Skip bottled condiments this summer with these easy-to-make takes on sauces for your barbecues, satays and sides.
This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.
- As a dipping sauce for grilled chicken or fish
- Stirred into Greek yogurt or sour cream and used as a dip for crudités or grilled vegetables
- As a marinade for chicken
- Tossed with grilled potatoes for a vibrant potato salad
- Dolloped over deviled eggs or avocado toast
- Tossed with grilled bread, tomatoes and onions for a twist on a panzanella salad
Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.
- Tossed with cold soba noodles and charred broccoli and cauliflower florets for a lively sweet, spicy and tangy salad
- As a marinade for pork, beef, chicken or tofu, or as a finishing sauce after grilling
- As a salad dressing, tossed with thinly sliced cucumbers, green onions and leaf lettuce for a refreshing salad with zip
Fragrant lemongrass, ginger and Thai chiles blend into coconut milk to create the ultimate flavorful marinade.
- As a marinade for chicken, fish, shrimp or tofu (marinate at least 1 hour or overnight for best results)
- As a marinade for satays using your protein of choice
- As a dip for sturdy, grilled veggies such as cauliflower
These homemade sauces contain only wholesome ingredients with high nutritional value. Aji amarillo paste, the star ingredient in our Aji Verde, is made from a Peruvian pepper with antioxidant and anti-inflammatory properties. The coconut milk in our Yellow Curry sauce contains medium-chain triglycerides (MCTs), fats that have been linked to weight loss and improved body composition. Trade in barbecue sauce for our Gochujang Dressing, flavored with vitamin C–rich Korean hot pepper as well as honey, famed for its antibacterial and antioxidant properties.
Source: Clean Eating