by Admin | Mar 27, 2021 | Sides and Sauces
Truthfully, it is not hard to make your own mayo. I swear to you, it’s not. Okay, if you don’t have a food processor and you have to whisk the oil in by hand, yes that is more of a workout (which is reason 254 that you should go and get that food processor—now)....
by Admin | Mar 26, 2021 | Sides and Sauces
I like to think of remoulade sauce as the cousin of tartar sauce, only with even more of a flavor zing. Originally created in France as more of a white sauce with capers, anchovies, mayo, and more, the version you will most commonly find in the South takes more of its...
by Admin | Mar 25, 2021 | Sides and Sauces
I can remember the first time I had a Thai chicken satay, and how the chicken itself was merely the vehicle to get more of that tasty Thai peanut sauce into my mouth. So delicious. Taking what my friend chef Jet had taught me about a good peanut satay, this recipe...
by Admin | Mar 23, 2021 | Sides and Sauces
This one is a dip/sauce/dressing/marinade all rolled in one. This recipe is a variation on one that my dear friends at Simple Gourmet used to make. The original recipe—if I recall correctly—called for mayo and sour cream. In adapting this to a more paleo palate, I...
by Admin | Mar 22, 2021 | Sides and Sauces
It all started on a girls’ night in Los Angeles, where we were intentionally going to “bars and restaurants beginning with the letter L.” Lola’s, Luna Park, Lala’s. It was the latter establishment—an Argentinean restaurant on Melrose Ave.—where I first tasted...