Summer Sauce Recipes

Posted by Olivia on Wednesday, March 30th, 2011

Summer Sauce Recipes

Bust out the grill and the lawn chairs—Spring is here, and we are all about celebrating with full-on feasts.

Our fave way to prepare for grilling season is to get our sauce recipes in check. With a proper sauce, it doesn’t matter if we’re having burgers, veggies, grilled fish, kebabs, or anything else the rest of the family might bring over in a picnic basket. Sauces make everything complete, especially in the Spring and Summer months when you want a quick-fix, no-fuss meal.

We’ve got three sauces for you to use as you wish for the grilling season, making it easy for menu planning. Toss everything you’ve got on the grill, and smother it in a tasty sauce. Ta-da, you’re a summer chef!


Chimichurri Sauce

Chimichurri is a traditional Argentinian sauce used for grilled meats, but don’t feel limited to using it only as a marinade for beef or chicken. Pour it over rice pilafs, toss it with grilled veggies, and use it as a dip for warm summer rolls.

Makes about 1 cup.


1 cup chopped fresh parsley

¼ cup chopped fresh cilantro

¼ cup red wine vinegar

1 jalapeno pepper, seeded, chopped

1 clove garlic, chopped

Sea salt and black pepper, to taste

¾ cup Lunigiana Extra Virgin Olive Oil


1)      Combine parsley, cilantro, vinegar, pepper, and garlic in a food processor; pulse until well chopped. Season to taste. Stir in olive oil; let flavors infuse 30 minutes before using.


Classic Aioli

Yes, it’s just fancy mayonnaise, but oh how good it is! You can whip up this garlicky, savory French sauce in the food processor in just minutes. Use it as a dip for veggies, as a spread for summer sandwiches, as a spread over grilled salmon, you get the picture.

Makes about 1 cup.


1 egg yolk

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2/3 cup Mission Extra Virgin Olive Oil

2 cloves garlic, finely minced

Sea salt and black pepper, to taste


1)      Whisk egg yolk, lemon juice, and mustard in a medium bowl until smooth. Add oil in a slow drizzle, whisking constantly, to blend into a thick, smooth mixture.

2)      When all oil is added, stir in garlic and seasonings to taste. Makes ½ cup.


Fig Balsamic Barbeque Sauce

Can we just say – wow. You are going to smother this barbeque sauce over everything on the picnic table.


Makes about 1 cup.


2 tablespoons Arbequina Extra Virgin Olive Oil

½ red onion, minced

2 cloves garlic, minced

¼ cup tomato paste

¼ cup Fig Balsamic Vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon chili powder

½ cup water

Sea salt and black pepper, to taste


1)      Heat oil in a medium saucepan over medium. Add onion and garlic; cook until softened, stirring, about 3 minutes.

2)      Add tomato paste, vinegar, sugar, mustard, and chili powder; stir until well mixed. Whisk in water; season to taste. Bring to a boil, whisking; lower to a simmer and cook until mixture has thickened to fully coat the back of a spoon, stirring occasionally, about 20 minutes. Refrigerate up to two weeks.

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