UNCOOKED SUMMER SAUCES
About the Recipe
For many of us, nothing tastes better or defines summer more acutely than a chunk of meat, chicken, fish, seafood, or even a passel of veggies grilled en plein air over an open fire. Perhaps it’s our caveman ancestry, but whatever the reason, a meal produced over flames excites our spirits and imaginations at well as our taste buds.
Nonetheless, mid summer arrives and the novelty of the grill wanes. I crave something extra to enhance those basics grillades. But my summer-hot kitchen is hardly inviting. Enter a parade of quick, highly flavorful, no-cook sauces. Tasty vinaigrettes, salsas and creamy dressings dramatically enliven any grilled offering and often brilliantly alter the entire tenor of a meal.
Below are six of my favorites from around the globe, each versatile, bursting with flavor, and easy—four of them made in the food processor and--conveniently--improved if prepared several days in advance. Only the Mango-Mint Chutney and the Cucumber-Dill sauces are made by hand.
Fresh Mango-Mint Chutney
Makes 7-8 cups
Ingredients
2 large or 4 small mangoes, peeled and cut into 1/2-inch dice
1 cup coarsely chopped cilantro or more to taste
3/4 cup fresh mint leaves, finely julienned
1/2 cup finely minced red onion or more to taste
1/2 jalapeno pepper, ribs removed, seeded and finely minced or more to taste
Juice and zest of 2 limes
Salt and freshly ground pepper to taste
METHOD
Mix all the ingredients together and set aside for at least an hour at room temperature to allow the flavors to marry.
Adjust seasoning and serve.
Muhamarra
Makes approximately 3 cups
Ingredients
2 1/2 pounds roasted sweet red bell peppers
1 1/2 cups walnuts
1/2 cup wheat crackers or zweibach
1 tablespoon lemon juice
2 tablespoons pomegranate molasses, or more to taste
1/2 teaspoon ground cumin, more for garnish
Salt to taste
1/2 teaspoon sugar
Approximately1 tablespoon Turkish red pepper paste or to taste
2 tablespoon extra virgin olive oil, more for garnish
METHOD
In a food processor, grind the walnuts and crackers with the lemon juice, pomegranate molasses, cumin, salt, and sugar until smooth. Add the roasted peppers and process until puréed and creamy.
With the machine on, add the olive oil in a thin stream. Add the red pepper paste to taste. If the paste is too thick, thin with 1 to 2 tablespoons of water. Refrigerate overnight.
To serve, let the dip come to room temperature, sprinkle with cumin, and drizzle with olive oil.
NOTE: If you want to roast the peppers yourself: Roast the peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off the skins, slit peppers open, and remove stems, membranes and seeds. Spread the peppers, smooth side up, on a paper towel and let drain for 10 minutes.
Cucumber-Dill Sauce
Makes approximately 4 cups
Ingredients
2 cups sour cream, crème fraiche or Greek yogurt
1 medium red onion, peeled and finely minced
1/4 cup minced chives
1/2 cup finely minced fresh dill
4 tablespoons champagne or white wine vinegar or more to taste
Few drops of Tabasco or other hot chili sauce
Sea salt and freshly ground white pepper to taste
1 medium cucumber, cut in half lengthwise, seeded and cut into 1/4-inch dice
METHOD
In a medium bowl, combine all the ingredients except the cucumber. Refrigerate for at least an hour to allow the flavors to combine.
When ready to serve, stir in the cucumber and adjust salt and pepper
NOTE: If you want to add the cucumber earlier, toss it with 2 teaspoons of salt and let it sit for 20 minutes. Than drain off the excess water and squeeze dry in a kitchen towel. Add to the sauce. Refrigerate until ready to serve.
Old-Fashioned Thousand Island Dressing
Makes approximately 2 cups
Ingredients
1 cup best-quality purchased or homemade mayonnaise
1/4 cup bottled chili sauce (such as Heinz)
1/4 cup tomato catsup
1 1/2 tablespoons minced pitted black olives
2 tablespoons minced flat-leaf parsley
2 teaspoons prepared white horseradish
2 teaspoons sweet relish
1 large shallot, peeled and finely minced
2 tablespoons finely minced green bell pepper
1 tablespoon finely minced fresh dill
1-2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt or more to taste
Freshly ground black pepper to taste
Several drops of Tabasco sauce or a pinch of cayenne pepper
Optional additions: minced pitted green olives, minced dill pickle, minced hard boiled egg
METHOD
Whisk or stir all ingredients together in a small bowl.
Set aside for at least 30 minutes (and up to 2 days if refrigerated) to allow the flavors to marry.
Taste and adjust seasoning. Serve.
Green Goddess Dressing
Makes approximately 2 1/2 cups
Ingredients
2 large ripe Haas avocados, peeled and quartered. Save the seeds.
Juice and finely grated zest of 2 lemons
2 tablespoons extra virgin olive oil
4 teaspoons white wine vinegar
2 large garlic cloves, peeled
8 oil-packed anchovy fillets
Salt, pepper, Tabasco sauce to taste
METHOD
Place all ingredients in a blender or food processor and process till smooth.
Transfer to a bowl and bury the avocado seeds in the dressing.
Cover with plastic wrap touching the surface of the sauce to prevent oxidation.
Refrigerate until ready to use. Best if made no more than three hours before using.
Raw Peanut Sauce
Makes approximately 2 1/4 cups
Ingredients
1 cup creamy peanut butter
2-3 cloves garlic, peeled
1-2 tablespoons coarsely chopped peeled ginger
Zest and juice of one large lime
Large pinch of cayenne pepper or several drops of sriracha
2 tablespoons honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2-4 tablespoons light coconut milk or water, as needed
1/3 cup chopped cilantro (optional)
Salt if necessary to taste
METHOD
Place all of the ingredients except the cilantro in a food processor or blender and process on high speed until smooth.
Adjust seasonings to taste and then add the cilantro if using and pulse to combine.
Store in an airtight container in the fridge for up to a week.