Dressings & Sauces Archives - The Anyone Can Farm Experience

Chimichurri Dipping Sauce

I have yet to find a protein that doesn’t taste good with a little chimichurri! Depending on how loose or thick you like you sauce, you can adjust the amount of olive oil. This dipping sauce goes especially well with both the Grilled Sweetbreads & Grilled Chicken Heart Skewers.

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Chimichurri Dipping Sauce

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Author: Jill Baker
Yield: About 1/3 cup (3 Servings) 1x

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Ingredients

Units Scale

1 c. Fresh Parsley Leaves

3 Cloves Garlic, peeled

2 Tbsp. Fresh Lemon Juice

2 Tbsp. Red Wine Vinegar

1/2 tsp. Ground Cumin

1/4 tsp. Fine Sea Salt

1/4 tsp. Red Pepper Flakes

3 Tbsp. Extra-Virgin Olive Oil

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Instructions

Put everything except the olive oil in a food processor or blender.
Pulse on low speed until the ingredients are broken down but not completely liquified.
Keep the food processor on low speed, slowly add the olive oil until just incorporated.

Notes

Like anything made with fresh herbs, this sauce is best used right away, although it will keep for up to 5 days in the fridge.

Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.

Lemon Garlic Dipping Sauce

Rich without being heavy and zippy from the lemon juice and garlic, this sauce goes well with any fried organ dishes, especially with Crispy Fried Kidney.

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Lemon Garlic Dipping Sauce

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Author: Jill Baker
Yield: 1 cup 1x

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Ingredients

Units Scale

1 c. Plain Full-Fat Greek Yogurt

3 Tbsp. Fresh Lemon Juice

2 Cloves Garlic, finely grated

1/2 tsp. Fine Sea Salt

1/2 tsp. Ground Black Pepper

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Instructions

Put all the ingredients in a medium bowl and mix until evenly combined
Cover and chill until ready to serve.
The sauce can be served straight from the fridge or at room temperature.

Notes

This sauce will keep for up to 3 days in the fridge.

Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.

Salsa Verde

Salsa Verde works well with lean meats, like tongue and heart. It is salty, sour, and fresh!

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Salsa Verde

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Author: Jill Baker
Yield: 1 Pint 1x

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Ingredients

Units Scale

3 Tbsp. Each: Mint, Tarragon, Parsley, Chives (sliced), and Scallions (sliced)

1 Shallot, finely diced

1 Clove Garlic, minced

1 Tbsp. Fish Sauce

2 c. Extra-Virgin Olive Oil

1/4 c. Sherry Vinegar

Pinch of Espelette Chili Flakes

Pinch of Coarse Sea Salt, such as fleur de sel

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Instructions

Prepare a chiffonade of the fresh herbs, chives, and scallions. Mix with all ingredients and serve.

Notes

It can keep, sealed and refrigerated, for 5 days.

Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.

Mustard Dressing for Greens

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Mustard Dressing for Greens

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Author: Jill Baker
Yield: Just under 1 cup 1x

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Description

This simple dressing just gives a lift to greens and is perfect with pork sausages, or brined and smoked pork chops. It keeps well in the fridge.

Ingredients

Scale

3 tsp. Dijon Mustard

1 tsp. Red Wine Vinegar

2/3 Extra-Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

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Instructions

Mix all the ingredients together and toss with your steamed/sautéed/boiled greens. Serve immediately as it’s best served hot.

Notes

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

Tartar Sauce

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Tartar Sauce

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Author: Jill Baker
Yield: A Bowlful

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Description

There are many strange versions of this classic sauce, so I’ll add my recipe into the fray.

Ingredients

Units Scale

1 1/3 c. Mayonnaise, of firm texture (see recipe here)

A Handful of Capers (extra-fine if possible)–well drained

A Handful of Cornichons*, chopped in a coarse dice (see recipe here)

2 Hard-Boiled Eggs, peeled, chopped (neither too fine nor too coarse)

3 Springs of Tarragon, leaves only, chopped

A Small Handful of Curly Parsley, chopped

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Instructions

Mix all the ingredients together and serve.

Notes

*Cornichons are simply small, whole pickles; like dilled gherkins.

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.

Horseradish Sauce

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Horseradish Sauce

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Author: Jill Baker
Yield: About 1 1/2 cups 1x

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Description

This is a very fine thing.

Ingredients

Units Scale

5-inch Piece of Fresh Horseradish, peeled

Juice of 1/2 Lemon

1 1/4 c. Crème Fraîche

Sea Salt and Freshly Ground Black Pepper

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Instructions

Finely grate the horseradish. This can be quite an emotional experience and may bring tears to your eyes, but is very good for clearing the sinuses.

Sprinkle the grated horseradish with lemon juice to prevent its discoloring.

Mix gently with the crème fraîche and season to taste.

Enjoy!

Notes

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.