Sauces & Spreads

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced Shallots (1 small/medium shallot) 2 finely minced, Thai Chilis (adjust for spice preferences) 2 TBSP Lime Juice 2 TBSP finely minced Cilantro 2 TBSP finely diced Scallions 4 TBSP Peanut Oil (or other neutral oil) Salt to taste Method: Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes. ...

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced shallots (1 small/medium shallot) 2 TBSP white wine vinegar 2 TBSP finely minced parsley 1 TBSP finely minced basil 1 TBSP finely minced tarragon 1 TBSP finely minced chives 2 TBSP Olive oil Salt to taste Method: Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes. ...

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced shallots (1 small/medium shallot) 2 TBSP red wine vinegar 3 TBSP finely minced parsley 2 TBSP Olive oil Salt to taste Method: Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes. While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste. ...

Original Recipe Ingredients 1/2 cup olive oil 2 tablespoons red wine vinegar 1/2 cup finely chopped parsley 3-4 cloves garlic , finely chopped or minced 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) 3/4 teaspoon dried oregano 1 level teaspoon coarse salt pepper , to taste (about 1/2 teaspoon) Directions Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.