It's not just for pretzels anymore!
Lucille's Dippin' Sauce is a perfect combination of stone-ground mustard and habanero honey. Put this on your brats, grilled chicken, smoked pork tenderloin, backyard burgers and even Mac & Cheese.
Lucille's Dippin' Sauce intro at the Tacoma Holiday Festival was such a success, we've decided to extend the pricing discount for our remaining bottles from the first batch. So get them now, while you still can at a great price. They make excellent stocking stuffers for the Pepperheads in your life!
Limited Time Discount
2 for $20
Retail Price $15
Check out these tasty Dippin' Sauce recipes!
This is a excellent alternative when you don't have time to make pulled pork.
Ingredients:
2 slices of bread, toasted to a golden brown
Smoked pork tenderloin 1/2" medallion per sandwich
3 slices of prosciutto, pan fried until golden and crispy
3 slices provolone cheese
12-15 Dill pickle chips
Lucille's Habanero Honey, Stone-Ground Mustard dippin' sauce
Sandwich Assembly:
Spread 2 Tbspn Lucille's dippin' sauce on one side of each slice of bread. Place the cheese on one slice of bread and put it in a pan to melt the cheese. Place the prosciutto on the other slice of bread. Place the pork tenderloin on top of that. Layer the pickles and then drizzle some more Lucille's dippin' sauce on those pickles. Top with the other slice of bread when the cheese has melted.
The wait is over! I have a feeling this luscious, cheesy, gooey mac & cheese recipe will be your new favorite. Do yourself a favor and grate all the cheese first. You'll thank me later!!
Ingredients:
1 pound elbow macaroni
32oz whole milk
2 oz clarified butter
2 oz flour
2 oz cheddar cheese, shredded
4 oz Beecher's Flagship Cheddar, shredded
2 oz gruyere cheese, shredded
2 oz Yancy's Smoked Gouda, shredded
2 oz Lucille's Habanero Honey, Stone-Ground Mustard Dippin' Sauce
1/2 Tbspn worchestershire sauce
Salt & Pepper to taste
Directions:
Cook the macaroni in a pot with water until it is al dente. Drain your pasta, cover and set aside.
To make the beschamel sauce:
Put the milk in a sauce pan and bring it up to 180F.
While the milk is heating, make a white roux by melting the butter in another sauce pan on medium high heat. When melted add the flour and whisk until it is completely mixed. Whisk constantly until you can smell the flour cooking. It will smell like when you're baking Christmas cookies. Turn off the heat. SLOWLY add the scalded milk to the roux while whisking until you've got all the milk incorporated and there aren't any lumps.
The Cheese Sauce:
Turn back on the heat to medium and slowly whisk in all your shredded cheese. Add in Lucille's Dippin' Sauce, worchestershire sauce and salt & pepper to taste.
Mac & Cheese Assembly:
Pour your cheese sauce into your macaroni until it is completely mixed.
Pour your mac & cheese mixture into a shallow, oven-proof pan and bake in the oven for 30 minutes.
Options:
Crunchy Top: You can melt 2 ounce of butter in a frying pan and then add 6 ounces of panko bread crumbs. Stir and cook until light brown. Add to the top of your mac & cheese before you put it in the oven.
Crawfish Mac & Cheese: de-head, peel and devein 1 pound of crawfish and add to your mac & cheese before baking.
Pulled Pork Mac & Cheese: well, you get where I'm going with this, right?
Let us know how YOU enhance your mac & cheese.
