Sonnyboy's Spicy Goodness Sauce was created with heart and soul by former Memphian Wallace Frix. Having lived eight long years in the rural Midwest, cooking became a passion. Now in North Carolina, Wallace is delighted to sell his sauce at carefully curated farmers' markets and independent retailers. No big box anything here at Sonnyboy's Spicy Goodness.
Frequently Asked Questions:
Is this a barbecue sauce?
Nope. It's a concentrated saucy marinade that is influenced by cajun cooking. It's lively and tasty and filled with a variety of smartly-blended flavors, and there's nothing else like it on the market. Sonnyboy's Spicy Goodness is used in a wide variety of protein and veggie dishes. Our customers come back for more and we love them for it.
How did you come up with this sauce?
I've been perfecting this sauce for eight years after my wife wanted me to try replicating a dish her grandmother made back in the 70's. And after living in the freezing cold for six months straight, Mary wanted nothing more than this sauce, baked with shrimp, chicken or firm tofu and a loaf of french bread. It's far different than what you'll find on the grocery shelves.
Your wife could eat a loaf of French Bread? By herself?
Yes, and a pound of shrimp with sautéed brussels sprouts on top of that. I think maybe she's cut it back to half a pound of shrimp.
Is this sauce high in saturated fat?
Not at all. We use only extra virgin olive oil and no other type of fat in this sauce. What you choose to add to it is up to you, if anything!
Is this sauce vegan?
Yes, it's entirely vegan. No meat, no fish, and no animal by-products. This is a bona fide vegan sauce for those who don't do meat, dairy or seafood. I hear it's good with seitan, whatever that may be. Ask Mary.
I'm allergic to peanuts. Can I use this sauce?
We bottle the sauce by hand in a licensed commercial kitchen in Durham, North Carolina. We do not use a commercial bottler anymore, though we started out that way. In moving to a commercial kitchen where we make small batches by hand, we have more control over the product environment. Knowing other food entrepreneurs who use the kitchen is rather nifty too.
Where'd you get that yellow pickup truck? I love it!
It belonged to my grandfather, Little Paw-Paw, who owned a gas station in Henderson, Tennessee when I was a boy. He was a wonderful man and I'm glad to keep his legacy in action. It's a '67 Chevy - "Three on the Tree" - straight-shift. No power anything.
Why does the olive oil in the sauce "settle"?
We don't use xantham gum, nitrates, or any other products that keep dressings and sauces looking pretty while they sit on grocery store shelves. After you open the sauce, you'll want to put it in the refrigerator and the olive oil will solidify. Either set it out to liquify a bit, or just scoop it out of the jar and get cooking.
How do I cook with the sauce?
Lots of ways, and more we haven't thought of no doubt. We'd love to hear how you use the sauce! Recipes are here.
What do you recommend adding to the sauce to make it stretch a little more for sopping with bread or gluten-free pita, etc?
Mary likes unsalted, locally-made butter from a dairy farmer down the road in Durham. Her sister likes extra virgin olive oil. I like margarine. Her yoga-teaching friend uses flavored hemp oil. Our marathon-runner friend stretches the sauce with a blend of melted coconut oil and soda water. No kidding. There are many "stretches" for dipping bread or for lightening up the sauce's natural concentration.
Is the sauce crazy spicy or hot?
Our friends and family say this sauce is smartly spicy, in a very flavorful way. Not off-the-hook spicy in a volcanic chicken-wing wasabi way. And it can be easily tamed by "cutting" the heat with added olive oil, butter or any other fat of your choice. For some, it's not spicy enough. (If you are the type of person who uses Hunt's ketchup because you think Heinz is too spicy, this is not the sauce for you.)
Will you sell this sauce at "X" mega-super-market?
Nope. We are big believers in local product, whether it's eggs, or bourbon, or chèvre cheese, or collard greens or bacon. We will be in specialty markets around North Carolina and a couple other states and then through a couple of online stores.
How do I know where you'll be - whether online, or at a store, or a farmer's market or event?
Like us on Facebook. Mary is a Facebooker and she tells everyone where I am at Saturday farmers' markets or special events. She posts where are sauce is sold around the Triangle region of North Carolina and in other places as we on-board more specialty stores.
Do you have any new sauces in the works?
Heavens, yes! One is a garlic/lemongrass blend (no name yet) and another is going to be called Scarborough Fair (for all the parsley, sage, rosemaryyyy and thyyymeeeee). And we play some with vinegar recipes, but there's already a lot of that here in North Carolina.
Do you take PayPal?
Yes, indeedy. Along with Visa, MasterCard, Discover and American Express.