I'll never forget the first roast bird I made, when I had a friend over for dinner. I threw the balsamic roast chicken on the table, added the sides, and she asked me: "There's no sauce?" The question seemed foreign. Strange. Sauce? I grew up in a family where roast/baked/broiled meats were served as-is. Maybe once and a while we'd try out a saucy recipe, but it certainly wasn't a staple. I felt bad, and had nothing I could offer her save bottled bbq sauce or ketchup. At the time, I hadn't yet delved into the world of gravy.
If this has ever happened to you, or you find yourself scouring the Internet trying to find a good or different sauce recipe, check out this collection of sauce recipes at Nikibone.com. This page is chock full of saucy possibilities, but what I like most about the page is the diversity of flavors -- from my beloved wasabi to asiago, champagne to turmeric cream. The list offers flavors you wouldn't necessarily expect, and is a great jumping point for further saucy shenanigans. At the very least, it's a whole slew of tasty options on one small page that saves surfing time!
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