75+ Homemade Condiment Recipes - Foolproof Living

Compound Butter for Turkey

Aysegul Sanford — Fri, 14 Nov 2025 13:45:55 +0000

Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

While I recommend using fresh herbs, dried ones can also be used as an alternative. Use the chart below when substituting:

For 1 Stick (4 oz) of Butter	Dried Herb/Seasoning Equivalent
1 tbsp fresh rosemary	1 tsp dried rosemary
1 tbsp fresh rhyme	1 tsp dried thyme
1 tsp fresh sage	1/3 tsp dried sage
2 cloves fresh garlic	1/2 tsp garlic powder

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use.

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Pro tip: I like to twist the ends of the parchment like a candy wrapper. It helps the butter keep its shape and makes it super easy to slice later.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven.

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it.

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin.

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

Choose Compound Butter for:
- Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
- Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
- Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
Choose a Turkey Dry Rub for:
- Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
- Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

FAQs

How much compound butter do I need for turkey?

Over the years of using this compound butter when making our Thanksgiving turkey, I learned that 8 tablespoons (1 stick or 4 ounces) is enough for a bird that is up to 12 pounds, which is about ¾ tablespoon per pound. The important thing here is even distribution under and over the skin without overdoing it.
For a larger bird, you can easily multiply the recipe. If your turkey is between 12 and 18 pounds, multiply the ingredients by 1.5 times.

When should I butter my turkey?

It’s best to butter the turkey right before roasting. Applying the butter just before it goes in the oven helps the skin get crispy while the meat stays juicy and tender throughout cooking.

How to make butter stick to turkey?

If the butter isn’t spreading easily, it’s usually because the turkey skin is damp or the butter is too cold. I like to take the turkey out of the fridge about 1 hour before roasting and pat the skin completely dry with paper towels before adding the butter.

Can I add compound butter to the turkey cavity?

I’ve found it’s best to spread the butter under and over the skin rather than inside the cavity. That way, it melts evenly and keeps the skin golden instead of soggy.

Expert Tips for the Best Compound Butter for Turkey

If this is your first time making compound butter, these notes from several rounds of testing will help you get it just right every time:

Use softened butter: Let the butter sit at room temperature for about an hour, until it’s soft and spreadable. If it’s too firm, it won’t blend smoothly with the herbs and seasoning.
Rinse and dry your herbs: If you’re using fresh herbs, wash and dry them thoroughly before mincing, as they can hold onto moisture, which makes the butter watery. I like to place the washed herbs between two pieces of paper towels to absorb excess moisture; alternatively, put them in a salad spinner to remove as much liquid as possible.
Mince herbs finely: Chop your herbs as finely as possible to ensure they distribute evenly throughout the butter.
A word on using fresh garlic and botulism: When using fresh garlic to make compound butter, keep in mind that a foodborne illness called botulism can occur if garlic is stored at temperatures between 50 °F (10 °C) and 113 °F (45 °C). Therefore, be sure to keep this seasoned butter in the refrigerator unless you plan to use it within the next hour or so.

Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

4 oz unsalted butter 1 stick – at room temperature
1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
2 cloves fresh garlic finely minced or pressed
½ teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
*If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Whipped Feta Dip

Aysegul Sanford — Mon, 29 Sep 2025 19:54:13 +0000

Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated.

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts.

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through.

You can find the exact measurements in the recipe card below, but here are some notes from my testing:

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base.

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly.

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube.

Pro Tip: Most whipped feta recipes use ¾ cup of Greek yogurt, but during my recipe testing, I found that using a lesser amount (½ cup of yogurt) yielded a more spreadable dip than a sauce-like, runny whipped feta.

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

How To Make Ahead and Store?

Add this whipped feta cheese dip recipe to your collection of party appetizers asap! Why? Because it stores well and can be made ahead of time. Here’s how I do it:

Make-ahead: You can prepare it up to 2 days in advance. It gets slightly thicker as it sits. If you plan to serve it as a dip, you can serve it right away. However, though it is optional, if you want to use it as a spread for a perfectly creamy, silky texture, you can give it a quick whiz in the food processor right before serving.

Storage: Transfer the dip to an airtight container. It keeps well in the refrigerator for 3 to 4 days. If the dip appears slightly separated after sitting in the fridge, let it rest at room temperature for a few minutes, then give it a quick stir before serving.

Freezing: I do not recommend freezing whipped feta as the texture changes and turns grainy once thawed, so it’s best enjoyed fresh.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
- Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother.
Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

What’s the best feta for whipped feta?

Use a whole block of feta (not pre-crumbled feta) that you like the taste and creaminess of; it can be cow’s milk or sheep’s milk. I recommend choosing a brand that is not overly salty.

Can I make whipped feta without yogurt?

Yes, you technically can, but I find that the version made with yogurt is better. Still, you can use a splash of water or milk (about ¼ cup) to thin it out and blend until smooth.

How do I thicken whipped feta?

Start with a smaller amount of yogurt and add more as needed until you reach your desired consistency. If your dip turns out too thin and you want to thicken it, blend in a little more feta or chill it for 10-15 minutes to allow it to firm up as it cools.

Can I make this ahead of time?

Yes, you can make it up to 2 days ahead. Simply make a batch, store it in an airtight container, and give it a quick stir right before serving.

How long does whipped feta last?

It keeps well for 3-4 days in the refrigerator. Just give it a quick stir or pulse in the food processor before serving.

Can I freeze whipped feta?

I don’t recommend freezing this whipped feta spread as it turns grainy once thawed. It’s best enjoyed fresh.

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over.
And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Photos by Tanya Pilgrim.

Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
½ cup Greek yogurt unsweetened & whole milk/full fat
1 teaspoon Zest of a lemon
2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

Handful of fresh herbs such as parsley, dill, and mint
Pinch of Sumac or red pepper flakes

Instructions

Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
Add in the Greek yogurt and lemon zest.
Turn the food processor on. While it is blending, slowly add olive oil through the tube.
Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
Feta: Use a mildly salty block of feta for the best whipped feta recipe.
Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
- For a thicker dip, use ½ cup of yogurt, as written in the recipe.
- For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
- Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Crockpot Applesauce (No Sugar Added)

Aysegul Sanford — Sat, 13 Sep 2025 23:28:36 +0000

Whether you enjoy it warm straight from the pot, spooned over oatmeal, used as a natural sweetener in baking, or frozen for later, this homemade applesauce recipe is a cozy and versatile fall staple you’ll want to make again and again.

It seems to happen every fall. We go apple picking, and I come home with more apples than I know what to do with. On our last trip to Ellijay in North Georgia, I thought I had planned better, but once again, we returned with bags and bags of apples.

That is when I turn to this homemade applesauce recipe. The slow cooker does all the work, and the best part is that no sugar is needed.

As the apples cook low and slow, their natural sugars become richer and sweeter, giving you an applesauce that tastes just right without any extra sugars.

Over the years, I have tried this recipe with many different apple varieties and found that a mix of sweet and tart apples gives the best flavor and balance, which is why this is the version I keep coming back to.

Notes on the Ingredients You’ll Need

You really only need three main ingredients to make this applesauce crock pot recipe: apples, water, and some lemon juice. Everything else is optional.

You can find the exact measurements in the recipe card below, but here are some notes from my testing on base ingredients:

Apples: Any type of apple will work here, so use the ones you love most or mix a few. Apples like Fuji, Honeycrisp, and Gala are sweeter, while a Granny Smith apple or Cortland are a bit more tart.

I usually go with a mix of Fuji, Honeycrisp, and Gala, and add one Granny Smith. And you do not need all of those. One or two types are sufficient.

You’ll need about 3 pounds total (6-8 medium apples), which makes around 4 cups of applesauce. If your apples are very different in size, weighing them is the easiest way to make sure you have enough.

I peel my apples because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know your applesauce won’t be as smooth.

Water: You only need about 1/2 cup for 3 pounds of apples. If you want a sweeter applesauce, you can swap the water for apple juice.

Lemon juice: A little squeeze of fresh lemon juice brightens the flavor and keeps the applesauce from browning as it cooks. I’ve tested this recipe with and without it, and the version with lemon offered a more complex flavor.

Spices: Since I like to use this applesauce in baking and cooking, I keep the spices to a minimum, but feel free to pick and choose as you prefer. I find that a couple of cinnamon sticks, cloves, and a pinch of freshly ground nutmeg work beautifully.

Sweetener (Optional): Since the cooked apples are already sweet, I prefer not to add any sugar. However, if you want yours sweeter, you can sweeten it with granulated or brown sugar, honey, or maple syrup after it is cooked. Start with a small amount (about ¼ cup), taste, and adjust from there.

How to Make Applesauce in a Crockpot: Step-by-Step Instructions

The beauty of making applesauce in a slow cooker is that it’s almost completely hands-off. Simply peel and chop the apples and toss them into the crock pot, and let it do its thing. Here’s how I make it, step by step:

Step 1 – Prep the Apples: Peel, core, and chop about 3 pounds of apples. While you do not need to cut them perfectly, it is best to aim for medium chunks. This way, they can cook evenly and soften without turning mushy too quickly.

Step 2 – Load the Slow Cooker: Add the apples, lemon juice, water, spices, and a pinch of salt to the crockpot. Give everything a quick toss so the apples are coated. It may look like there is not enough liquid at first, but the apples will release a lot of their juices as they cook.

Step 3 – Cook: Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Use high heat if you want applesauce ready the same day, or low heat if you prefer to set it in the morning and come back to it later. If you can, stir it once or twice to keep the apples cooking evenly.

Step 4 – Mash or Blend: Once the apples are soft and falling apart, it is time to blend. The tool to use depends on the texture you are going for. Use:

A potato masher, if you prefer a chunky applesauce
An immersion blender, if you want it to be smooth. I usually do this right in the crock pot.
A Vitamix if you want it to be extra silky and smooth.

I have tested all three, and it really comes down to what you like best.

Step 5 – Taste and Adjust: This applesauce is usually sweet enough on its own. But if you prefer a sweeter flavor, add a little sugar, honey, or maple syrup at this stage. I would recommend starting with a small amount, tasting it, and adding more if needed.

Step 6 – Let it Cool: Enjoy warm, or let it cool completely before transferring to mason jars or airtight containers.

How to Store, Freeze, and Reheat Your Applesauce

Chances are you will end up with more applesauce than you can eat in one sitting, and personally, that is the best part. It keeps so well that you can enjoy it all week or even freeze it for later.

Storage: Bring your applesauce to room temperature and scoop it into glass jars. It will stay fresh in the refrigerator for up to 5 days.

Freezing: Divide it into smaller portions (I usually do 1 cup) and store in freezer-safe containers. I like using Weck jars because, unlike mason jars, they can be used to freeze food. Alternatively, you can use reusable bags (such as Stasher Bags) to save space in your freezer.

Thawing and Reheating: To enjoy, just thaw it overnight in the fridge. When you are ready to eat, warm it gently on the stovetop or in the microwave until it is heated through.

