Sauces have more than one function in a recipe. A sauce can add moisture to naturally lean foods, such as fish and chicken breasts, or when using cooking techniques that tend to have a drying affect, such as grilling or broiling. A sauce can enhance a dish’s appearance by adding eye appeal. Pooling a bit of sauce beneath grilled fish or steak gives the dish an element of color. Many sauces include a garnish that adds texture to the finished dish.

It is often difficult to find a really good store-bought sauce to accent your food. In the summer when fruits, vegetables and fragrant herbs are in abundance, homemade sauces are so much better drizzled over just about anything. The homemade sauces below are perfect served with grilled beef, chicken, pork or fish, tossed with beans or pasta or drizzled over vegetables and grains. Just let your imagination run with it. These sauces come together quickly and easily and are great to keep on hand. And just a little bit goes a long way.

Fresh Pickle Relish

This relish is easy to make and is good on hot dogs, burgers and grilled sausage.

Ingredients

8 servings

• 1-2 cucumbers (1 pound), peeled and finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoons yellow mustard seeds
• 1 cup finely chopped onion
• 2 teaspoons grated peeled ginger
• 1 teaspoons ground turmeric
• 1/3 cup unseasoned rice vinegar
• 3 tablespoons sugar
• Kosher salt

Directions

Place the chopped cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 teaspoon salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).

Heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Add onion and cook 3 minutes. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with additional salt, if needed. Let cool. Cover and chill.  Relish can be made 1 week ahead.

Tzatziki Sauce

A cooling, garlicky yogurt sauce that’s great with grilled meats and vegetables.

Ingredients

Makes 3 Cups

• 1 cucumber, peeled, seeded, very finely chopped
• 2 garlic cloves, grated
• 2 cups plain Greek yogurt
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Fresh mint for garnish

Directions

Mix cucumber, garlic, yogurt, dill, lemon juice and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour.

Garnish with mint. Tzatziki can be made 1 day ahead. Chill.

Grilled Tomato Salsa

This salsa is especially good on grilled meats and fish.

Ingredients

Makes 2 Cups

• Grilled Tomatoes (see recipe below)
• 1 garlic clove, grated
• 4 fresh basil leaves, torn
• 1 tablespoon olive oil
• 1 teaspoon finely chopped oil-packed anchovies
• 1 teaspoon finely chopped rinsed capers
• 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper

Directions

Coarsely chop grilled tomatoes and add garlic, basil, oil, anchovies, capers and lemon zest. Break up the tomatoes to release their juices as you mix the ingredients together. Season with salt and pepper. Let sit at room temperature until serving time.

Grilled Tomatoes

Ingredients

• 2 pints ripe cherry tomatoes on the vine (such as Sun Gold, Black Cherry or teardrop; about 24 oz.)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Mix tomatoes with oil; season with salt and pepper. Grill over high heat, turning occasionally, until tomatoes are charred and blistered, about 3 minutes. Transfer to a plate to cool.

Summer Herb Sauce

This sauce is delicious drizzled over grilled vegetables.

Ingredients

• 1/3 cup packed fresh basil leaves
• 1/3 cup flat-leaf parsley leaves
• 2 tablespoons fresh marjoram leaves
• 1 small clove garlic
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons water, or more if necessary
• 2 tablespoons capers, rinsed
• Pinch of salt

Directions

Puree basil, parsley, marjoram, garlic and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.

Caponata

Serve this sauce over grilled swordfish. A classic Italian dish.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 each Italian frying pepper and orange and yellow bell peppers
• 2 teaspoons minced garlic
• 1 medium eggplant, peeled or unpeeled according to taste
• 2 cups marinara sauce
• 2 tablespoons red-wine vinegar
• 2 tablespoons capers, rinsed

Directions

Heat oil in a large nonstick skillet over medium heat. Add onion and peppers; sauté 2 minutes or until soft. Add garlic; stir 30 seconds until aromatic. Add eggplant and, stirring often, cook 2 to 3 minutes. Stir in marinara sauce, cover; reduce heat and simmer, stirring twice, about 12 minutes, or until the eggplant is very tender.

Add vinegar and capers to caponata. Cover and simmer 5 minutes to develop flavors. Serve at room temperature.

Simple Fruit Sauce

Use this sauce to pour over fresh cut melon, grilled peaches, plain cake or ice cream.

8 servings

Ingredients

• 2 cups fresh fruit in season
• Juice of 1 lemon
• 4-5 tablespoon sugar or honey, to taste
• Pinch of cinnamon

Directions

Puree the fruit in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Add cinnamon.

Strain through a fine strainer, pressing with a rubber spatula. Chill sauce until serving time.

Posted by Jovina Coughlin in anchovies, Cheese, cucumbers, eggplant, Fruit, Herbs, onion, peppers, Pickles, Sauces, tomato, tomatoes, tzatziki, Vegetables, Vegetarian, yogurt Tags: dessert sauce, grilled meats, grilled vegetables, summer sauce