Recipes with Sauce Martin

The patty hisses as it is smashed flat on a scorching skillet, and the special sauce waiting on the bun starts with Maison Perrotte’s Ketchup, slow-simmered from Black Crimean tomatoes and Roscoff onions with smoked paprika, sweet-savory and finely balanced.

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 with flowers and tropical fruit before an intense, lingering heat, so add it drop by drop.

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.

A thread of smoke over a tray of sticky, caramelized ribs: Sauce Martin’s Barbecue Sauce, made in France from 70% tomatoes with onion, garlic, spices and a touch of natural smoke, gets a splash of whisky for a glossy, warming glaze.

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.