Notes from My Kitchen: What I Learned Making This Recipe

While this slow cooker applesauce recipe is simple, here are a few things I learned during testing that will help you get the best results:

Flavors get more intense as they cook: As apples cook down, the flavors concentrate. The apples become sweeter, lemon juice tastes more sour, and cinnamon gets stronger. Keep add-ins minimal at first. You can always add more later, but you cannot remove it.
Whole spices vs ground spices: In my first recipe testing, I used a small amount of ground cinnamon, but in the finished applesauce, the flavor was overpowering. Whole spices, such as cinnamon sticks or cloves, provide a more balanced result. If you only have ground spices, start with just a pinch and adjust to taste after blending.
Make it your own: Store-bought applesauce often comes in different flavors, but you can easily flavor your homemade version. My favorites are Maple-Vanilla (a splash of maple syrup and vanilla, which I love with pancakes on the weekend) and Pumpkin Spice (just a pinch is enough for a cozy fall twist).
Baby-friendly: If you are planning to serve this applesauce to your baby, keep it simple by skipping the spices and blending until very smooth. Freeze in silicone trays or small cubes for easy single servings. Always check with your pediatrician for feeding guidance.

Favorite Ways to Use Crockpot Applesauce

You can enjoy your slow cooker apple sauce warm straight from the pot with a spoon, or simply eat it on its own as a snack. And that’s just the tip of the iceberg! Here are a few more ideas:

With yogurt or oats: Swirl some applesauce into Overnight Oats with Yogurt for a creamy, grab-and-go breakfast, on top of Slow Cooker Steel Cut Oats for something more cozy, or mix it into Oatmeal with Chia Seeds for an easy morning bowl.
With chia pudding: Try it on top of Chia Pudding with Yogurt. The applesauce makes it sweeter while still keeping it quick and simple.
Sweeten your muesli: Mix a spoonful into your morning Muesli for a natural way to sweeten it. It blends in smoothly with the oats, nuts, and seeds, requiring no extra sugar.
As a baking swap: While the amount will depend on the exact recipe, you can use applesauce to replace oil or eggs in baked goods to keep them soft and moist. It also sweetens them in a natural way. I use it in my Cinnamon and Apple Baked Oatmeal recipe to keep oats moist and sweet.
Ice cream topping: Add a spoonful of applesauce over vanilla ice cream and top it off with a handful of pecans for a fall twist.

FAQs

What are the best apples for crockpot applesauce?

Any type of apple will work, but for the best flavor, I recommend using a mix of sweet and tart varieties. Fuji, Gala, and Honeycrisp add natural sweetness, while Granny Smith brings just enough tartness for balance.

Do I need to peel the apples?

It depends on the texture you are after. If you prefer a super smooth applesauce, it is best to peel them. However, some people prefer to leave it on to get more texture and fiber.

Can I use apple juice instead of water?

Yes, you can. If you do, I recommend skipping the addition of any sugar so it won’t be overly sweet.

Can I make this without a slow cooker?

Yes, you can cook it on the stovetop by simmering the apples with the same ingredients in a large pot over low heat until they soften (about 25 to 30 minutes). You can also use an Instant Pot on the manual setting for about 5 minutes, then quick-release and mash or blend.

Can you overcook applesauce?

While applesauce is pretty forgiving, it can overcook if left in too long. The sauce will become thicker, darker, and may start to stick to the bottom if there isn’t enough liquid left. To avoid this, keep an eye on the cooking time and check that there is always some liquid in the slow cooker as it cooks.

How does the texture change after frozen applesauce is thawed?

When applesauce is frozen, the water content forms ice crystals. After thawing, those crystals melt and can make the applesauce a little more watery. For best results, I recommend giving it a good stir.

More Apple Recipes to Try

During the apple season, I make this slow cooker applesauce recipe on repeat, but I also love finding new ways to use apples throughout the week. Here are a few that I make often:

My Apple Cinnamon Oatmeal is a quick stovetop breakfast that comes together in just 15 minutes with oats, apples, almond milk, and some maple syrup.
For dessert, try my No Butter Apple Crisp. Made with oats and almond flour, it features a crispy topping that is dairy-free and refined sugar-free.
If you are looking for something fresh, my 15-minute Kale Apple Slaw is tossed in a tangy maple Dijon vinaigrette, making it the perfect side dish for your favorite protein.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Crockpot Applesauce Recipe

Learn how to make applesauce in your slow cooker with just a few simple ingredients. Made without any extra sugar, this is the best way to preserve apples and enjoy all year long.

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cups

Calories 181kcal

Author Aysegul Sanford

Equipment

Slow Cooker

Ingredients

3 pounds apples peeled, cored and cut into 1-inch cubes – 6-8 apples depending on their size
½ cup water
1 tbs lemon juice
2 cinnamon sticks
pinch ground nutmeg optional

Instructions

Layer sliced apples in the bowl of a slow cooker. Pour in the water and lemon juice.
Add in the cinnamon sticks, salt, and ground nutmeg. Stir to combine.
Cook in high heat setting up to 3-4 hours, or in low heat setting for 5-6 hours. Depending on your slow cooker the timing might be slightly different so keep a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
Transfer the now-softened-apples into a high power blender (such as Vitamix) and puree until smooth. Alternatively, you can use an immersion blender, but it might take longer for it to be completely pureed.
Let it cool completely and then divide it amongst jars.

Notes

Yields: This recipe makes about 4 cups of applesauce. The nutritional values below are per cup.
When you first put all the ingredients in the crockpot, you might think that there is not enough liquid. During my recipe testing, I found that if you add more than 1/2 cup of water, the applesauce becomes too watery.
I intentionally used cinnamon sticks instead of ground cinnamon. As the apples cook, the flavors of every ingredient amplify. I found that ground cinnamon was a bit overpowering, whereas a cinnamon stick provided a more subtle cinnamon flavor. If you do not have cinnamon sticks, you can use ground cinnamon, but I recommend starting with a small amount, no more than 1/4 teaspoon.
Storage: Leftovers will keep fresh in airtight containers for up to 5 days in the fridge.
Freezing: Portion your applesauce into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Turkish Ezme

Aysegul Sanford — Mon, 25 Aug 2025 18:22:02 +0000

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme.

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices.

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance.

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point.

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter.

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

1 yellow onion medium size
1 clove garlic finely minced
1 teaspoon kosher salt
4 medium tomatoes
2 green peppers Anaheim, jalapeño, or serrano, seeded
1 tablespoon Turkish red pepper paste or tomato paste
3 tablespoons lemon juice freshly squeezed
¼ cup fresh parsley chopped
1 tablespoon sumac
¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
2 tablespoons pomegranate molasses optional

Instructions

On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
Chop the seeded peppers finely and add them to the bowl.
Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
If using, drizzle with pomegranate molasses and serve*.

Notes

Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
*Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

FAQ’s

Is ezme spicy?

Ezme has a gentle heat, but you can easily control the spice level. If you prefer it mild (or not spicy at all), take the time to remove all of the seeds of your peppers and omit using red pepper flakes.

How does Acılı ezme vary by region?

In Turkey, every region puts its own spin on ezme. In Gaziantep, it’s usually spicier, in Urfa it leans more tomato-forward, and in Adana it often includes extra pepper paste. My mom’s version here is closest to what you would find in kebab restaurants across the country.

Can I make it less acidic?

Absolutely. If you’re sensitive to acidity, try reducing the amount of fresh lemon juice or skipping the pomegranate molasses. It will still taste fresh and delicious.

How long does Turkish ezme last in the fridge?

As long as it is stored in an airtight container in the refrigerator, it should still be fresh for up to 3 days.

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Sumac Onions Recipe

Aysegul Sanford — Tue, 29 Jul 2025 21:22:27 +0000

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Helpful Expert Tips

Whether you’re serving sumac pickled onions as a condiment for kebabs or tucking them into sandwiches, this recipe is simple enough for anyone to make. Still, a few tips can help you get the best results on your first try:

Soak the onions if needed: If you’re sensitive to the strong, pungent taste of red onions, soak the slices in cold tap water with a pinch of salt for about 10 minutes, then drain before mixing. This works especially well if you plan to serve them right away. However, keep in mind that if you are making them ahead, this step is unnecessary, as their sharpness naturally mellows as they sit in the fridge.
Use fresh sumac: Unlike many other spices, sumac has a relatively short shelf life. Check the freshness before using it. I list one tablespoon in the recipe, but I often add closer to 2 tablespoons at home because I love the flavor. Taste and adjust to your preference.
Slice evenly: Try to cut the onions into even slices so each bite has the same texture and balance of seasoning. A mandolin can be helpful, but a sharp chef’s knife works just fine.
Don’t skip the massage: Gently massaging for a minute not only softens the onions but also helps them absorb the sumac and other seasonings more fully.
Serve slightly chilled: While you can enjoy them right away, serving them chilled adds a refreshing crunch that pairs especially well with rich meat dishes.
Watch out for stains: Sumac has a deep red color, and when mixed with red onions, it can easily stain.. Avoid wearing your favorite white shirt while preparing it, and consider using gloves if you prefer.

Delicious Ways to Serve Sumac Onions

The pairing options are endless for this Turkish onion salad. While you can serve it with nearly any savory dish, here are some of my favorite ways to enjoy it:

With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

What do sumac onions taste like?

Sumac onions have a bright, tangy taste with a hint of sweetness. The sumac adds an earthy, citrus-like note that softens the sharpness of raw red onions.

How do you make raw onions less strong/pungent?

If you find raw onions too sharp, soak the slices in a bowl of cold water with a pinch of salt for about 10 minutes, then drain well before using.

How long do sumac onions last / How should I store sumac onions?

They should last for 3-4 days as long as they are stored in an airtight container or a jar with a tight-fitting lid.

Can I add other ingredients or variations?

Yes, absolutely. Sumac onions are very versatile. You can drizzle in a little pomegranate molasses for extra sweetness, swap in fresh mint instead of parsley, or add spices like ground cumin for a different twist.

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5

Total Time 5

Servings people

Calories 45kcal

Author Aysegul Sanford

Ingredients

1 red onion medium sized
1 tablespoon olive oil
2 tablespoons lemon juice
½ teaspoon Kosher salt
1 tablespoon sumac
¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
2 tablespoons fresh parsley chopped

Instructions

Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
Add the parsley and toss to combine.

Notes

Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Easy Tzatziki Sauce Recipe

Aysegul Sanford — Tue, 01 Jul 2025 16:52:25 +0000

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine.

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing.

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber.

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce. If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences.

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 61kcal

Author Aysegul Sanford

Equipment

1 Fine mesh strainer
1 Box Grater

Ingredients

1 English Cucumber peeled (or 2 Persian cucumbers)
1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
2 tablespoons lemon juice freshly squeezed
2 cloves fresh garlic peeled and minced finely
1 teaspoon Kosher salt
¼ teaspoon black pepper
⅓ cup fresh dill or fresh mint

Instructions

Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

Nutrition

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte.

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

How Do You Spell Tzatziki?

The phonetic spelling is /tsaˈtsiːki/. The word for this Greek yogurt cucumber sauce is spelled T-Z-A-T-Z-I-K-I. It is a loanword from Modern Greek, which actually comes from the Turkish word cacık, of unknown origin.

How Do You Pronounce Tzatziki?

So, how do you say Tzatziki? The correct way to pronounce Tzatziki is “tsah-see-key.” Think of the tsah part as how you say “pizza,” without the first two letters.

Can Tzatziki sauce be frozen?

Technically, you can freeze yogurt, but after thawing, it loses its creamy consistency. This is generally true for most savory yogurt-based dressings or sauces. Therefore, I wouldn’t recommend freezing Tzatziki sauce.

Can I use non-fat yogurt?

Yes, you can use any plain yogurt you like. However, I recommend sticking to Greek Yogurt as it is thicker than other yogurt types. The higher the fat content, the more delicious and creamy it would be, but non-fat or low-fat plain yogurt would still do the job.

Do I have to strain the juice of the cucumber?

