Saucin’ Like a Chef- The GAIA Health Blog

Saucin’ Like a Chef

On 09.11.14 • In Chef's Cookbook, Featured Articles • by Doug Wallace

photo credit to the 101cookbooks website

Why are we all so intimidated and mesmerized by those highly trained chefs who somehow always have a French accent making these "precision sauces" that seem impossible for regular folks to create?

below is a shot from my Dinner and a Movie: "Sabrina" (it just randomly popped in my head 🙂 )

Anyhooz, enough blatant, blogger's self-promotion, let's make some tasty/healthy sauce…….

In the end, with an olive oil base and your favorite spices, you can create a great sauce to address those dry leftover chicken breasts, or to top that meat off the grill, or whatever else.

I might suggest starting with this sauce from the 101cookbooks.com website I found, and let yours evolve from there. But, trust me, just get started and you will have a Sauce like a chef in 10 minutes on your first try.

the "saucin' like a chef" all purpose sauce

* 1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
* 1 teaspoon fresh organic thyme leaves
* 1 teaspoon fresh organic oregano leaves
* 2 teaspoons organic sweet paprika

* 2 medium cloves of organic garlic, smashed into a paste
* 1 well-crumbled organic bay leaf
* pinch of organic red pepper flakes
*1/4 teaspoon + fine grain Celtic Sea Salt (Though my fav' is Pink Himalayan Salt)
* 1 tablespoon fresh organic lemon juice

original recipe and saucepan photo credits to the 101cookbooks website

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.

Makes ~2/3 cup. Prep time: 5 min – Cook time: 5 min

It goes without saying that once you get a "baseline" sauce as you like it, you can experiment with other herbs and spices.

Like for me, I'm not the super biggest lover of thyme, I'm more of a basil kinda guy

….and I always love a little "freshly mortared" peppercorns

….and a pinch of my so called "healing herbs" and spices that I put in everything like my green tea, such as turmeric, ginger, and Ceylon Cinnamon, and anything else I hear about with powerful antioxidant properties.

But, I try not to let them become overbearing in the sauce taste, and I omit them when cooking for others.

….when you get all up into sauce making, I doubt if you start faking a French accent like you are some kind of divinely anointed expert.

But for sure, one day, you will stand there taking a taste with a spoon, taking a step back, looking up, contemplating and thinking….. this it good….but not quite perfect….trying to figure out how to take that sauce to the next level…..and that's the fun of it all 🙂

~stay healthy~

click here or the photo below to see all my articles in "The Healthy Chef's Cookbook"

Doug Wallace

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