With these easy sauces for the summer season, you’ll never reach for a bottle ever again! These sauces are made with only fresh ingredients and no preservatives, making them lower in fat and sodium than those in a bottle. The Salsa Verde uses capers and anchovies – if these ingredients are new to you, give them a try. They simply add body and seasoning to the overall dish without at all tasting ‘fishy.’ Anchovy paste, in a tube, can be found refrigerated in grocery stores.
All of the sauces pair fantastically with just about anything coming off of the grill.
- 1 cup flat-leaf parsley leaves
- 1/2 bunch chives
- 2 sprigs thyme
- 1 sprig rosemary
- 1 tsp anchovy paste
- 1 tbsp capers
- 1 clove garlic
- Juice of one lemon
- 1/2 cup extra virgin olive oil (or more)
- Salt and pepper, to taste
We hope that you enjoy these tried-and-true recipes from our collection.
Finely chop the herbs, capers and garlic; mix with the lemon juice and enough olive oil to produce a loose sauce; season with salt and pepper;
Refrigerate any leftovers and bring to room temperature before using. This sauce is fantastic on any type of grilled meat, chicken or seafood.
Ginger Scallion Sauce
- 3 green onions, finely sliced
- 1-2 tbsp finely chopped ginger
- Juice of 2 limes
- 1 tbsp soy sauce
- 1 tbsp neutral oil, such as canola
- 1 tsp sherry wine vinegar
- 1 tbsp water, if needed to thin out
Mix all ingredients together. This sauce acts as more of a ‘topping’.
- 2 onions, finely chopped
- 6 cloves garlic, finely chopped
- 1 cup packed brown sugar
- ¼ cup maple syrup
- 1/4 cup bourbon or whiskey
- 1/4 cup cider vinegar
- 1/4 cup tomato puree
- 1 tbsp mustard
- 1 tsp chili garlic sauce
- 1 bay leaf
- 1 tsp turmeric
In a small pot, brown onions in a little canola oil over medium high heat;
Add garlic and cook 2 minutes, stirring often;
Add the brown sugar and stir until it is all melty and caramelized, about 2 minutes;
Add bourbon, vinegar, ketchup, mustard, chili garlic sauce, bay leaf and turmeric;
Cook for about 15 minutes, or until thickened.