The correct answer is yes. Some people even go as far as straining yogurt and cucumber in a colander lined with cheesecloth overnight in the fridge. I guess it is because they prefer a thicker consistency. However, in my opinion, the thickness of Tzatziki is a personal preference. If you like yours runny then no need to strain the juices and vice versa.

Do I have to peel the cucumber?

It is a personal preference. I prefer to peel mine as some cucumber skin can be bitter.

Can I substitute sour cream for yogurt?

I don’t usually recommend it, as the flavor and texture are quite different. Sour cream is richer and tangier than yogurt, and it has a higher fat content, which can make the sauce feel heavier than intended.

What can i substitute for greek yogurt in tzatziki sauce?

If you don’t have Greek yogurt, you can use plain (unsweetened) yogurt to make tzatziki. Since it is not as thick as Greek yogurt (also known as strained yogurt), I recommend straining its liquid before use. Simply place it in a fine-mesh strainer lined with cheesecloth and set it in a bowl.

Other Yogurt Sauce Recipes You Might Also Like:

My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

Texas Caviar Recipe (Cowboy Caviar)

Aysegul Sanford — Wed, 25 Jun 2025 18:24:29 +0000

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment.

Step 1 – Make the Cowboy Caviar Dressing:

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

To make ahead:
Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
Storing leftovers:
Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Expert Tips for The Best Texas Caviar

While this recipe is pretty straightforward, below are a few helpful tips for the best results.

Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to slice the tomatoes thinly and cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs

What is Texas Caviar?

Texas Caviar is a recipe originally created and served by Helen Corbitt, the culinary director of Neiman Marcus, in 1940s Dallas.

Made with a combination of canned or cooked beans (i.e. red, black, or pinto), black-eyed peas, peppers, tomatoes, garlic, and other extras like corn, avocado, mango, and various herbs and spices, since then it has stood the test of time and become a Southern classic.

Texas Caviar vs. Cowboy Caviar: Is There a Difference?

The dish was originally created in Texas, which is how it got the name “Texas Caviar.” Over time, people started calling it “Cowboy Caviar” as a fun, casual nickname.

How far in advance can you make cowboy caviar?

You can make Cowboy Caviar up to 2 days in advance. Just store it in an airtight container in the fridge, and it should still taste fresh and delicious. If you’re planning to include avocado, wait to add it until right before serving to keep it from browning.

More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup olive oil
1 tablespoon lime zest
4 tablespoons lime juice freshly squeezed
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
¾ teaspoon kosher salt
½ teaspoon honey
2 cloves garlic minced

For The Caviar Dip:

1 can black beans 15-oz can, drained and rinsed
1 can black eyed peas 15-oz can, drained and rinsed
½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
3 scallions both white and green parts are chopped
⅓ cup red onion chopped finely or diced
1 red bell peppers chopped (approx. 1/2 cup)
1 jalapeno pepper seeded and chopped
½ cup cherry tomatoes sliced thinly
½ avocado ripe – cut into small cubes
½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

Your favorite hot Sauce
Tortilla Chips

Instructions

To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 clove of garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
¼ teaspoon crushed red pepper (optional)
½ teaspoon Kosher salt (I use Diamond kosher salt)
¼ teaspoon ground black pepper

Nutrition

This post was originally published in March 2019. It has been updated with some additional information with no changes to the original recipe in July 2025.

Balsamic Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:44:27 +0000

Whether you’re cooking on the grill, in the oven, or on the stovetop, this versatile marinade transforms everyday chicken breasts (or thighs) into a flavorful, crowd-pleasing meal. Plus, it’s easy to make ahead, perfect for meal prep, and freezer-friendly, making it ideal for busy weeknights or laid-back weekend BBQs.

Key Ingredients for Balsamic Marinade for Chicken

You can find the full list of ingredients for this balsamic vinegar chicken marinade in the recipe card. Below are a few helpful notes to help you make it your own.

Balsamic vinegar: When choosing a balsamic vinegar, follow your taste buds and your budget.

You can use a traditional, aged balsamic from Modena for deeper sweetness and complexity, or a more affordable condiment-grade balsamic vinegar. Both will work beautifully to add that sweet-tangy depth to your chicken.

I would not recommend substituting store-bought balsamic glaze here, as it is already sweet and thickened. As a result, it won’t work the same way in the marinade.

Olive oil: I recommend using a high-quality extra-virgin olive oil here. Its smooth flavor perfectly balances the tangy balsamic vinegar and creamy Dijon mustard, helping the marinade coat the chicken evenly and soak up all those delicious flavors.

Sweetener: While I used honey, other liquid sweeteners such as maple syrup and agave can also be used. If you prefer to use brown sugar instead, be sure to stir it thoroughly so that no grainy sugar particles are left behind.

Garlic: I find that fresh garlic cloves make this recipe shine, but for a milder flavor, you can use ½ teaspoon garlic powder (equivalent to 2 cloves of fresh garlic).

Fresh Herbs: I think chopped fresh thyme pairs beautifully with the tangy-sweet flavors in this balsamic vinaigrette marinade, but if you don’t have fresh thyme, use half the amount of dried thyme instead.

Alternatively, a robust Italian seasoning blend or other fresh (or dried herbs) like rosemary and oregano would also work well in this recipe.

Chicken: While I used skinless and boneless chicken breasts, you can also use skinless and boneless chicken thighs.

How To Make Balsamic Chicken Marinade?

Making this balsamic vinegar marinade for chicken is easy and quick (in fact, the base is very similar to my versatile Lemon Balsamic Salad Dressing). Here are the steps:

Step 1 – Mix the Ingredients: Use a container large enough to comfortably hold two pounds of chicken, ideally one with a tight-fitting lid.

Place the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, thyme, salt, and pepper in the container and whisk until thoroughly combined.

Alternatively, you can use a heavy-duty resealable bag, such as a Ziplock bag (for easy cleanup), and pour marinade over the meat. This is especially ideal if you are making it in larger quantities.

Step 2 – Add the chicken: Place the chicken in the marinade, making sure each piece is fully coated. Cover tightly with the lid and refrigerate.

Step 3 – Let time do the rest: Marinate the chicken in the fridge for at least 30 minutes or, if you have the time, overnight for maximum flavor.

How To Cook Balsamic Marinated Chicken?

What makes this balsamic vinegar-marinated chicken so versatile is that you can cook it in any way you like. During the summer months, I love to fire up the grill, while in cooler weather, I let the oven do the heavy lifting. And when I’m short on time, cooking them quickly on the stovetop makes for an easy and delicious lunch. Here’s how you can do it:

On The Grill:

This is by far my favorite way to cook chicken marinated in balsamic vinegar—the high heat seals in the juices and creates those beautiful charred grill marks. Here’s how I do it:

Step 1 – Prepare the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean the grill grates to ensure there’s no residue from previous grilling sessions. Use a pad of oiled paper towels to thoroughly oil the grates to prevent the chicken from sticking.

Step 2 – Remove the chicken: Take the chicken out of the marinade, letting any excess drip off. This is an important step, as too much marinade can cause flare-ups on the grill.

Step 3 – Grill: Place the chicken breasts on the hot grill and close the lid. Grill for about 6 to 8 minutes per side. A good way to tell when it is time to flip is to gently lift the chicken. If it releases easily from the grill, it is ready to flip. If it is sticking, give it another minute or two. It will release naturally once it is properly seared.

Please note that the timing may vary depending on the thickness of your chicken. Check for doneness by inserting a digital thermometer in the thickest part of the chicken—it should read 165°F.

Step 4 – Rest & Serve: Loosely tent the grilled balsamic-marinated chicken with foil and let it rest for 5–7 minutes, allowing the juices to redistribute before serving.

In The Oven:

When I’m after a more hands-off approach, I let the oven do most of the work for me. Below are the steps:

Step 1 – Preheat the oven: My go-to oven temperature for baking chicken is 425°F (218 °C). I find that any lower, and it takes longer; plus, caramelization happens better at this hotter temperature.

Grab a baking sheet and line it with parchment paper. This helps with cleanup later, but if you prefer a more caramelized, slightly sticky exterior, you can skip using it.

Step 2 – Arrange: Place the chicken breasts on the sheet pan. Just like with the grilling method, it is important to let any excess marinade drip off first. Otherwise, it will steam instead of roast, and you will miss out on that beautiful caramelized crust.

Step 3 – Roast: Let the oven do its magic for 20 to 22 minutes, keeping in mind that the exact timing will depend on the thickness of your chicken pieces. Rotate the pan halfway through for even roasting.

Again, the best way to check for doneness is by inserting a digital thermometer into the thickest part of the chicken and ensuring that it registers 165°F (74°C).

Step 4 – Rest & Serve: Remove from the oven, cover loosely with foil (or parchment paper) and let it rest 5-10 minutes before serving.

On The Stove Top:

I usually cook it on the stove when I am preparing my balsamic marinated chicken for lunch, to serve with a quick salad or rice on the side. Here’s how:

Step 1 – Heat your skillet: Heat 1 tablespoon of oil in a large (10–12 inch) skillet over medium-high heat.

Pro Tip: It is essential that the skillet is shimmering hot before adding the chicken. A properly heated skillet ensures the chicken sears immediately, creating a flavorful crust and preventing it from sticking to the pan.

Step 2 – Add the chicken: Place the chicken breasts in the pan, making sure to (1) let the excess marinade drip off first and (2) avoid overcrowding the skillet. Giving the chicken enough space helps it sear and brown properly rather than steaming.

Step 3 – Cook: Let the chicken cook for 5 to 7 minutes on each side. Similar to the grilling method, if the chicken releases easily when you try to flip it, it is ready to be turned. If not, give it a few more minutes to develop a nice sear.

Use a digital thermometer to check doneness.

Step 4 – Rest and serve: Transfer the now-cooked chicken to a plate, cover with foil and let it rest for 5-10 minutes before serving.

How To Store, Freeze, and Thaw?

My favorite thing about this balsamic marinade recipe is that you can make a batch in minutes and have it ready to cook at a moment’s notice.

It also freezes beautifully, making it perfect for those busy days when you need a quick and flavorful meal.

Storage and reheating: The leftover cooked or grilled balsamic-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a low-temp oven (300 degrees F) for 10 minutes or until it is heated through, being careful not to overcook and dry it out.

Freezing: If you prefer to freeze, I recommend freezing the raw chicken in the marinade instead of cooking it first. Simply place the chicken and marinade in a freezer-safe bag or container, removing as much air as possible to help prevent any ice crystals from forming. It will keep well in the freezer for up to 3 months.

Thawing: Remove the frozen chicken and marinade from the freezer and let them thaw in the fridge overnight.

Expert Tips:

While marinating chicken in this balsamic vinegar marinade is a straightforward process, there are a few key points to consider for optimal results.

Marinating time: I find that the ideal marinating time is between 30 minutes and 12 hours, maximum. Balsamic vinegar, as an acidic ingredient, helps break down the muscle fibers in the chicken, making it more tender and juicy.
However, any longer than that and the acidity can start to break down the chicken too much, especially with lean cuts like chicken breasts, leading to a mushy texture.
Take the chicken out of the fridge 15-30 minutes before cooking: While it may sound like an extra step, letting the chicken come close to room temperature helps it cook evenly. If you put cold chicken directly into a hot pan, grill, or oven, the outside will start cooking quickly while the inside remains cold.
Save some of the marinade: Before adding the chicken, save a few tablespoons of the marinade to use for a light brushing at the end. I especially recommend this when you’re grilling. It adds a beautiful finishing touch, keeping the chicken juicy and glossy all at the same time.
Safety First: Discard any marinade that came in contact with raw chicken once you’re done with it. This helps prevent any foodborne illnesses or salmonella contamination.
Large Chicken Breasts: If you’re using very large chicken breasts, I recommend cutting them in half lengthwise or pounding them with a meat mallet to an even thickness. This not only shortens the cooking time but also helps them cook more evenly.

