Odd Flavor Sauce

Before you ask, I don’t know what makes this sauce odd flavored or why it’s called odd flavored. All I know for sure is the sauce tastes good on the lamb burgers I made last night, which is what I was going for. You can use it on any protien. I have also used it on pasta and rice. Just add a little at a time, it is very strong flavored and too much can overwhelm whatever you are using it on.

Odd Flavor Sauce

From Lucky Peach Presents 101 Easy Asian Recipes

3 TBS soy sauce

2 TBS tahini or almond or peanut butter

1 TBS Chinkiang vinegar or red wine vinegar

1 TBS sesame oil

2 tsp sugar

1/4 kosher

3 TBS oil

1 scallion, chopped

1TBS minced fresh ginger

1large clove garlic, finely chopped

1/2 tsp chili flakes

1/2 tsp Sichuan peppercorns, crushed

Combine  the soy sauce, tahini, vinegar, sesame oil, sugar and salt in a small, heat proof bowl, mix together until well combined. 

Heat a small skillet over medium heat, add oil and heat until the oil shimmers.  Toss in the scallion, ginger, garlic, chili flakes, and peppercorns.  Immediately remove from the heat and stir for 10 seconds, until the scallion and everything smells toasted,  Pour the oil and scallion, ginger, garlic mixture into the tahini mixture and stir until combined. Once cool store in the fridge in an airtight container.

Garlic Tahini Dressing (Whole 30)

I am slowly getting back into the kitchen and cooking. Training for my new job has been easier than I expected in someways and a whole hell of a lot harder than I expected in other ways, especially this week

So I have been giving myself grace and keeping it simple by eating a lot of salads and using things like boxed broth and jarred pasta sauce to make quick and easy meals.

The only thing I have made from completely scratch lately is salad dressing. I can hardly wait until training is over and I can get my scedule on a somewhat even keel again.

Garlic Tahini Dressing

From Well Fed Fresh And Hearty Salads

1 clove garlic

1/4 cup fresh parsley

1/4 cup water

3 TBS tahini

2 TBS lemon juice

1 TBS coconut aminos

1 TBS minced chives

1 tsp cider vinegar

1/4 tsp salt

1/8 tsp ground black pepper

1/3 cup olive oil

Peel and mince the garlic, place it in a pint size mason jar. Add remaining ingredients except olive oil. Whirl with a stick blender until smooth. With the blender running, slowly add the oil until blended.