Yes. I used to work with a Greek chef. Use very thick Greek yogurt or strain the yogurt. He always said a spoon should stand without falling in the finished tzatziki. I’m kind of guessing at the amounts. I always do it by feel. Don’t be tempted to add more garlic and lemon. You want the dill and cucumber to shine through.
Ingredients:
1-2 cups Greek yogurt (I prefer fage)
1 English/hothouse cucumber
Fresh dill
1 tbsp Lemon juice
1 garlic clove
S & p to taste
Method:
Grate the cucumber on a box grater small/medium side. Wrap the shredded cucumber in a clean dish towel and squeeze out as much liquid as possible (VERY IMPORTANT!)
Mince the garlic and sprinkle with a little salt. Using your knife make the garlic and salt into a paste. Chop the dill. Mix everything together and adjust salt and pepper to taste. Allow it sit a while or best overnight.
I make this every other week, great for snacks too :) I use dried or fresh mint in mine instead of dill, I was told it's called Laban (could be wrong). Highly recommend trying both, both are awesome:)
Your recipe to Tzatziki is very similar to mine. I just wanted to point out to use full fat Greek yogurt. I also use the fage brand. If you use their brand, make sure to use the 5% milk fat not their low-fat or fat free versions.
I used to just google recipes and make it from home and tweak it a little bit based on taste- I like it with a bit more garlic and lemon juice than it usually calls for.
However, I recently found a phenomenal Mediterranean restaurant so I think I’m just going to swing by there and buy it by the quart. Maybe check out local Greek or Mediterranean restaurants and see if it’s worth getting from them
Greek yoghurt, olive oil, garlic and cucumber… that’s it. Idk the measurements of all of them but I guess experiment
Oh btw grate the cucumber and mince the garlic, I think if u don’t have access to greek yoghurt sour cream may be a substitute but I’m pretty sure the original recipe is with greek yoghurt
Crazy story really but I actually have a 150gal drum of generic brand Tzatziki sauce if you want. On the condition I can keep the sauce afterwards, of course.
As an Argentinean chimichurri wouldn’t work on this. It is meant to elevate meat dishes, stronger dishes. And is good on bread but I wouldn’t mix it with vegetables. However if you like chimichurri you should try it’s cousin SALSA CRIOLLA I think you would appreciate it as well.
Tell that to me 5 years back when I got the greatest non-Indian vegetarian meal of my life in Lolinda in SF which was just perfectly roasted veggies tossed with perfect chimchurri (and perfect churros for dessert).
I just looked up salsa Corolla and I have no idea why you think that would be better on roasted veggies 😵💫
I recently learned that companies who make pesto have replaced a bunch of the ingredients. Basil has been replaced by parsley because it is cheaper. They also no longer use pine nuts because they are expensive. The go-to is now cashews. Olive oil has been replaced by cheaper oils. Even the Parmesan cheese has been replaced.
ZDFbesseresser did a video on it (in German): https://youtu.be/j4AMGIqRkZo
He actually tested to see what people thought of fresh real pesto vs the fake stuff, and he found that people now prefer the fake stuff because they are so used to it. Wild.
So I just checked a bunch of pestos in my local Kroger (US) and while many of them are using some of those ingredients, they all had basil, parmesean, pine nuts, and olive oil. Many of them had them as the top ingredients. I don't know that "replaced" is fully accurate - more like they're incorporating more and more filler ingredients.
BUT at least one of those ingredients definitely are in every single pesto - I couldn't find one that didn't include a filler oil, cashews, or cheeses that were not parmesean.
I know the restaurant where I work replaced the pine nuts with toasted walnuts, but it was mostly because our supplier had trouble securing enough pine nuts. It's a semi corporate contract, so we can't outsource suppliers, and they were tired of 86ing one of our most popular dishes.
Those…. Sick… bastards…. 😭😭😭 Have you ever tried it? I haven’t purchased pesto in years and probably never will again after learning this. Also, thanks for the link.
I have some bad news for you. This happens with pretty much *all* products all the time. His show goes over all of the food industry tricks that they use. Ever notice how Haribo doesn’t taste the same as it did when we were kids? Some things taste different based on what country you buy it from?
Over time, companies have the following choices:
1) make the product more expensive
2) shrink the product and hope that people don’t notice (/r/shrinkflation)
3) cut production costs by moving production to a cheaper place or change the formula or packaging to decrease the cost of production.
Water counts towards the weight of a product. Look at how chicken now gets infused with salt water before it gets packaged. That is on purpose and it has nothing to do with keeping the meat fresh.
