0 In Holiday Inspiration/ Recipe Roundup

Get Saucy: The Secret Sauce(s) for your 4th of July BBQ

Want an easy way to add some fireworks to your BBQ classics? These herbaceous sauces and dressings are just what the grillmaster ordered. They’re great to slather on those burgers and dogs, and double as dips for your veggies and fries.

Chimichurri Sauce

Makes about 1 cup
Time: 7 minutes


3/4 cup parsley, chopped
1/2 cup cilantro, chopped
1 clove garlic
1/2 jalapeño, seeded, rough chopped
1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon cumin
Salt to taste


  1. Chop whole parsley as bunch until only stem remains. Repeat with cilantro. Chop garlic
  2. Combine chopped herbs and garlic, chopped jalapeño, olive oil, red wine vinegar, cumin and salt in a blender. Blend until it reaches the consistency of pesto (not completely smooth).

Try it on: Steak fajitas, grilled veggies and tofu, shrimp kebabs, portobello burgers

Cilantro Mayonnaise

Makes about 1 cup
Total time: 5 minutes


1 cup mayonnaise
1 bunch cilantro, stems and leaves
2 cloves garlic
Juice of 1/2 lime
Salt, black pepper, and cayenne pepper to taste


Pulse mayonnaise, cilantro, garlic, and lime juice together in a food processor (or mix thoroughly in a bowl). Season with salt, black pepper, and cayenne.

Try it on: Black bean burgers, fish tacos, sweet potato fries.

Basil-Buttermilk Dressing

Makes about 1 cup
Total time: 5 minutes


1 clove garlic
1/2 teaspoon
kosher salt
2/3 cup buttermilk
1/3 cup olive oil mayonnaise
1/4 cup fresh basil, chopped
1/2 teaspoon white wine vinegar
Sugar and black pepper to taste


  1. Mash garlic with 1/2 teaspoon salt using the side of a knife blade to make a paste.
  2. Shake buttermilk in a large sealed container (such as mason jar), about 1 minute.
  3. Add garlic paste, mayonnaise, basil, and vinegar; season with sugar and pepper.
  4. Shake until combined.

Try it on: A fresh heirloom tomato and/or grilled salmon salad

Lamb_Meatballs_GF_Wk_27-172Cucumber Mint Raita

Makes about 1 cup
Total time: 7 minutes


1/2 cup plain yogurt
1/4 teaspoon ground cumin
Pinch or 2 salt
1/3 cup mint leaves, finely chopped
1/2 cucumber (or 1 small cucumber)


  1. Combine yogurt, cumin, and salt in bowl; mix well.
  2. Cut cucumber in half lengthwise and remove seeds with a spoon. Grate one-third cucumber on box grater (alternatively, finely chop one-third cucumber).
  3. Place cumin yogurt in bowl and add grated (or chopped) cucumber and reserved mint. Stir to incorporate. Salt and pepper to taste.

Try it on: Lamb (kebab, meatballs, or burger)

Tarragon Mustard Sauce

Makes about 1 cup
Total time: 5 minutes


4 tablespoons stone ground mustard
1 teaspoon tarragon leaves, chopped
1 tablespoon apple cider vinegar
4 1/4 tablespoons oil (such as extra virgin olive oil)


  1. Remove tarragon leaves from stem and discard stem; chop leaves.
  2. Combine tarragon leaves, mustard, apple cider vinegar, and oil. Whisk well.

Try it on: Steak frites, grilled chicken or lobster tails


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