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Simple Joyful Food

Eat happily

meal planning

Figuring out your signature sauce means you can make it with your eyes closed.

June 2, 2015 Leave a Comment
#denigris1889 balsamic and dijon signature sauce (c)nwafoodie #ItalianVinegar #DrizzleFlavor AD

 

Content sponsored by #denigris1889

Last week I was interviewed for an upcoming local podcast and the interviewer asked me “what food or dish are your really excited about right now?” I admit I paused a bit longer than I should have. How do you answer when thoughts of everything edible comes piling in all at once, begging to be the one that gets the nod? I danced around the actual question and replied something to the tune of, “actually, it’s more of a sauce that I am currently excited about.”

How does one get excited about a sauce, you say?

Hmm, did you get excited the first time you tasted Thai curry? Or, Sriracha sauce. How about the first time you tasted a perfect Hollandaise sauce and thought that time would stand still… indefinitely.

THAT is how you get excited about a sauce!

Have you ever watched cooking shows, in particular the ones where chefs are put on the spot to create, and marvel how awesome it would be to just whip up a sauce from memory and take the gold? I want that confidence. It takes time and experimentation yet it has paid off.

I have found my signature sauce.

Lately it has found its way to roasted turnips, grilled chicken, pan roasted chicken, and smoked rack of lamb. The flavors are a perfect blend of kick, smooth, and depth. It is incredibly simple to pull together with basic staples that I believe every kitchen should have: Dijon mustard, balsamic vinegar, grated Romano cheese, garlic, extra virgin olive oil, sea salt and cracked black pepper.

Try it. Riff on it.

Experiment and make your own masterpiece from it. You will know you’ve mastered your signature sauce when you can make it with your eyes closed.

Always start with a beautiful bowl. It adds to the experience.

#denigris1889 balsamic and dijon signature sauce step 1 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Step 1.
Add 4 tablespoons of Dijon mustard to your beautiful bowl. The contrast of the mustard to the bowl is simply beautiful.
#denigris1889 balsamic and dijon signature sauce step 2 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Step 2.
Add 4 tablespoons of extra virgin olive oil to the mustard. I recommend waiting until all the ingredients are added before mixing because the layers are simply a beautiful work of art.
#denigris1889 balsamic and dijon signature sauce step 3 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD

Step 3.

It’s balsamic vinegar time. 4 teaspoons are just about right and adds a perfect balance to the kickiness of the Dijon. Yes, kickiness is a word I just made up.
#denigris1889 balsamic and dijon signature sauce step 4 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
 Step 4.
Garlic. Minced. 2 cloves will be a nice touch.
#ItalianVinegar #DrizzleFlavor AD
Step 5.
Sprinkle in a teaspoon of sea salt. It smooths everything out.
#denigris1889 balsamic and dijon signature sauce step 5 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Step 6.
It’s cracked pepper time. Feel free to use regular black pepper. ½ teaspoon.
#denigris1889 balsamic and dijon signature sauce step 6 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD

 

Step 7.
Lastly, add 4 tablespoons of finely grated Romano cheese.  Parmesan will work splendidly, only make sure it is finely grated so that it adds to the creaminess of the sauce.
#denigris1889 balsamic and dijon signature sauce step 7 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Step 8.
Saving the best part for last – take a spoon and slowly stir all the ingredients together until fully incorporated.
#denigris1889 balsamic and dijon signature sauce step 8 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Step 9.
You’re ready to go. This can be used as a marinade, as a dipping sauce, or used immediately in a skillet or on the grill.
#denigris1889 balsamic and dijon signature sauce step 9 (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
For this recipe I used the DeNigris gold eagle balsamic vinegar. It is my new favorite go-to vinegar.
#denigris1889 balsamic and dijon signature sauce DeNigris gold eagle balsamic (c)nwafoodie#ItalianVinegar #DrizzleFlavor AD
Happy saucing.
Eat well, my friends.
Lyndi

 

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author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

Want to start eating happily? Join me as I encourage kitchen joy by focusing on simplicity.

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simplejoyfulfood

Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
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It’s pretty isn’t it?
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Not rushed. ⁠
Not complicated. ⁠
Special. ⁠
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Do I do this with every meal moment? I don't, yet I'm trying. And, when I do... it IS really special. Not special like, oooo look at this perfectly grilled filet with candles and fresh flowers. Instead, it's more like, hey - look at this moment we're enjoying  together or alone. It's about savoring, keeping it simple, and really focusing on the moment.⁠
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If you ever need encouragement that you're on the right track by slowing down to savor, I'm here for you.
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A well-stocked pantry, that's what.⁠
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I find that keeping a lean and purposeful pantry makes me breathe easier AND - ironically - makes me more creative in the kitchen. Have you ever felt that way?⁠
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I am curious to know what are the top ingredients that you like to keep stocked in your pantry. 
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I'll start:⁠
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1) nuts for snacks⁠
2) canned diced tomatoes (for soup)⁠
3) small yellow potatoes⁠
4) spices⁠
5) pre-made sauces (for last minute assistance)⁠
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Your turn!
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lyndi@thejoyofeatingwell.com

inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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