Saucefly is a monthly subscription box that includes “restaurant quality sauces, snacks, dressings, cocktail mixers, sweets and other savory surprises.” Saucefly boxes are packed with ice, and all included items have a shelf life of at least 7 days.
About a week before boxes ship, Saucefly members are emailed a shopping list that lets them know what additional items will be needed in order to make the month’s suggested recipes.
Saucefly is owned by Chef Sara Willis, a Eugene, Oregon-based chef who has been cooking professionally for the last 25 years. She uses locally-sourced, in-season, and organic products in her cooking, and posts how-to videos on the Saucefly blog that demonstrate how to use Saucefly’s sauces.
This box was sent to us at no cost for review. (Check out the review process post to learn more about how we review boxes.)
The Subscription Box: Saucefly
The Cost: $100 (Eugene, OR residents receive a shipping credit of $15 per box. Shipping is free to states west of the Colorado Rockies. Shipping to the east coast is $25.)
ACTIVE DEAL: Save $20 off your first box!
CODE: MSA20
The Products: Organic, chef-prepared sauces, dips, marinades, cocktail mixers, dressings, and more.
Ships to: U.S.
Check out more gourmet food boxes in the Food Subscription Box Directory and make sure to add Saucefly to your subscription box list or wishlist!
This box came with an info sheet that provided some information about the month’s sauces and a few recipes. (More detailed information is available on the Saucefly site.)
Saucily Tomato Garlic Concasse
This first item wasn’t included in the above group shot because I dropped it when I was taking it out of the box. The container arrived in good shape, but the product splattered all over the floor when the jar flew out of my clumsy hands. I wasn’t able to taste it (I really did a great job spilling it everywhere), but I can attest that it smelled garlicky and wonderful.
Moxie Mixers Organic Grape Sangria
The first item I tried from this box was grape sangria mix. (It is terrible that I went straight for the cocktails? Ha!) You can drink this alone, like juice, or you can mix it with wine to make Sangria. I opted to mix it with a Spanish red wine, but Saucefly pointed out that any wine would work. (You can also mix it with vodka, if you prefer. Or both wine and vodka.)
I added some blueberries, mango slices, and dark cherries to my sangria, and it was deeee-licious.
Saucefly Herb Ricotta Dip
The next item I tore into was this herbed ricotta dip. It was so good! The flavor was mild and fresh, and both my husband and I kept inventing new ways to incorporate it into whatever we were eating.
We started out by drizzling it with olive oil and spreading it on a crusty baguette, but towards the end of the week, it also made its way into sandwiches and onto crackers.
Saucefly Mostarda
Chef Sara recommends serving this Tomatillo and Honey Mustard on a cheese plate, so that’s exactly what I did. It was tangy and a little sweet, and it paired beautifully with sharp cheddar.
Saucefly Shrimp Creole Sauce Base
Next, we sampled Saucefly’s Shrimp Creole Sauce Base, a concentrated sauce mix that you heat up with heavy cream and serve with seafood (both shrimp and fish were recommended). At first, I wasn’t sure how much flavor we’d get out of such a small jar, but I shouldn’t have been concerned. This base was perfection. As soon as I started heating it up, my house filled with an incredible spicy seafood smell that was straight out of New Orleans. I mixed it with shrimp and served it over polenta. (Photos below!)
Saucefly Polenta Mix
And here’s the polenta! This mix contained polenta, herbs, and seasoning, so all I had to do was cook it in boiling water and stir it until it softened.
I decided to use shrimp in my Creole Sauce. Here’s a photo:
And here’s the shrimp plated over the polenta:
Oh my goodness, this dish was incredible. The polenta was perfectly seasoned, and the sauce was creamy, wonderfully spiced, and loaded with flavor. I’d intended to serve half of this for dinner with a side salad and save the rest for lunch the following day, but my husband and I devoured it all in one sitting.
Saucefly Balsamic and Ginger Dressing
Saucefly’s Balsamic and Ginger Dressing is kind of like a hybrid between classic Asian-style ginger dressing and sweet balsamic vinaigrette, and it’s probably one of the best dressings I’ve ever had. It’s full of ginger flavor, and it has a nice sweetness that’s balanced by a refreshing vinegary zip. I haven’t finished off the bottle yet, but I suspect it won’t last much longer. It’s great on spinach salad, and it pairs beautifully with bacon, walnuts, and goat cheese.
Saucefly Maple Syrup
I love maple syrup, and this stuff is really good. It’s 100% certified organic and harvested by the Amish in Wisconsin. I’m a big believer in real maple syrup on pancakes, so this bottle will go to good use.
Saucefly Tortilla Soup
Next up is a tortilla soup base. As per the instructions, I heated it on the stove and then poured it in a bowl over tortilla strips, avocado, cubed monterey jack cheese, diced onion, a squeeze of lime, and sour cream.
Yet again, this dish was a knockout. The base was flavorful and tomatoey, and the add-ins were great. The avocado, onion, and tortillas added a lot of great texture, and I loved how the boiling hot soup melted the cubes of cheese into soft little clumps of deliciousness. I was actually quite sad when we finished this soup off!
Saucefly Cherry Pie Filling
The last two items were both perfect additions to the November box, and they made my Thanksgiving dessert prep super easy. The first item is this pre-made cherry pie filling. I poured it into my homemade crust, baked it, and voila!
It was great— not too thick, not too thin, and not too sweet. I also like that it was full of whole, large cherries that were rather firm. They kind of popped in your mouth with each bite. My husband is still talking about this pie!
Saucefly Organic Pumpkin
I decided to use the final item in this box, a jar of organic pureed pumpkin, in a homemade pumpkin pie.
The info card mentioned that each jar held an entire pumpkin’s worth of puree, and it was delicious in my pie. Also, I like that I was able to use a fresh, organic puree instead of canned pumpkin this year. I swear it made the pie a taste a little more vibrant than usual!
Verdict: Looking back over this review, I realize that I’m practically gushing, but I absolutely LOVED this box. Everything I received was excellent, and having pre-prepared sauces, dips, and mixes in the fridge made meal prep really easy. The cost per item breaks down to about $9, which I think is definitely fair for organic, chef-made products. This is one of my favorite new subscription box discoveries, and I genuinely can not wait to see what will be in the December box!
What do you think of Saucefly?
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