FAQs

How long can you marinate chicken in balsamic vinegar?

I recommend marinating the chicken for at least 30 minutes or up to 12 hours in the refrigerator.

Why did my balsamic chicken burn on the grill?

Balsamic marinated chicken can potentially burn if the grill is too hot or if you use too much sugar in the marinade.

Do I need to rinse the marinade off the chicken before grilling?

No, you do not. Just let the excess marinade drip off before cooking.

Pairing Suggestions with Balsamic Chicken

Starches: Pair it with my Seasoned Quinoa for a light meal, or turn it into a feast with Yukon Gold Mashed Potatoes.

Salads: During the summer months, when I need something quick and easy to serve with grilled balsamic chicken, I usually go for my 5 Bean Salad or Greek Cucumber Salad.

Vegetables: If you’re after a low-carb dinner, serve your balsamic marinated chicken with a side of my Garlic and Butter Green Beans or Sauteed Asparagus.

Make it a dinner: Try my Grilled Caprese Chicken, where I use this marinade and then grill the chicken with sliced fresh mozzarella for an easy summer dinner.

Other Chicken Marinade Recipes You Might Like:

If you enjoyed this recipe, I think you might also:

Enjoy my Yogurt Chicken Marinade. Similar to vinegar-based marinades, the lactic acid in yogurt gently tenderizes the meat, keeping it just as juicy and flavorful.
Like my Mediterranean Chicken Marinade recipe, it embodies the characteristics of the Mediterranean diet with fresh lemon juice, olive oil, and fresh herbs. And you only need 15 minutes of marinating time for the most succulent chicken recipe.

Photos by Tanya Pilgrim.

Balsamic Chicken Marinade Recipe

This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.

Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Resting time 30

Total Time 55

Servings servings

Calories 426kcal

Author Aysegul Sanford

Ingredients

½ cup balsamic vinegar
¼ cup olive oil plus more for cooking and for grill grates
1 tablespoon honey
1 teaspoon Dijon mustard
2 cloves minced garlic
1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs

Instructions

To Make The Marinade:

In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
Place the chicken in the container and ensure it is thoroughly coated with the marinade.
Cover it with the lid and refrigerate for 30 minutes or overnight.
When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven:

Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove:

Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Notes

Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.

Nutrition

Mediterranean Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:37:35 +0000

Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort.

Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.

Key Ingredients – Building Blocks of Flavor

The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.

Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.

Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.

Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.

Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.

Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.

Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.

Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.

Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.

How to Make Mediterranean Chicken Marinade?

Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:

Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken).

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.

Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.

Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.

Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.

Pro Tip: Due to the amount of lemon juice we’re using, marinating for longer can cause the chicken to start “cooking” in the acid, which can result in a slightly rubbery texture and an overpowering lemony flavor once cooked.

How to Cook Mediterranean Marinated Chicken?

In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop.

Below, you’ll find my tips and how I use each cooking method.

On The Grill:

This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:

Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.

Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.

Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off!

Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.

Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.

In the Oven:

When I’m in the mood for a more hands-off approach, I let the oven do all the work.

Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.

Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.

Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.

Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.

Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.

On the Stovetop:

I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner.

Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.

Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.

Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.

Expert Tips for the Best Mediterranean Chicken

While this recipe is straightforward and doesn’t involve any fancy steps, there are a few key points to keep in mind for optimal results. Here are some of the helpful insights I picked up while testing this recipe:

Reserve Some Marinade: It’s a good idea to set aside a few tablespoons of the marinade before adding the chicken. I love to use this reserved portion to brush over the grilled or cooked chicken at the end for a glossy finish.
Toss the Marinade: After marinating the chicken, discard any leftover marinade. This helps prevent the risk of spreading harmful bacteria, such as Salmonella.
Don’t Marinate for Too Long: Through testing, I found that the sweet spot for this lemon and olive oil chicken marinade is 15 to 30 minutes. Marinating longer can cause the chicken to become rubbery, so stick to the recommended time.
Cooking Times Vary: The cooking times in the recipe card are based on chicken breasts. If you’re using other cuts, such as chicken thighs, keep in mind that they may take a bit longer to cook. The foolproof way to check doneness is with a digital meat thermometer.
Pound the Chicken Breasts: I used chicken breasts that were around 6–8 ounces, which is considered a normal size. If yours are larger or thicker, use a meat mallet to pound them to an even thickness, which ensures even cooking and juicy results.
Garnish for Presentation: For an extra-special presentation, serve your Mediterranean chicken with slices of fresh lemon and a sprinkle of fresh herbs.

Storage and Freezing Tips

Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.

Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.

What to Serve with Mediterranean Chicken?

What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:

Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.

FAQs

Can I use this marinade for other proteins?

Yes! This Mediterranean marinade recipe is a great all-purpose option that works beautifully with seafood (like shrimp or salmon) and lamb.

Do I need to pat the chicken dry before marinating?

Patting the chicken dry does help the marinade stick better and more evenly coat the meat, but it will still work well if you skip this step.

Can I use the leftover marinade as a sauce?

No. Since the marinade has come into contact with raw chicken, it’s not safe to use as a sauce. Instead, if you’d like to brush it on the cooked chicken for extra flavor, set aside some marinade before adding the raw chicken.

How can I prevent my chicken from drying out?

Use a digital meat thermometer to make sure you don’t overcook the chicken. Once it reaches an internal temperature of 165°F (74°C), take it off the heat. Also, don’t skip the resting step because letting the chicken rest before slicing helps the juices settle back in, keeping every bite tender and juicy.

Other Chicken Marinade Recipes You Might Also Like

If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.

Photos by Tanya Pilgrim

Mediterranean Chicken Marinade Recipe

This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.

Course Chicken Recipes

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 20

Marinading Time 15

Total Time 40

Servings servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

⅓ cup olive oil
1 teaspoon lemon zest
⅓ cup lemon juice
3 cloves garlic minced
1 teaspoon Dijon mustard
1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
1 teaspoon kosher salt
½ teaspoon black pepper
2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs

Instructions

To make the marinade:

In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
Add the chicken into the bowl, making sure it’s fully coated with the marinade.
Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.

To Cook on the Grill:

Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
Remove chicken from the marinade, letting excess drip off, and place on the grill.
Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.

To Cook in the Oven:

Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.

To Cook on the Stove:

Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.

Notes

Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.

Nutrition

Easy Yogurt Fruit Dip

Aysegul Sanford — Sat, 31 May 2025 14:09:31 +0000

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes.

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand.

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries.

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries.

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Make Ahead and Storage Instructions

Make Ahead: You can prepare this easy fruit dip with yogurt up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.

Storing leftovers: Leftovers can be stored in the fridge for up to 3 days. Just be sure to store it in an airtight container.

Expert Tips:

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions.

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.

FAQs

Can I use flavored yogurt?

Yes, you can. However, most flavored yogurt tends to be already sweet so be sure to taste it before adding any additional sweeteners.

How long does the dip last in the fridge?

This fruit dip recipe should last for up to 2-3 days as long as it is stored in an airtight container in the fridge.

Can I make this recipe vegan?

You sure can. Simply use vegan yogurt (my favorite is cashew) in place of Greek yogurt.

Variations for this fruit dip made with yogurt:

Depending on the season or the crowd I’m serving, I like to create my own variations of this recipe. While the options are endless, I wanted to include a few of my favorite pairings below:

Fall Spices: For a cozy, fall twist, add in a dash of ground cinnamon, allspice, and/or some nutmeg. This variation works beautifully when paired with apples or pears.
Fresh mint and Lime: Flavoring the dip with chopped fresh mint, lime zest, and a squeeze of lime juice works well, especially when serving it with strawberries, blueberries or raspberries.
Chocolate: If you are a fan of rich chocolate flavors, you can swirl in a tablespoon of cocoa powder and a bit more sweetener. I love pairing this chocolate version with bananas and strawberries.
Protein-Packed: The Greek yogurt fruit dip is already high in protein, but if you want to add more, you can stir in a scoop of your favorite protein powder. Alternatively, you can also incorporate a spoonful of peanut butter or any other seed butter for an extra boost of protein.

More Yogurt Recipes You Might Also Like:

Growing up in a Mediterranean country, yogurt was a staple in our household and I just can’t think of a day without eating a cup of yogurt, which explains why I have so many yogurt recipes on this website.

If you liked this recipe, below are a few more that you might like:

Need a no sugar added dessert? Try my frozen yogurt bark. This is a great summer snack for kids.
Chia pudding is wonderful, but did you know that you can make it with yogurt as well? My yogurt chia pudding is a filling breakfast you can make overnight.
Keep your money and never order yogurt parfait at Starbucks. My homemade yogurt parfait is just as delicious (if not better) and a great meal prep breakfast.

Yogurt Fruit Dip Recipe

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 2

Total Time 2

Servings servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

1 cup Greek yogurt full fat (you can use plain or vanilla yogurt)
2 tablespoons honey or maple syrup or orange juice
½ teaspoon vanilla extract

Optional add-ins:

¼ teaspoon ground cinnamon
1 teaspoon fresh mint thinly sliced/julienned

To Serve:

fresh fruit

Instructions

Place yogurt, honey (or maple syrup), and vanilla extract in a bowl. Add in the optional ingredients, if you prefer.
Whisk until thoroughly combined. *
Serve with fruit on the side.

Video

Notes

Yields: This fruit yogurt dip recipe makes 1 cup that is ideal for serving 4-6 servings. The nutritional information you see below is per serving (of 4).
Let it rest *: If you have the time, cover and let it sit in the fridge for 30 minutes before serving. Sitting in the fridge will help thickened your fruit yogurt dip and make it even more creamy.
Make ahead: You can prepare this fruit dip up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.
Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days. Be sure to give it a stir before serving.

Nutrition

Schug Sauce

Aysegul Sanford — Fri, 25 Apr 2025 16:41:34 +0000

What You Need to Know in a Nutshell?

What is Schug? Also known as skhug, zhug, s’hug, zhoug, zoug, schugg, or by its Arabic name sahawiq, schug is actually its Hebrew name. This vibrant and spicy condiment is made from fresh herbs, chili peppers, garlic, and spices. Originating from Yemen, think of it as the Middle Eastern counterpart to chimichurri or salsa verde. It’s a staple in Israeli shawarma and falafel stands, and for us home cooks, it’s perfect for spooning over grain bowls, grilled meats, roasted vegetables, or swirling into hummus and soups.
Spice levels are adjustable: Authentic schug brings the heat, but you can dial it down by removing more of the pepper seeds or reducing the number of chilies used. Want it fiery? Keep the seeds.
Stores and freezes well: Green schug keeps fresh in the fridge for up to a week in an airtight container. For extended storage, freeze the cubes in ice cube trays, then transfer them to a freezer-safe container. This makes it super easy to grab just what you need, whether it’s a single spoonful or more.
Green, Red, and Brown Varieties: While this recipe is for the most common, green schug, made with green chili peppers like jalapeños and serranos, there are also red schug (made with dried red chilies) and brown schug (made with tomatoes).

How to Make Schug Sauce?

This shug sauce recipe comes together quickly in a food processor and keeps well in the fridge or freezer. Let’s walk through it step-by-step.