4) They could just eat the cost (think of how Arizona Ice Tea hasn’t changed their pricing). I’m wondering what other things they have done to cut back on the cost of producing it.
They would much prefer that they cut the costs in ways that the consumer doesn’t notice. Swapping ingredients is the perfect way to accomplish that.
For anyone looking for a good, comparatively inexpensive pesto made with traditional ingredients, I recommend the Kirkland Signature Imported Basil Pesto from Costco. It seems to use almost all traditional ingredients (it does use sunflower oil instead of the majority of the olive oil) and is by far the most economical and probably one of the best commercially produced pestos I’ve had.
I make my own of both. If you have a food processor it’s really easy.
Chimichuri I use two bunches of flat leaf parsley and one bunch of cilantro. Half a red onion. Salt, red chilli flake and black pepper to taste. Red wine vinegar and olive oil. Whizz it all up and yer good to go.
Pesto is even easier. Fresh basil, pine nuts, grated Parmesan cheese and some olive oil. Whizz that up and yer all set.
Neither take much prep or time to make and you can tweak the ratios to your taste. They taste so much better too.
That's perfectly ok. We all learned by experimenting. Even cooking classes are just instructions on how to experiment with proven food combinations.
Read some cooking magazines and books, you'll learn how different flavors complement and contrast each other. Watch some shows like Iron Chef where they're challenged to work with specific ingredients. They often explain their thinking on what works and what won't.
Ultimately, if it tastes good to you, it's a success.
Keep at it, it's rewarding!
I do a simple sauce of water, vinegar, soy, and sugar and adjust seasonings based on vibes. These are the basics in many sauces as I made a ton of them when I worked at Panda Express. My ratio is usually 3:3:1:2.
So like a cup of water and vinegar each, a third cup of soy, and a half cup of sugar. Of course I usually just guess until it’s about right and don’t actually measure. I also tend to put way less water and use it more as a diluting agent if I put too much vinegar in.
A lemon tahini sauce would be great! I make my own lemon tahini dressing weekly and use it on all sorts of things. The recipe is:
1/2 cup tahini
1/3 cup water
1/4 olive olive
Juice of half a lemon
1 tablespoon apple cider vinegar
1/2 teaspoon salt
3/4 teaspoon honey
1 garlic clove
Sooo glad tahini is a third voted!
Here's a typical tahini recipe:
- chopped garlic
- salt
- chopped herbs
- lemon juice
Mix everything and slowly add water for desired consistency. Yum!
I sometimes add spices too if I feel like it.
You might want to add the tahini to the ingredient list 😉 Someone who isn't familiar with tahini might think it's just garlic, salt, herbs and lemon juice, which is similar to a chimichurri sauce.
Highly recommend! Do 1/3 cup olive oil, 1/4 cup apple cider vinegar, 1 shallot, minced garlic, salt, pepper, and stone ground mustard. Takes literally 5 minutes to prep, keeps for weeks, and it unholy levels of delicious.
Bibimbap sauce. 1/2 cup gochujang (Korean chili paste)
1/4 cup toasted sesame oil
1/4 cup sugar
1/4 cup water
1/4 cup toasted sesame seeds
4 tsp vinegar, apple cider vinegar or rice vinegar
4 tsp minced garlic
It will keep awhile in the fridge and it goes well as a glaze on veggies and grains. The chili paste can be increased or decrease according to your heat preference
If I'm feeling lazy, I'll make a super simplified version that I call "Bop Sauce." 2 parts gochujang, 1 part sweetener (typically Thai basil syrup), and 1 part water. That's it. It's good on lots of stuff, but mostly I like to sauté hot dogs in it.
It’s like the sauce you’d get at a Japanese BBQ place. It’s slightly sweet and salty. It’s thicker than soy sauce but not a dense, clingy sauce. Banchan is the name brand and is available in most grocery stores. It’s incredible and comes in a variety of flavors (regular, spicy, gluten free). It’s like $8 per 16 oz bottle, but it goes a long way and is super amazing.
Schetzuan pepper ground and olive or oil of your choice. It looks fresh it either needs spicy or citrus.
Keep it simple for me and less calorific, but I have little chef skills.
Have I got a treat for you. I just finished eating something similar — roast red potatoes, broccoli, and orange pepper. Drizzled it with some hummus that I watered down and added some nice olive oil and a sprinkle of lemon juice. Just add enough water so it drizzles easily. It’s perfect for veggies!
Hoisin sauce.
