggies, or drizzle over the vibrant coconut and kimchi pancakes.

This Little Goat Went to Tokyo Everything Sauce

Transport yourself to Tokyo with this balanced, sweet-salty sauce, inspired by the unique flavors of Japan. Umami tamari, delicately salted sake, and sweet cane sugar blend beautifully to make this an ideal finishing drizzle for veggies, rice, and tofu. Whisk with vegan mayo and lime juice for an all-purpose dressing, use as a dipping sauce for vegan sushi and tempura, or drizzle over crispy, charred veggies.

Ingredients

This Little Goat Went to Hong Kong Everything Sauce: Canola Oil, Rice Wine Vinegar, Cane Sugar, Tamari Sauce (water, soybeans, salt, sugar), Dijon Mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice), Granulated Tamari Soy Sauce (soy sauce (soybeans, salt, sugar) maltodextrin, salt), Extra Virgin Olive Oil, Shallots, Ginger, Garlic, Sambal Oelek (red chili peppers, vinegar, salt), Salt, Cultured Dextrose, Spearmint, Spices, Molasses. Allergens: Contains Soy. This Little Goat Went to Korea Everything Sauce: Gochujang Paste (corn syrup, rice, water, chili powder, salt, alcohol, garlic, yeast extract, onion, fermented soybean powder, thiamin (vitamin B1), koji seed), White Miso Paste (water, soybeans, rice, salt, alcohol), Malt Vinegar, Cane Sugar, Tamari Sauce (water, soybeans, salt, sugar) Water, Canola Oil, Garlic, Ginger, Granulated Tamari Soy Sauce (soy sauce (soybeans, salt, sugar) maltodextrin, salt), Cultured Dextrose, Molasses, Salt, Gochugaru Chile Flakes (dried chiles). Allergens: Contains Soy. This Little Goat Went to Tokyo Everything Sauce: Cane Sugar, Tamari Sauce (water, soybeans, salt sugar), Salted Sake (water, rice, salt), Water, Granulated Tamari Soy Sauce (soy sauce (soybeans, salt, sugar), maltodextrin, salt), Cultured Dextrose, Modified Food Starch, Xanthan Gum, Salt. Allergens: Contains Soy. Can I use This Little Goat Everything Sauce as a glaze for eggplant? We love using This Little Goat Everything Sauce as a glaze for eggplant. Whether you fancy a trip to Tokyo, Korea, or Hong Kong, all the Everything Sauces go well with meaty, flavor-absorbing eggplant.

1. Cut the eggplant into 2-inch batons and fry in neutral oil until golden and set aside on some kitchen towel.
2. Whisk ¼ cup of your favorite This Little Goat Everything Sauce with 1tbsp rice vinegar, 2 tsp cornstarch, and ¼ cup of water.
3. In a frying pan, sizzle 4 cloves of minced garlic until fragrant, and then add in the fried eggplant and the This Little Goat Sauce mixture. Mix to combine.
4. Cook for 5-7 minutes until the sauce has thickened.
5. Serve over rice with some fresh chopped scallions and peanuts for some added crunch.
6. Enjoy!