If you haven’t caught on by now, I love sauces. When I worked in restaurant kitchens I was a saucier for quite awhile(a cook who prepares all the stocks and sauces). In fact, a few of my kitchen colleagues called my ‘Sauce-tin’ at one point…
What I love about sauces is that they can be classic, creative, colorful, spicy, zesty, sweet or silky.
You can prepare them ahead of time and grab them at a moments notice to add some color and ‘wow factor’ to grilled or roasted meats, vegetables, salads, or anywhere on a dish that could use a ‘swoosh’ of color.
Sauces can be the talk of the table!
This vinaigrette/ sauce is awesome on Greek salad with the fresh cucumbers, feta, tomatoes, and olives, etc..
But it’s also killer on roasted or grilled chicken, pork, fish, vegetables…you name it..
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons white wine vinegar
- 1/4 cup safflower oil (or other neutral oil)
- salt and pepper, to taste
- In a blender (or food processor) blend all ingredients except the oil and salt and pepper. While running, slowly pour in the oil until dressing is well combined. Season with salt and pepper.
- Refrigerate until ready to use. Will keep for about a week.
makes about 2 cups.