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The og crack sauce

This is the origin of the title Crack Sauce. It's the og. Over the years I have created many crack sauces. They become an obsession for awhile then a new one comes along to take its place. This sauce is from Whitewater Cooks first cookbook, it's the sauce from their glory bowl. So I did not create this sauce but it is where we (my original partners and staff at Les Louises) coined the term crack sauce. Customers knew to ask for the crack. This genius sauce is good on everything - it will make your boot taste good - my son likes it warmed and poured over potatoes and pork tenderloin. I love it on salmon or roasted on top of tofu. Of course it sings on the Whitewater Cooks glory bowl. This recipe makes a lot! But I'm sure you will make short use of it.


1/2 cup nutritional yeast

1/3 cup of water

1/3 cup tamari (for gluten free) or soy sauce

1/3 cup apple cider vinegar

3 cloves of garlic

3 tablespoons of tahini paste

1 1/2 cup vegetable oil (honestly I do not measure this part I just slowly add oil unitl I get the right emulsification - so smooth and creamy and pourable)


Put all the ingredients in a blender except the oil

Blend and slowly add the oil in a drizzle until emulsified and creamy.


Put on all the things. Love your life. Love salad.





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