Black Walnut Bay Sauce begins life as simple apple cider vinegar. Keepwell ages it for a year with ginger, garlic, and horseradish for a round and deep savory flavor, but the most important element is a hefty amount of black walnut leaves. The leaves give it a mild bitter and herbal flavor, which has a unique history of use in American south cooking traditions – an early worcestershire-like seasoning.

Bay Sauce makes a wonderful mignonette right out of the bottle, is the perfect secret ingredient to your caesar or blue cheese dressing, and is a killer marinade on a quick-cooking cut like flank steak.