Table Sauce for Grownups
We call Voodoo Sauce a table sauce for grownups because we believe that it deserves to have a place next to salt and pepper at every meal. Everything that tastes better with salt and pepper will truly benefit from the sweet and spicy kick of our Voodoo Sauce.
How often do you pick up some pulled pork to enjoy at home and you’re just underwhelmed by the sauce they offer to accompany it? Voodoo Sauce is the perfect balance of sweet heat and tart tomato; it is the ultimate sauce to make barbecue better than it already is.
Whether as a dip for boiled or fried shrimp or as a glaze for grilled shrimp, the crustaceans’ succulent brininess is complemented and heightened by the unique blend of spices in Voodoo Sauce.
Getting bored with traditional dips for your crudite? The sweet and spicy balance of Voodoo Sauce is just what you need for dipping broccoli, celery, carrots and cucmbers.
It doesn’t matter if you’re grilling, frying, roasting or baking chicken; you can finish the dish with a light coating of Voodoo Sauce, or serve the sauce tableside so your guests can make their plate as saucy as they like.
Voodoo Sauce may be a tad bit aggressive for mild fish like flounder or grouper; but more assertively flavored fish like mahimahi, swordfish, mackerel, salmon or tuna will benefit from the sweet & spicy tang of our Voodoo Sauce. Just drizzle some sauce over the fish after cooking.
For a grown-up take on French Dressing, try this: Mix together 1/4 cup apple cider vinegar, 1 Tbsp dijon and 1/4 cup voodoo, whisk in 3/4 c canola oil. Store in a mason jar in your refrigerator and you can shake vigorously to re-emulsify before using.
Whether eating cold fried chicken or leftover pizza, sometimes a little lift is needed for yesterday’s meal to retain its former glory. With a dab of Voodoo Sauce, leftovers will taste like a new dish.
Are you getting tired of steak sauce for your steaks? Try Voodoo Sauce as a table condiment for your favorite steaks next time you grill out.
Sliders seem to be everywhere these days, so why not try your hand at making some? They can be as easy to create as warming some rolls, splitting them open, layering Voodoo Sauce, slices of country ham and a knob of pimento cheese inside. Serve, sit back and let the accolades come rolling in.
Use Voodoo Sauce as a room temperature dunking sauce for chicken nuggets, catfish nuggets, or any other nuggets you consider eating
Punching-up Hors D’Oeuvres
A quick drizzle of Voodoo Sauce over a tray of hors d’oeuvres will punch-up their flavors to unexpected heights, adding just a bit of je ne sais quois.
Perhaps the most tantalizing use for Voodoo Sauce, whether they are beef, babyback, or spare, we recommend basting ribs just before serving.
Seriously, just add Voodoo Sauce to anything that you are cooking or plan to enjoy – from jambalaya, pork chops, roasted Portobello mushrooms, French fries and scrambled eggs to a meatball sandwich – this stuff is the ultimate condiment. Voodoo Sauce is best when added just before serving, as room temperature brings out the wide range of flavors that make Voodoo Sauce so special.
Incorporate Voodoo Sauce into your burgers next time. For every 1 lb of ground beef, mix in 1 egg, 1 Tbsp Lea & Perrins Worcestershire Sauce, 2 Tbsp Voodoo Sauce, 2 tsp kosher salt, 1 t ground black pepper and 1/4 c Panko bread crumbs. Mix well and form into four patties. Grill until desired doneness is achieved. A glaze of 2 Tbsp Voodoo Sauce to finish the burgers will crown these sweet and spicy burgers. Who needs cheese?
Marinated meat on a stick often needs just a little something. When it comes off of the grill, brush on a thin veneer of Voodoo Sauce and it will lend a glistening appearance and an unparalleled taste.
Wonder where the term “napping” comes from? It’s a vernacular term from American kitchens derived from the French cooking term, nappe.
Equally as fantastic on eggrolls as it is on fried rice, Voodoo Sauce brings its sweet and spicy personality to bear on take-out meals.
Spiking Bloody Marys
1.25 fluid ounces Absolut Peppar
3 fluid ounces L32 Bloody Mary Mix (see recipe)
1.50 fluid ounces Voodoo Sauce™
1 pickled okra
Fill glass with ice.
Add Absolut Peppar, L32 Bloody Mary Mix and Voodoo Sauce.
Garnish with a pickled okra.
Makes – 1
Lucky’s Bloody Mary Mix
30 fluid ounces V-8 juice
2 ½ tablespoons lime juice
3 tablespoons Worcestershire sauce
1 ½ tablespoons Tabasco sauce
4 tablespoons prepared horseradish
½ teaspoon celery salt
½ teaspoon celery seed
1 teaspoon black pepper
1 teaspoon parsley flakes
Mix all ingredients well in a blender or by hand with wire whisk.
Makes – 1 quart
Our great friend, Mark Weddle, who was recently published in the 75th anniversary edition of the “Mr. Boston Bartenders Guide”, regarded as the authority on cocktail recipes and bartending knowledge, has developed an awesome Bloody Lucky recipe using the Lucky 32 Southern Kitchen Voodoo Sauce. Enjoy!
The Recipe is;
1.25 oz Southern Comfort
.25 oz fresh lemon juice
1 oz Voodoo Sauce
3-4 oz Bloody Mary mix
Combine all ingredients with ice in a mixing tin and shake once or twice. Pour into a Mason Jar or collins glass and garnish with Allan Benton’s Country Ham from Madisonville, TN and pickled okra.
Lucky 32 Southern Kitchen Voodoo Sauce • 16 FL OZ ( 473 mL) • Made for Quaintance-Weaver Management, L.L.C., 324 W. Wendover Ave., Ste. 320, Greensboro, NC 27408
TM & © Quaintance-Weaver Management, L.L.C. All Rights Reserved.
Serving Size 1 tbsp (15 mL)
Servings Per Container 32
Amount Per Serving
Calories 40 Calories from Fat 5
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 270mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Vitamin A 6% • Vitamin C 4% • Calcium 0% • Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Granulated Sugar, Texas Pete Hot Sauce (Peppers, Vinegar, Salt, Xanthan Gum & Benzoate of Soda to Preserve Freshness & Flavor), Vinegar, Tomato Paste, Spices, Garlic, Salt.
Produced in a facility that handles peanuts, tree nuts, milk, eggs, wheat, fish and soybeans.