Tag Archives: Sauces

Herbes Salees du Bas du Fleuve: Product Review

Having a good variety of condiments and spices at your disposal is one of the greatest ingredients to tasty and easy cooking. While I usually prefer to rely on individual spices rather then blends, as it gives me more leeway, one of the exceptions I make is Les Herbes Salees du Bas du Fleuve. I use it in a variety of recipes, such as my delicious creamy pan-fried salmon. One of the most defining features of Les Herbes Salees, is that, as their name strongly implies (if you speak French) the blend tastes extremely salty.

Les Herbes Salees du Bas du Fleuve

Les Herbes Salees du Bas du Fleuve

Making Herbes Salées is apparently pretty easy; a quick Google search will reveal plenty of recipes, but frankly these are so delicious and inexpensive that I see no point in buying and chopping and dealing with all those different herbs and salt. I buy it, it tastes great, is easy to use just about everywhere and it saves me a bunch of trouble.

Les Herbes Salees du Bas du Fleuve (Ingredients)

Les Herbes Salees du Bas du Fleuve (Ingredients)

Les Herbes Salées can be used just about everywhere, but the packaging recommends using it in soups, gravies, with fish and meat dishes such as pies, roast beef, ground meats, stews and meatloaf, as well as with pasta, rice, omelets and mashed potatoes. In fact, anywhere you’d add salt, consider using these. It’s much tastier and just as salty. Maybe more so.

Les Herbes Salees du Bas du Fleuve (Nutritional Info)

Les Herbes Salees du Bas du Fleuve (Nutritional Info)

As you can see in the picture above, each 15 gram portion contains 880 mg of sodium, which is not that much when you consider how salty this stuff actually is. Here are the ingredients that4 go in this particular brand of Herbes Salées:

  • Celery
  • Onions
  • Salt
  • Carrots
  • Parsnip
  • Parsley
  • Chervil
  • Savory
  • Leek
  • Chives
  • Spinach

Les Herbes Salees du Bas du Fleuve were born from a need to save herbs over the winter months; there are as many recipes for them as they are people making them. A quick internet search will show that much. If you’re interested in making your own, you can follow this recipe, which is wonderful in its absence of details. Also, you’ll need to read French. If enough people show interest, I’ll post a translated version here.

Berthelet Chicken Soup Base at Costco: Product Review

Whatever the level of cooking expertise you assign yourself, you know that having chicken soup base is an absolute requirement for cooking, from the simplest, easiest meal to the fanciest of feasts. This is why it’s important to never run out, or as rarely as possible, and thanks to Costco, this happens very rarely in my household. I buy the Berthelet Chicken Soup Base at Costco, in a 2.25 kilogram container, for $10.99. Needless to say, that’s a lot of chicken soup base, but then again, you can put that stuff in nearly everything.

Berthelet Chicken Soup Base

Berthelet Chicken Soup Base

I use chicken soup base not only for chicken soup, but also to make rice – an absolute must – and for my go-to pasta recipe, the one and only oil and garlic pasta, which interestingly is bland as heck without chicken soup base.

I really love the Berthelet chicken soup base for several reasons. The first, obviously, is the taste. While it is very salty, as it should, it also has a rich, almost sweet aftertaste that I haven’t found it other, lesser brands. Second is the price. At the rate I go through this stuff, it can’t be very expensive.  Fortunately, the size of the Costco bucket means that I’m not buying it every week. Thank god.

In any case, the last container I bought, before the one on my counter right now, I bought for $10.89, and opened it on November 26th, 2014. This means that my container lasted for 273 days, or a mere 3.98 pennies a day, for all the chicken soup base I needed, and I’m never stingy with it.

As far as ingredients go, it’s about what you’d expect. Here are, in order of appearance, the ingredients you’ll find in the Berthelet Chicken Soup base:

  • Salt
  • Dextrose
  • Glucose Solids
  • Corn Starch
  • Chicken Fat
  • Onion Powder
  • Monosodium Glutamate
  • Spice Extractives
  • Ground Turmeric (I assume for color)
  • Dehydrated Parsley
  • Disodium Inosinate
  • Disodium Guanylate

I’m happy to say that there isn’t really anything weird here. Of course, there are some chemicals, but nothing you wouldn’t expect, and nothing too far up the ingredients list. Moreover, the Berthelet Chicken Soup Base is made right here in Canada, in Laval (Québec). I’m not sure if it is available in Costcos everywhere in Canada, but if your Costco doesn’t carry it, make sure you ask for it. It it very affordable, delicious, mostly wholesome (for what it is) and it’s an unavoidable element of any self-respecting kitchen. This one is also low in calories, and gluten-free, if that’s something that you look for.