Gather your ingredients: You’ll find the complete list of skhug ingredients in the recipe card below. Below are a few helpful notes:
- Peppers: I like to use a combination of green peppers like jalapenos and serranos—together they add a layered, more complex heat and flavor to the sauce. However, if you only have one type on hand, either pepper will still give you a delicious result.
- Fresh Herbs: While schug is often called a spicy cilantro sauce, I find that a mix of fresh parsley and cilantro gives it a more balanced, herbaceous flavor. That said, if cilantro isn’t your thing, feel free to use an equal amount of fresh parsley instead.
- Optional Add-Ins: Depending on the region, some schug recipes include extra spices for added complexity. You can try adding a pinch of ground cardamom, caraway seeds, or a small amount of red pepper flakes if you want to bump up the heat even more.

Pulse the peppers: Add the seeded jalapeno and serrano peppers to your food processor. Pulse about 10 times, scraping the sides halfway through to ensure even chopping.

Add the herbs and spices: Toss in the cilantro, parsley, garlic, ground cumin, ground coriander, lemon juice, lemon zest, salt, and pepper. Blend until you get a coarse, pesto-like texture, stopping to scrape the sides as needed.

Drizzle in the olive oil: With the processor running, slowly pour in the olive oil. You want the texture to be saucy but still textured.
Taste and adjust: Give your green schug sauce a taste and tweak the salt, lemon juice, or spice to your liking.
Store or freeze: Transfer to an airtight container and refrigerate for up to 5 days. Or freeze in portions using ice cube trays for later use.

Expert Tips

Keep the stems on: No need to pick off all the leaves—both cilantro and parsley stems are tender and full of flavor. They blend right in and actually add to the sauce’s vibrant, herbaceous taste.
Texture: Stop blending once you reach a pesto-like texture—overprocessing it can turn it into an herb puree.
Using mortar and pestle: While the food processor is a great time-saver, if you’ve got a little extra time and a mortar and pestle, it’s worth trying the traditional way. Start by grinding whole spices, such as cumin and coriander. For even more flavor, you can toast them in a dry skillet for a minute until fragrant before grinding. Then add the garlic, lemon juice, lemon zest, and salt to create a flavorful paste. Next, add the fresh herbs and green chilies, pounding until you reach a chunky paste. Finally, slowly drizzle in the olive oil while mixing to bring everything together into a smooth, spoonable sauce.
Wear gloves: Since this Israeli schug is made with hot peppers like jalapeños and serranos, it’s a good idea to wear gloves while handling them, especially if you’re sensitive to spice or tend to touch your face while cooking.
Schug replacement: Wondering what to use instead of schug in a recipe? While the flavor profiles are quite different, you can use chimichurri, salsa verde, or even pesto as a substitute in a pinch.

Serving Suggestions

One of the best things about this spicy schug is its versatility. It can totally transform a simple dish into something exciting and flavorful. If you’re wondering where to start, here are a few of my favorite ways to use it— any place you’d typically use a punchy green sauce, schug fits right in.

Grain Bowls: I love spooning this Yemenite hot sauce over my Homemade CAVA Bowl—it adds a zesty flavor that ties everything together. It’s even better when paired with other Middle Eastern condiments like Harissa and Tzatziki.
Hummus: Whether you’re making a classic batch or going with something a little different, like Roasted Carrot Hummus, the spicy kick and fresh herbs swirled right in add an extra layer of flavor. Serve it with some warm Pita Bread on the side, and you’ve got a snack that everyone will love.
Meat Dishes: Schug pairs beautifully with richly seasoned dishes from the Mediterranean and the Middle East. It’s especially good with Shish Tawook, Beef Shawarma, or Grilled Harissa Chicken—adding a fresh, spicy contrast that lifts all those bold flavors.
Eggs: A spoonful stirred into your scrambled eggs in the morning or drizzled over poached eggs is a game changer. If you like savory breakfasts, try it on top of my çilbir, also known as Turkish poached eggs with yogurt. It brings just the right amount of heat to balance out the creaminess.

Other Green Sauces You Might Like:

If you try this schug sauce and bring the bold flavors of the Middle East to your home, I’d love to hear how it turned out! Leaving a rating and a comment below is a great way to support the site and helps others who are thinking about making it. And if you snap a photo, be sure to tag it on Instagram with #foolproofeats—I’d love to see and share your creations with the Foolproof Living community.

Photos by Tanya Pilgrim.

Schug Recipe

This bold and herb-packed green sauce is a staple Middle Eastern condiment with roots in Yemenite cuisine. Made with fresh herbs, chili peppers, and spices, it's perfect for adding a spicy kick to grain bowls, grilled vegetables, and meats, or even hummus.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Vegan

Prep Time 10

Total Time 10

Servings cups

Calories 304kcal

Author Aysegul Sanford

Ingredients

7 jalapeno peppers stems and seeds removed (98 g.)
2 serrano peppers stems and seeds removed (12 g.)
2 cups fresh cilantro with stems and loosely packed
2 cups fresh flat leaf parsley with stems and loosely packed
4 garlic cloves roughly chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
6 tablespoons lemon juice
1 teaspoon lemon zest from one large lemon
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ cup extra virgin olive oil

Instructions

Place both the jalapeno and serrano peppers in the bowl of the food processor and pulse 10 times, scraping down the sides of the bowl halfway through.
Add cilantro, parsley, garlic, cumin, coriander, lemon juice, lemon zest, salt and pepper and process until all ingredients resemble a “chunky” blend. Again, stop and scrape down the sides a few times to ensure that everything is processed evenly.
While the food processor is still running, slowly drizzle in the olive oil until you reach your desired consistency. It should (almost) resemble a pesto-like texture.
Taste for seasoning and adjust the amount of seasoning, lemon juice, and spices as needed.
Refrigerate in an airtight container in the fridge for up to a week (be sure to stir before using it) or spoon it into an ice cube tray and freeze for up to 3 months.

Notes

Yields: This recipe makes about ~ 2 cups of green schug sauce. The nutrition information below is per cup.
Size of the peppers: I used seven medium-sized jalapenos, which were about 3.5 ounces (98g). If yours are smaller or larger, adjust the number of peppers accordingly.
Remove the seeds (or not): You can adjust the spice levels by removing or keeping the seeds of the peppers.
Olive oil solidifies in the fridge: It’s normal for the olive oil in schug to firm up when chilled. Just let it sit at room temperature for a few minutes before serving, and it will return to its smooth, spoonable consistency.

Nutrition

Mint Chimichurri

Aysegul Sanford — Fri, 07 Mar 2025 16:28:39 +0000

My chimichurri with mint is also a playful alternative to my other mint sauces—Lamb Mint Sauce and Yogurt Mint Sauce. Serve them with lamb, seafood, steak, and more!

Ingredients and Substitutions

The fresh, crisp flavor of my mint chimichurri recipe is all thanks to these fresh ingredients that you can find at your local grocer, farmer’s market, or in your garden.

Fresh mint leaves: We will be using only the leaves for my mint chimichurri sauce, as I find the stems to be too “woodsy” in flavor to include.
Fresh parsley leaves: While I prefer to use only the leaves of the parsley, if you can chop it all very finely, feel free to include the stems as well.
Red chili pepper: Traditional chimichurri sauce uses red chili peppers, but you’re welcome to swap them out with ¼ teaspoon of red pepper flakes, if that’s what you have available. Or, if you’d like to up the heat, you can also try using serrano or jalapeno peppers instead.
Fresh garlic cloves: Garlic is a big part of the classic recipe, and the fresh cloves add a bold spiciness that you won’t want to skimp on.
Vinegar: In Argentina, chimichurri sauce is always made using red wine vinegar. If you don’t have any on hand, you are welcome to swap in white wine vinegar. Another non-traditional option for the acid in this chimichurri sauce with mint that works, too, is lime juice.
Seasonings: With so many fresh herbs, the only additional seasonings needed are Kosher salt and black pepper.
Extra virgin olive oil: I recommend a good extra-virgin olive oil since this isn’t being cooked (unless you end up using it as a marinade), and the flavor will really shine through.
Shallot (optional): The traditional chimichurri sauce does not use shallots, but you can add a finely chopped shallot, especially if you plan on using this as a salad dressing.

How to make Mint Chimichurri?

You can chop the ingredients of this simple sauce by hand, or use a food processor. I personally prefer the rough traditional hand-chop method, but a few quick pulses of the processor do the trick, too. Here are the simple steps to throw it all together:

In a medium-sized bowl, combine your finely chopped fresh mint and parsley leaves, chopped small red chili pepper, minced garlic cloves, red wine vinegar, Kosher salt, ground black pepper, and extra virgin olive oil.
Mix to combine, taste for seasoning, and add more if necessary before serving.

How To Store and Freeze?

This is an excellent make-ahead condiment that stores well. Here’s how I do it:

Storage: You can store your mint chimichurri in an airtight container in the fridge for up to 4 days.
Freezer: Freezing is a fantastic way to enjoy recipes with mint sauce for months to come. Simply pour your chimichurri sauce into an ice cube tray and freeze it. Once frozen, place the chimichurri cubes in a freezer bag and take out a cube to enjoy whenever needed.

Serving Suggestions

This multi-purpose sauce can be used to add a cool burst of flavor to an array of dishes. Whether it’s enjoyed as a sauce, marinade, condiment, or dressing, these are some of my top choices to pair it with:

With Lamb: Mint and lamb are such a classic flavor combination. This mint chimichurri sauce is excellent with any of my lamb recipes but I particularly like serving it as a sauce for my Leg of Lamb and Rack of Lamb.
Seafood: Mint sauces like this pair beautifully with seafood dishes. Drizzle a generous spoon over Grilled Shrimp or Grilled Salmon for a refreshing and bright finish.
Roasted Veggies: Savory veggies fresh out of the oven shine with a splash of chimichurri sauce with mint. I love pairing it with my Baked Eggplant and Roasted Asparagus, especially when I serve them with meat dishes.
Salad Dressing: Mint chimichurri can perk up your homemade salad dressing for an unexpected taste that perks up any boring salad. Try adding a few tablespoons to either my Lemon Vinaigrette or my Yogurt Salad Dressing.

Other Recipes with Fresh Mint

Quinoa Tabouli
Turkish Tabbouleh (made with bulgur wheat)

If you make your own Mint Chimichurri recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photography by Tanya Pilgrim.

Mint Chimichurri Recipe

A classic chimichurri with a mint twist, this play on the traditional Argentinean herb sauce comes together in about 5 minutes with everyday ingredients. It complements beautifully with any lamb, seafood, and veggie dishes.

Course Condiment/Sauce

Cuisine Argentina

Diet Gluten Free, Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 177kcal

Author Aysegul Sanford

Ingredients

1 cup fresh mint leaves finely chopped
1 cup fresh parsley leaves finely chopped
1 small red chili pepper deseeded and chopped, or ½ teaspoon red pepper flakes
3 garlic cloves minced
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions

Place 1 cup of finely chopped fresh mint leaves, 1 cup of finely chopped fresh parsley leaves, 1 chopped small red chili pepper, 3 minced garlic cloves, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅓ cup extra virgin olive oil in a medium-sized bowl.
Mix to combine, taste for seasoning, and add more if necessary before serving.

Notes

Yields: This recipe makes ~ 2/3 cups of mint chimichurri sauce that is ideal for 4-6 servings.
Using a food processor: While I chopped the herbs by hand, you can certainly use a food processor if you want to make it quicker.
- Storage: You can store it in an airtight container for up to 4 days. The green color of the chimichurri gets darker as it sits, which is normal.
Freezing: Place it in ice cubes and freeze overnight. Store the frozen cubes in an airtight container in individual portions.

