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10 ‘Secret Weapon’ Sauces

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10 ‘Secret Weapon’ Sauces

9. Beetroot ‘Pesto’
I simply LOVE this sauce especially in the Winter when fresh basil is hard to come by but beets are abundant. You’d best skip on to another sauce although if you’re a purist about these matters. Basically the idea is to replace the basil leaves in pesto. Just heavenly.
Enjoy!

8. Ginger Spring Onion Sauce
A Chinese classic that is fabulous with chicken. I had forgotten about this punchy sauce until I was doing some research for this post. Thank heavens I have a blog to remind me of my favourites!

1. Roast Cauliflower Hummus
There are few things more versatile, flavorful or wholesome than this Middle Eastern-inspired sauce. I’m currently in love with this Roast Cauliflower adaptation but if you’re a purist you can not go wrong with a fantastic classic chickpea based hummus that’s quicker and easier to make.

5.
If I do not have time to make hummus or roast cauliflower hummus mentioned above, then I whip up a bowl of this dream. Basically just combine equal parts Greek or homemade yoghurt with tahini. Season with salt and a splash of lemon. Sometimes I add finely smashed garlic but when I’m really short on time, I do not bother. Use it any where you use hummus. Especially good as a sauce for fish.

So I’m going to share my 10 favourite ‘secret weapon’ sauces that actually make a difference.

I’m also currently in love with this slightly more intricate Tahini Miso Turmeric sauce but it requires blending so I just make a batch when I have more time.

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In fact, I’d be prepared to go as so far as to say that after learning how to season properly, having a few super tasty sauces in your repertoire is the easiest way to take you cooking from ‘OK’ to ‘ah-maz-ing’.

Published at Tue, 12 Sep 2017 05:43:18 +0000
6. Basically take some quality fat yoghurt or Greek yoghurt and season generously with salt and pepper. And your sauce is ready. You can stir in a little garlic , grated cucumber or zucchini or chopped herbs if you wish to fancy it up.

But the ‘plain Jane’ variant is a winner. If I’m in the mood for something a little richer I mix equal portions yoghurt and mayonnaise. So good!
4. Marco’s Chilli Oil
I pretty much always have a jar of chilli oil in the pantry. Great for adding instant heat to dishes needing a bit of assistance, or when you left the chilli outside to please taste buds that are tiny-people. It’s also a excellent sauce in its own right to serve with chicken, pan fried halloumi, drizzled over soups or perhaps a simple pasta with fresh rocket (arugula). My Irishman adore it with avocado and his morning eggs.
A couple months ago, I was speaking with the group I’m training and the subject turned to sauce.

2. Home Made Mayonnaise
After mastering the art of earning mayonnaise from the food processor, without it splitting, mayo consumption has definitely increased in my house. I use it on an almost daily basis with poached eggs, to add substance or as a sauce for fish or meat. Dangerously addictive.

10. Miso Harissa Ketchup
A combination of classic ingredients from two quite different cuisines — Japanese and Moroccan. Normally I’m not fond of ‘fusion’ cooking but I make an exception with this richly sauce. Since being Low Carb this Miso Harissa Ketchup is now my go-to whenever I want a healthier (and way more tasty!) take on ketchup. It’s also amazing toss on roast veggies, especially roast cauliflower.
3. Similar but a little more complicated. Traditionally served with fish but beautiful anywhere you need a nutty sauce with a small kick. I often make it with nuts.
With love,
Jules x

Specifically a fantastic sauce can make all the difference.
Are you a sauce convert? Say YES or NO in the comments below…

I’m serious.
7. Sicilian Nut Pesto
A wonderful dairy-free pesto that is my go-to when I’m fortunate enough to have masses of fresh basil from the garden. Every year before the first frosts I make a batch of this pesto and freeze it to dip into during the Winter months.

Source: Natural Foods

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