Heidis Magic Sauce Recipes
MAGIC SAUCE
I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.
Provided by Heidi Swanson
Categories Sauce
Time 10m
Number Of Ingredients 10
Steps:
- Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
- While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
- Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
- You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Nutrition Facts : Calories 163 kcal, Fat 18 g, SaturatedFat 2 g, Sodium 97 mg, ServingSize 1 serving
MAGIC SAUCE
I was fiddling around in the kitchen, trying to make a sauce for pork chops when I created this. It tastes amazing and I had to make sure I saved it for posterity. I add flour as a thickener for long baking, but as a dip, I leave the flour out. This makes enough for two servings of meat.
Provided by Cynna
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all the ingredients.
- Slather over chicken, meatloaf, or pork chops.
- Bake as directions specify for meat.
- Serve and enjoy.
Nutrition Facts : Calories 51.9, Fat 0.2, Sodium 281.8, Carbohydrate 12.1, Fiber 0.5, Sugar 8.1, Protein 1
HEIDI'S MAGIC SAUCE
I picked this recipe up from one of my most favourite, if not my most favourite blogs, 101 Cookbooks. Heidi says about it, "I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways." And well, it just sounds magic to me - so I've put it here for safekeeping.
Provided by Katzen
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
- While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
- Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
- You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
- Makes ~2/3 cup.
Nutrition Facts : Calories 246.9, Fat 27.2, SaturatedFat 3.8, Sodium 147.2, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 0.3
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