I found this recipe over at 101cookbooks.com. The author is not overstating the seemingly endless ways that this sauce can be used. It’s now a regular staple in my fridge (right next to the sriracha). Come Winter, the limited selection of fresh produce available will make this versatile sauce an absolute necessity. It also works perfectly for insane weeks like this one. Today for lunch, I enjoyed it over a small side baked potato with some chives and a pinch of nutritional yeast. Tonight, I’m using up leftover green beans and mushrooms by roasting them (in some of the sauce) and then using more magical goodness as a sauce over quinoa pasta. You can use this tangy sauce on leafy salads, steamed or stir-fried veggies, or over a plain bowl of rice when $$ gets tight.
This sauce is good for a week to ten days in the fridge. It does tend to solidify a bit in the cold, so let it sit on the counter a few mins and stir before serving. This sauce is also best after it has a chance to sit at least over night (if not 2-3 days). I’ve gone ahead and doubled the recipe for you – you’ll thank me when you haven’t run out after 48 hours!
Heidi’s “Magic Sauce”:
- Medium saute pan/saucepan, mortar and pestle (or a heavy spoon and a small bowl), silicone spatula, measuring spoons, liquid measuring cup, stove top
- 1 cup evoo
- 2 tsp fresh rosemary leaves
- 2 tsp fresh thyme leaves
- 2 tsp fresh oregano leaves
- 4 tsp sweet paprika
- 4 med cloves garlic, smashed into a paste with a pinch of sea salt
- 2 well-crumbled bay leaves
- 1-2 pinches red pepper flakes
- 1/2 tsp fine-grain sea salt
- The juice of 1 lemon (about 2 Tbsp)
- Heat the oil in the saute pan slowly over low heat. Once the oil is hot (you can tell by holding your hand closely to the surface), remove it from the heat.
- While the oil is heating, gently pound the fresh herbs with a mortar and pestle.
- Stir the paprika, garlic, salt, bay leaf, and red pepper flakes into the oil. Then add the bruised herbs and lemon juice.
- ENJOY with almost anything!!