ซอสพริก Dustin Poirier รสครีโอลเมเปิล | HEATONIST

The maple comes through upfront but the Creole heat sneaks up right after, which makes it a dangerously easy sauce to overdo. I've been putting it on eggs and even a drizzle over roasted sweet potatoes. That Louisiana-style base really carries the whole thing perfectly.

The maple comes through sweet at first but the Creole heat sneaks up right after, which makes it dangerous on eggs. Bottle's a good size too, I've already gone through half of it in a week.

The maple sweetness hits right after the Louisiana-style heat, and it's a combo I didn't know I needed. I've been dousing it on eggs and fried chicken all week, and the bottle's already half gone.