Nutrition

Pickled Turnips Recipe

Aysegul Sanford — Fri, 24 Jan 2025 17:23:58 +0000

If you’re a fan of classic Middle Eastern dishes like chicken shawarma, pita wraps, or chicken kabobs, you’ve likely seen them served with these pink turnip pickles. Their bold and zesty bite makes them the ideal accompaniment to the region’s spicy, rich, and savory dishes, adding texture, color, and a distinctive flavor.

While they’re a staple in Lebanese cuisine (and therefore mostly referred to as Lebanese Turnip Pickles), they’ve also become widely enjoyed in neighboring countries, finding a place in their cuisines much like other popular Mediterranean condiments like hummus and tzatziki sauce.

Ingredients and Substitutions

This Mediterranean pickled turnips recipe uses just a few basic pantry-friendly ingredients you already have. But if you are missing one or two, below is everything you need to know about the ingredients:

Hot water: We need hot water to dissolve the salt and sugar. There is no need to boil water; hot tap water works just fine.
White distilled vinegar: Use distilled white vinegar for the most natural and authentic taste. However, while it is not traditional, you can use apple cider vinegar for a more fruity and sweet taste or white wine vinegar for a milder, slightly more delicate flavor.
Sugar: A small amount of sugar balances the tanginess of the vinegar with a touch of sweetness. You can use both granulated and cane sugar when making these Arabic pickled turnips.
Kosher salt: We used kosher salt since home cooks widely use it daily. However, pickling salt and sea salt can also be used. We do not recommend table salt as it contains iodine, which can produce bitter-tasting pickled pink pickles.
Turnips: We used the purple skin white turnips, which are widely available in grocery stores. Peeling is optional, but we recommend cutting them into uniform batons to ensure even pickling. While it is not traditional, Japanese hakurei turnips (aka Tokyo turnips) can also be used in this recipe. They are smaller and have a milder (less bitter) flavor than white radishes.
Beet: Any color of beet can be used, but red beets are used for the signature pink color.
Fresh Garlic: While optional, a clove of fresh garlic infuses the brine with a savory flavor. Use a large clove of garlic or two small ones.
Bay leaves: A small bay leaf gives the pickling brine an herbal note that enhances the flavor of the turnip pickles, but it is optional.
Whole black peppercorns: We added a small amount of black peppercorns to provide a hint of spice and complexity to the overall flavor.
Optional add-ins: If preferred, other flavorings, such as a few leaves of fresh herbs (such as dill, parsley, and thyme) and a pinch of red pepper flakes, can be added.

How to Make Pickled Turnips?

Pickling turnips at home requires only 10 minutes of hands-on time. The method we are using is usually referred to as “refrigerator pickles,” as we use a quick vinegar-based brine instead of canning using a heat-processing method used in other pickle recipes for a longer shelf life.

Once it is assembled and the jar is sealed, all that’s left to do is to wait a few days for the most vibrant and flavorful Lebanese pickled turnips. Here are the steps:

Prepare the quick brine: In a large measuring cup, combine the hot water, vinegar, sugar, and kosher salt. Add sugar and salt and whisk until they are completely dissolved.
Layer the vegetables: In a clean 32-ounce glass jar with a wide mouth, start layering the turnips, beets, and garlic. Add a handful of turnips first, followed by a few beet pieces and a garlic clove. Repeat this process until the jar is nearly full.
Add the spices: Add the bay leaf and sprinkle the peppercorns over the top.
Pour the brine: Carefully pour the prepared vinegar mixture over the vegetables, making sure that everything is completely submerged, but there is still an inch of space left on top.

Seal and cool: Seal it with the lid and let it cool to room temperature. At this point, you can let it sit on the counter or transfer it to the refrigerator.
Let time do its magic: For the best flavor, let the pickles sit in the fridge for at least three days. However, keep in mind that the magic really happens after five to seven days when the flavors fully develop.

FAQs

How to cut turnips for pickling?

To cut turnips for pickling, start by slicing the top and the bottom. Use a vegetable peeler to peel the turnip. Cut the now-peeled turnip in half and then cut it into ½-inch slices. Stack the slices and cut them into ½-inch wide strips, creating baton-like pieces.

How long are pickled turnips good for?

As long as they are kept in the fridge in a tightly sealed jar, they will last for upto 1 month.

How To Store Pickled Turnips?

The best way to store pickled turnips is in a tightly sealed jar kept in the refrigerator. They will stay fresh and flavorful for up to a month, making them a convenient condiment you can use any time.

How To Serve Them?

These Middle Eastern pickled turnips are a wonderfully versatile condiment that can add a flavorful kick to many dishes. Below are a few serving suggestions:

Shawarma: Whether you’re serving a chicken shawarma platter, beef shawarma wrap in pita bread, or falafel wrap, these pickled pink turnips are the ultimate condiment to complement the bold spices and rich flavors of this classic Middle Eastern dish.
Rice Bowls: Use these Lebanese pickles as a topping for rice bowls, like my Homemade Cava Bowl or Shawarma Chicken Bowl, for a tangy crunch that pairs beautifully with roasted vegetables, seasoned rice, and your favorite protein.
Mezze Platter: Serve them along with other classic Mediterranean condiments like Baba Ganoush, Muhammara, and Hummus.
Salads: Top off any of your favorite Mediterranean salads to add a touch of tangy flavor and a satisfying crunch.

Expert Tips

While the process of pickling turnips is a relatively straightforward one, we wanted to include a few helpful tips to make sure you’ll succeed on your first try:

Wash the root vegetables well: Rinse turnips and beets under cold water to ensure they are dirt-free. While you can pickle them with the skin on, I prefer to peel them before pickling to ensure that the brine penetrates easily and the pickles have a cleaner taste.
Slice the vegetables evenly: Make sure the turnips and beets are cut into uniform pieces (about ½-inch batons) so they pickle evenly. Uneven cuts may result in some pieces being softer or crunchier than others.
Start with a clean jar: There is no need to sterilize the jar, but we recommend that your jar is thoroughly cleaned and dried before use. If you don’t have a 32-ounce jar, two 16-ounce glass jars also work.
Don’t overfill the jar: It is okay to pack the root vegetables tightly, but it is best to leave about an inch of room at the top of the jar. We do want the turnips and the beets to be fully submerged in the liquid, but leaving a small room at the top will allow the brine to circulate properly.

If you make this pink pickled turnips recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Pickled Turnips Recipe

A Middle Eastern staple, pink pickled turnips are a tangy and crunchy condiment served with wraps, sandwiches, grilled meats, and as a part of mezze spreads.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 10

Resting time 5

Total Time 5 10

Servings servings

Calories 44kcal

Author Aysegul Sanford

Ingredients

1 cup hot water (tab water would work)
1 cup white distilled vinegar
1 tablespoon granulated sugar or cane sugar
2 tablespoons kosher salt
1 lb turnips peeled and cut into ½-inch batons
1 red beet small one, peeled and cut into ½-inch batons
1 garlic clove cut in half
1 bay leaf
¼ teaspoon black peppercorns

Instructions

Add 1 cup of hot water, 1 cup of white distilled vinegar, 1 tablespoon sugar, and 2 tablespoons of kosher salt in a large measuring cup. Stir until the sugar is fully dissolved.*
In the mason jar, layer the turnips, beets, and garlic evenly: start with a handful of turnips, then a few pieces of beet, followed by a piece of garlic.
Repeat the same pattern until the jar is filled, ensuring the ingredients are distributed evenly throughout the jar. Gently push down to ensure they fit into the jar.
Add the bay leaf and peppercorns.
Pour the prepared vinegar mixture over the vegetables, ensuring everything is submerged but there is still an inch of space left on top.
Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator.
Refrigerate for at least 3 days before serving to allow the flavors to meld. For best results, wait 5-7 days.

Notes

Yields: This recipe makes about 2 to 2 1/2 cups of turnip pickles that is ideal for 6 servings as a condiment. The nutrition information below is per serving.
* Alternatively, you can place cold water in a small saucepan, add the vinegar, sugar, and salt, and cook, stirring occasionally, until the sugar and salt are fully dissolved.
Storage: While the color of the brine turns fully pink after 3 days, we highly recommend waiting at least 5 days for the flavors to develop. Be sure to store it in the fridge once the jar is opened. As long as it is tightly sealed and kept in the refrigerator, these Mediterranean pickled turnips will stay fresh for up to a month.
In the fridge or on the counter? We’ve seen versions of this pickled turnip recipe where some home cooks leave the jar on the kitchen counter (or a dark place like the pantry) for a few days before transferring it to the refrigerator, while others keep it in the fridge the entire time. We tried both ways and found that there were no differences in taste.

Nutrition

Turkey Gravy with Drippings

Aysegul Sanford — Sat, 09 Nov 2024 15:46:50 +0000

Ingredients

All you need is 4 ingredients, along with the turkey drippings for gravy. Here are the ingredients we need to make turkey gravy out of drippings:

Juices leftover (aka liquid gold): Use the drippings from the pan after roasting your turkey. Since we used aromatics in our herb-roasted turkey, these drippings are super flavorful. However, you can use the drippings from any turkey recipe by following this recipe.
Chicken or turkey stock: I recommend Homemade Chicken Stock (or store bought) instead of turkey stock since it is lighter and provides a cleaner flavor. However, both options would work.
Unsalted butter: I prefer to use unsalted butter to control the amount of salt in the gravy. However, you can use salted butter as well. Just be sure to taste it and salt it (if needed) after the gravy is thickened.
All-purpose flour: All-purpose flour is the thickening agent. If you want a gluten-free gravy, use a 1:1 gluten-free flour blend.
Turkey Gravy Seasoning: The best way to season turkey gravy is with fresh herbs, including fresh thyme and parsley. You can add additional herbs like fresh rosemary or fresh sage as well. If you prefer dried spices, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

How to Make Turkey Gravy From Drippings?

This gravy with turkey drippings recipe comes together in a few steps. I assure you, you’ll have a flavorful, smooth gravy that enhances your turkey and adds a delicious touch to everything on your Thanksgiving plate. Here are the step-by-step instructions:

Remove the veggies: While the turkey rests, remove the large pieces of vegetables (onions, celery, carrots) in the roasting pan with a slotted spoon.
Strain the juices: Strain the juices from the pan into a gravy separator or through a fine mesh strainer into a glass measuring cup.
Remove the fat: Using a spoon, remove the top fat layer as much as possible. You should end up with about 1 to 2 cups of liquid. Add chicken stock to ensure you have 3 cups of liquid.

Make the roux: Set the now empty roasting pan over medium heat. Melt the butter, then add the flour, mixing with a wooden spoon until the flour is cooked and lightly browned, about 3-5 minutes.
Add the turkey drippings: Slowly pour the separated juices into the flour mixture while constantly whisking. Bring to a boil and continue whisking constantly until thick, about 7-10 minutes. If needed, add more stock to adjust to your desired consistency.
Add seasonings: Sprinkle in thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary. If you have one, place it in a gravy boat and serve with turkey on the side.

How to Store, Freeze, and Reheat Leftovers?

