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.”
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.
- 4 Tbsp EVOO
- 1 Tbsp minced onion
- 2 Tbsp freshly squeezed lemon juice
- freshly ground black pepper
- Put oil in a small saucepan over medium heat.
- When oil is warm, add the onion and cook, stirring occasionally, until it softens (about a minute or two)
- TIP: If the onions start to color, turn the heat down
- 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.
- Taste, adjust seasoning to preference, and serve.