Johnny’s Xtreme Taste Dill Ranch Dressing and Dip at Costco: Product Review

Let’s make something perfectly clear: there are few things I abhor more than intentional spelling mistakes in words, for any reason. This goes for names, brands and pretty much anything. That’s my personal opinion. This is why I cringed when I saw Johnny’s Xtreme Taste Dill Ranch Dressing & Dip at Costco. ‘Xtreme’, really? ‘Extreme’ wasn’t ‘Xtreme’ enough? Uhhhh.

That’s when I saw the price, $1.97 for 944 ml – almost a liter of ranch dressing. Then I remembered that I have Gravlax in the fridge. For those of you that don’t know Gravlax, it’s a type of marinated salmon with dill. Incredible. I’ll post my recipe sometimes. In the mean time, you can check out the wikipedia entry for it.

Johnny's Xtreme Taste Dill Ranch Dressing and Dip

Johnny’s Xtreme Taste Dill Ranch Dressing and Dip

So, $1.97. It was probably 7 or 8 dollars at some point, but then I thought, with a tacky name and overly colorful and mildly inappropriate packaging, no wonder it’s marked down. Who are they trying to appeal to, anyways? Dill-crazy teenagers? Those aren’t at Costco.

Johnny's Xtreme Taste Dill Ranch Dressing and Dip ( nutrition facts)

Johnny’s Xtreme Taste Dill Ranch Dressing and Dip ( nutrition facts)

In any case, I’m happy I bought it, and I’m writing the review, aren’t I?

I’ve not used Johnny’s Dill Ranch dressing as dressing so far, because I have a bunch of gravlax to eat, but I’m sure it will serve admirably well.

I’ve been using it as dip, and it goes quite well with my marinated salmon; it’s very dilly, as the name implies, and that’s something you just can’t get enough eating gravlax. It doesn’t taste too rich, just right, and sticks to the salmon slices in just the right thickness.

In short, an excellent dip, but I wouldn’t use for everything, which is unfortunate because I have a liter of it and I’m quickly running out of salmon.

As to the nutrition facts, it’s about what you’d expect. Each 2-tablespoon serving contains 22% of your daily fat, 13% of your sodium and not much else. Certainly no vitamins or essential nutrients to speak of, but then again, that’s not really what anyone was looking for here, was it?

Johnny's Xtreme Taste Dill Ranch Dressing and Dip (ingredients)

Johnny’s Xtreme Taste Dill Ranch Dressing and Dip (ingredients)

It does get interesting when you look at the contents. The first 8 ingredients look fine; they are the traditional ingredients you would expect to find in any dill dressing. Things get a little hairier after that.

As you can see from the provided ingredients list, Johnny’s Xtreme Taste Dill Ranch Dressing and Dip contains a plethora of chemical-sounding ingredients, including everyone’s favorite, Calcium Disodium EDTA, which is creepily used to treat heavy metal poisoning, such as lead or mercury.


Thankfully, it also prevents the dip from turning when you leave the jar open for too long, so hooray for that and I guess everything’s okay. It’s totally worth it.

In any case, I don’t want to be too rough here on Johnny’s Xtreme Taste Dill Ranch Dressing and Dip. Despite it’s horrible spelling mistake name, loud graphic design and dizzying list of chemicals, it’s certainly no worse than just about anything you buy on supermarket shelves, unless you feel like making *everything* from scratch. I know I don’t. In addition, this dressing is made in the USA by Johnny’s Fine Foods, so it’s not like your buying some imported, low quality and non-certified junk. I’ll be enjoying my dip and dressing now, for a very affordable price thanks to Costco.

