After all the mincing, slicing, and cooking is done, complete your appetizers, entrees, and sides with savory and succulent sauces. Restaurantware has compiled a list of trending sauces that provide the finishing flourishes to your delicious dishes as you create, plate, and serve.
In a high-powered blender, combine 1 cup of soaked cashews, ¼ cup filtered water, 2 tablespoons of lemon juice, two cloves of garlic, a splash of white wine, and salt and pepper to taste. This vegan delicacy may be served on its own with gluten-free crackers, over roasted veggies, or mixed in with pasta or rice. Serve in an Eco-friendly bamboo boat.
This zesty yogurt and cucumber sauce is a satisfying addition to grilled chicken, roasted or raw vegetables, gyros, pita chips, and rice. To make, peel, finely dice, and strain one English Cucumber. Combine with 4 cups Greek yogurt, 6 pressed garlic cloves, ½ cup of fresh, chopped dill, salt, pepper, and the juice from ½ lemon. Refrigerate for at least one hour before serving. Present in a porcelain snack set with olives and cherry tomatoes.
In a large pot, heat 2 tablespoons of olive oil using medium-high heat. Gently saute 3 garlic cloves and ½ cup of finely sliced onions until translucent. Add 5 cups of crushed tomatoes, 3 bay leaves, and a splash of red wine. Reduce heat to a low rolling boil, stir occasionally, and let cook for 90 minutes. Season with salt and pepper to taste. Remove bay leaves and garlic cloves before serving. Serve over pasta, on the side with crusty bread, or bake into lasagna.
Roast tomatillos and green chiles on a baking sheet under a broiler for 5 minutes on each side. In a blender or food processor, combine tomatillos, chiles, chopped cilantro, and ¼ cup of water. Stir in ½ cup of diced onion and add salt to taste. Offer this green sauce as a dip for tortilla chips and as a topping for carne asada tacos. Build and serve tacos in a stylish, stainless steel taco rack.
Raspberry Port Drizzle
Combine raspberries, sugar and port wine in a small saucepan. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the berries break down and the sauce has thickened. Use as is, or strain through a fine-mesh sieve for a smoother texture. Drizzle over flour-less chocolate cake, shortbread cookies, or a heaping scoop of vanilla ice cream. Serve with a mint garnish and a love shovel spoon.