Favorite Dressings & Sauces

 

Slowly I am weaning out fridge of condiments.  There are some (like assorted mustards) that I cannot fathom doing without.  I just used the last of the mayo and I have no intention on replacing it.  Ketchup is staying because my husband likes it, however, his steak sauce has been chopped (I can make it).  Salad dressings and BBQ sauces are history.  I am confident that this plan will work because after all-I do all the shopping. Most of these things are not good for us anyway and can be replaced with a healthy alternative.  I have been using creamed avocado as a condiment and actually prefer it now.  I’m not saying I will NEVER eat mayo but I will buy it less frequently.  My husband has not yet noticed the decline of choices yet but that day is coming-SOON.  He loves salsas so I am thinking those can stay as long as they are not loaded in sodium.

Here are a few of the sauces I have made over the last few months.  At first it seemed time consuming but now it is so simple.

Spicy ThaiIMG_1792

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup agave nectar
  • 1 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon kosher salt

I use this often when I prepare my Summer Salad.

 

sriracha ancho dressingSpicy Ancho Balsamic

  • 1/3 cup olive oil
  • 1/3 cup lime juice
  • 1/3 agave nectar
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon sugar (I use Stevia)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ancho chili powder

 

 

Sriracha Sauce

  • bisonmeatball5½ cup ketchup
  • 1/3 cup sweet chili sauce
  • 2 Tablespoons sriracha sauce
  • 1 teaspoon red wine vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon chili paste

This was a sauce that I made for Spicy Bison Meatballs but would be great with any type of meat.

Tomatillo-Avocado Salsa

  • tomatillosalsa14 medium tomatillos, quartered
  • 1 avocado
  • 1 large jalapeno, cut in half and seeds removed
  • 1 teaspoon lime juice
  • 1/2 small white onion, sliced chunky
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • cooking spray

Preheat oven to 475 degrees F.  Cut the tomatillos into quarters, cut the jalapeno in half and the onion in chunky slices.  Spray a foil lined baking sheet with cooking spray.  Place the vegetables on the sheet and roast until slightly charred. (Mine took around 10 minutes but it may not take that long).  Remove from oven and let cool.  Add roasted vegetables and spices to food processor and pulse.  Add the avocado and pulse until it is the consistency that you prefer.

Roasted Red Pepper & Basil Marinara

  • 1 roasted red pepper, peeledmarinara
  • 2 Tablespoons fresh basil
  • 1 Tablespoon parmesan, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon olives, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano

 

Blend all ingredients in a food processor until smooth.  We used this on pizza instead of a tomato based sauce.

Basil & Parmesan Sauce

basil cream sauce1/3 cup sour cream

  • 1/3 cup parmesan, grates
  • 1 Tablespoon fresh basil
  • 1 teaspoon garlic, minced
  • 1 teaspoon lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano

Mix in food processor.  This was awesome as a dipping sauce for pizza crust.

balsamic dijon

 

Balsamic-Dijon Dressing:

  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon agave or honey
  • 2 Tablespoons light mayonnaise
  • 2 Tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon creamy Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • Salt and Pepper

Mix all ingredients in food processor and pulse on highest setting until well blended.

photoSpicy -Sweet Chili Cream Sauce

  • 1/4 cup light mayonnaise
  • 2 Tablespoon sweet chili sauce
  • 1 Tablespoon honey
  • 2 teaspoons hot sauce

We had this sauce with Crispy Shrimp Tacos,Cilantro Slaw & Spicy-Sweet Chili Cream Sauce.

Have a great day!!

 

 

 

 

 

 

3 thoughts on “Favorite Dressings & Sauces

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