Turkey pan gravy is one of those Thanksgiving must-haves you will want the day of, as well as to enjoy all your leftovers. Since we don’t want any of this delicious brown turkey gravy going to waste, here are my best storage, freezing, and reheating instructions:

Storage: Cool the gravy to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Make sure the gravy is at room temperature. Transfer to a freezer-safe container or freezer bag, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
Reheat: Reheat in a saucepan over medium heat, stirring regularly. Or, microwave in 30-second increments, stirring each time in between. Please note that when you reheat, it will start as a congealed texture. For lack of a better term, it will be a blub. But as it heats, the gravy will return to its original consistency.

FAQs

How to make thick gravy?

Cook the gravy longer to evaporate excess water. You can thicken the sauce with a cornstarch slurry (by mixing an equal amount of cornstarch with an equal amount of liquid) if it’s not thickening.

Can you make turkey gravy without drippings?

Yes, you can. Start with a good chicken broth bouillon, but start with a small amount, as it can be salty. Add fresh herbs and use butter to make it silky smooth. Let it simmer to thicken.

What to Serve with Turkey Gravy?

If you are making this Thanksgiving gravy recipe with drippings for the holidays, here are my favorite serving suggestions:

Turkey: You can’t have gravy from turkey drippings without the turkey. Serve it alongside Herb Crusted Turkey or Roasted Turkey Breast.
Potatoes: Is there anything more satisfying than mashed potatoes and gravy? I love this poured on top of Mashed Potatoes with Rosemary or Yukon Gold Mashed Potatoes.
Cranberry Sauce: Don’t forget Maple Cranberry Sauce, which adds a delicious tart flavor to your plate.
Stuffing: Chestnut Stuffing or Cornbread Stuffing adds a fun, seasonal upgrade to your typical stuffing recipes and is even more delicious with some gravy.

If you try this Easy Homemade Turkey Gravy with Drippings recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Gravy with Pan Drippings Recipe

Learn how to make rich, creamy Turkey Gravy with drippings! This easy homemade recipe is the perfect finishing touch to complement your Thanksgiving turkey.

Course Condiment/Sauce

Cuisine American

Diet Halal

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 261kcal

Author Aysegul Sanford

Ingredients

Juices leftover from the roasting pan
Chicken or turkey stock as needed to yield 3 cups gravy
¼ cup unsalted butter
¼ cup all-purpose flour
2 teaspoons fresh thyme chopped
1 tablespoon fresh parsley chopped
Kosher salt to taste
Ground black pepper to taste

Instructions

Using a slotted spoon, remove the large pieces of cooked vegetables and strain the juices from the pan into a gravy separator or glass measuring cup.
Let it sit for 10 minutes for the fat to separate*. Remove as much fat on top as you can with a spoon.
You will likely end up with 1 to 2 cups of drippings. Use chicken stock to bring it to 3 cups. Set it aside.
Melt the butter in the now-empty roasting pan over medium heat. Add the flour and whisk constantly until the flour is cooked and lightly browned, about 3-5 minutes.
Gradually pour the liquid into the roasting pan and boil while constantly whisking until thick, about 7-10 minutes. Add more stock to adjust to your desired consistency.
Stir in the thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary.
Serve with turkey on the side.

Notes

Yields: This recipe makes about 2 ½ to 3 cups of gravy, ideal for eight servings. The nutritional values below are per serving and approximate based on the amount of drippings.
Removing the fat on top: A fat separator will provide the best results. However, if you do not have a fat separator, strain the drippings into a glass measuring cup, then place it in the fridge for 10 minutes. The fat will slowly rise to the top. At this point, you can use a turkey baster to suck the fat off or slowly skim the fat off with a spoon. This step is crucial to prevent your gravy from separating.
Be sure to brown the flour: It’s important to cook the flour to diminish the raw flour taste. The flour is ready when it is golden brown and smells like popcorn.
Constantly whisk to avoid lumps: Whisking constantly when adding the liquid is key to a smooth gravy. If lumps do form, no worries. Strain it through a fine mesh strainer or use an immersion blender to make it silky.
Cooking pan matters: The cooking time will vary depending on the pan. If you use the same roasting pan you used to cook the turkey, the gravy will thicken faster since the water evaporates faster. If you use a saucepan, it will take longer. Bring the mixture to a gentle simmer, stirring often, until it thickens to your desired consistency.
Adjust for consistency: Cooking the gravy longer will reduce and thicken it. Remember gravy thickens as it cools, so make it a little thinner than you think if it will be sitting for a while. If you went too far and the turkey sauce is too thick, add more stock to thin it to your desired consistency.

Nutrition

Muhammara Recipe (Roasted Red Pepper Dip)

Aysegul Sanford — Mon, 26 Aug 2024 23:12:40 +0000

If you are a fan of similar Middle Eastern dips and sauces, be sure to check out my Eggplant Yogurt Dip, Roasted Carrot Hummus, Mediterranean Hummus, Baba Ganoush, and Roasted Vegetable Dip recipes.

What is Muhammara?

Muhammara is a traditional Middle Eastern red pepper dip or condiment typically served a dip or sauce with warm pita bread. It is claimed by many countries, but the actual origin is the Syrian city of Aleppo.

Also called Muhumra, Hamara, or Marmara, the dip is popular throughout Lebanon, Turkey, Armenia, the Middle East, and Meditteranean. It’s one of those recipes widely adapted according to the region and personal taste.

If you’ve never made this Middle Eastern pepper sauce, prepare to be amazed! Similar to its simpler version, roasted red pepper walnut dip, it is robust in flavor with sweet red peppers, nutty walnuts, and pomegranate molasses added to it to make it closer to its traditional version. All you need is a food processor and 30 minutes for a Meditteranean-inspired dip that is bright in color and flavor! Intrigued? Let’s break it down.

My aunt was the queen of Muhammara sauce! This a delicious dip I grew up eating. We put it on everything – pasta, eggs, vegetables – and brought it to all our special occasions. Being one of the popular recipes of the Turkish Cuisine, pita chips and muhammara dip was our version of bread and butter.

Key Ingredients:

To make this Mediterranean red pepper sauce, you will need the following ingredients:

Red Bell Peppers – Purchase fresh, organic, sweet red bell peppers the day you are going to prepare the dip for the best flavor. If you’re in a pinch, jarred roasted red peppers can be substituted; however, it’s worth noting that the flavor of homemade roasted red peppers is much sweeter than using ones from a jar, and the texture is softer.
Raw Walnuts – Toasting walnuts beforehand brings out more of their nutty, creamy flavor. I like to purchase a bulk of walnuts and toast them in a single layer on a large baking sheet in a 350-degree oven until light golden brown (about 7 minutes) as soon as I get home from the store, then cool completely and store them in an airtight container in the freezer. That way I have toasted walnuts ready whenever I need them!
Crackers – The authentic muhammara recipe is made with bread crumbs. In this modern version, I followed in the footsteps of the authors of the Vegetable Illustrated and used crackers instead. You can use any type of lean crackers, such as the simple water cracker. However, for even more flavor variation, use a cracker scented with rosemary, thyme, flax seeds, or sesame seeds. For best results, gently crack the crackers in a zip-top bag and finish crushing with a rolling pin.
Scallions – Use both green and white parts and be sure to roughly chop prior to adding to the bowl of your food processor.
Extra Virgin Olive Oil – This is a raw, uncooked sauce, so a good-quality Extra Virgin Olive Oil makes all the difference. My favorite is California Olive Ranch (affiliate link).
Pomegranate Molasses – If you are unfamiliar with pomegranate molasses, it is a slightly sweet, slightly tart syrup made from boiling down pomegranate juice (similar to how balsamic glaze is prepared). It gives the dip its signature sweet and tangy taste, adding an extra depth of flavor. It is a very popular ingredient in Middle Eastern cuisine and an authentic ingredient for this red pepper spread. Most supermarkets sell pomegranate molasses, but you can also purchase it online. If you need a suggestion, this pomegranate molasses (affiliate link) is the brand I use.
Lemon Juice – A hint of fresh acidity goes a long way and locks in the color of those beautiful roasted red peppers.
Paprika – I prefer sweet paprika over hot since the spice factor will come from the cayenne.
Cumin – Although not typically included, I like the punch of savory, smoky goodness cumin brings to this dip.
Kosher Salt – Use the amount called for in the recipe and adjust the taste to your liking at the very end. I also recommend finishing it off with some flaky sea salt.
Cayenne Pepper (or red pepper flakes) – A slight kick from the cayenne pepper transforms it into a healthy spicy capsicum dip (capsicum is another word for pepper). If you are not into spiciness, you can simply omit it. Alternatively, if you can get your hands on it, you can swap cayenne pepper with Aleppo pepper.

How to make Muhammara?

To make this Middle Eastern pepper sauce, simply:

Roast bell peppers. Prepare the bell peppers by slicing off the stem end, removing the seeds and core with a spoon, slice in half and cut each half in three pieces. Remove the stem from the end and slice the end into large chunks. Transfer to a parchment-lined baking sheet and broil for 10 minutes, or until skins are well charred, making sure to rotate halfway through.
Steam the bell peppers. Once roasted and charred, transfer the red bell peppers to a large bowl and cover with plastic wrap to steam for 10 minutes (this makes it easier to remove the skins). At this point, you can either leave the skins on for extra charred flavor or remove them.
Crush the crackers. Place the crackers in a plastic bag, seal tight and gently crush with your hands. Finish crushing the crackers into coarse crumbs by rolling over with a rolling pin.

Process all the ingredients. In the bowl of a food processor, add the roasted red peppers, walnuts, crackers, scallions, olive oil, pomegranate molasses, lemon juice, paprika, cumin, salt, and cayenne and process until smooth, about 15-20 seconds, scraping down the sides of the bowl halfway through.
Garnish and serve. Transfer to a small bowl, spread it with the back of a spoon, garnish with fresh dill, scallions, sesame seeds, and a drizzle of olive oil. Serve with more crackers, pita or crudites.

Expert Tips:

Don’t have crackers on hand? Substitute ¼ cup plain breadcrumbs, which is actually more traditional. The crumbs are necessary to absorb extra moisture so the finished dip isn’t runny.
Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika. Also, if you can handle the heat, be sure to sprinkle it with Aleppo chili flakes.
For a vegan red pepper dip, make sure to purchase crackers that are vegan compliant.
Add a clove of garlic: While it is not a traditional ingredient, I sometimes add in a clove of minced garlic into the food processor for additional garlicky flavor as I did in this Vegan Red Pepper Dip recipe.

FAQs

How do you pronounce Muhammara?

Muhammara is the formal pronunciation and it sounds like it is written (though the “h” is slightly sibilant, almost as if you are exhaling through a sore throat). Not so easy to get right! Mm’hamara is a more idiomatic version. It also means roasted or burnt (made red), sharing the same etymological root as the word red (Ahmar).

Is Muhammara Similar To Harissa?

Not quite. Muhammara has a mildly spicy, tangy and sweet flavor and usually served as a dip, spread or a sauce, whereas Harissa is more of condiment that is usually used as a flavoring agent for soups, stews, marinades with rich spicy flavors.

Can I Use Jarred Roasted Red Bell Peppers?

You sure can. Just be sure to drain all the liquid before placing the peppers into the food processor or blender.

Can I Substitute The Pomegranate Molasses?

While it won’t be the same thing, you have a few options when it comes to substituting pomegranate molasses when making this Middle Eastern red pepper dip. You can use balsamic glaze, cranberry juice concentrate, or you can mixa few teaspoons of lemon juice with a tablespoon of honey to get a similar sweet and tangy flavor.

How Many Calories?