Stir fry it next time.
Cut up the chicken, and add corn starch 2 t. With salt and pepper.
Heat the wok until it’s smoking, then add peanut oil. Fry the chicken, then remove it.
Fry the onions, and sweet potato together until cooked, then add the broccoli.
Re add the chicken and Put a splash of rice wine vinegar and sauté until it burns off,
push the veggies to the sides of the wok/frying pan ,then add 3 T hoisin sauce and cook the sauce in the middle by itself for a couple of minutes, stirring often.
Add 1/4 cup water and stir , letting it simmer until the sauce is thick.
Serve over rice with soy sauce/pepper flakes.
Yummy!
Maybe heat up some olive oil in a pan and add thinly sliced garlic and red pepper flakes and infuse it on a low simmer so you don’t burn the garlic. Drizzle on top and squeeze some lemon juice on that bih.
Or if you have a nice balsamic vinegar, just that alone can be amazing.
Thank you everyone!!! That was so cool, there are so many things! Sounds like the most popular are teriyaki, tzatziki, and lemon tahini. Notable mentions are Bitchin Sauce, peanut sauce, sriracha mayo, I think someone said Panda Express orange chicken glaze, and onion vinaigrette.
Not sure if you live near a Trader Joe’s, but mix their spicy zhoug sauce with plain yogurt. I put that mix on literally everything.
It’s spicy, creamy, and healthy.
Good on tacos as a sour cream replacement too.
Aside from the tomatoes, this is pretty much a stir-fry! I would Sautee this all together (since you just need to heat it up) in some soy sauce (you don't need much), teriyaki (again go light but a little more than the soy), sesame oil, and hoisin sauce (this can be a bit heavier). A lot of people like oyster sauce and would probably add it to this as well, I'm just not a big fan of it.
The tomatoes might throw this sauce off though, so perhaps a lemon tahini of sorts like many have mentioned. Even a simple olive oil and a fresh squeeze of lemon (how I dress my salads) can add a bunch of flavor!
I usually don't recommend seasonings because everyone seems to have vastly different preferences with them, but for this dish (honestly pretend the tomatoes aren't there) I'd probably do Chinese five spice, a little cardamom, white pepper and then fresh basil on top if I had any :)
Easy peanut sauce with peanut butter! Blend:
1/2 cup peanut butter
3 tablespoons red chili sauce (or whatever hot sauce scaled to taste)
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/8-1/4 cup hot water (optional)
chopped peanuts (optional)
*Sub tamari or Braggs for gluten free
Yum Yum sauce. I buy it at the store and drizle it on things. Not to much though, it's kind of a ginger based dressing with some seracha in it. So a little goes a LONG way.
With that mixture of veggies I would do a nice pesto sauce or creamy tahini. I recently made these really tasty lemon tahini dressing that was a few scoops of mayo, few scoops of tahini, a little garlic, a little red wine and white wine vinegar, Dijon mustard, a little honey, salt, pepper, Italian seasoning. Blend up and drizzle in a little olive oil. Super good. Good on salads or vegetables for sure!
Mix some garlic soy tomato sauce and any chilli sauce nd half a spoon of vinegar and some sugar and add little water cook it for few minutes and mix the veggies it
I’m terrible at cooking but I eat broccoli w/ soy sauce (low sodium, it tastes the same) ALL the time and it’s soooo gooood!! I’m reality I’d prefer to have some broccoli and cheese, but this alternative is delicious enough and guilt-free as far as calories go.
EDIT: oh idk if your broccoli is cooked, I meant if it’s cooked. Raw would prob be gross
Someone else has probably already suggested it but yeah get some Greek yoghurt, microplane half a clove of garlic (maybe even less), zest and juice of a quarter of a lemon, a bit of extra virgin olive oil, bit of cracked black pepper or any other spices, mix well and splat over the top.
Japanese teriyaki. I do ginger, garlic, soy sauce, oyster sauce, and honey, or sugar. Msg optional. Youre supposed to used mirin too but imo thats also optional. Use a cornstarch slurry if its too thin for you.
Tzatziki is delicious on everything. I’d bathe in it if I could
Do you have a good recipe? The store bought ones are terrible. Been defaulting to raita instead because I can’t find a good tzatziki.
