This is just a fun little sauce I came up with and have developed slowly, experimenting with seasonings and accompanying main dishes each time I make it. I think I’ve finally got it down and am ready to share.

The thing about this sauce is that it’s super simple and its the simplicity that makes it so versatile. I think this sauce is best served on top of a grilled hearty white fish like halibut or sea bass. However, I’ve also thrown it on top of shrimp tacos, used it as a sandwich spread, and have doubled the recipe to create a bisque-like base for seared scallops. I’ve even served it alongside some slow roasted potatoes as a kind of dipping sauce. The possibilities are truly endless once you’ve mastered this recipe.


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