Get Sauced This Labor Day Weekend

[...with condiments galore.](#) [Take Five]( Musings, ramblings, and candid commentary from an always-hungry New Yorker. [Joey Skladany]( [Managing Editor]( If there’s one thing that excites me most about eating, it’s the opportunity to dip. Whether it’s a french fry (my favorite), chicken finger (my second favorite), or potato chip (I’m indifferent, TBH), dousing a protein, fried starch, or vegetable in sauce can elevate a dish from basic to I’m-genuinely-fearful-that-I’m-going-to-overeat-myself-into-a-coma levels of deliciousness. With Labor Day just around the corner, there is a bevy of typical grilled foods like burgers, ribs, and hot dogs that demand a sauce (or seven) to amplify flavors and textures. But if you’re not sure whether to grab the honey mustard, ketchup, or gochujang from the 20+ bottles lining your fridge, let these articles be your guide. [Homemade Summer Sauces That Pair Well with Grilled Meat]( Summer is coming to its official end (whomp, whomp), so it’s time to get your fill of all the grilled meat your waistline can handle. To complement the char of steak, chicken, and seafood, try one of these classic sauces. The combos will have your guests saying “yum” and you saying “I deserve to be on an episode of ‘Chopped.’ Why hasn’t casting gotten back to me?” Or maybe that’s just me… [A Comprehensive Guide to Barbecue Sauces Around the Country]( There is one glorious sauce that dominates the summer holiday weekend scene and that’s barbecue. Smoky, sweet, vinegary, or creamy—I don’t care what it is, it’s going on whatever I’m cooking. But if you really need help picking a favorite, this handy feature on the Southern staple has got you more than covered, y’all. [Spice Up Your Labor Day Party with These Fruit-Based Hot Sauce Recipes]( It is an inarguable fact that sweet and spicy is the best flavor profile of all time. Thus, it makes entirely too much sense to pair your favorite pepper with this summer’s bounty of fruit. For weaklings who can’t handle a bit of spice (SHAME! SHAME!), just up the fruit content, balance with honey, or sprinkle in some brown sugar. It kind of defeats the purpose of “hot” sauce, but you need to do what works for you and we’ll only judge ever so slightly. [How to Make Aioli (and Why It's Worth the Effort)]( I’m not really sure what to make of people who not only dislike, but are fearful of mayonnaise. If people realized it was actually the base for some of the world’s most amazing sauces, including aioli, I think their perception would change. Here are step-by-step instructions to make the aforementioned sauce completely customizable to your liking. Don’t be afraid; embrace the egg. [Sriracha: The Story Behind America's Favorite Sauce]( Sriracha is not a fad, it’s a cultural icon. And it’s not going anywhere any time soon. Find out how your addiction came to fruition with this historical breakdown. (Pro tip: Drizzle some on Sabra Roasted Garlic hummus for a snack that will get you through the worst of days.) [What I'm Making This Weekend: Cocktail Sauce]( If you don’t have a shrimp cocktail tray at your barbecue, what are you even doing with your life? [What I'm Sipping This Weekend: Beer and Watermelon Cocktail]( Savor the last sips of summer with a drink that combines your two favorite seasonal flavors: watermelon and ice cold beer. Let's Stay Connected! [Manage your Subscriptions]( | [Unsubscribe]( [Give Us Feedback]( CBS Interactive - [235 2nd St., San Francisco, CA 94105](#) ©2018 Chowhound.com | All Rights Reserved. [Privacy Policy]( | [Terms and Conditions](