5 SUMMER SAUCES
Five sauces to dip, dollop and drizzle on your next salad, steak or grilled dinner...
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Hello!
It’s happening. I’m starting to see headlines about back-to-school deals and setting up the pantry for school lunches. And while I know some of your kids are back to school, here in the North parts, we have just passed the summer midway point. I’m a firm resister of rushing through anything: vacation, childhood, a good book, a juicy mini-series, and especially— summer break.
Admittedly, it’s my publishing Achilles heel: I refuse to post Halloween content eight weeks before Halloween, even if that’s what’s trending on Pinterest. The beautiful thing is that we won’t miss a single cob of corn, a juicy tomato, or a summer sunset in this corner of the interwebs. And why should we?
We’ve been chugging through August with chopped salads, warm cornbreads, and grilled dinners; no fuss, easy cleanup—especially since camping. But in the last four weeks of summer, the same grilled steaks, sausages, zucchini, and eggplant are ready for a dollop. A special sauce. Something to pause over and savor a little more deeply.
For me, it’s an herby green sauce (see above/below): garlicky, pungent, and full of greens, be they basil, kale, parsley, or a mix. It might be made with a bag of prewashed kale, leftover herb bits, or wild mustard gathered from the yard; it doesn’t matter. What does matter is that green sauce is a one-size-fits-all accessory you can count on, with oodles of flexibility and a very forgiving tone.
You can add nuts (à la pesto—pine nuts or even almonds), avocado, or miso to give it body or make it straight up with greens and a glug of your best olive oil. I store mine on the top shelf of my refrigerator in a glass container, where I can see it, use it, and replenish it with ease all week long. It has the power to make an otherwise unmemorable meal come to life.
Your special sauce might be chile crisp (trending!). It could be an umami-rich tahini sauce (below!). Or creamy parmesan drizzle akin to Caesar dressing (also below). It might even be a simple homemade ranch because, hello, crispy fresh garden vegetables (my kids are ranch kids; our favorite one is —you guessed it—below!!).
Whatever your sauce is, don’t be intimated by the (minimal amount of) work it takes to make a special sauce yourself. Your future self will thank you when you open the fridge and find even one—or better yet, a few of these sauces—at the ready.
Enjoy your weekend; I hope it’s a saucy one!
xx
Sarah
DOES-IT-ALL GREEN SAUCE (pictured)
Combine 1 bunch fresh parsley, cilantro, arugula, mustard greens or other punchy greens (about 3 cups packed) with 1 small bunch fresh chives, juice of 1 large lemon (about 2 tablespoons), 1 peeled clove garlic, and 3 tablespoons olive oil in a food processor or high powdered blender. Pulse to chop. Add 1/4 cup something with body—like 1/4 avocado, or some miso, nuts or tahini). Season with 3/4 tsp sea salt and 1/2 tsp. freshly ground black pepper—give or take to your tastes—and thin with up to 1 tablespoon more oil as desired).
SMEAR ON: Toast, veggie burgers, quasadillas. DRIZZLE OVER: Grilled fish or steak, fried eggs, savory grain bowls, roasted vegetables. TO STORE: Transfer to a container that just fits and top with a little more oil (to preserve color); keep in the refrigerator for up to 1 week. (makes 3/4 cup or 5 oz).
PICKLY- CHIVE RANCH*
Combine 1/2 cup mayo, 1/2 cup full-fat plain yogurt (Greek or regular), 1/4 cup pickle juice, 1/4 cup chopped chives, 1/4 cup parsley leaves and stems, 1 peeled clove garlic, 2 tbsp arrowroot powder in in a food processor or high powdered blender. Pusle to chop. Season with 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper—give or take to your tastes—and puree until smooth.
DIP IN: fresh carrots, broccoli, celery, cucumber, fennel, fried green tomatoes or fried pickles. DRIZZLE OVER: kale salad, wedge salad. TO STORE: Transfer to a container that just fits; keep in the refrigerator for up to 1 week. (makes 2 cups).
*adapted from Seasonal Family Almanac by my friends Emma Frisch and Jana Blankenship. The Arrowroot powder here is an aha for texture, and the flavorful overall is spot on!
CREAMY PARMESAN DRESSING (like Caesar, but different)
Combine 1/2 cups mayo, 3/4 packed cup finely grated Parmesan cheese, 1/4 cup freshly squeezed lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and 1/2 teaspoon tobasco sauce in a food processor or high powdered blender. Pusle to chop. Season with 1/4 teaspoons fine sea salt and 1/4 teaspoon black pepper—give or take to your tastes. Puree until smooth.
SMEAR ON: Turkey sandwich, egg sandwich, french fries DRIZZLE OVER: Roasted mushrooms, roast turkey, shaved kale salads, brussel sprouts (raw and shaved or roasted), and any grilled veg TO STORE: Transfer to a container that just fits; keep in the refrigerator for up to 5 days. (makes 1 scant cup).
TAHINI GREEN GODDESS*
Combine 1 1/2 cups full-fat plain yogurt (Greek or regular), 1 cup tahini, 1/3 cup freshly squeezed lemon juice, 1 1/2 cup fresh parsley leaves (no stems), and 2 peeled cloves garlic in a food processor or high powdered blender. Pusle to chop. Season with 2 teaspoons fine sea salt and 1 teaspoon black pepper—give or take to your tastes. Puree until smooth.
DIP IN: Blanched vegetables (especially brococli or cauliflower), french fries or roasted potatoes, crudités DRIZZLE OVER: fried eggs, roasted vegetables, grilled or roasted chicken, lamb chops, gyro sandwich, falalfel, kebabs, or baked potatoes TO STORE: Transfer to a container that just fits; keep in the refrigerator for up to 5 days. (makes 3 1/2 cups).
*if you aren’t feeling greens, you can skip the parsley and go for a straight tahini-yogurt-lemon drizzle,
SHALLOT-MISO-LEMON VINAIGRETTETE*
Combine 1 small shallot (roughly chopped), 3/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 2 teaspoons white miso, and 1 teaspoon honey in a food processor or high powdered blender. Pusle to chop. Season with 1/2 teaspoon fine sea salt and 1/2 teaspoon black pepper—give or take to your tastes—and puree until smooth.
DRIZZLE OVER: Any greens, poached chicken (or salad with chicken), baked or grilled fish, raw or roasted vegetables. TO STORE: Transfer to a container that just fits; keep in the refrigerator for up to 1 week. (makes 1 cup).
*If you don’t have or don’t like miso, make this with 2 teaspoons Dijon mustard instead of the miso for a more classic, vinaigrette profile.
Photo by Gentl + Hyers for Every Day is Saturday.
You’re speaking my language!
yum! trying all of these!