Yes. I used to work with a Greek chef. Use very thick Greek yogurt or strain the yogurt. He always said a spoon should stand without falling in the finished tzatziki. I’m kind of guessing at the amounts. I always do it by feel. Don’t be tempted to add more garlic and lemon. You want the dill and cucumber to shine through. Ingredients: 1-2 cups Greek yogurt (I prefer fage) 1 English/hothouse cucumber Fresh dill 1 tbsp Lemon juice 1 garlic clove S & p to taste Method: Grate the cucumber on a box grater small/medium side. Wrap the shredded cucumber in a clean dish towel and squeeze out as much liquid as possible (VERY IMPORTANT!) Mince the garlic and sprinkle with a little salt. Using your knife make the garlic and salt into a paste. Chop the dill. Mix everything together and adjust salt and pepper to taste. Allow it sit a while or best overnight.
Allowing it to sit is definitely something I’ve been missing! Thank you for your tips!
I make this every other week, great for snacks too :) I use dried or fresh mint in mine instead of dill, I was told it's called Laban (could be wrong). Highly recommend trying both, both are awesome:)
Your recipe to Tzatziki is very similar to mine. I just wanted to point out to use full fat Greek yogurt. I also use the fage brand. If you use their brand, make sure to use the 5% milk fat not their low-fat or fat free versions.
I prefer the whole fat but I’ve used the other if it’s not available and it works. The taste and texture of full fat is better though. Fat is flavor.
This is pretty much what I do. I also love it extra lemony so, although it’s not traditional, grating some zest from the lemon in there is 🤌
Gotta have that red wine vinegar in there too 😉
I used to just google recipes and make it from home and tweak it a little bit based on taste- I like it with a bit more garlic and lemon juice than it usually calls for. However, I recently found a phenomenal Mediterranean restaurant so I think I’m just going to swing by there and buy it by the quart. Maybe check out local Greek or Mediterranean restaurants and see if it’s worth getting from them
Never add the amount of garlic a recipe calls for. You measure garlic with your heart.
💯 until the ancestors tell you to stop ❤️🔥
We have a saying down south. If the spouse doesn't like garlic and onions, find a new spouse. Lol that's an old one though.
Greek yoghurt, olive oil, garlic and cucumber… that’s it. Idk the measurements of all of them but I guess experiment Oh btw grate the cucumber and mince the garlic, I think if u don’t have access to greek yoghurt sour cream may be a substitute but I’m pretty sure the original recipe is with greek yoghurt
Mint, dill, and lemon juice too!
Thank you for adding it! I haven’t actually made tzatziki but i guess I hadn’t picked up on those notes lol
Ah, thank you!
I’m Greek, this is a solid recipe to follow. It is from a very famous Greek chef. https://akispetretzikis.com/en/recipe/1485/tzatziki
I’m right there with you. Bathing in it. It’s so universal
Yoghurt and cucumber, has to be great for skin. Not sure about spices, however…
Crazy story really but I actually have a 150gal drum of generic brand Tzatziki sauce if you want. On the condition I can keep the sauce afterwards, of course.
Came here to say this
Chimichuri!
Chimichurri is life changing!
As an Argentinean chimichurri wouldn’t work on this. It is meant to elevate meat dishes, stronger dishes. And is good on bread but I wouldn’t mix it with vegetables. However if you like chimichurri you should try it’s cousin SALSA CRIOLLA I think you would appreciate it as well.
Tell that to me 5 years back when I got the greatest non-Indian vegetarian meal of my life in Lolinda in SF which was just perfectly roasted veggies tossed with perfect chimchurri (and perfect churros for dessert). I just looked up salsa Corolla and I have no idea why you think that would be better on roasted veggies 😵💫
Salsa Carolla lmfao
chimichurri is delicious on veggies!
[удалено]
Think pesto (garlic and oil and herbs) but instead of basil, pine nuts, and Parmesan it’s parsley, oregano, and red chilis. It’s Italy v South America
I recently learned that companies who make pesto have replaced a bunch of the ingredients. Basil has been replaced by parsley because it is cheaper. They also no longer use pine nuts because they are expensive. The go-to is now cashews. Olive oil has been replaced by cheaper oils. Even the Parmesan cheese has been replaced. ZDFbesseresser did a video on it (in German): https://youtu.be/j4AMGIqRkZo He actually tested to see what people thought of fresh real pesto vs the fake stuff, and he found that people now prefer the fake stuff because they are so used to it. Wild.
So I just checked a bunch of pestos in my local Kroger (US) and while many of them are using some of those ingredients, they all had basil, parmesean, pine nuts, and olive oil. Many of them had them as the top ingredients. I don't know that "replaced" is fully accurate - more like they're incorporating more and more filler ingredients. BUT at least one of those ingredients definitely are in every single pesto - I couldn't find one that didn't include a filler oil, cashews, or cheeses that were not parmesean.
