6 Sauces to Keep Dinner From Getting Boring
Chimichurri, tahini-lemon, ginger-scallion, roasted red pepper, Italian salsa verde and miso butter. Same chicken, six different dinners.
If dinner feels repetitive, it is rarely the protein's fault. Plain roasted chicken, grilled fish, steak or a tray of vegetables can taste completely different depending on what you spoon over it.
These six sauces come from all over the world, and each keeps for days in the fridge.
Chimichurri
- 1 cup packed parsley, finely chopped
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 3 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Stir everything together and let stand for 20 minutes.
Good with: Steak, grilled chicken, roasted potatoes
Tahini-lemon sauce
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 small garlic clove, grated
- 1/4 teaspoon salt
- 4 to 6 tablespoons cold water
Whisk the tahini, lemon, garlic and salt; it will seize, then turn smooth as you whisk in water a spoonful at a time.
Good with: Roasted vegetables, falafel, chicken
Ginger-scallion sauce
- 4 green onions, finely sliced
- 2 tablespoons finely grated fresh ginger
- 1/2 teaspoon salt
- 1/3 cup neutral oil
- 1 teaspoon soy sauce
Put the onions, ginger and salt in a heatproof bowl. Heat the oil until shimmering and carefully pour it over; it will sizzle. Stir in the soy sauce.
Good with: Rice, noodles, poached chicken, fish
Roasted red pepper sauce
- 1 (12-ounce) jar roasted red peppers, drained
- 1/3 cup toasted almonds
- 1 garlic clove
- 1 tablespoon sherry or red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 cup olive oil
- 1/2 teaspoon salt
Blend until smooth but still a little textured.
Good with: Grilled vegetables, eggs, chicken, pasta
Italian salsa verde
- 1 cup parsley
- 1/4 cup basil or mint
- 1 tablespoon capers
- 1 small garlic clove
- 1 lemon, zested and juiced
- 1/2 cup olive oil
- 1 pinch salt
Chop everything finely by hand or pulse briefly; it should stay chunky.
Good with: Fish, lamb, roasted cauliflower
Miso butter
- 4 tablespoons softened butter
- 1 tablespoon white miso
- 1 small garlic clove, grated
- 1 teaspoon lemon juice
Mash together. Spoon onto hot food and let it melt.
Good with: Corn, salmon, steak, green beans
Storage
Keep homemade sauces in covered jars in the refrigerator. Mayonnaise-, yogurt- and dairy-based sauces are best within 4 to 5 days; oil-and-vinegar sauces keep about a week. If a sauce smells off or looks moldy, throw it out. Herb sauces lose their bright color after a couple of days but still taste good.
Also try our 5-minute pan sauce method, which uses the browned bits left in your skillet.
