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Dressing, Sauces & Marinades

Updated: Aug 9

Sauces & Dressings - make a head and keep in a mason jar- shake it!


Lemon & Herb

Combine the juice of one lemon, 1 cup olive oil or another oil you like, 1 TBSP Gourmet Garden Italian Herb Stir-in-Paste and salt and pepper, a dash, a pinch, keep tasting until you like it. Garlic is a great add in option.



Cilantro-Lime

Combine the juice of one lime, 1 cup olive oil or another oil you like, Avocado oil would be tasty, 1 TBSP Gourmet Garden Cilantro Stir-in-Paste and salt and pepper, a dash, a pinch, keep tasting until you like it. This one is a great marinade for skirt steak and skirt steak goes great with my spinach chimichurri.


Asian-style Dressing/Marinade

Combine 1/4 cup fresh squeezed orange juice, 2 TBSP rice wine vinegar (or apple cider vinegar), 1/2 cup olive oil, 2 TBSP sesame oil and 1 TBSP Gourmet Garden Ginger Stir-in-Paste OR for more or a kick 1/2 TBSP fresh chopped ginger, 1 TBSP Gourmet Garden Chili Pepper Stir-in-Paste, a crushed and chopped clove of garlic, 1 TBSP soy sauce. Keep tasting until you like it. I like this tossed with chopped cabbage, chopped cashews, in an asian-inspired pork taco.

Dijon Mustard Cream Sauce

Combine and mix well:

1 Cup Cream, 2TBSP Plain Greek Yogurt, 2 TBSP Dijon Mustard, 2 roasted garlic cloves chopped and smooshed, salt and pepper to taste. (The next time you roast veggies, put a few loose garlic cloves on the sheet pan too and save them for later).


Greek Garlic Pretend Ranch

Combine and mix well:

1 Cup Cream (or alternate milk lighten things up), 1 Cup