I’ve long said that my food is a vehicle for sauce and that you can take very similar- or the same- ingredients and completely transform them with the use of different sauces.
So let’s get sauced!
You may recognize this sauce from my Dill Pickle Kale and Potato Salad, and I wanted to expand on it a little further. The reason this said goes well with items like potatoes, or Brussels Sprouts is that it’s so strongly flavoured and can offset bitterness sometimes associated with foods like beets, cabbage, kale and the aforementioned Brussels Sprouts.
This sauce is worth making in large volumes and then freezing in small portions to use whenever need be. You could also blend this sauce with yogurt and you’ve got yourself a dip!
So just incase you forgot, here is the recipe for the Dill Pickle Dressing
- 1 bunch fresh dill
- 1/2 cup fresh chives
- juice and zest of 2 lemon
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tsp honey
- 1 tsp salt
- In a blender combine all ingredients until smooth.
Creamy Coconut Parsley Sauce
I love all things coconut, because of the oils anti-vital and hydrating characteristic, and the milk’s ability to create effortless creaminess without any stomach upsetting dairy.
Often when people hear me say creamy, they think “oh no, not dairy” but coconut milk is a dairy free alternative for all you cream lovers.
This creamy Coconut Parsley Sauce is a cream dream and it’s a breeze to prepare!