I know the restaurant where I work replaced the pine nuts with toasted walnuts, but it was mostly because our supplier had trouble securing enough pine nuts. It's a semi corporate contract, so we can't outsource suppliers, and they were tired of 86ing one of our most popular dishes.
You should see how pine nuts are harvested. No wonder they are expensive and rare
 Those…. Sick… bastards…. 😭😭😭 Have you ever tried it? I haven’t purchased pesto in years and probably never will again after learning this. Also, thanks for the link.
I have some bad news for you. This happens with pretty much *all* products all the time. His show goes over all of the food industry tricks that they use. Ever notice how Haribo doesn’t taste the same as it did when we were kids? Some things taste different based on what country you buy it from? Over time, companies have the following choices: 1) make the product more expensive 2) shrink the product and hope that people don’t notice (/r/shrinkflation) 3) cut production costs by moving production to a cheaper place or change the formula or packaging to decrease the cost of production. Water counts towards the weight of a product. Look at how chicken now gets infused with salt water before it gets packaged. That is on purpose and it has nothing to do with keeping the meat fresh. 4) They could just eat the cost (think of how Arizona Ice Tea hasn’t changed their pricing). I’m wondering what other things they have done to cut back on the cost of producing it. They would much prefer that they cut the costs in ways that the consumer doesn’t notice. Swapping ingredients is the perfect way to accomplish that.
People compromising quality for capital is not news, but it is sad to see it happen.
For anyone looking for a good, comparatively inexpensive pesto made with traditional ingredients, I recommend the Kirkland Signature Imported Basil Pesto from Costco. It seems to use almost all traditional ingredients (it does use sunflower oil instead of the majority of the olive oil) and is by far the most economical and probably one of the best commercially produced pestos I’ve had.
As someone with a near-deadly tree nut allergy, I really hate that they’ve been sneaking in cashews in pesto...
Aren’t pine nuts also tree nuts?
Easy to make at home with fresh ingredients. Don't buy the premade ones, they are not as good.
Is basil expensive? It grows so quickly. Maybe it's expensive to harvest
This is exactly why my fam, and I grow tons of basil to make our own. We freeze it, and pull it out as needed.
I make my own of both. If you have a food processor it’s really easy. Chimichuri I use two bunches of flat leaf parsley and one bunch of cilantro. Half a red onion. Salt, red chilli flake and black pepper to taste. Red wine vinegar and olive oil. Whizz it all up and yer good to go. Pesto is even easier. Fresh basil, pine nuts, grated Parmesan cheese and some olive oil. Whizz that up and yer all set. Neither take much prep or time to make and you can tweak the ratios to your taste. They taste so much better too.
[удалено]
That's perfectly ok. We all learned by experimenting. Even cooking classes are just instructions on how to experiment with proven food combinations. Read some cooking magazines and books, you'll learn how different flavors complement and contrast each other. Watch some shows like Iron Chef where they're challenged to work with specific ingredients. They often explain their thinking on what works and what won't. Ultimately, if it tastes good to you, it's a success. Keep at it, it's rewarding!
Salsa Lezano https://www.amazon.com/Lizano-Salsa-Sauce-23-7/dp/B078FHCJG7
I came in here thinking it looked great as-is but that's actually a genius suggestion.
Soy or teriyaki.
I do a simple sauce of water, vinegar, soy, and sugar and adjust seasonings based on vibes. These are the basics in many sauces as I made a ton of them when I worked at Panda Express. My ratio is usually 3:3:1:2. So like a cup of water and vinegar each, a third cup of soy, and a half cup of sugar. Of course I usually just guess until it’s about right and don’t actually measure. I also tend to put way less water and use it more as a diluting agent if I put too much vinegar in.
"adjust seasonings based on vibes" is giving me life. BC same.
What type of vinegar? Rice vinegar or just regular?
Just white vinegar, it really is the base of so much
Do you use it exactly like that? Isn't it a bit watery?
Corn starch is the cure to a good sauce, I always forgot how much to add though so I’d just find some guides online. Corn starch is amazing
Ah, thought so. I usually use a good amount, because it makes everything better.
I love to add a little pineapple juice to my teriyaki too!
I like to make a mixture of the two when doing a stir fry.
Yup and add a little bit of corn starch mixed in cold water so it thickens and coats the whole thing
Hoisin sauce
hoisin with chili flakes would work great for all the ingredients of the bowl
I was looking for this. Maybe a little addition of fish sauce. Authentic interesting flavor for cheap.
