The one-minute OMG sauce you’ll make all summer long

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At this time of year, the markets are full of clusters and bouquets of herbs. If you’re lucky enough to have a garden or even potted herbs, they’re pretty much covered in leaves. Before giving all the excess to neighbors and family, make sure my friend, Bob Blumer One Minute Green Herb Sauce, aka OMG Sauce.

I love a grill sauce as much as the next bonkers fanatic. In fact, I wrote a book called Soaked, coated and seasoned which has all kinds of tasty sauces, dressing, compound butter or marinade, etc., you can think of dressing your dishes from salty to sweet.

But on these hot summer nights, who wants to spend a single pointless minute in the kitchen? As I noted in my reminder on grilling, the three simple ingredients I call the grill trilogy (olive oil, salt and pepper) are all you really need, plus the heat of the grill to turn any meat, poultry, fish or vegetable into a perfectly seasoned summer treat. But a final touch is what will take it from good to excellent!

Bob Blumer is a magician of flavors and the author of 7 books, most recently, Flavor bomb: A rogue guide to make everything better. Its “OMG sauce” is a simple solution that requires minimal effort and offers maximum flavor. He calls it “the versatile little black dress of herb sauces.”

Bob’s sauce is perfect for those times when you want to add another layer of flavor and a finishing touch. Just pour it over any piece of grilled meat, fish, chicken or vegetables (especially potatoes) to add a touch of restaurant quality. As long as you transfer the “OMG Sauce” to a clean glass jar with a lid, it will keep in your fridge for a few weeks.

The sauce is also a great condiment for sandwiches, burgers, even sausages and hot dogs, and also serves as a dressing for bean, quinoa, and rice salads. Little black dresses would like to be so versatile …

Bob Blumer’s OMG One Minute Green Herb Sauce for everything

It might actually take you three minutes from start to finish, but who’s going to quibble over two minutes when the results are so delicious?

Makes about 1 cup

1 – 2 large handfuls of any herb or blend of herbs you have on hand (parsley, basil, cilantro, dill, fennel tops, celery tops, chives, TUSEN …)

1 garlic clove, crushed

1 tablespoon of lemon juice

1 teaspoon of capers (optional)

¼ – ½ teaspoon chili flakes (optional)

2 anchovies (optional)

½ cup olive oil

Sea salt and freshly ground black pepper to taste

Combine all the ingredients in a blender. Mix over high heat and let the mixer run for 30 seconds. BOOM, it’s done !!!

Store in a clean glass jar in the refrigerator. Since the oil will cover the herbs, it will last a few weeks if sealed well.

Recipe courtesy of Bob Blumer.

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