Wafu Japanese Style Mayonaizu Spread: Product Review

I’m happy to report that I’ve made an awesome new discovery at my local Costco! This review is more about something new and great that about price and value, although as usual, when bought at Costco, the value was there! I’m talking here about the Wafu Japanese-Style Mayonaizu Spread. This was on demo at my local Costco, and I picked up two squeeze bottles of 450 ml each, just under a half-liter, for $6.99, no tax.

I’m a huge fan of traditional Wafu dressing, and when it comes to taste, these spreads are right on. What I enjoy about them is that I can take the wonderful taste of Wafu and apply it to a bunch of places where I couldn’t before, on account of the dressing being too thin. For example, I’ve already tried the Wafu Japanese-Style Mayonaizu Spread on toast – excellent! – in an actual salad, which was delicious, and on humble hot dogs, which tasted like a million bucks after a generous application of Wafu spread!

The Mayonaizu Spread is available at Costco in three different flavors; you get to pick two per order. They are:

  • Sesame – Tastes most like traditional Wafu dressing;
  • Wasabi – Tastes like Wasabi. Quite spicy, and delicious;
  • Spicy – As the name suggests, it’s spicy, but not hot like Wasabi;

Of course, being me, I could not resist the two most spicy versions of this delicious mayonnaise-style spread. I got the Spicy and Wasabi versions, pictured below.

Wafu Wasabi Mayonaizu Japanese Style Spread

Wafu Wasabi Mayonaizu Japanese Style Spread

The Wasabi version of the Mayonaizu spread is quite spicy; definitely not something to give young kids, which is not something I thought about when I bought this. I will buy the milder Sesame version when I’m next at Costco.

Wafu Spicy Mayonaizu Spread

Wafu Spicy Mayonaizu Spread

Since the Spicy Wafu is not as spicy as the Wasabi, I don’t like it as much, but it may go down better with the other members of the family.

When it comes to ingredients, both are almost identical, so I’ll list the ingredients for the Wasabi version:

  • Canola Oil
  • Water
  • Rice Vinegar
  • Pasteurized Frozen Egg Yolk
  • Sugar
  • Modified Corn Starch
  • Sea Sal
  • Spinach Powder
  • Lactic Acid
  • Lemon Juice Concentrate
  • Horseradish Powder
  • Xanthum Gum
  • Citric Acid
  • Potassium Sorbate
  • Sodium Benzoate
  • Wasabi Oil
  • Natural Flavor
  • Mustard Oil
  • Capsicum Oil
  • Calcium Disodium Edta
Wafu Spicy Mayonaizu Japanese Style Spread Ingredients and Nutrition Facts

Wafu Spicy Mayonaizu Japanese Style Spread Ingredients and Nutrition Facts

None of these ingredients are particularly freaky, although there are quite a few stability and conservation agents. Pictured at right are the ingredients for the Spicy Mayonaizu version.

As far as the nutritional information goes, this is pretty standard for a mayonnaise-style spread. (Compare with my Kirkland Signature Real Mayonnaise here) There are quite a few calories per tablespoon, along with plenty of lipids, cholesterol and sodium. I know that it doesn’t look like that much, but seriously, who eats a single tablespoon full? I know I don’t, which in retrospect might help explain my expanding waistline issues.

In closing, a word about the name; I don’t know if ‘Mayonaizu’ is what you call mayonnaise in Japanese. I would be surprised if it was so. Maybe one of my more cultured readers can enlighten me in the comments.

I think it is funny to say ‘mayonaizu’ so I’m going to stick with it.

If you see these products at your local Costco, and you enjoy the taste of Wafu salad dressing, I highly encourage you to give these a try. They are delicious, and I’m not being paid to say so. It must also be said that these products are made right here in Canada, with what I assume are local ingredients (mostly). It’s fun to buy something delicious that is made here, knowing that you help support your local economy.

Lee Kum Kee Premium Oyster Sauce at Costco: Product Review

One of my favorite types of restaurant are Dim Sum – the Chinese establishments where the food comes to you in little trolleys pushed around by – generally speaking – elderly Chinese ladies that don’t speak English. They’re usually very nice, and it’s always a hoot trying to figure out what the food they have in their cart is just from the pantomime and single-word answers.

