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Ingredients
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House Sauce (Creamy Garlic-Parsley)
Ranch
Aji Verde (Peruvian Green Sauce)
Method
House Sauce (Creamy Garlic-Parsley)
- 1
Prep
Peel and mince 2 garlic cloves. Finely chop the parsley and measure remaining ingredients.
- 2
Combine
In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup sour cream until smooth.
- 3
Add flavor
Stir in the minced garlic, 1/4 cup chopped parsley, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey until evenly incorporated.
- 4
Ranch
- 5
Prep
Finely chop chives and parsley. Measure out buttermilk, mayonnaise, and sour cream.
- 6
Mix base
In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth and slightly loose—add more buttermilk (1 tablespoon at a time) if you prefer thinner consistency.
- 7
Season & herb
Whisk in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, and 1/2 tablespoon lemon juice.
- 8
Finish
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Chill at least 30 minutes to let dried seasonings hydrate and flavors marry. Stir again before serving. Yield: about 1 1/4 cups.
Aji Verde (Peruvian Green Sauce)
- 9
- 10
Blend
In a blender or food processor, combine 3/4 cup packed cilantro, 1/4 cup packed parsley, 2 garlic cloves, 1 small jalapeño (or 1 tablespoon aji amarillo paste), 2 tablespoons lime juice, 1/2 cup mayonnaise, 2 tablespoons olive oil, 1 teaspoon white vinegar and 1/4 teaspoon ground cumin.
- 11
Adjust & thin
Pulse until mostly smooth, then stream in up to 2 tablespoons water to reach desired pourable consistency. Season with 3/4 teaspoon kosher salt and taste; add more lime, salt, or heat if desired.
- 12
Chill
Transfer to a jar and chill at least 20 minutes for flavors to settle. Keeps 3–4 days refrigerated. Yield: about 1 cup.