I’m leaning toward apple sauce. It’s already something that’s eaten on its own. In terms of a savory sauce, if dressings count—I think they do—then greek dressing would be my answer. Dressings in general tend to be more drinkable than typical condiments. Anyways, what’s your opinion?

  • FfaerieOxide@kbin.social
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    1 year ago

    I’m not too concerned with the exact boundaries

    Then I’m interested in seeing what happens if you thin out the sauce that makes duck a l’Orange and ferment it.