I call this magic sauce recipe. In part, because it does everything that touches shine with taste. It is magical so. From a technical point of view, it's a riff in a chimichurri sauce – one that fell off the rails on a big road. Big sting has made it a distant second cousin. If that. In fact, the stamp of this sauce, parsley, I completely skip. But I like that. Love love love. And I use it in a hundred different ways. Magic sauce is real.
Let's start by putting a thing out there. You are better to do a double or triple game. This is the kind of material that burns in minutes. We do not exaggerate. I cook eggs on it – tangled, scrambled, frittata, you call it. Chop it with soups. This time of the year means corn soup, bean pots, or potted pots.
I can also assure that it is something that makes baked potatoes even better than usual. And salads also welcome – especially shaved salads, or those made from spicy green. You can use it to marinate or soften ingredients before baking or baking. And the kind of dress that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal – just flying to another favorite seasonal ingredient or two.
This sauce is equally versatile with a black dress. Although, it is not really the little black dress of dressings. Think more Bohemian that this – earthy, intricate and interesting. Fully accessible. The way garlic-flavored oil inhibits rosemary, thyme and oregano stains is very nice. And the rusty red shade of paprika makes all these sauce brush strokes look much more special.
If you do something extra with this, put a hole in the comments. I still have a half filled jar of solids ready for work. -h