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Imagine this, what would a plate of spaghetti be if it wasn’t for a bright and tangy marinara sauce to liven it up? How would you take joy in munching through the crusts of pizza if you didn’t have a little cup of pesto to dip them into? Sauces are a great way to add flavour to food while also bringing their own character and texture profiles to a dish. Along with this, it also brings the perfect balance of flavours, making it a complete element on its own, for a recipe. While most dishes devoid of sauce tend to be dry, the addition of a few spoonfuls brings juiciness to dry-cooking methods.
That said, sauces also contribute in visually elevating the appeal of a dish and hardly take any time to put together. Most sauces can be made with pretty much most ingredients that one can commonly find in their pantry or fridge and spooned over meats, veggies, breads, eaten with rice, etc. Here’s are four sauces that will not only add flavour but are also inspired by the onset of summer.
Chermoula
Image Credits: Taste of Maroc
This North African condiment that has parsley, cilantro and garlic as the key ingredients, is flavoured with warm spices like cumin and paprika. Great to bast some chicken in or to brush on pork ribs or a juicy burger, this sauce is spicy and packs some serious heat. The flavours of this sauce taste like a cross between a well-made pesto and chimichurri with a hint of smokiness.
Chimichurri
Image Credits: Downshiftology
An uncooked sauce, often associated with Chilean cuisine, chimichurri is a sprightly herb sauce made with a medley of herbs such as parsley, mint, coriander, oregano and vinegar. Used both, as marinades as well as a condiment to accompany grilled meats or fish, this Mediterranean sauce is the perfect balance of acidity, tang and vegetal flavours from the herbs.
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Salsa Verde
Image Credits: Mexican Food Journal
This Spanish sauce, which literally translates into green sauce, is a popular condiment that is typically made of tomatillos, jalapeno, lime and onion. The sauce has a smoother consistency as opposed to the usual salsa and is generously poured over enchiladas, burritos and tacos. Apart from being eaten with Mexican food, salsa verde also makes for a great salad dressing as well as a base for a Cubano sandwich, with a tangy kick.
Nuoc Nam
Image Credits: Cooking With Lane
A Vietnamese condiment made of fermented fish, this sauce is popularly eaten as a dipping sauce for spring rolls stuffed with fresh veggies or with rice. This dipping sauce is a good mix of sweet, spicy and salty and offers an umami hit to whatever food it is added to. Pour over some steamed fish or shrimp or just eat dolloped over some fried rice or skewered meat, for the full flavour experience.
