3 sauces for summer and, they are NOT guacamole!
Planning a party can be a long and cumbersome process, and it's the last thing you want to do during your vacation days. The steps to follow when you want to prepare a fast food while delicious are easy and fun. So we have put together the recipes of our favorite sauces , without having to spend hours in the kitchen, so that your guests can enjoy them from the first bite.
1. Olive Sauce
Olive sauce or also known as "tapenade" is a basic element in my kitchen as it fulfills a double function. It can be served with a good cheese plate or as a toast spread on toast. We have to admit, that we always end up making it from black olives, so when we found a recipe that added an amazing olive green color, we were thrilled. Since the flavor of the olive occupies the central place of this sauce, we recommend the use of your favorite olives.
The result is a creamy sauce served with crispy toast, which we could also add to our pasta or salad dish. So, no more tapenade of black olives and, Long live the green color!
- 2/3 cup of skimmed milk, use more if necessary li>
- 12 anchovy fillets packed in oil
- 2 cloves of crushed garlic
- Fresh chopped cilantro
- Freshly ground white pepper
- 1-1/2 cup vegetable oil
- 1-1/3 cup green olives (boneless)
1. Place the milk, anchovies, garlic, cilantro and a pinch of pepper in the blender. With the engine running, slowly pour the oil through the blender's feeding hole.
2. Put the preparation in a serving pot, cover it with a plastic and place it in the fridge until it is ready to serve (it lasts up to 3 days). Just before serving, add the olives to thicken the sauce. If you think it's too thick, you can add a little milk.
3. Serve with crispy toast.
2. Strawberry sauce
You know it's spring when you hear the birds sing everywhere, and all the flowers are born. Spring comes to the stores and that is when I can buy my favorite fruit: strawberry. I love them because they are very sweet and delicious , not to mention their bright red color. I love everything that can be done with strawberries, but I decided to innovate and try a sauce. You can use it both in salads and to accompany avocado toast with philadelphia, it adds a lot of flavor!
- 2 cups of chopped strawberries
- 2/3 cup chopped onion
- 1 chopped garlic clove
- 1 tablespoon chopped cilantro
- Chopped jalapeño, to taste
- 1 lime juice
- 1 tbsp. of maple syrup
1. If you do not use purchased toast, preheat the oven to 350º and place the slices of bread on a large tray.Refrigerate until they are cool enough.
3. Rotate the toast by spreading a layer of philadelphia and cover it with the sauce you have in the fridge. You can sprinkle some salt on the slices if you want to add a bit of flavor.
3. Yogurt sauce with beetroot and mint
Just like smoothies, salty yogurt, in practice, is not as strange as it may sound. And it is not that we say it is a very new concept because, like in India, the Raita, in Greece the Tzatziki and in the Middle East the Labneh, in Persian cuisine they have eaten this Yogurt with beetroot and mint for many years.
- 1/2 clove of chopped garlic
- 2 tablespoons of mint (one of them, dried mint)
- 2 tablespoons of extra virgin olive oil
- 1 small peeled and grated beet
- Kosher salt
- 2 cups of Greek yogurt
1. In a bowl, put the garlic, 1 spoonful of mint, 1 spoonful of olive oil, the beet and 1 teaspoon of salt. Let it marinate for 5 minutes. Add the yogurt and season (if necessary). Cover the mixture and put it in the fridge for 1 to 24 hours.
2. Transfer the mixture to a serving bowl. Add 1 teaspoon of oil and 1 teaspoon of dried mint over the yogurt. It will be ready to serve.
Serve the sauce with sticks, with potato chips, with pita bread or with a carrot crudité and Cucumber.
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