Doesn’t matter, really. It’s all quite good, although I’ll pass on the chicken feet next time. The tendons are strangely chewy.

Lee Kum Kee Oyster Sauce

Lee Kum Kee Oyster Sauce

This brings me to one of the best deals I found at Costco in the last few months, Lee Kum Kee’s Premium Oyster Sauce.

I started with my reminiscing about Dim Sum restaurants because oyster sauce is the sauce that is traditionally served with the green vegetables the ladies carry in their trolleys – the only vegetable in the whole restaurant, as near I can tell.

I’ve always loved that sauce; I saw ordering the vegetables as an excuse to eat it.

When I saw the oyster sauce at Costco, being liquidated for $2.97 a bottle, I could not resist and bought one. When I took it home and discovered that it was the same as the shockingly salty but delicious sauce they have at Dim Sum, I wen back and bought 3 more. I would have bought more, but by then they had tun out and I got some of the last few bottles.

Where to start with Lee Kum Kee’s Oyster Sauce?

How about the packaging? As you can see, it is charmingly old-school, with women and little boys in what I imagine to be late 19th-century traditional Western-inspired Chinese clothing, eating and paddling. There are also giant oysters on the little boat on the label, just so you know what you’re getting.

Speaking of the packaging, there are also a few glaring spelling and syntax errors, in both English and French, on the label, but the sauce is so delicious that we’ll gloss over those. (seriously, though, LKK, if you’re reading this, I’d be happy to be hired to proof-read your labels before production. English and French. I can’t read Chinese.)

When it comes to the sauce, there are no words to describe it, but I’ll try to anyways. Visually speaking, it is incredibly smooth and glossy, almost other-worldly so, and has a rich dark-brown, almost black color. The real magic happens when you mix it with a stir-fry, or simply use it as a dipping sauce.

I’ve got to tell you right now, you have to love the taste of oysters, because this is what Lee Kum Kee’s Oyster Sauce gives you. There are no ifs nor buts about it.

The oyster flavor is strong and undeniable yet pleasingly subtle, bringing out the natural flavors of other ingredients and complementing them beautifully, whether you are cooking meat or vegetables or mushrooms or even plain noodles.

I’m sad that I only have a bottle and a half left.

Lee Kum Kee Oyster Sauce Nutrition Facts

Lee Kum Kee Oyster Sauce Nutrition Facts

Now, on to the other, more technical stuff. Remember when I said the Dim Sum sauce was salty? Well, this one is just as salty, and for the uninitiated, it is quite shocking.

As you can see by the nutritional information data sheet I’ve provided, each 18 grams of sauce contains 820 mg of sodium, or 34% of your daily recommended intake. I figure that’s about one tablespoon full, or near enough.

One the plus side, and as opposed to Hoisin Sauce, it’s not particularly sweet, so there you have it.

Don’t look for anything else as far as nutrition goes. A gram of protein, salt and some sugar. And a whole lot of oyster goodness!

The ingredients of Lee Kum Kee’s Oyster Sauce are as follows:

  • Oyster Extract – (Oysters, Water and Salt)
  • Sugar
  • Water
  • Monosodium Glutamate
  • Salt – Again!
  • Modified Corn Starch
  • Wheat Flour
  • Caramel Color

So what’s the bottom line with Lee Kum Kee’s Premium Oyster Sauce? If you see it, buy it. If you don’t see it, look for it. Even if it’s only to try. It’s absolutely delicious, and your cooking will take a giant lead forward just by adding this to your pantry. Do yourself, and your guests a favor, and take the plunge to a world of exotic yet pleasingly familiar flavor! (at least for me!)

Lee Kum Kee Hoisin Sauce at Costco (finally!)

I discovered Hoisin Sauce many years ago with my friend Jason, who was quite the adventurer and would drag me to all sorts of strange Vietnamese restaurants, and would proceed to order (for both of us) strange cuts of meats I was unaware you could eat, but are quite delicious. Of course, multiple healthy and generous servings of Hoisin sauce were always on hand to help enhace the flavors of whatever we were eating.

I haven’t talked to Jason in over 10 years, but whenever I go to a Vietnamese soup place, or Pho, I always make sure to order the tripes, tendons, and whatever else is weird. If these things are unavailable, I label the restaurant as unauthentic and walk out.

