3 "Power Sauces" That Will Make You Want to Eat Your Vegetables
If your cooking skills are on par with mine, there's definitely something to be desired when it comes to flavour (outside of salt and pepper, of course). If anything, it's this lack of finesse that ultimately sends me running to the dumpling place next door or, worse, Seamless. That is, until I stumbled upon the below three "power sauces" courtesy of Bon Appétit. "'Sauce' sounds like a whole to-do, but really it only takes a few minutes and a handful of ingredients to add the punch of flavour your meal desperately needs," explains the magazine. Below, read up on the three versatile sauces its food editors swear by (and how to make them):
"You cannot go wrong with plain yoghurt, grated garlic, lemon, salt, and pepper. It's so basic, but it's also the fastest, easiest, best sauce there is. … I eat it with or on fish, chicken, grain bowls, and soups and stews."
"Greek yoghurt, dill, shallot, olive oil, and salt and pepper is a tzatziki-esque sauce that doesn’t care about finesse or proportion. … It's versatile as hell, and especially good when grilled meats and fish are involved, although it never hurt a roasted vegetable either."
"I use the Canal House teriyaki sauce on everything from salmon to roasted veg and rice. It is salty and sweet with only soy sauce, mirin, and brown sugar. My secret is using about 1 Tbsp. of cornstarch and 1 Tbsp. of water to thicken it instead of having it simmer for 45 minutes."