Tagged With sauces

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The success of a meal plan can only be judged by the percentage of it that’s consumed. It may sound obvious, but the execution of a good meal plan requires planning meals you are excited to eat. Picking the right proteins, vegetables and sides is important, but picking the right condiments — I’m talking sauces, marinades and pickled things — is even more so.

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Blue cheese dressing is bigger than salad. Sure, it’s an integral part of a wedge salad, but it’s also the only wing dipper that matters, and it makes a sad veggie platter bearable. Store-bought is fine, but you can make truly bomb blue cheese dressing yourself with just three ingredients.

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When it comes to burgers, I prefer to keep things simple. A thin, smashed patty; a good melty cheese; maybe a little onion, tomato and pickles. I don’t need fried eggs, avocado or super thick bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even further.

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The recipe for McDonald's Big Mac sauce was allegedly leaked online last year. It is - as most mass-produced sauces are - a long list of oil, corn syrup, stabilisers, emulsifiers, flavourings and preservatives. It's (kind of) interesting, but not exactly helpful for those who want to replicate the sweet and tangy special sauce for their burgers at home.

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In terms of savoury no-cook sauces, it's hard to beat pesto. You can spread it on bread, toss it with grilled vegetables, drizzle it on fish, or use it as a pasta sauce. Though it's usually made with fresh basil, it can actually be made with almost any green thing, including kitchen scraps.

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I'm a pretty big fan of dipping sauces, and believe they have many uses beyond dipping. Sweet chilli sauce and the like are obviously fantastic on their intended dippers, but next time you order takeaway, ask for a couple extras and set them aside for later use in sandwich spreads, dressings and marinades.