5 NO-COOK SAUCES
for Summer Grilling
About the Recipe
Grilling over an open fire helps define summer. Nonetheless, by August the novelty has waned a bit and I look for something extra to enhance my flame-kissed proteins and vegetables. Over the years, I've developed a repertoire of quick, highly flavorful, no-cook sauces—from vinaigrettes to fresh salsas to creamy dressings—that dramatically enliven any cookout.. I frequently put out a selection of these condiments and let guests pick and choose.
Here are five of my favorites, most of them completely makeable in the food processor and, conveniently, improved if prepared up to several days in advance. The old-fashioned Thousand Island dressing is a blush-colored amalgam of mayonnaise, chili sauce, ketchup and an assortment of flavor- and texture-enhancing add-ins (minced olives, dill, horseradish, bell pepper). My mother was given the recipe below in the 1950s, by the chef at Lake Tahoe's then-legendary Brockway Hotel, where the dressing typically adorned wedges of iceberg lettuce. These days, I prefer it with platters of grilled vegetables, chicken and fish or on a sandwich.
Delicious with fish, especially swordfish and salmon, is the cucumber-dill sauce. Nothing more than sour cream—or Greek yogurt, if you prefer—brightened with dill, chives, vinegar and crunchy cucumber, it's a staple in my fridge all summer long. Hailing from Syria and considerably more piquant is the muhammara, a red pepper dip enriched with ground walnuts and sweetened with pomegranate molasses. I generously slather this rustic condiment on all sorts of things, my favorite being garlicky grilled peasant bread.
Another enticingly sweet-spicy combination—this one including ginger, honey, garlic and toasted sesame oil—the peanut sauce pairs well with Asian preparations. The same is true of the mango-mint chutney, which is also a good match for many Mexican-style dishes. Its mingling of mango, citrus and cilantro is so refreshing that I even serve it on its own as a salad. Unlike the other sauces here, it is best used the day it is made.
OLD-FASHIONED THOUSAND ISLAND DRESSING
Makes 2 Cups
In a small bowl, combine 1 cup mayonnaise, ¼ cup chili sauce, ¼ cup ketchup, 1½ tablespoons minced pitted black olives, 2 tablespoons minced flat-leaf parsley, 2 teaspoons prepared white horseradish, 2 teaspoons sweet relish, 1 large shallot, finely minced, 2 tablespoons finely minced green bell pepper, 1 tablespoon finely minced fresh dill, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon sea salt, a pinch of cayenne pepper and freshly ground black pepper to taste. Let rest at least 30 minutes before serving. Dressing can be stored, refrigerated, up to 4 days.
*Try it with: grilled vegetables, chicken, shrimp, scallops, hamburgers
CUCUMBER-DILL SAUCE
Makes 4 Cups
In a medium bowl, combine 2 cups sour cream or plain Greek yogurt, 1 medium red onion, finely minced, ¼ cup minced chives, ½ cup finely minced fresh dill, 4 tablespoons Champagne or white-wine vinegar, a few drops of Tabasco and sea salt and freshly ground white pepper to taste. Refrigerate at least 1 hour. When ready to serve, stir in 1 medium cucumber, peeled, seeded and cut into ¼-inch dice, and adjust seasoning as needed. Sauce can be stored, refrigerated, up to 3 days.
*Try it with: grilled salmon, swordfish and shrimp; baked potatoes
FRESH MANGO-MINT CHUTNEY
Makes 7-1/2 Cups
In a large bowl, combine 2 large mangoes, peeled and cut into ½-inch dice, 1 cup coarsely chopped cilantro, ¾ cup julienned fresh mint, ½ cup finely minced red onion, ½ jalapeño, ribs and seeds removed, finely minced, juice and zest of 2 limes and salt and freshly ground black pepper to taste. Let rest at least 1 hour at room temperature. Adjust seasoning as needed and serve. Chutney can be stored, refrigerated, 3 days, but is best if consumed the same day it is made.
*Try it with: grilled tofu, pork and duck; seared tuna
MUHAMMARA
Makes 3 Cups
In a food processor, combine 1½ cups walnuts, ½ cup breadcrumbs or crumbled sesame crackers, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons pomegranate molasses, ½ teaspoon ground cumin, ½ teaspoon sugar and salt to taste. Blend until smooth. Add a 28-ounce can roasted sweet red bell peppers, drained, and blend until creamy. With motor running, add 2 tablespoons extra-virgin olive oil in a steady stream. Add ½ teaspoon red chili paste and pulse to incorporate. Refrigerate overnight. To serve, let sauce come to room temperature and garnish with ground cumin and olive oil. Muhammara can be stored, refrigerated, up to 1 week.
*Try it with: grilled lamb kebabs, duck, pork, fish and even bread
PEANUT SAUCE
Makes 2-1/4 Cups
In a food processor or blender, combine 1 cup creamy peanut butter, 3 cloves garlic, 2 tablespoons peeled and coarsely chopped ginger, zest and juice of 1 large lime, large pinch of cayenne pepper, 2 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 2-4 tablespoons light coconut milk or water, as needed to reach desired texture, and salt to taste. Process on high speed until smooth. Add 1/3 cup chopped cilantro and pulse to combine. Sauce can be stored, refrigerated, up to 1 week.
*Try it with: grilled chicken, fish, seafood, pork; soba-noodle salad, raw vegetables
