Nourishing Traditions Book Review: Part XII – Sauces, Marinades & Condiments

This was a really fun chapter to read and I think may now be my favorite!  Each recipe looks so exciting and super simple!  Some of these I have tried and some not.  I now have a huge list of things to make!  Sauces added to poultry, fish and meats increase the flavor and make eating that much more enjoyable.In general I have thought that sauces make foods unhealthy and I think that is a standard view among those trying to eat healthily.  That is true if the sauces are store bought or if they contain processed ingredients.  This chapter has a lot of simple sauces that look amazing and super tasty!The first recipe is for mayonnaise, which we’ve been doing for years now. I don’t yet fully appreciate the taste of the fermented mayo, but I’m trying to get used to it! 😉  I know it is so much better for me and contains so many more enzymes.  As of now we just make the same recipe as she has listed, but skip the whey and fermentation.  On occasion I do the ferment option to hopefully help get us accustomed to it!  Fallon includes four or five other recipes with herbs and spices to add to the mayoto increase the flavor and change it a bit.I often get stuck with fish and have a hard time not over cooking or that is lacking in flavor.  Fallon has now provided me with an arsenal of sauces for use over fish!  I’ve not bought tarter sauce, probably ever, even though I can distinctly remember the flavor and love the taste with fish.  I’m sure my kids would enjoy it as well!  As any child does, they enjoy dipping any food in any sauce provided. The tarter sauce listed in this chapter is high on my priority list maybe as soon as this weekend!Also, on my list are other sauces for fish including a dill sauce, horseradish sauce, egg mustard sauce for salmon, yogurt sauce, and a cilantro sauce.  I love horseradish and to be able to make my own for fish or beef is fantastic!  There is also a shrimp cocktail sauce, although we don’t have shrimp often… actually ever!  I know my hubby would be all about the anchovy paste, but I’m not so sure this will be made anytime soon!

There is also a recipe for pesto, which seems pretty traditional.  It does look good, although I’m not one for purchasing pine nuts.  Usually when I make it, I just substitute out the pine nuts with cashews.  Mmm… amazing!

Our family really like noodles and stirfrys with peanut sauce and Fallon includes a recipe that looks pretty amazing.  Other great ideas include teriyaki sauce, barbecue sauce, tahini sauce and a curry sauce.

I made some tomato puree this summer and froze it, but this chapter includes a recipe for tomato sauce that is cooked and has some onions, garlic and other ingredients.  I think this summer I’m going to give this one a try so that it’s frozen and ready to go!  Also there is a salsa recipe that looks pretty addictive!

We are huge fans of enchiladas!  In the past I’ve purchased enchilada sauce, but recently I’ve mixed up my own.  Here are two recipes for green and red enchilada sauce which I’d like to try and they say they freeze well.  Making this in advance to freeze would be hugely helpful and nice to have on hand!

I know this post has seemed a little random, but there is a huge and wide variety of sauces, marinades and condiments in this chapter (hence the title!).  Sauces in general have a wide range and I feel like they are well represented in this chapter.  The last few are a pineapple vinegar, fermented fish sauce (we purchase[amazon_link id=”B004M050W2″ target=”_blank” container=”” container_class=”” ] Red Boat[/amazon_link] fish sauce which is naturally fermented and only has two ingredients: fresh caught wild black anchovies and sea salt), coconut milk, and fermented shrimp paste (would like to give this one a try).

My plan is to try at least one of these sauces this weekend and post for you to try!  Stay tuned!  If you have a preference, let me know!  I’m up for votes!

Read Part VIII

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