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5 MINUTE DRIZZLE SAUCE i.e. becoming a kitchen goddess

Now that your knives are all freshly sharpened, it’s time to get saucy – 5 minute drizzle sauce-y to be exact! Don’t be frightened my comrade in cooking, I only set the fire alarm off THREE times while making dinner this week and zero of those times were while making this delicious, perfect, precociously simple sauce.

We will get to the sauce in a minute but let’s just take a moment to raise a glass and call “setting off the fire alarm less times than you did last week” a win. CHEERS ALL AROUND!

Okay, so this sauce…it’s life-changing. No, no, really. It is wickedly simple, wildly customizable (like, you literally can’t feck it up), and it goes with EVERYTHINNNNNNG.

Yo, again, no joke.

I put it over some chicken (my very first!) (and, no, no one got food poisoning) and mashed potatoes (recipe coming soon!) and it was a lot of “OH MY GOD, LAUREN YOU MADE THIS?!” and several “Jesus this is good.”

So…there’s that.

You can spice this sauce up by adding in a pinch of cumin, coriander, or saffron. Or give it a bit of an herbaceous note, add in two tablespoons of herbs like basil, chives, or cilantro at the last minute.

I’ve made this sauce several times since – storing various varieties in small, glass Ball jars in the fridge – and we’ve been using it on everything. Pasta, rice, chicken, fish – you name it. It is basically a warm vinaigrette and, while that may sound simple to some, it was legit life changing to moi. 

5 MINUTE DRIZZLE SAUCE
Author: 
Prep time: 
Total time: 
Serves: ½ cup
 
from Mark Bittman's How to Cook Everything cookbook.
Ingredients
  • 4 Tbsp EVOO
  • 1 Tbsp minced onion
  • 2 Tbsp freshly squeezed lemon juice
  • salt
  • freshly ground black pepper
Instructions
  1. Put oil in a small saucepan over medium heat.
  2. When oil is warm, add the onion and cook, stirring occasionally, until it softens (about a minute or two)
  3. TIP: If the onions start to color, turn the heat down
  4. Once onions have softened, stir in 2 Tbsp of water, lemon juice, and sprinkle with some salt and pepper. Maintain the heat so it bubbles gently for a minute or two.
  5. Taste, adjust seasoning to preference, and serve.


 

APPARENTLY KNIFE SHARPENING IS IMPORTANT *and how to not feel murder-y while doing it*

Don’t let the title fool you – if you have never sharpened a knife before (like moi) you will more than likely feel murder-y on your first attempt. No, not “murder-y” like you want to kill someone, but “murder-y” like if you’ve seen any action/thriller/non-romcom movie in the fast five years, there is usually some guy who sharpens a knife and that creep ends up being all murder-y and stab-y later on — that’s what I mean…naturally. 

ANYWAY…let me back up

Today marks the journey of teaching myself how to cook (if you don’t get it, read this) and what a better place to start then the beginning?

Chapter One of How to Cook Everythingà la, lauren’s life for the next while) talks all about kitchen basics. What pots and pans to invest in, where to save your money, what tools you actually need, and which ones are just going to take up space in your drawer. It’s a very helpful chapter if you want to learn to be comfortable in your kitchen.

There is also a bit in there about knife sharpening with a very helpful graphic that, if I am being honest, totally freaked me out. I have seen chefs and home chefs use that little Harry Potter wand to sharpen knives (you know what I am talking about, it’s that rod-like thing that sits in your knife block that you never use) and have always looked away because it seems like the fastest way to lose a finger and I just haven’t been mentally prepared enough to see that. But apparently, it is important and easy, and so…I set out to learn. After reading his instructions a million times, several failed attempts, and a Lagunita’s IPA later – I have officially become semi-competent at sharpening our knives. In fact, I felt so embolden by my success, I recorded a rather terrible iPhone video…but hey, a win is a win and I WILL TAKE IT. Also, Lagunitas IPA’s are strong!

We all know that cooking with dull knives is no bueno, so take it from me, it’s time to sharpen those babies up. G and I got our knife set as a wedding present and haven’t sharpened them once…we’ve been married for five years (whoops). 

This was ridiculously easy, made me feel like I was auditioning for Top Chef, and absolutely no fingers were harmed in the process. Not bad for someone who called the steel a Harry Potter wand a minute ago, huh?

HOW TO SHARPEN A KNIFE WITH A STEEL:

1 – Hold your steel out in front of you at about a 45 degree angle

2 – Hold your knife at a 15 degree angle towards you and pull across the top of the steel, pulling the blade from base to tip.

3 – Repeat on the other side of the knife across the bottom of the steel. Alternate pulling the blade across the top and bottom of the steel five or six times.

NOTE: Remember to always pull towards you and maintain a consistent 15 degree angle

See what I mean? Freakishly easy…