Recipes

Twelve egg halves, three little bowls and a plate that runs from mild to fiery: Sauce Martin’s hot sauce gift box, with the gentle Mistral, the smoky Sirocco and the fierce Foudre, lets everyone find their own level.

Lightning, in French, is foudre, and half a teaspoon in a lime and honey marinade proves the name: Sauce Martin’s Foudre hot sauce, made from pure red habanero, gives the pork fierce heat and lively fruity, floral aromas.

Thick fries crackling from the oven, dunked into a mayo with a hoppy kick: Sauce Martin’s East IPA Gallia hot sauce, made with Brasserie Gallia’s IPA from Pantin, pairs citrusy beer with a medium, fruity heat.

Melted cheddar, black beans, cool avocado and sour cream, then a last shake over the whole tray: Sauce Martin’s Diablito hot sauce, where smoky chipotle meets cocoa, coconut milk and lime, is a well-mannered little devil.

Crackling wings tossed in honey butter, celery on the side and blue cheese standing by for rescue: Sauce Martin’s Carolina Reaper hot sauce opens on flowers and tropical fruit before an intense, lingering heat, so add it drop by drop.

Crunchy panko outside, juicy chicken within and a sweet, tangy dip for the kids to fight over: Sauce Martin’s Californian mustard, made with French mustard seeds and a touch of honey, is both the coating and the sauce.

Berries bursting in warm honey, cold vanilla ice cream underneath and a finish that glows: Sauce Martin’s Blizzard hot sauce, made mostly of blueberries and blackberries with fruity habanero, turns dessert into winter with a fire at the end.

Shells clattering open in the steam of dry cider, then a swirl of cream and a spoonful of Sauce Martin’s Blackbelette hot sauce, a tribute to Finistère whose Breton seaweeds and peppers bring deep umami and a fiery, complex warmth.

Peat smoke drifting over a tray of sticky, caramelized ribs is the signature of Sauce Martin’s Big Peat Whisky barbecue sauce, a generous, well-balanced tomato recipe with a secret spice blend and a Scotch infusion.

Sharp cheddar melts into long strings inside golden, buttery bread, with a hidden kick: Sauce Martin’s Big Peat hot sauce, made with 47% Big Peat whisky and fresh chili peppers, slips in peat smoke and heat.

Charred edges on halloumi, zucchini and red onion, and a last brush of sauce that caramelizes in the final minutes: Sauce Martin’s barbecue sauce, 70% tomato with a subtle thread of smoke, gives these skewers a rounded, gently warm glaze.

Two or three drops, no more, and the cool crema turns fiery: Sauce Martin’s Armageddon hot sauce, handmade with 40% pure Armageddon peppers, opens with bright citrus before its intense heat meets flaky fish and crisp cabbage.