With the arrival of fine weather and the various disincentives, come the time for barbecues with friends and to enjoy a good steak over a wood fire, what better than a good sauce to accompany it?
I will offer you a sauce with South American flavors and one with French flavors.
- 1 cup of persley leaves
- 1 tbsp of oregano leaves
- 4 garlic cloves
- 2 tsp of pepper flakes
- ¼ cup of red wine vinegar
- ½ tsp of salt
- Black pepper
- ½ cup of extra virgin olive oil
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
Sauce Vierge :
It’s not really a French sauce, well, but not in mainland France. It’s a sauce that I think comes from Reunion Island, an island in the southwest of the Indian Ocean, a former French colony that became a French department in 1947.
- 5 1/2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1)
- 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
- 2 anchovy fillets, very finely minced (Note 2)
- 1/2 tsp garlic, very finely minced
- 1 tsp parsley, finely chopped (Note 3)
- 1/2 tsp chives, finely chopped (Note 3)
- 1/2 tsp tarragon leaves, finely chopped (Note 3)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
- Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you’ll lose the freshness!
- Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.