Awesome Sauces
Great cooking isn’t about doing more—it’s about doing just enough well. In this hands-on class, we’re diving into three versatile sauces that make everything from weeknight dinners to weekend grilling feel a little more special. You’ll learn how to make a punchy Chimichurri, a smoky Romesco, and a rich, citrusy Beurre Blanc—all with simple ingredients and approachable techniques.
Awesome Sauces
Servings: Makes about 1½ cups
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Smoky Romesco Sauce
Ingredients:
- 2 roasted red peppers (jarred or homemade)
- ½ cup toasted almonds
- ¼ cup olive oil
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 1 small garlic clove
- ½ tsp smoked paprika
- Pinch cayenne (optional)
- Salt and pepper, to taste
Instructions:
- In a blender, combine roasted peppers, almonds, tomato paste, vinegar, garlic, and spices. Blend until mostly smooth.
- With the motor running, drizzle in olive oil until the sauce is thick and spreadable.
- Season to taste with salt and pepper.
Suggested Pairing: Lemon-Parmesan Chicken Meatballs – Ground chicken mixed with lemon zest, parmesan, egg, and almond flour. Bake or pan-sear until golden and serve with generous dollops of romesco.
Classic Chimichurri
Ingredients:
- 1 cup parsley, finely chopped
- ¼ cup cilantro (optional, or more parsley)
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 1 tsp red pepper flakes
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt and pepper, to taste
Instructions:
- Mix herbs, garlic, shallot, and chili flakes in a bowl.
- Stir in vinegar and olive oil. Let sit 10 minutes to bloom the flavors.
- Season with salt and pepper.
Suggested Pairing: Grilled Cauliflower Steaks – Thick cauliflower slices brushed with olive oil, seasoned with salt and smoked paprika, then grilled or roasted until golden and tender. Spoon chimichurri over just before serving.
Lemon Shallot Beurre Blanc
Ingredients:
- 1 tbsp shallot, finely minced
- ¼ cup dry white wine or white wine vinegar
- 1 tbsp lemon juice
- 6 tbsp cold unsalted butter, cut into cubes
- Salt and white pepper, to taste
Instructions:
- In a small saucepan, combine shallot, wine, and lemon juice. Simmer until reduced to about 2 tablespoons.
- Lower heat to very low. Whisk in butter, one piece at a time, until the sauce is glossy and emulsified.
- Season with salt and white pepper. Serve warm.
Suggested Pairing: Seared Swordfish Steak – Thick-cut swordfish steaks, patted dry and seared in a hot skillet until golden. Rest briefly, then spoon warm beurre blanc over the top.
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