My latest discovery is that a sauce can make a meal. Whether it is an entrée, sandwich or a salad, the sauce, spread or dressing is what one reminisces about long after the meal is over. Yet, many of us shy away from making sauces. We are fearful that they are complicated and take too much time. I made it my mission this summer to find more sauces that are easy to prepare and versatile enough to use in several dishes. And, not to my surprise, I now can’t live without them.
One sauce I made this summer was from Plenty More (available October 2014) by Totam Ottolenghi and Sami Tamimi. Over the past 2 years, I have been cooking from several of their books on Eastern Mediterranean cuisine. And, to be honest, they have opened my eyes. They use simple ingredients and as they say “make food smile.” Their Green Tahini Sauce is delightful! You can use it with a simple roasted chicken or pork tenderloin, in a sandwich instead of mayo or add a little olive oil and it becomes a tasty salad dressing. It’s also wonderful on green beans or asparagus. Now, that is a good sauce. It takes 5 minutes to make and it keeps all week in the fridge.
1/2 cup tahini, 1 cup parsley leaves, 2 smashed cloves of garlic, juice of 1 lemon, 1/3 cup water, 1/2 teaspoon salt
You can blend all the ingredients in a blender or food processor. If you don’t have either, you simply grate the garlic on a Microplane and chop the parsley by hand. Then, whisk all the ingredients together.
Recipe was published in Bon Appetit, August 2014.