Posts in Dressings and Condiments
Sage Infused Honey Butter
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What’s better than salted butter slathered over a toasted piece of bread fresh out of the oven? Not much, except for salted butter infused with an herb like sage and sweetened by honey. Spread this on toast or on pumpkin bread, serve it alongside hot cornbread for eating with chili or dollop on squash before roasting… you can even toss a spoonful of this with just-boiled butternut squash ravioli for a sweet take on a browned butter sage sauce.

Sage Infused Honey Butter

  • 8 tablespoons salted butter

  • 4 tablespoons honey

  • 1 sprig sage, stems discarded and leaves finely chopped (for a more intense sage flavor, you may add more chopped leaves)

In a small saucepan over medium heat, melt the butter. When it begins to bubble, add the sage - turn up the heat a bit if you don’t hear the leaves sizzling. Cook until the butter begins to turn golden and remove from heat immediately.

Pour the melted butter and sage through a fine mesh sieve into a small container. Discard the sage leaves.

Stir in the honey, whisking until it’s fully incorporated. Place in the fridge to harden up a bit, stirring after a few hours of chilling to make sure the honey has not settled on the bottom. Serve with slices of hot toast or biscuits or cornbread, toss with pumpkin or butternut ravioli, spread over zucchini or pumpkin bread, or place dollops on carrots or squash or sweet potatoes before roasting.

Tahini Dressing
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On evenings when I want a quick, healthful meal, I often find myself throwing together a salad or roasting a sheet pan full of seasonal veggies. This dressing is deliciously creamy and light with a bit of nuttiness and the slightest sweetness that compliments roasted vegetables, is wonderful tossed with greens, and is delicious drizzled over everything from potatoes to soft boiled eggs to flatbread. I find myself making this at least once a week, sometimes doubling the recipe to keep a bit in the fridge for even more drizzling the next day over whatever may be whipped up in the kitchen. For those who desire a dairy free sauce for dipping or dressing salad that still has a creamy quality, this is a wonderful option. Only requiring a moment of whisking and a minimal ingredient list, this tahini dressing is a favorite.


Tahini Dressing

makes approximately 1/3 cup

  • 3 tablespoons tahini*

  • 2 tablespoons filtered water

  • 3 teaspoons apple cider vinegar

  • 1 teaspoon maple syrup

    * Depending on the brand of tahini you purchase, the saltiness will differ. Taste after whisking the ingredients together, and add salt only if needed - some tahini brands are already quite salty.

    Whisk the tahini, vinegar, and syrup together until combined. Whisk in the water, one tablespoon at a time, adding more if a thinner consistency is desired.


Lemon Sriracha Aioli
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There is a sandwich shop in town that I stopped in just last week to catch up with my sweet father over lunch. I decided to order for the second time a sandwich that I decided was the best I'd ever had to date - a fairly high compliment for two slices of bread holding a humble vegetarian filling. I couldn't put my finger on what made it just so delicious, delicious enough for me to proclaim it as the very best sandwich I've ever tasted. Though the vegetables inside were very tasty, I realized it was the generous smear of aioli on both slices of toasted bread that had me hooked. It was rich, tangy, spicy, and slightly sweet.

Sometimes a condiment can make all the difference. 

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Though I'm still on a recipe-testing quest to recreate that magic sauce from that local sandwich shop, I do have a special condiment of my own to share with you that dares to compete: my lemon sriracha aioli. A personal favorite way of using it is by dipping halved or whole roasted brussels sprouts in a dish of the aioli as an appetizer or a side dish. I think it would also be delicious brushed on the innards of a sandwich with bacon and tomato or drizzled over charred corn hot off the grill, sprinkled with crumbled cheese or fresh parsley.

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It takes all of two minutes to whip up when using store-bought mayonnaise, making this an easy and simple condiment for a summertime meal.

Sincerely, Adelle


Lemon Sriracha Aioli

  • 5 tablespoons mayonnaise
  • 1 tablespoon sriracha (you may add more, depending on how spicy you'd like it)
  • 1/2 tablespoon lemon juice
  • Zest of one lemon

Combine mayonnaise and sriracha, stirring until combined. Add fresh lemon zest, stir, then the lemon juice. After tasting, you may add more sriracha if you prefer more heat. Enjoy on roasted vegetables (brussels sprouts pair deliciously), toasted sandwiches, or grilled corn.