I have a variety of oils and vinegars and sauces in my pantry that enable me to make myriad dressings, marinades, and sauces at the spur of the moment.
Here’s a list of homemade sauces and dressings!
Typically I’ll have these oils:
- Good quality olive oil for dressings, drizzling
- Less expensive extra virgin oil for sautéing
- Avocado oil, for sautéing and frying
- Avocado or Sunflower oil (for aioli/homemade mayo in combination with olive oil, high heat frying, etc. )
- Toasted & non-toasted sesame oil
- Coconut oil
Vinegars:
- Red wine vinegar
- Rice vinegar
- Apple cider vinegar
- Sherry vinegar
- Balsamic vinegar
- White wine and/or champagne vinegar
Sauces/Condiments:
- Soy sauce
- Tamari
- Miso
- Mirin (Rice Cooking Wine)
- Fish sauce
- Sriracha
- Hot sauce
- Ketchup
- Mayonnaise
- Dion-style mustard & whole grain mustard
Ginger, Lime Dressing
1/3 cup freshly squeezed lime juice, about 2 limes worth
2-inch piece of fresh ginger, peeled and finely grated
1 1/2 tablespoons soy sauce or tamari
1/3 cup rice vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, finely minced and then mashed with some salt with the side of a chef’s knife
1 teaspoon sugar or other sweetener
¼ cup chopped cilantro leaves and stems
Put all ingredients into a small bowl or jar and whisk or shake to combine. Store in fridge for up to 5 days.
Use with:
Slaw, vegetables (steamed, boiled, roasted), cucumbers, grilled/broiled eggplant, rice, tofu or noodles, meat or seafood
