Reply to Your fail-proof, go-to, crowd-pleasing dressings and sauces

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]My go-to dressings and sauces to make that I use on a variety of items are champagne vinagrette, green goddess dressing (I leave it thicker to use as a dip or marinade, or thin it with lemon juice to use as a dressing or to drizzle on dishes), and chimichurri sauce. I guess I like herby and vinegary dressings!

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Any recipes??[/quote]

Sure - others already posted champagne vinagrette and green goddess recipes (of course mine are different but that comes from starting with any base recipe and tweaking as you like) so I’ll post chimichurri (and same goes for chimichurri- tweak per your prefs, there is no one way to make it!):

6T evoo 
2T red wine vinegar 
juice of 1 lemon 
1 shallot
2 garlic cloves
3c parsley (wash it well)
1/2 t kosher salt
1/4 each black pepper and crushed red pepper (I usu bump the crushed red pepper)

Blitz all in a food processor. I like to leave it a little chunky (sometimes I chop the shallot, garlic and parsley by hand in which case I just wisk together the other ingreds and then stir in the shallot/garlic/parsley).

Taste and adjust as needed, like more salt or addt’l red wine vinegar if the lemon didn’t add enough juice/acidity.

This is great over grilled steak and chicken, also veggies or whatever, I can sop it with bread and be happy. 
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