Marshall's Haute Sauce | Heatonist #5 - Birdseye Charred Chive Dulse
Introducing our fifth anniversary sauce, Birdseye Charred Chive Dulse! This special edition was made in collaboration with Sarah Marshall of Marshall’s Haute Sauce to commemorate five years since the opening of our Brooklyn tasting room on April 20, 2015. This unique recipe was inspired by Southeast Asian flavors, with deep umami from white miso, dulse seaweed and roasted garlic. Sarah sources the briny dulse seaweed locally from the Oregon coast and it beautifully compliments everything from seafood to stir fry. When combined with sour vinegar and a hint of pineapple and ginger, you get a completely craveable sauce that’s ready for dumplings, roasted brussel sprouts or as a marinade for fish and chicken.
Ingredients: Rice vinegar, distilled vinegar, liquid aminos (vegetable protein from NON-GMO soybeans and purified water), organic white miso (soybeans, rice koji (rice, koji spores [aspergillus oryzae]), sea salt, water), roasted garlic, lime juice, pineapple, charred garlic chives, Bird's Eye chile peppers, rice cooking wine (water, rice, salt), coriander seeds, ginger, black sesame seeds, Jacobsen sea salt, dulse seaweed