Of course, the real discovery here is Hoisin Sauce, a sweet and extremely salty sauce that can be used both for dipping and for cooking. In the last 10 years I’ve discovered all sorts of ways to incorporate it in my food, and it goes well with everything. Almost. Hoisin sauce is, however, not exactly cheap when bought at the grocery store, which is why I was so happy to find the Lee Kum Kee-brand Hoisin Sauce at my local Costco!

Lee Kum Kee Hoisin Sauce at Costco

Lee Kum Kee Hoisin Sauce at Costco

Don’t get me wrong. Even when you buy it at the grocery store, a small jar is only about $5, but that’s usually for about 250 ml. As you can see from the picture above, the Costco-size Hoisin Sauce squeeze bottle contains a whopping 797 ml, and costs a ridiculous $3.89.

Lee Kum Kee Hoisin Sauce Nutrition Facts

Lee Kum Kee Hoisin Sauce Nutrition Facts

For those making the calculations, don’t. Let me. As you can see from the Lee Kuym Kee Hoisin Sauce Nutrition Facts sheet to the left, each serving is 30 ml, which turns out to be 2 tablespoons. Each bottle thus contains 26.5 servings.

Through the power of simple math, we discover that each serving of Hoisin Sauce costs 14.7 pennies, if you shop at Costco.

Now it’s clear to me that Hoisin Sauce is awesome, but it does have its drawbacks. If you’re using it to cook, it’s pretty easy to stick to one serving, but as a dipping sauce, I go through that stuff like it’s going out of style (it’s not), and as the Nutrition Fact sheet plainly points out, each serving contains an incredible 20 grams of sugar, and over a gram of salt, which is 44% of the daily recommended value.

I dare you to have just one serving.

Hoisin sauce is the kind of condiment that will leave you with sausage fingers caused by crazy water retention, but it’s totally worth it. Just like Sriracha (rooster sauce), it transforms any ordinary meal into a delightful culinary masterpiece.

I’m happy that I can finally buy Hoisin Sauce at Costco. Of course, Costco being Costco, I will buy 3 or 4 bottles in case they decide not to carry it anymore. I hope I’m not already too late.

Pan-Fried Salmon in a Creamy Herb Sauce Recipe

Who doesn’t love salmon? Well, I guess people with allergies, or those that don’t like fish in general. But salmon’s pretty awesome. What I have here is a recipe that was originally for cod, but brilliantly adapted by one of my colleagues, and yours truly, for salmon.

The gist of the recipe is pan-friend salmon chunks in a creamy sauce with salted herbs. Ok, I know what you’re thinking: “Creamy and salty! Oh my God, he’s discovered the secret to ultimate flavor!” And you would be mostly right. Except that this really is quite good, and not nearly as greasy nor salty as the name would imply.

Start with about 600 grams – a pound and a half, more or less – of nice, fresh salmon fillet, from which you’ll remove the skin. I’m really bad at this and tend to butcher the fillet, so no pictures of that. Cut the salmon in cubes about an inch a side.

Cutting the Salmon

I then prepared a mix of white flour, cayenne pepper and curcuma – for color. The mix was mostly flour, but took on a very slight red and gold tint from the other ingredients. I then rolled the pieces of salmon fillet in the flour mix, individually so as not to bruise them any more than needed.

Salmon in Flour

In an anti-adhesive pan, I melted a good-sized nugget of butter, maybe about one big heaping tablespoon, and added some olive oil. I then turned up the heat just short of “MAX”.

I carefully deposited the pieces of salmon, now nicely coated with the flour mix, in the burning hot oil and butter.Butter and Oil

I say carefully, both for the salmon, which I did not want to break apart, as well as for my fingers, who react predictably to contact with burning oil.

That being said, salmon is a lot sturdier than cod when fried, and should not fall apart too much. Once the fish was cooked on one side, I carefully (again) turned over the salmon so that the other side could comfortably bathe in hot butter and oil.

Salmon starting to FryOnce the salmon was outwardly cooked more or less evenly, I added one tablespoon of one of my favorite condiments, Les Herbes Salées du Bas du Fleuve, which translates as “Salted Herbs from the lower River”.

