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Easy Sauces and Dressings

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Sometimes making your own sauce or salsa takes only a few extra minutes but ups the flavor of your meal by a ridiculous amount. Try it!

Maple-Mustard Vinaigrette

This is my absolute favorite dressing. It seems so basic, but the flavor is in your face. I use this when I make a leftover salad with cabbage (or lettuce) and leftover grilled brats, cranberries, nuts, cauliflower, and mozzarella cheese.

  • 2 TB maple syrup (the good stuff)
  • 1 TB dijon or brown mustard
  • 2 TB apple cider vinegar
  • 1/3 cup EVOO
  • salt and pepper

So, SO good!

Tartar Sauce

It may seem over-the-top to make tartar sauce when you can buy it, but IYKYK. (I bet you are rolling your eyes at that acronym – LOL! Ack! another acronym!)

  • 1/2 cup mayo (Duke’s is the best!)
  • 1 or 2 small dill pickles
  • 1 TB lemon juice
  • 1/2 TB juice from a jar of capers
  • 1 tsp dill (dried)
  • 1 tsp Worcester sauce
  • 1/2 tsp Dijon mustard
  • salt and pepper

I usually taste this and adjust one or more ingredients. You can also add pickle juice, but not too much because the tartar sauce will be too thin/runny.

Stir Fry Sauce

I’ve used this sauce on rice, noodles, or anything stir-fried.

  • 1/2 cup soy sauce
  • 1/2 cup chicken stock
  • 1 TB cornstarch
  • 1 TB honey
  • 1 TB maple syrup (the good stuff)
  • 1 TB brown sugar
  • 1 tsp sesame seed oil
  • 1 tsp rice vinegar
  • 1 TB ginger (from the squeeze tube)
  • 2 cloves minced garlic

I typically put everything in a mason jar and shake to combine.

Chimichurri

This is my favorite sauce for steak – especially skirt steak!

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/2 cup red onions
  • 3 cloves minced garlic
  • 2 TB lemon juice (or lime for a different vibe)
  • 2 TB red wine vinegar
  • 1/2 cup EVOO
  • salt and pepper

Sam Sauce

So, Sam Sauce was inspired by a YouTuber we like. The idea is that when you make a plate of nachos, the meat typically falls off the chip and the beans just kinda clump up. With Sam Sauce, it’s a win-win.

Add equal amounts of taco meat and refried beans (my recipe is here) to a pan and warm through. Add 1/2 cup of beef broth or ‘liquid’ nacho cheese from the jar (or both) and stir until everything is combined and warm. It should be the consistency of thick soup. Add more broth or cheese to thin out if you need to.

The resulting mixture is a warm, gooey pan of yum. Drizzle on your nachos before melting the cheese and devour!