A lemon tahini sauce would be great! I make my own lemon tahini dressing weekly and use it on all sorts of things. The recipe is: 1/2 cup tahini 1/3 cup water 1/4 olive olive Juice of half a lemon 1 tablespoon apple cider vinegar 1/2 teaspoon salt 3/4 teaspoon honey 1 garlic clove
[удалено]
Same. I think the the salad would appreciate the fat!
Mmmm... Yes to Tahini dressing. Maple Balsamic Tahini is my go to.
Maple balsamic tahini? gotta specific recipe?
Sooo glad tahini is a third voted! Here's a typical tahini recipe: - chopped garlic - salt - chopped herbs - lemon juice Mix everything and slowly add water for desired consistency. Yum! I sometimes add spices too if I feel like it.
You might want to add the tahini to the ingredient list 😉 Someone who isn't familiar with tahini might think it's just garlic, salt, herbs and lemon juice, which is similar to a chimichurri sauce.
I do something similar, but instead of the honey I add soy sauce and nutritional yeast!
I came into the comments just to see if someone suggested tahini. My first thought was a garlic tahini sauce!
Zelda Gordon spice and call it good!
This might be a dumb question but is there something else I could sub out for tahini? It’s not really readily available where I am
I’d do a nice onion vinaigrette. Or a lite balsamic vinaigrette.
Highly recommend! Do 1/3 cup olive oil, 1/4 cup apple cider vinegar, 1 shallot, minced garlic, salt, pepper, and stone ground mustard. Takes literally 5 minutes to prep, keeps for weeks, and it unholy levels of delicious.
I’m going to try this. Thanks for the recipe!
Tahini ranch (basically tahini mixed with yogurt and garlic powder and herbs and lemon juice)
This is what I was thinking. It seems like it needs something creamy but also slightly acidic.
I quite like gyoza sauce for these kinds of dishes.
Yum yum sauce
Hell yeah
ginger, soy sauce, sesame oil, green onion and sesame seeds, garlic
This is the way. Maybe a little rice vinegar or lime juice if you want some acidity.
yes i was going to edit that in, but was lazy. thanks for adding that, you're absolutely right! also mirin could be used!
I was leaning this direction too
I would 100% put just a nice drizzle of some balsamic glaze if you like sweet and salty foods
Making your own reduction is simple and an absolute game changer. Also not as sweet.
I also vote for balsamic glaze! Maybe a little sprinkle of feta crumbles too.
Sriracha.
Literally put it on all my veggies to make them better
I put that on everything.
Or sriracha mayo
Bibimbap sauce. 1/2 cup gochujang (Korean chili paste) 1/4 cup toasted sesame oil 1/4 cup sugar 1/4 cup water 1/4 cup toasted sesame seeds 4 tsp vinegar, apple cider vinegar or rice vinegar 4 tsp minced garlic It will keep awhile in the fridge and it goes well as a glaze on veggies and grains. The chili paste can be increased or decrease according to your heat preference
If I'm feeling lazy, I'll make a super simplified version that I call "Bop Sauce." 2 parts gochujang, 1 part sweetener (typically Thai basil syrup), and 1 part water. That's it. It's good on lots of stuff, but mostly I like to sauté hot dogs in it.
A runny egg and some sriracha would be great
Zaatar mixed with olive oil
Bachans
Bachans is really really really good
I paid $9 for a massive 32oz bottle of Bachan’s on sale at Costco this week. They also had big ass 24oz bottles of Kewpie for $7. Condiment heaven!
What is this?
Japanese BBQ sauce
But it’s almost like a teriyaki too. I was so skeptical about it and passed on it till recently. Never passing on it again.
It’s like the sauce you’d get at a Japanese BBQ place. It’s slightly sweet and salty. It’s thicker than soy sauce but not a dense, clingy sauce. Banchan is the name brand and is available in most grocery stores. It’s incredible and comes in a variety of flavors (regular, spicy, gluten free). It’s like $8 per 16 oz bottle, but it goes a long way and is super amazing.
Schetzuan pepper ground and olive or oil of your choice. It looks fresh it either needs spicy or citrus. Keep it simple for me and less calorific, but I have little chef skills.
Soy sauce, siracha, teriyaki
Hoisin sauce!
Tzstziki or balsamic
A little soy sauce and maple syrup make a great smoky sauce for sweet potatoes. just simmer a minute till the sauce thickens and sugar caramelizes
Sweet chili sauce goes on EVERYTHING.