Les Herbes Salees du Bas du Fleuve

Les Herbes Salées du Bas du Fleuve

The “lower river” pertains to a region on the St-Lawrence river, not actual water herbs. It’s a mix of parsley, carrots, and lots of other things, and it’s really, really salty. So don’t put too much. I ended up with this:


Now, this is good enough to be eaten as is. But I got the recipe from one of my colleagues, who is French, and never, ever misses an occasion to drown food with cream. He actually recommended that I use 45% cream, but that’s too much, even for me. I added maybe a quarter-cup of cream, and kept the heat on high for a few minutes, until the cream started to boil.


I I served the pan-fried salmon over a bed of rice, with probably some sort of vegetable on the side, I don’t remember that part! This is a really delicious recipe, easy and quick to make. It’s not exactly ‘light’, so it shouldn’t be an every day thing. Here are the ingredients you’ll need to make this. Bear in mind that all quantities are approximate. Look at the pictures and use your cooking common sense.

Bon appétit!



  • 600 grams of salmon (1 ½ pounds)
  • Butter
  • Olive Oil
  • Cream (15% or more)
  • Flour
  • Curcuma (a pinch)
  • Cayenne (a smaller pinch)
  • Herbes Salées du Bas du Fleuve (or equivalent)

Serve on rice.

Author’s Note: This is a reprint from the recipe I’d published a few years ago on a food website I owned. I haven’t changed a word. What has changed, however, is that I try not to eat greasy food like that too often. My doctor frowns upon it.

Why You Shouldn’t Buy VH Chinese Soya Sauce

Sometimes it pays to read the ingredients on the food you buy. Especially prepared stuff. I was shopping this morning and came upon a large display of VH products, prominently featuring what I suppose is one of their flagship products, VH Chinese Soya Sauce.

VH Chinese Soy Sauce

VH Chinese Soy Sauce

For those unfamiliar with this brand, it belongs to ConAgra Foods Canada, which belongs to ConAgra. I’m sure they’re nice people who are just trying to make a living, but still. The ingredients list in their ‘soy sauce’ is quite disturbing.

Based on my research of soy sauces around the world, in great part on Wikipedia, I’ve learned that some soy sauces have sugar added to them, and are primarily used as dipping sauces.

This is all well and good, but this in no way explains this product’s scary ingredients list. I understand that soy sauce is salty, but why does it have more salt that soy? For that matter, why does it have more caramel than soy?

That doesn’t sound right to me.

In addition, you’ll notice that this ‘soy sauce’, and I use the term loosely, contains both corn syrup and glucose solid. Corn syrup wasn’t sweet enough?

VH Chinese Soy Sauce Ingredients

VH Chinese Soy Sauce Ingredients

I guess it wasn’t. Instead of soy, you get ‘hydrolyzed soy protein’ which I’ll surmise is not exactly the same thing. You also get every food conglomerate’s favorite additive, corn syrup, even though I’m sure there’s no real reason for it to be there.

I’m not judging. But seriously, why would anyone choose that stuff when you can buy normal soy sauce and just drop a spoonful of sugar in it, if that’s your fancy?

I’m actually quite happy to see Sodium Benzoate in there, as it is quite a normal and innocuous food preservative, and doesn’t seem to have a nefarious purpose.

The dark color of soy sauce is created in the brewing process. I am quite certain it’s not because you add caramel to the mix.

Oh wait. Except in the case of VH Chinese Soya Sauce.

Compare this with the ingredients of this Kikkoman Soy Sauce. This soy sauce, by the way, can be bought at Costco, where a half-gallon costs less than $5.

Kikkoman Soy Sauce Ingredients

Kikkoman Soy Sauce Ingredients

Notice that the Kikkoman soy sauce has no added sugar, glucose or corn syrup, and contains actual soybeans. It also manages, somehow, to be dark-colored, without any added caramel. Fancy that!

These two sauces also share the same preservative, so I figure it must be a good one. Kikkoman is good enough to tell us that its sauce contains less than 0.1% of it.

