Elgin’s Burning Bale restaurant introduces it’s brand new hot sauce

Chef Germain, the culinary maestro behind The Burning Bale Restaurant in Elgin, has always been a passionate creator of bold and flavorful dishes. Known for his decades of experience in the kitchen, Chef Germain has been crafting hot sauces for years. However, his latest creation takes his love for heat to a new level—one that is both challenging and versatile.

“I’ve been making hot sauces for decades, really,” Chef Germain shares. “But I decided I wanted to make something that was a little more challenging, something that would be good for you and also something you would want to splash on everything.”

The inspiration for this new sauce came from one of his favorite breakfast dishes—steak and eggs. “Originally, it was meant for my steak and eggs breakfast. I love a splash of heat, and I wanted something that could complement that dish perfectly.”

Chef Germain decided to embark on the journey of creating a fermented hot sauce, which adds a layer of complexity to the flavor while offering a range of health benefits. “I wanted something thinner than my usual sauces and something milder so it would go with everything.”

Simplicity was key in developing the flavor profile. Chef Germain opted for a combination of garlic, black pepper, apple, lime, and the fiery bird’s eye Thai chili pepper. The result is a sauce that strikes the perfect balance between heat and flavor. “The final brewing has a fabulous garlicky brine taste with a quick heat bite that ghosts off your palate quickly.”

The sauce needed a name as memorable as its flavor. Inspiration struck during one of Chef Germain’s Sunday breakfast specials, where he served an 8-ounce cap sirloin topped with a single sunny-side egg and a splash of his new hot sauce. The dish was dubbed “The One-Eyed Gopher,” and thus, “Gopher Spit” was born.

“I couldn’t resist developing such a character into a brand,” Chef Germain laughs. “The sauce is addicting, which is what you want in a hot sauce. A splash of flavor and heat in each bite that doesn’t mask your food but enhances it!”

Gopher Spit will quickly become a favorite at The Burning Bale, with diners eager to add a dash of this unique hot sauce to everything from breakfast to dinner. Presently Chef Germain said he has approximately 50 bottles available for sale ($10 each) and the the only way to get one is to come for lunch or supper and order one when you order your food. With the demand already there, he plans on picking up more peppers to start making an even larger batch (around 200).

Chef Germain’s creation is a testament to his culinary creativity and his commitment to making every meal an unforgettable experience.