EVERY SUMMER, my refrigerator develops a split personality.
The shelves look perfectly respectable. There’s fruit, yogurt, maybe a head of lettuce I swear I’m going to use.
On the door? A small arsenal of sauces.
Jars of pesto. Containers of chimichurri. A rogue mayonnaise that’s been given a suspicious amount of smoked paprika. Something red, spicy, and vaguely threatening. Usually at least one mystery sauce that seemed like a brilliant idea three days ago and now requires a taste test before deployment.
The One has learned not to ask questions.
Because summer cooking, at least in our house, isn’t really about recipes. It’s about infrastructure.
A grilled steak is nice. A grilled steak with chimichurri is dinner.
A tomato sandwich is fine. A tomato sandwich slathered with paprika mayonnaise is the reason August was invented.
Even vegetables—which, to my mind, always need a little encouragement—become wicked sexy when slathered with a bold sauce. (I wonder if the same applies to chunky, 65-year-olds…. Hmmm.)
The older I get, the less interested I am in spending hours over a hot stove and the more interested I am in making one thing that earns its keep all week long. A great sauce can rescue leftovers, elevate a weeknight dinner, and convince guests you’re a far better cook than you had any right to be.
Not bad for something that usually starts in a bowl and takes ten minutes.
Chow,
Make one sauce, use it five ways. The best sauces earn permanent refrigerator real estate by working on meats, fish, vegetables, sandwiches, and eggs.
Keep something bright and herbaceous on hand. Chimichurri, pesto, and cilantro sauce can wake up even the most tired leftovers.
Don’t underestimate creamy sauces. Mustard cream sauce, paprika mayonnaise, and cheese sauce have a way of making everyone suddenly very interested in dinner.
Acid is your friend. Vinegar-based sauces and bright tomato sauces cut through rich grilled foods and keep summer meals from feeling heavy.
Always make extra. Future You will be delighted to discover there’s already something delicious waiting in the refrigerator
Join Amy Traverso and me as we chat with superstar Indian cookbook author and Great British Bake Off semi-finalist about her new cookbook, 5 Ingredient Indian.
★★★★★ 4.68 from 85 votes
This has gone bonkers crazy this year. I mean like 946% more!
Homemade ‘stard is deceptively simple to make from yellow mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here's how to make this basic homemade condiment from scratch.
★★★★★ 4.86 from 69 votes
Yes, I did post this recipe last time. And, yes, it’s that good. Plus, I’m just so freaking chuffed about my photo. Makes me hungry every time I see it.
★★★★★ 4.92 / 35 votes
Milk mayonnaise, called maionese de leite in Portuguese, is silkier and lighter than egg-based mayo. Magic happens when butterfat and oil collide in a high-speed blender. And the addition of garlic gives it a little heft, as well as a little zip.
★★★★★ 4.67 / 6 votes
Paprika mayonnaise is the condiment that makes everything better. Creamy, smoky, and lemony—not to mention, garlicky—it’s terrific on seafood. And absolutely everything else.
★★★★★ 5 / 9 votes
Mustard is a wonderful accompaniment to many things, and I’ve found that when added to this simple sauce, it can really enhance other dishes. As a cream sauce, it provides for a gentle, yet savory coating for your meal.
★★★★★ 5 / 4 votes
This cilantro sauce, made with oil, cilantro, garlic, lemon and lime juice, and honey, is a spectacular embellishment for roasted vegetables or schmear for crostini.
★★★★★ 4.66 / 11 votes
This chimichurri, a classic Argentine sauce, is based on the authentic and traditional. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.
This vinegar barbecue sauce, made Carolina style, calls for cider vinegar, brown sugar, hot sauce, and has a distinct and acidic-in-a-good-way tang. Use it to douse your BBQ ribs, chicken, pulled pork, or anything you pull from the grill or smoker.
This pesto Genovese is a classic Italian tradition that’s simple to toss together and has countless uses that extend way beyond tossing it with pasta.
★★★★★ 4.85 from 63 votes
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
This gorgeous romesco sauce will go with nearly anything. Earthy red peppers, spicy paprika and chiles, tangy vinegar, and a good amount of garlic make it tasty enough to eat right off the spoon.
This marinara sauce is so delicious. The hint of sugar balances out the acidity in the tomatoes, and the pop of heat from the red pepper flakes really brings it full circle.
P.S. Won’t you consider tapping the ♥️, restacking this post, and/or leaving a comment? It takes but a moment, but its impact is enormous! xx
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