Sides Sauces Recipe

Combine and season

In a small bowl, combine 1 cup mayonnaise, 2 tbs grated garlic, 1 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp extra-virgin olive oil. Whisk until smooth.

Taste and adjust salt and pepper. Stir in 1 tsp kosher salt and 1 tsp freshly ground black pepper, then let rest 10–15 minutes in refrigerator to allow flavors to meld before serving.

Chop herbs and garlic

Finely chop 1 cup packed parsley, 1/4 cup cilantro and 2 tbs fresh oregano (or measure dried). Mince 3 tbs garlic finely so it distributes evenly.

Mix and emulsify

In a bowl, combine the chopped herbs and garlic with 2 tbs red wine vinegar. Slowly whisk in 1/2 cup extra-virgin olive oil until incorporated. Add 1/2 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir thoroughly.

Rest and adjust: Let the chimichurri sit at room temperature for at least 15–30 minutes (or refrigerate up to 24 hours) to let flavors marry. Taste and adjust salt, acidity or oil before serving.

Whisk together

Whisk 1/4 cup Dijon mustard with 2 tbs honey and 1 tbs apple cider vinegar in a small bowl until smooth. Slowly whisk in 1 tsp olive oil to slightly round out the texture.

Season with 1/4 tsp smoked paprika (optional), 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and add more honey or vinegar to balance sweetness and tang as desired.

Combine base ingredients

In a bowl combine 1/4 cup Sriracha, 1/4 cup mayonnaise, 1 tbs fresh lime juice and 1 tsp honey or agave. Whisk until completely smooth.

Add 1/2 tsp soy sauce, 1/4 tsp garlic powder and 1/4 tsp black pepper. Adjust heat by adding more Sriracha or mellow it by increasing mayonnaise. Chill 10 minutes for flavors to settle before serving.

Mix ingredients

In a bowl combine 1 cup Greek yogurt, 2 tbs chopped fresh dill, 1 tbs sliced chives, 1 tsp lemon zest and 1 tsp lemon juice. Add 1/2 tbs minced garlic and 1 tsp olive oil.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth and refrigerate at least 20 minutes to let herbs infuse. Stir again before serving and adjust seasoning as needed.

Simmer vinegar

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tbs brown sugar or honey. Bring to a gentle simmer over medium-low heat.

Reduce heat to maintain a low simmer and cook until mixture is syrupy and reduced by about half (approximately 8–12 minutes), stirring occasionally to prevent scorching.

Remove from heat and whisk in 1/2 tbs unsalted butter, if using, and 1/8 tsp salt until glossy. Let cool to thickened consistency — it will thicken further as it cools. Use drizzled over sides or serve in a small ramekin.