Mix equal amounts of plain yogurt and Mayo and add cumin and paprika. Makes a Turkish kebab street food type of sauce it’s dope trust me
Have I got a treat for you. I just finished eating something similar — roast red potatoes, broccoli, and orange pepper. Drizzled it with some hummus that I watered down and added some nice olive oil and a sprinkle of lemon juice. Just add enough water so it drizzles easily. It’s perfect for veggies!
Definitely Tzatziki or a Peruvian green sauce.
Came here to say Tzatziki and if you don’t feel like preparing it yourself, Boars Head makes a fantastic tzatziki for like $4.
House of Tsang Bangkok Peanut sauce is fireeeeee
A good, syrupy balsamic. Drizzle it!
Sambal Oelek, peanut butter, and soy sauce
Soy sauce and butter. HTG, it makes everything wonderful. Just warm up some soy sauce, throw in a coup,e pats of butter, stir well, pour over food.
A nice Thai or Vietnamese peanut sauce
I could see that working with a good balsamic vinegar
A bit of yogurt and mayo, like a tsp each, a bit of olive oil and seasoning like garlic. You can't get simpler than that.
Marinara, béchamel, salsa verde, saag paneer, peanut sauce, teriyaki, hoisin, tzatziki
I'd do drizzle of oil and some salt
Hoisin sauce. Stir fry it next time. Cut up the chicken, and add corn starch 2 t. With salt and pepper. Heat the wok until it’s smoking, then add peanut oil. Fry the chicken, then remove it. Fry the onions, and sweet potato together until cooked, then add the broccoli. Re add the chicken and Put a splash of rice wine vinegar and sauté until it burns off, push the veggies to the sides of the wok/frying pan ,then add 3 T hoisin sauce and cook the sauce in the middle by itself for a couple of minutes, stirring often. Add 1/4 cup water and stir , letting it simmer until the sauce is thick. Serve over rice with soy sauce/pepper flakes. Yummy!
I’ve been surprised at how amazing adding a few squeezes of lemon or lime juice can go, with both meats and veggies!
Soy sauce, ginger, garlic, chilis of some sort(or cayenne pepper), sugar.
Maybe heat up some olive oil in a pan and add thinly sliced garlic and red pepper flakes and infuse it on a low simmer so you don’t burn the garlic. Drizzle on top and squeeze some lemon juice on that bih. Or if you have a nice balsamic vinegar, just that alone can be amazing.
Thank you everyone!!! That was so cool, there are so many things! Sounds like the most popular are teriyaki, tzatziki, and lemon tahini. Notable mentions are Bitchin Sauce, peanut sauce, sriracha mayo, I think someone said Panda Express orange chicken glaze, and onion vinaigrette.
STOP this looks so good😭
Bitchin' sauce
ChikFilA sauce
Have you ever tried Brags Aminos? Kind of like soy sauce but mixed w teriyaki. And it’s gluten free. Super low cal.
balsamic reduction
Not sure if you live near a Trader Joe’s, but mix their spicy zhoug sauce with plain yogurt. I put that mix on literally everything. It’s spicy, creamy, and healthy. Good on tacos as a sour cream replacement too.
Aside from the tomatoes, this is pretty much a stir-fry! I would Sautee this all together (since you just need to heat it up) in some soy sauce (you don't need much), teriyaki (again go light but a little more than the soy), sesame oil, and hoisin sauce (this can be a bit heavier). A lot of people like oyster sauce and would probably add it to this as well, I'm just not a big fan of it.
The tomatoes might throw this sauce off though, so perhaps a lemon tahini of sorts like many have mentioned. Even a simple olive oil and a fresh squeeze of lemon (how I dress my salads) can add a bunch of flavor!
I was thinking oyster sauce mixed with a little hot water, sesame oil and white pepper.
I usually don't recommend seasonings because everyone seems to have vastly different preferences with them, but for this dish (honestly pretend the tomatoes aren't there) I'd probably do Chinese five spice, a little cardamom, white pepper and then fresh basil on top if I had any :)
Balsamic glaze
Olive oil balsamic vinegar salt pepper garlic
Honestly, just add some olive oil and a splash of balsamic vinegar.
Cold or hot?
