5-Minute Sauces

Do you ever remember eating a chicken breast? Probably not. How about if it’s drizzled with a dazzlingly herbaceous sauce verte that makes your taste buds sing? A lot better chance.

A great sauce is the difference between a good meal and a memorable one. But unlike what many a fancy French chef would like you to think, sauces do not have to be complicated or fussy. Two of my favorites begin with a kitchen staple: sliced almonds. If you can dump things in a food processor and turn it on, you can make both of these in about 5 minutes.

The first is a simplified version of a classic Spanish red pepper sauce called romesco. I can drink this stuff. Sometimes I just eat the leftovers with a spoon for lunch.

Here’s how to make it:

Romesco Sauce
1 12 oz jar roasted red peppers
1/2 cup slivered almonds
1 garlic clove
1 tablespoon tomato paste (optional)
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
2 tablespoons chopped Italian parsley (or cilantro or basil)
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper

Place all ingredients except the olive oil in the bowl of a food processor and blend until smooth, scraping sides of the bowl if needed. With the motor running, slowly pour in the olive oil and blend until combined. Season with salt and pepper. Sauce will stay good in the fridge for a week.

And here’s how to use it:

• With any meat or fish. I find that it pairs really well with pork or chicken that’s been marinated in orange juice, thyme, and rosemary.
• On a sandwich or in a wrap. Try it with roasted turkey, mayo, and arugula, or to add kick to a BLT.
• On a cheese plate. Add a Spanish cheese or two, a bowl of olives, and a baguette.
• On scrambled eggs or an omelet.
• On a bowl of beans and rice.
• Toss with pasta. Make sure to reserve a little pasta cooking water to loosen up the sauce.

The second is a twist on a French classic: aioli. This garlicky mayonnaise is typically made with eggs and oil. In this case, almonds are again the star. Ask my husband—I’m addicted to this recipe.

Here’s how to make it:

Almond Aioli
Adapted from Bon Appetit

1/2 cup slivered almonds
1 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup water
Salt and pepper

Put the almonds and the garlic in a food processor and process until finely chopped. With the motor running, stream in the olive oil, lemon juice, and water and blend until smooth. Season with salt and pepper.

Variations:
1. Paprika aioli: add 1/2 teaspoon smoked paprika with the salt and pepper.
2. Herbed aioli: add 2 tablespoons chopped fresh herbs with the almonds and garlic.
3. Walnut aioli: replace the almonds with toasted walnuts.

And here’s how to use it:

• As an accompaniment to paella. Try Kaitlin’s delicious version.
• On sandwiches as a substitute for regular mayo—so much more flavorful.
• As a dip for raw veggies.
• As a garnish for soups. Add a dollop for your next pureed soup in place of sour cream.
• With steak or lamb. I love this with herb-rubbed rack of lamb.

Enjoy!