Anonymous wrote:Any good store-bought sauces? Ranch, Remoulade, horseradish, etc?

Anonymous wrote:Tahini sauced of all varieties. Put on evrrything


1/4 cup tahini
2T lemon juice or ACV
1T garlic mince
1/2 cup cold water
2T maple syrup
1/8 cup EVOO
Can also add
1T grain mustard
1 T soy sauce
OR


SAME, but change out oil for 1/4 cup 2% yogurt, 1T ginger paste instead of lemon, cumin instead of garlic

Anonymous wrote:

Anonymous wrote:I would love a good remoulade recipe. I'll be checking back.

Wegmans in the 3 or 4 oz refrigerated containers (with foil top like yogurt) is the best I've had. And I cannot find or make anything close.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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!

Any recipes??

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.

Anonymous wrote:

Anonymous wrote: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!

Any recipes??

Anonymous wrote: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!

Anonymous wrote:I would love a good remoulade recipe. I'll be checking back.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Specifically for horseradish sauce (for beef sliders), maybe also another sauce?;
remoulade (for crab bites), maybe also a tarter sauce?
and simple green salad (good olive oil, lemon, dijon?...).
I've attempted many recipes and nothing really stands out for me (especially the remoulade and horseradish sauce I've had elsewhere and those are 100 times better than what I've concocted).

The Horseradish Sauce and Remoulade seem redundant. Both have mayonnaise and horseradish. Just serve the Horseradish Sauce and call it a day.

hm I think Remoulade for Crabcakes and a horsey sauce for beef sliders. Maybe go with tarter and horseradish sauces?