I had never heard of this sauce before, and just recently saw a recipe for it. There were a few ingredients I did not like in the recipe so I switched out a few, added some and omitted the sugar and vinegar. Super quick and easy to make.
It was great served over the roasted veg I made for lunch yesterday. Pretty sure you could put it onto just about anything savoury.
Here it is served with roast shoulder of seasoned beef, eggplant with green chili and Adobo spice, yams with Ancho spice and delicata squash with freshly grated turmeric. My fingers are still saffron yellow, but absolutely worth it. I found the fresh turmeric at the Mexican Mercado market I love to go to, but tbh, I don’t go often enough!
Here are the treasures I found at the Mexican market last Sunday. The ginger is fantastic and I have plans for that chorizo sausage! The green salsa is delicious but very hot and the little fingers of turmeric are absolutely perfect.
I just mixed the NY white sauce up in the yogurt tub I had.
See recipe below!
Quick tip for zesting citrus.
I find leaving zesting for after I’ve juiced a lime or any citrus, the juicer makes a perfect holding device for the skin. I’m always grating myself when just holding the citrus in my hand. This is my go to default way to zest without scrapes.
Be sure to have a pint sized jar for storage. If you would like this runnier for pouring or drizzling, add more cream or buttermilk at the end.
We had pork chops for dinner last night, my partner cooked them on a little electric grill that’s a gem to own if you don’t have time to light a charcoal BBQ after a long day. The entire thing can be placed in the dishwasher (except the frame) and it’s a favourite cooking appliance in this house. This was one of those quick impromptu meals that turned out well!
I had figs and apricots that needed to be eaten, so cooked up this quick side sauce Continue reading →
My partner grows – apart from a fabulous summer crop of garlic and tomatoes, amongst other veggies – a years supply of shallots. We have enough to see us through a year. Here is the chimichurri I made a couple of weeks ago Continue reading →