When I was a child, I didn’t know what a sauce was. Except for the gravy on our chicken-fried steaks and mashed potatoes, our food was “salted and peppered” and nothing more.
Carol’s version of Chimichurri made from fresh herbs.
However, once I grew up and left home my palate was exposed to a broader range of flavors and I discovered the wonders of sauces.
Today, I am a huge fan of sauces and appreciate how they turn even the most mundane pork chop… or chicken breast…or steak… into a gourmet experience.
So, when I saw this article on sauces in one of my favorite magazines, Cooking Light (I’m a charter subscriber and edited one of their gluten-free cookbooks) it spoke my language! Plus, the sauces are gluten-free (use gluten-free crackers instead of saltines in the Aji Amarillo Sauce)!
One of my favorite sauces from this article is the Argentine-based Chimichurri Sauce (see photo) which is parsley and herb-based and perfect on grilled steak or roasted vegetables.
Or try these other sauces from the magazine’s August, 2015 issue, page 132:
Tzatziki Sauce– cucumber-dill flavored, perfect on baked potatoes
Fresh Tomato Sauce – balsamic vinegar, molasses are the secrets; for pasta and pizza
Aji Amarillo Sauce – like Mexican nacho sauce for nachos
Mojo Sauce – citrus-based sauce for black beans or tacos
Muhammara Sauce – Syrian sauce for brushing on grilled meat or kebabs
Sweet and Spicy Peanut Sauce – Asian sauce for noodles, glazing grilled meats, or anything Asian
Try these sauces and bring big flavor to your meals!