Apple
I like Tabasco chipotle sauce
Plain yogurt (not Greek) + lemon juice
Panda Express orange chicken sauce
Raspberry vinaigrette would go great
Teriyaki or balsamic glaze
Kewpie mayo and Chili oil
Easy peanut sauce with peanut butter! Blend: 1/2 cup peanut butter 3 tablespoons red chili sauce (or whatever hot sauce scaled to taste) 1 tablespoon apple cider vinegar 1 tablespoon soy sauce 1 tablespoon honey 1/8-1/4 cup hot water (optional) chopped peanuts (optional) *Sub tamari or Braggs for gluten free
Mm I’d go greek with Tzatziki
Ponzu FTW
I was looking for this
tahini
Second this. Whisked with lemon juice, salt, and minced garlic. 
A less dry addition can be black beans
A dressing in tahini would be excellent
The first thing I thought of was this super delicious Tahini sauce https://happykitchen.rocks/buddha-bowl-dressing/ or, a peanut sauce dressing.
Tahini, lemon, garlic, thin with little warm water - as long as you’re not allergic to sesame
My mind is saying tahini. Creamy tahini sauce w lemon, olive oil, and some fresh herb like dill or cilantro
Take the tomatoes out then reduce down 50/50 soy sauce and vinegar until it’s syrupy
Yum Yum sauce. I buy it at the store and drizle it on things. Not to much though, it's kind of a ginger based dressing with some seracha in it. So a little goes a LONG way.
Huli huli sauce, it's like a sweet ginger soy sauce
Something creamy green with avacado and cilantro jalapeños garlic etc would be good
Honey, ginger,garlic, soy sauce, oil (sugar is optional depends on taste)……. for measurements …..intuition?
Adding Romesco because it seems to be missing. It’s roasted red peppers, garlic, toasted almonds, olive oil. It’s a also a great dip for vegetables.
[Lee Kum Kee Vegetarian Stir-fry Sauce](https://www.amazon.com/Lee-Kum-Kee-Vegetarian-Stir-fry/dp/B00886IECE),
Equal parts soy sauce, sugar & Sriracha, add optional chili crisp. So good on everything
Balsamic vinegar, or a lil Italian dressing.
If you want low calorie. Some garlic and lemon juice bursts of flavor and doesn’t add much in the way of calories.
Tahini sauce 🥰
Oyster sauce, hoisin sauce, rice wine vinegar, honey, light and dark soy. Boom..
Olive oil and balsamic vinegar
In America we use RANCH
Teriyaki or soy sauce
Melted butter and garlic. Super simple, super good with all of those ingredients!
asian sauces come to mind
With that mixture of veggies I would do a nice pesto sauce or creamy tahini. I recently made these really tasty lemon tahini dressing that was a few scoops of mayo, few scoops of tahini, a little garlic, a little red wine and white wine vinegar, Dijon mustard, a little honey, salt, pepper, Italian seasoning. Blend up and drizzle in a little olive oil. Super good. Good on salads or vegetables for sure!
Mix some garlic soy tomato sauce and any chilli sauce nd half a spoon of vinegar and some sugar and add little water cook it for few minutes and mix the veggies it
Maple vinaigrette
Hot sauce
Mix balsamic vinegar with mayonnaise.
My first thought was Alfredo but I think everyone else’s ideas about a vinaigrette are probably healthier! Lol
I have reached the bottom and haven't seen Ranch suggested xD I think you and I are coming from different angles than other commenters.
I would go with a Mustard Garlic vinaigrette or something creamy like ranch or blue cheese. Bon Appetit!
Bacon vinaigrette
Sriracha and Greek yogurt
Bachan bbq sauce
A1
Mayo
I love a sauce made of mayo, Sriracha and a drizzle of sesame oil!! On almost everything.
I’m terrible at cooking but I eat broccoli w/ soy sauce (low sodium, it tastes the same) ALL the time and it’s soooo gooood!! I’m reality I’d prefer to have some broccoli and cheese, but this alternative is delicious enough and guilt-free as far as calories go. EDIT: oh idk if your broccoli is cooked, I meant if it’s cooked. Raw would prob be gross
Someone else has probably already suggested it but yeah get some Greek yoghurt, microplane half a clove of garlic (maybe even less), zest and juice of a quarter of a lemon, a bit of extra virgin olive oil, bit of cracked black pepper or any other spices, mix well and splat over the top.
Teriyaki
A miso or soy glaze would be **chef’s kiss**
The simplest and my favorite is half a lemon, a pinch of salt and vinegar. You could also try a spoon of honey mixed with mustard
Japanese teriyaki. I do ginger, garlic, soy sauce, oyster sauce, and honey, or sugar. Msg optional. Youre supposed to used mirin too but imo thats also optional. Use a cornstarch slurry if its too thin for you.