trust the chef

The mother-sauce: One 2 minute tip to rule your week

So I found out last week that if I made one base marinade I could continually always have a marinade, a dressing or a dipping sauce at the drop of a hat. All I did was take 2 minutes as soon as I brought home the shopping. If you ask yourself, how do I make time to eat awesome food; think again with this MOTHER-SAUCE.

In a food processor with the normal blade on, add:

  • 2 bunch of parsley
  • 3 garlic cloves
  • 150 ml  of red wine vinegar
  • 500 ml of extra virgin olive oil
  • 1 lemon zest + juice
  • fresh cracked pepper
  • salt to taste

It is imperative that you dip in your finger and taste this. The paste should taste slightly (only just a little bit) salty and just a little bit acidic (you need to taste that lemon and vinegar).  I call this the MOTHER-SAUCE.

Pour this into a big glass 1 litre jar and keep it in the fridge. From this I made the following:

  1. A crazy marinade I used over some baked fish
  2. A really nice salad dressing
  3. A coconut creamed meatball curry
  4. A marinade for slow cooked beef ribs
  5. A spicy marinade for char grilled chicken
  6. A wicked yogurt dip; and
  7. A herb and vegetable soup

If you know of a mother-sauce, you should let us know about it.

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