Cooking sauce dispenser and stand

Abstract

This invention is a cooking sauce dispenser comprising an assembly of one or more tubular, squeezable containers having a circular opening in a plane at an oblique angle to the axis of the container and connected rotatably to a collar having a flow passage for each container. The flow passage for each container is attached to an individual, heat resistant flow tube which terminates in a drip proof flapper valve. The distal end of each flow tube fits into a common flow directing nozzle which contains a bristle brush for applying the sauce to food. The drip proof valves are designed to accommodate sauces of varying viscosities and sauces containing chunky ingredients. The bristle brush is detachable and easily replaced with brushes of varying stiffness. By rotating a particular container, the container is caused to extend at an acute angle from the axis of the dispenser. The rotated container is thus easily identified as having the sauce being used for a particular dish and is used as a handle when applying sauce to food. In addition, the acute angle provides a comfortable configuration for applying sauce to food and keeps the users hand out of the hot region directly above the food. When not in use, the dispeners is held upright in a stand configured for the unique shape of the dispenser. The stand can be mounted on virtually any surface. A transparent brush cap is included to protect and keep clean the applicator brush. The cap contains graduation marks and can be used as a mixing and measuring cup.