It’s easy to get in a food rut. Even, as a food blogger and recipe developer, I find myself throwing something on the grill and serving it with a roasted veggie more nights than not. It works.
I’ve found myself turning to sauces as of late. Sauces can be a game changer when it comes to your cooking routine. With just a handful of herbs and pantry ingredients, the classic chimichurri recipe below can be added to just about any protein or veggie for a powerful flavor upgrade. I love steak night, but steak night served with a red wine and mushroom cream sauce is divine!
Sauces are also a great way to play around with new ingredients. If you’re new to tahini (a sesame seed paste often used in hummus), try our Green Tahini Sauce. I love it on chicken or potatoes for a big hit of flavor with little effort.
If you haven’t every cooked with chipotle in adobo but love food with a little kick, whip up a batch of Chipotle Honey Sauce. Pour it over roasted veggies or use it as a dip for fried chicken.
What sauce will you try first?
Tasty on just about anything, we particularly love this South American-style Chimichurri sauce on shrimp!
Add all ingredients to the bowl of a food processor. Pulse until a smooth sauce forms. Add salt and pepper to taste. Serve immediately or refrigerate until ready to use.
Tahini, a sesame seed paste often found in hummus, lends the perfect nutty flavor to this herbaceous sauce, which is delicious on top of any protein or cooked veggie!
Add all ingredients plus ½ cup water to a large blender. Process continuously until well blended, adding additional water as needed until desired consistency has been reached. Serve immediately or refrigerate until ready to use.
Craving something spicy? Whip up a batch of Chipotle Honey Sauce to top off anything from roasted veggies to chicken breasts!
Combine all ingredients in a food processor and pulse until combined. Serve immediately or refrigerate until ready to use.
Perfect on top of steak, polenta, or fluffy scrambled eggs, this rich red wine and mushroom cream sauce makes any dish elegant.
In a large skillet over medium high heat, add butter and oil. Once the butter has melted, add shallot and saute until translucent. Add the mushrooms and herbs and season to taste.
Continue cooking, stirring occasionally, until the liquid from the mushrooms has been released and evaporates. Stir in the wine, loosening up any bits that have stuck to the bottom of the pan. Once mostly evaporated, stir in the broth.
Once reduced and thickened slightly, stir in the cream. Allow the mixture to warm, then remove from heat. Season with additional salt and pepper, if desired. Serve warm.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.