SAUCES AND CONDIMENTS and its main purpose
SAUCES AND CONDIMENTS TO SERVE WITH EVERYTHING
Once you have a few basic recipes and techniques mastered, the next step is adding flavor. An easy way to do that is with a sauce. All the sauces here are quick to prepare and packed with flavor; any one of them can be used numerous ways to spice up your cooking. We’ve provided some suggestions for using them here(you’ll find more ideas in the chapters that follow), but consider them jumping-off points for your own culinary exploration and creativity.
MAKING THE MOST OF SAUCES
A sauce can instantly transform a dish from boring to best in show. Here are some of our favorite ways to use the sauces on these pages.- Toss pesto, Salsa Verde, or Harissa with boiled sliced potatoes for an instant potato salad. Or serve boiled potatoes with Garlic Aïoli.
- Drizzle pesto, Harissa, or Mexican Crema onto soups.
- Spoon pretty much any sauce on top of roasted or grilled poultry, meat, or seafood, or brush onto roasted, grilled, or steamed vegetables.
- Combine pesto, Salsa Verde, or Harissa with mayonnaise and sour cream to make a dip for crudités or potato chips. (Salsa, Garlic Aïoli, Lemon-Yogurt Sauce, Chipotle Mayonnaise, Curried Peanut Sauce, and Cilantro-Mint Chutney all make great dips as is.)
- Spread pesto, Garlic Aïoli, or Chipotle Mayonnaise onto sandwiches.
- Toss any cooked vegetables (Roasted Root Vegetables, and Pan-
- Roasted Potatoes, would both be great) with pesto, Harissa, Salsa Verde, Curried Peanut Sauce, or Cilantro-Mint Chutney. Or dollop with Lemon-Yogurt Sauce, Garlic Aïoli, or Chipotle Mayonnaise.
- Drizzle a sauce over a grain bowl, matching the sauce to the other flavors in the dish (see “Anatomy of a Great Grain Bowl”).
- Use pesto, Salsa Verde, Mango-Mint Salsa, or Cilantro-Mint Chutney to flavor fresh cheeses such as mozzarella or ricotta—or add to a cheese plate.
- Top grilled or toasted bread with pesto, Cherry Tomato Salsa, or Salsa Verde for a quick bruschetta appetizer.
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