In the summer, I love getting outside and grilling things on my barbecue. But on many occasions, before I do that, I’ll be in my kitchen making a sauce or condiment to serve with, or slather on, the item I’m cooking.
Over the years, those condiments have included the flavourful recipes below, which include arugula chimichurri, chipotle honey mustard, madras curry ketchup and cola barbecue sauce.
Each recipe’s introduction provides suggestions on what foods will work well with that sauce or condiment. When preparing any of them, be sure to taste and adjust the seasoning more to your liking, if needed.
Arugula Chimichurri
Chimichurri is an Argentine-style vibrant green sauce that, in this case, blends in peppery arugula. Serve it with grilled steaks, skewered meats and vegetable, lamb chops, chicken, pork, prawns and salmon. Recipe could be doubled if you prefer a more generous amount.
Preparation time: 10 minutes
Cooking time: None
Makes: About 3/4 cup
1 1/4 cups packed baby arugula, plus more if needed
1/2 cup packed cilantro leaves or Italian (flat leaf) parsley, or mix of both
2 to 3 large garlic cloves, peeled and sliced
2 Tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp salt
1/4 to 1/2 tsp red pepper flakes
• freshly ground black pepper, to taste
1/2 cup olive oil, plus more if needed
Blend ingredients in a food processor until a rich green sauce forms. Add a bit more oil, if you find the chimichurri too thick. Or, blend in more arugula, if you find it too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. It will keep several days in the refrigerator.
Madras Curry Ketchup
Use this curry powder-infused ketchup as a condiment for burgers, hot dogs, french fries, grilled cheese sandwiches and any other dish you think it will work with. Recipe could be halved, if you’d prefer a smaller amount.
Preparation time: a few minutes
Cooking time: None
Makes: 1 1/8 cups
1 cup ketchup
1 Tbsp madras curry powder (see Note)
2 tsp lime juice
1 tsp water
1 tsp paprika
1 tsp Worcestershire sauce
1 tsp honey
Combine ingredients in a jar, tightly seal, refrigerate and let flavours meld for several hours. This madras curry ketchup will keep a week or more in the refrigerator.
Note: Madras curry powder is sold in the spice aisle of most grocery stores. Other types of curry powder will also work here.
Chipotle Honey Mustard
Dijon mustard spiked with sweet honey and smoky-tasting, mildly spicy, chipotle chili powder.
Use this condiment for grilled meats, sausages and hot dogs, and as a spread for sandwiches. Recipe could be doubled.
Preparation time: one minute
Cooking time: None
Makes: Generous 1/2 cup
1/2 cup Dijon mustard
1 Tbsp honey
3/4 tsp chipotle chili powder (see Note)
Combine ingredients in a jar, tightly seal, refrigerate and let flavours meld for several hours. The chipotle honey mustard will keep a week or more in the refrigerator.
Note: Chipotle chili powder is made from smoked, dried, ground, jalapeño peppers. It’s sold in jars in the spice aisle of most grocery stores.
Cola Barbecue Sauce
Cola is a beverage with hints of caramel, vanilla and citrus, tastes that work well in this zesty barbecue sauce.
Brush it on such things as chicken, ribs, pork chops and burgers.
Preparation time: 10 minutes
Cooking time: About 25 minutes
Makes: About 1 1/2 cups
1 cup cola (see Note)
1 cup ketchup
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1 Tbsp soy sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
• a few splashes Tabasco or other hot pepper sauce
Combine ingredients in a small pot (my pot was 6 inches wide and 3 1/2-inches tall). Set over medium-high heat and bring sauce to a gentle simmer. Now lower heat to maintain that gentle simmer. Simmer sauce, stirring occasionally, until it begins to lightly thicken and is reduced to about 1 1/2 cups, about 25 minutes.
Remove sauce from the heat and cool to room temperature (it will further thicken as it cools). Transfer sauce to a jar, seal and refrigerate until needed. The sauce will keep a week or more in the refrigerator.
Note: I used Coca-Cola brand cola when testing this recipe. One, 220 mL tin, yielded the 1-cup needed here. Other types of cola will also work.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
