Original Hallelu-jah! Wings Sauce is Back!
Junebug's Hallelu-jah! Sauce is infused with a blend of southern and Asian herbs and spices giving it a global appeal. This sauce is extremely versatile; it is excellent of fish, chicken, pork, lamb, or beef and can be used from the jar to dip, baste or marinate foods.
Many of you shared delicious recipes for how you use Junebug's Hallelu-jah! Sauce to enhance a variety of your favorite family meals. After reading the recipes you so graciously shared, I decided to create a cookbook. I love cookbooks! I love to read them, treasure them, learn from them, and, of course, cook from them.
To me, cookbooks take on a life of their own. They are history, family, and memories. So, I thought why not collect all your treasured Hallelu-jah! Sauce recipes and share them along with some of my own sauce treasures.
As I receive other Hallelu-jah! Sauce recipes, the cookbook will be periodically updated so all recipes can be shared with others.
I look forward to remaining your dipping, basting and marinade of choice.
Hallelu-jah! Sauce was created in 1986 in the kitchen of Thompson's Point of View (Thompson's), a family owned southern Creole restaurant formerly located in the heart of the Seattle's Central District. Folks gathered at Thompson's whether from the neighborhood, suburbia or out of town for more than 20 years.
Looking for a way to distinguish our gourmet universal sauce, we combined the best herbs and spices used in Creole and deep-southern cooking and infused them with Asian spices to give it a Pacific Northwest appeal. When our gourmet sauce debuted, one of the guests shouted, "Hallelu-jah!," hence the name of our sauce. Customers began to request Hallelu-jah! Sauce on everything from poultry to seafood to vegetables dishes. This sweet, spicy and savory blend quickly became a delightful dipping, marinade and basting sauce.