Sauces / Dips

Spicy Aioli

  • Servings: 2-4
  • Time: 1 hour
  • Difficulty: medium
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Ingredients:

  • 1/2 garlic bulb
  • 3 tbsp Lemonaise
    • (can substitute with homemade mixture of 2 egg yolks, one whole egg, 1 tbsp ground mustard, 1/2 tbsp lemon juice)
  • 1 1/2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp red pepper flakes
  • dash of Flavor God Pink Peppercorn and Himalayan salt seasoning
  • 2 tbsp water
  • 1 tbsp franks hot sauce

Directions:

  1. Preheat oven to 425
  2. Leaving bulb in tact, remove loose outer layer of garlic. Wrap 1/2 bulb of garlic in foil and bake for 15-20 mins or until lightly browned.
  3. When done, remove roasted garlic cloves from bulb (should squeeze out easily) and add in bowl with oil and Lemonaise.
  4. Smash garlic and mix well.
  5. Add garlic combination with remaining ingredients in food processor and blend until smooth.
  6. Refrigerate until ready to serve.  

Nut-Free Basil Pesto

  • Servings: 2-4
  • Time: 10 mins
  • Difficulty: easy
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Ingredients:

  • 2 cups fresh basil leaves
  • 3 garlic cloves
  • 1/2 cup olive oil
  • juice of 1/2 lemon

Directions:

  1. Cut stems off basil leaves.
  2. Add basil and garlic cloves to food processor and pulse.
  3. Slowly add in olive oil while grinding; begin with 1/4 and add to desired consistency.
  4. Squeeze in juice of 1/2 lemon and blend well.
  5. Use immediately or store in fridge.

Simple Homemade Gauc

  • Servings: 2-4
  • Time: 10 mins
  • Difficulty: easy
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Ingredients:

  • 2 avocados, mashed
  • juice from 1 lime
  • 1/2 small red onion, minced
  • 2 tbsp cilantro

Directions:

  1. Mash avocados completely in bowl.
  2. Mix in minced cilantro and red onion.
  3. Stir in lime juice.
  4. Chill before serving. Enjoy 🙂

Tomato Sauce From the 1/2 Italian

  • Time: 20 mins
  • Difficulty: easy
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Ingredients:

  • 1 6oz can tomato paste
  • 1 tomato
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp basil
  • 1/2 cup water

Directions:

  1. Heat olive oil and garlic in large pot and cook until garlic in softened.
  2. Add in chopped up tomato and tomato paste. Heat over low temperature.
  3. Add in water and bring to a boil.
  4. Stir in basil and bay leaf.
  5. Cook about 5 minutes.
  6. Remove bay leaf before serving.

Butternut Squash Sage Sauce

  • Servings: 4-5
  • Time: 20mins
  • Difficulty: easy
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Ingredients:

  • 1 large butternut squash
  • 2 shallots, minced
  • 1 1/2 cups chicken broth
  • 1 bay leaf
  • 6 sage leaves, cut into thin strips

Directions:

  1. Heat olive oil in deep pan.
  2. Add in shallots and cook until they begin to turn translucent.
  3. Add butternut squash, cut into small cubes, and caramelize outsides of cubes.
  4. Add in bay leaf, sage leaves, nutmeg, and 1 cup of chicken broth.
  5. Cook until squash becomes tender but is maintaining shape, about 10 minutes.
  6. In blender, puree mixture (minus bay leaf). Slowly adding remainder of chicken broth.
  7. Once done, heat in pot, adding water as necessary until achieving desired consistency.

Paleo Faux-yaki Sauce

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 3-4 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1/4 cup + 1 tbsp coconut aminos
  • 2 tbsp coconut vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp ginger powder
  • 1/2 tbsp crushed red pepper flakes
  • 1 tsp paprika

Directions:

  1. Heat olive oil and crushed garlic in skillet.
  2. Once garlic begins to turn color, turn down heat to low.
  3. Add coconut aminos, rice vinegar, and sesame oil and begin to heat.
  4. Add in minced garlic, ginger powder, chili powder, and paprika.
  5. Increase heat to medium-low and bring to a light simmer, stirring continuously.
  6. Simmer 3-5 minutes or until fully heated.
  7. Remove from heat/from pan immediately after finishing to avoid thickening and sticking to pot/pan.

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