• Choose a category
• All
• Classic-Fiction

Sauces, on the other hand, were not part of our food culture. My dad wouldn’t even allow us to have ketchup on french fries! I spent years as an adult believing that sauces were universally heavy and diminished the flavor of whatever they were served with.

While traveling and eating through Europe, however, I learned that rather than mask flavor, good sauces can actually bring out the taste of the food they’re served with. Over time I’ve discovered or developed the recipes in this chapter. They offer great flavor and, just as important, versatility. They can be served with vegetables, fish, poultry, or meat. And while I haven’t embraced soaking all my food in sauce, I now happily prepare and enjoy many sauces—and eat ketchup with my fries!

balsamic vinaigrette

lemon garlic dressing

grey moss inn white french dressing

buttermilk dressing

chipotle aïoli

steak grill sauce

bbq sauce

sweet balsamic reduction

citrus-garlic sauce

lemon butter sauce

shiitake-wine sauce

balsamic vinaigrette

This vinaigrette is excellent on just about any green salad. I especially like it on butterhead lettuce, oak leaf, and other delicate greens. Sweet-and-tangy balsamic vinegar is the star here, so choose one that is good quality.

MAKES ABOUT 1 CUP

6 tablespoons balsamic vinegar

2 small shallots, finely minced

Kosher salt and ground black pepper to taste

2⁄3 cup extra-virgin olive oil

1. In a small bowl, whisk together the vinegar, shallots, salt, and pepper. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until well blended.

2. Use at once or store in a tightly covered container in the refrigerator for up to 1 week.

lemon garlic dressing

Few ingredients awaken the taste buds the way fresh lemon does. This dressing has a clean, pure flavor perfectly suited to a light salad of tossed greens. It may also have some magical qualities—it’s the one dressing that gets my nieces to eat salad! It can also be used as a marinade for grilled chicken, shrimp, or pork.

MAKES ABOUT 1½ CUPS

Juice of 4 small lemons (about ½ cup)

2 teaspoons distilled white vinegar

2 teaspoons Dijon mustard

2 garlic cloves, minced

Kosher salt and ground black pepper to taste

¾ cup extra-virgin olive oil

1. In a medium mixing bowl, whisk together the lemon juice, vinegar, mustard, garlic, salt, and pepper until well blended. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until well blended.

2. Use at once or store in a tightly covered container in the refrigerator for up to 1 week.

grey moss inn white french dressing

I am lucky to live near the Grey Moss Inn, one of the most beautiful restaurants in San Antonio, which also has the most amazing wine list in the area. I love to eat there whenever I can, and this dressing is one of the reasons. After tasting it the first time, I once again found myself in a restaurant kitchen asking for the recipe. The chef graciously agreed. Try it tossed with tender romaine hearts, or spoon over asparagus, tomatoes, or steamed green beans.

MAKES ABOUT 1¾ CUPS

1 large white onion, peeled and quartered

6 small garlic cloves

¼ cup mayonnaise

Juice from 2 limes (about ¼ cup juice)

3 tablespoons red wine vinegar

½ teaspoon kosher salt

½ teaspoon ground white pepper

1. In the work bowl of a food processor, place the onion and garlic. Process until pureed, scraping down the sides of the work bowl once or twice. Transfer to a medium mixing bowl and add the mayonnaise, lime juice, vinegar, salt, and pepper. Whisk together until thoroughly blended.

2. Use at once or store in a tightly covered container in the refrigerator for up to 1 week.

buttermilk dressing

This sweet, herby dressing has great texture and bold flavors, and it’s delicious with hardier greens such as baby spinach and romaine. It’s also excellent as a sandwich condiment and drizzled over grilled chicken.

MAKES ABOUT 2 CUPS

½ cup extra-virgin