One thing that the VH Chinese Soya Sauce has going for it is that it is gluten-free, which I don’t believe the Kikkoman soy sauce is. That being said, if you want to avoid gluten at the cost of ingesting a bunch of corn syrup, glucose and caramel under the guise of ‘soya sauce’, maybe you’ve got other problems.


Tonton Kobe BBQ Sauce, Once at Costco

This is going to be a short, sad review. In the next few days, I will be saying a long-feared goodbye to my favorite BBQ sauce, the Tonton Kobe BBQ Sauce. I bought this on liquidation at Costco a few years ago, because I thought it would be nice, and I liked the bottle. I know I shouldn’t judge a book by its cover, but whatever.

Tonton Kobe BBQ Sauce

Tonton Kobe BBQ Sauce

New the thing is, as far as a BBQ sauce is concerned, the Tonton Kobe BBQ Sauce is pretty lame. It is a little too bitter, or strange, anyways, and too thin to be effectively basted on anything.

I know what you’re thinking. This review’s going to be pretty short, isn’t it? I mean, that was probably the reason I bought two of these huge bottles for $2.97 each, right?

Probably, indeed. But what this sauce lacks as a BBQ sauce, it more than makes up as a marinating agent. I’ve used it to marinate countless meats, and it goes great with all of them, particularly pork chops before you stick them on the BBQ.

Just yesterday I cut up a piece of pork fillet in slices, marinated them with garlic powder – a lot of it – and a little Kobe BBQ Sauce, put them on the BBQ for just long enough, and voila, gourmet taste at a value price!

This sauce is also absolutely delicious when used to stir-fry vegetables. I use the Kirkland Brand Stir-Fry vegetable mix, which is both affordable and healthy. It gives the vegetables a great flavor and aftertaste, without fouling up your pan like soy sauce does, for some reason.

But now, today, I find myself staring at the last milliliters of sauce at the bottom of my last bottle. I don’t have any illusions about this product coming back to Costco anytime soon. Just in case, I’ve taken a picture of the ingredients, and may try to replicate the sauce in the future. If I do, I’ll let you know.

Or I’ll just go to the Tonton website and order a bottle. Unfortunately, they want $5.25 for a small, 9.5 oz bottle, so I think I’ll pass. Too bad, though. I’ll miss my Tonton Yakiniku Kobe BBQ sauce!

Mikes Rosée Sauce at Costco: Product Review

It’s pretty sad, but I’ve lost the will to cook complicated meals a few years ago. I still love eating them, but I really can’t be bothered to cook them anymore. I need to get that spark back. In any case, since I still need to eat – and feed my family, might I add – I often resort to stuff that is already prepared. Of course, I’m not crazy, and I don’t want to eat food that is overly refined, or stuffed full of chemicals. Imagine my joy when I discovered Mikes Rosée Sauce, at Costco!

Mikes Rosee Sauce at Costco

Mikes Rosee Sauce at Costco

This is not the cheapest product Costco offers. Mikes Rosée Sauce is offered as a two-jar bundle, costing $7.99 Canadian for the lot. Each jar contains 900 ml of delicious, creamy homestyle cream and tomato sauce. I usually end up using half a jar per meal, feeding three people and with some left-overs for our lunches the next day. One of the three persons half a jar feeds is a small child, so say it’s enough for two adults.

I usually use Mikes Rosée tomato sauce with tortellini, which I purchase frozen from Costco when they are on special. which they were, last week. Coupled with a nice salad and perhaps a good glass of wine, you can have what feels like a fancy-ish meal for only a few dollars.

What this sauce is not, however, is healthy. It contains only wholesome ingredients, nothing weird or grossly artificial, but still, the wholesome ingredients in here are quite calorific, to say the least. Each 125 ml serving, or half-cup, contains an impressive 200 calories, including a whopping 16 grams of fat, 10 of which are saturated and count for 51% of the daily recommended value. If that wasn’t enough, you’ll also get 530 mg of salt (22% of the daily value) and 65 mg of cholesterol. To learn more about sauces, follow this link.

I don’t read that stuff too closely. Just closely enough that I don’t buy this sauce with too much regularity. Mikes Rosée sauce if one of the best creamy tomato sauces you can buy commercially, especially at Costco, but take care you don’t have it too often. You might end up wearing it!