Get Saucy and Use Your Condiments!

condiments post 1.13

While we (and by “we” I mean the gurus back in the Epi kitchen) can do wonders with food, others of us (and by “others” I mean me, who cannot even successfully steam rice) are getting just a little bit tired at looking at the same sad chicken every week.  While the New Year drives most of us to turn over a new, fresh, preferably organic kale leaf, all that good-for-you food starts to sort of look the same. It’s time to spice it up.

Having a few quick and easy sauces at the ready makes dressing up that bland poultry a more palatable. Two of our favorites:

Horseradish Sauce – makes 1/4 cup, serves approx 4

  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish (we use extra hot grated)
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon fresh chives
  • Salt and pepper to taste
  • Combine all ingredients, refrigerate until needed

This sauce is divine on pork tenderloin

Onion Confetti makes 1 cup, serves approx 4

  • 2 tablespoons olive oil
  • 2 red onions, sliced thin
  • 2 springs fresh thyme
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • Squeeze of fresh lemon or orange
  • Salt and pepper to taste

Heat oil over medium heat, add onions, thyme, salt and pepper until onions are tender (approx 15 minutes). Add vinegar, sugar and citrus squeeze. Serve at room temperature.

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