Dip! One of the best music to dance to and a essential ally in kitchen. There is no house that does not have a bottle of ketchup, mustard, or mayonnaise in the fridge, but there are other sauces, I would say much more versatile, that should always be on hand to improve any dish.
Many times, the difference between a sad dinner and a dish with which to end the day in style lies in a simple homemade sauce, either to add to a sandwich, spice up grilled fish or meat, or even accompany pasta.
The good thing about these sauces is that, in addition to being easy to make, they can be make in large quantities and keep for weeks.
1. Green Chile Marinade
I met this sauce in an American book rick baylessone of the best-known ambassadors of the Mexican Kitchen in the United States, and since then I have not stopped preparing it. It’s super easy to make, cheap and, since it has a lot of oil and cooked ingredients, it lasts well in the fridge for a whole month.
The recipe does not have specific amountswe just have to roast some cloves of garlic and some serrano green chiles in a pan, more or less depending on how spicy we like it, and mix them with parsley and fresh coriander, in equal parts, in a food processor, together with oil and salt.
Complete recipe | Green Chile Marinade
2. Basic cheese sauce
This is the typical cheese recipe for dipping nachos, but apart from this it works wonderfully on sandwiches, pasta or as an accompaniment to grilled meat. Unlike the rest of the sauces in the selection, this one is served hot, but if we have any left over it can be stored in the fridge and microwave in half a minute.
To make it, we are going to grate a quarter of a kilo of matured cheddar cheese, or any other cheese that melts well and we like it in a small saucepan. We then add 2 teaspoons of cornstarch and mix. We add a small boat of evaporated milk and hot sauce to taste (the traditional thing is to use Tabasco). Then cook cheese over medium heat, whisking constantly, until completely melted, sauce is thick and smooth, and bubbling around edges. This will take us 5 to 7 minutes. Taste and correct salt if necessary and use it immediately or heat it up again when you need it.
Link to the recipe | How to make cheese sauce
I have left the best-known sauce for last, but in Spain we do not usually consume it frequently, let alone make it homemade. It is true that they sell all the dried herbs typical of chimichurri, which is enough to mix with oil, salt, pepper and vinegar to have a rich sauce. But the chimichurri wins whole if we use some fresh herbsat least parsley and coriander.
To make it from scratch, we must first put the dry ingredients in a bowl, three very minced garlic cloves, adding hot water to rehydrate the herbs. There are many chimichurri recipes, and many herbs can be used, but we usually always add thyme, rosemary and oregano and, if we have it, marjoram and basil. Also, cayenne pepper flakes and ground cumin and paprika.
Confection System of 4 Food Containers
Add a few turns of freshly ground black pepper, a teaspoon of salt and stir well. Then we also add 50 ml of vinegar and 150 ml of extra virgin olive oil, and let it rest for about 15 minutes until the sauce is at room temperature. Then we add a handful of fresh parsley and a handful of finely chopped cilantro. Stir vigorously, correct for salt and that’s it.
Link to the recipe | Chimichurri sauce
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