This recipe makes 1 1/2 cups and easily serves 6 people. And one serving of it is only 176 calories! When you pair the dip with fresh sliced vegetables, it’s even better for you. So go ahead, eat your veggies!

Can I Make Muhammara Without A Blender/Food Processor?

Yes, you can. You can first start by chopping all of the ingredients finely using a sharp chef’s knife and then mix them in a bowl. Alternatively, you can use a mortar and pestle for a smoother texture.

Is This Recipe Spicy?

The authentic Muhammara is usually mildly spicy. However, the spiciness level depend on the recipe you are using. Usually the spiciness comes from Aleppo pepper (or red pepper flakes). When making muhammara at home, you can easily adjust the amount of red pepper flakes you use according to your preference.

Storage Instructions:

To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
Thawing: Thaw it in the fridge overnight and give it a good stir before serving.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.

Other sauce/dip recipes you might also like:

If you try this Muhammara dip recipe or any other Middle Eastern Dip recipes mentioned in this post, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Muhammara Recipe

Muhammara is a traditional Syrian red pepper dip made with roasted red peppers, walnuts, and pomegranate molasses. This recipe is easy to make, vegan and gluten-free. Serve as a dip, spread, or even as a pasta sauce. It is deliciously addictive!

Course Appetizer

Cuisine Middle Eastern

Diet Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 176kcal

Author Aysegul Sanford

Equipment

1 Pomegraneta Molasses

Ingredients

2 red bell peppers medium-sized
½ cup walnuts lightly roasted
⅓ cup crackers any type of lean cracker can be used*
3 scallions chopped (both green and white parts)
¼ cup extra virgin olive oil
1 ½ tablespoons pomegranate molasses*
4 teaspoons lemon juice freshly squeezed
1 ½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper

Instructions

To roast the bell peppers: Line a rimmed baking sheet with parchment paper. Slice the tops of the bell peppers and remove the stems from the tops. Using a paring knife (or a spoon) take out the core. Cut the bell pepper into three pieces. Place them on the sheet pan skin side up.
Adjust oven rack 3 to 4 inches from the broiler element (or at the top rack) and heat broiler. Broil until the skin is well charred, 10 minutes. Be sure to rotate the sheet pan halfway through.
Place the now-charred peppers in a bowl, cover with plastic wrap and let it steam for 10 minutes. At this point, it is up to you to whether or not remove the skin. If you like the charred flavor, feel free to keep the skins on. If not remove and discard them. You should end up with approximately 1 cup of roasted bell peppers.
Place crackers into a ziplock bag and crush them with a rolling pin.
Place roasted peppers, walnuts, cracker crumbs, scallions, olive oil, pomegranate molasses, lemon juice, paprika, ground cumin, salt, and cayenne pepper into the bowl of a foods processor.
Process until pureed, 15-20 seconds scraping down the sides of the bowl halfway through processing.
Transfer to a bowl and serve with crackers, pita bread, and/or crudites.

Video

Notes

Yields: This recipe makes 1 1/2 cups of muhammara, which is ideal for serving 6 people as an appetizer/dip. The nutritional values below are per serving.
Best way to store: You can store this roasted red pepper dipping sauce recipe in an airtight container in the fridge for up to 3 days.
* If you don’t have crackers on hand, substitute ¼ cups of plain breadcrumbs, which is actually more traditional.
Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika.

Nutrition

This recipe has been adapted (with minor changes) from Vegetables Illustrated (affiliate link).

Mediterranean Salad Dressing

Aysegul Sanford — Tue, 30 Jul 2024 15:30:32 +0000

If you are a fan of Mediterranean salad dressings like my Lemon Balsamic Vinaigrette and Yogurt Salad Dressing, you will love this Mediterranean dressing recipe! It is similar to a traditional Greek salad dressing (known as ladolemono) but with a touch of inspiration from my Turkish roots. This homemade dressing is also a fantastic alternative to store-bought salad dressings and will surely be a big hit with the whole family.

Ingredients

This recipe for Mediterranean salad dressing is my secret to making salads that burst with fresh, vibrant flavors and keep everyone coming back for more. It is bright and tangy like most vinaigrettes but enhanced with boldly flavorful ingredients like Dijon mustard and garlic. You’ll need the following ingredients:

Fresh lemon juice: I can’t imagine a Mediterranean vinaigrette dressing that doesn’t use freshly squeezed lemon juice. That said, this recipe would also work if you combine half lemon juice and half balsamic vinegar, red wine vinegar, or white wine vinegar.
Fresh garlic: A fresh garlic clove will offer the punchiest flavor, but you can substitute ½ teaspoon garlic powder if that is all you have.
Dijon mustard: Dijon mustard is the natural emulsifier in this Mediterranean vinaigrette recipe and adds special creaminess.
Honey: While the honey is optional, I’ve found it balances the acidity and makes for a more well-rounded flavor. Real maple syrup is a good substitute.
Oregano: Fresh oregano is classic, but I like to use ¼ teaspoon dried oregano when fresh is unavailable. You could also use other fresh herbs, such as fresh mint, fresh parsley, or fresh basil.
Seasoning: A simple seasoning of Kosher salt and freshly ground black pepper enhances those Mediterranean flavors.
Olive oil: Use extra virgin olive oil for the best flavor.

How to Make Mediterranean Salad Dressing?

A Mediterranean diet salad dressing is made quick and easy with the help of a small mason jar. Here are the step-by-step instructions:

Mix ingredients: In a small bowl, add lemon juice, garlic, mustard, honey (if using), oregano, salt and black pepper. Whisk until combined.
Add olive oil: Slowly pour the olive oil in a steady stream while whisking it constantly until creamy and smooth, about 30 seconds.
Taste test: Taste for seasoning and add more salt or lemon juice if necessary.

How to Store?

This homemade Mediterranean dressing can be stored in the refrigerator as a healthy essential to have on hand at all times. Simply store it in a mason jar with a tight-fitting lid or in an airtight container in the fridge for up to 1 week.

Remember that as it sits in the fridge, olive oil and lemon will separate, which is normal. Just be sure to give it a good shake before using it.

How to Use Mediterranean Dressing in Your Daily Cooking?

While this dressing is perfect for salads, its versatility goes far beyond that. It’s an excellent way to elevate not only Mediterranean dishes but many other delicious recipes as well. Some of my favorite ways to incorporate this dressing into my daily cooking include:

Salad dressing: Think of this as an all-purpose salad dressing you can drizzle on any salad made with fresh ingredients such as veggies, pasta, or even potatoes. It can be used as the dressing component for any of my Summer Salads or drizzled over a simple green salad made with leafy greens, grape tomatoes, crunchy cucumbers, and tangy feta cheese. My favorite side salad, Spring Mix Salad, is a fantastic example. Additionally, its tangy and sweet flavors pair especially well with tomatoes and tomato salads, like my Burrata Caprese Salad, and it elevates pasta salad like my Mediterranean Pasta Salad and grain salads, like Mediterranean Quinoa Salad. The bright lemon flavors give a new meaning to Italian salads, such as the ever-so-popular La Scala Salad.
Finishing sauce for roasted or grilled meats: But don’t stop there. Use it as a finishing sauce to brush on any grilled protein, including Grilled Shrimp, Grilled Salmon, or Grilled Harissa Chicken.
Marinade for meat and fish: Take this dressing further and use it as a marinade for chicken, beef, lamb, or fish. The acidity from the lemon juice helps tenderize the meat, while the olive oil and fresh herbs add flavor.

Aysegul’s Expert Tips

Follow these helpful tips to achieve the best results when making this healthy Mediterranean salad dressing. Whether you prefer a well-emulsified dressing or a quick shake-and-go method, these pointers will help you create a flavorful and perfectly balanced dressing every time.

Emulsifying: If you are looking for a well-emulsified dressing, whisk together all the ingredients except the olive oil in a small bowl. Then, slowly pour in the olive oil while still whisking constantly. This gradual process helps the oil and vinegar whisk together smoothly.
Put it into a jar and shake: While I prefer the emulsifying method, for a fast and easy approach, you can put all the ingredients into a mason jar, seal, and shake vigorously until smooth.
Use good quality ingredients: The best dressing for Mediterranean salad will taste even better with high-quality extra-virgin olive oil, honey, and freshly squeezed lemon juice. As with any recipe with minimal ingredients, the quality of the ingredients you use in this lemon olive oil salad dressing matters. Use an extra virgin olive oil that you like, take the time to squeeze your lemon juice, and choose a good-quality honey for the best results.
Let it sit: Allow the dressing to sit for 15-30 minutes before using it for the best flavor. This allows the ingredients to marry together.
Serve at room temperature: The flavors will be most prominent when served at room temperature. If you have stored the dressing in the fridge, remove it from the refrigerator 5-10 minutes before using it and give it a good shake before serving.
Taste for seasoning: Adjust the level of lemon juice, honey, or salt based on your taste. Add some vinegar if you like it more acidic or a bit more salt or honey to tame the acidity.

Other Mediterranean Diet Salad Dressings You Might Also Like:

Salad Dressings

Harissa Vinaigrette

Sauces

Lemon Tahini Sauce

Salad Dressings

Red Wine Vinaigrette

If you try this Mediterranean Salad Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Salad Dressing Recipe

Much better than any store-bought dressings, this Mediterranean Salad Dressing with olive oil, lemon juice, and garlic is bursting with fresh, vibrant flavors. Perfect as a salad dressing, marinade, or finishing sauce, it’s heart-healthy and versatile. Try it on salads, grilled veggies, and more!

Course Salad Dressing

Cuisine Mediterranean

Diet Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 252kcal

Author Aysegul Sanford

Ingredients

⅓ cup lemon juice or red wine vinegar
1 clove fresh garlic grated or pressed – or ½ teaspoon garlic powder
½ teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
1 teaspoon fresh oregano finely chopped – or ¼ teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil

Instructions

In a small bowl, whisk together lemon juice, garlic, mustard, honey (if using), oregano, salt and pepper until combined.
Slowly pour the olive oil while whisking it constantly until creamy for 30 seconds.
Taste for seasoning and add more if necessary.
Use it immediately or store it in a mason jar in the refrigerator for up to 1 week.

Notes

Yields: This recipe makes 2/3 cup of vinaigrette, ideal for a salad serving four people, each serving about three tablespoons. The nutritional values below are per serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to a week. As it sits, olive oil and lemon will separate, so give it a good shake before using.

Nutrition

Pesto Vinaigrette

Aysegul Sanford — Wed, 17 Jul 2024 18:46:25 +0000

Why Should You Make This Recipe?

Basil pesto dressing is a mouthwatering yet simple recipe you can’t get enough of. This vinaigrette is easy, fresh, and pairs well with dozens of delicious dishes.

This 5-minute pesto vinaigrette recipe is a great way to use fresh basil, especially if you’re growing your own fresh herbs. Who can resist natural ingredients?
Elevate any dish with ease when you top it with this herby and robust dressing. Whether you use pesto sauce for salad (or pasta salad!), to drizzle on pizza, or even to top grilled meat, your tastebuds will thank you.

Ingredients

For this pesto dressing recipe, you will need:

Fresh basil leaves: It goes without saying your basil should be fresh and free of any bruises. I used green basil here, but you can use purple basil if you prefer.
Pine nuts: If you have the time, toasting your pine nuts in an empty skillet for 3-4 minutes will produce a rich, earthy vinaigrette.
Fresh garlic cloves
Acid: White wine vinegar and fresh lemon juice
Parmesan cheese
Kosher salt and black pepper
Extra virgin olive oil

Substitutions & Variations

Nuts: Don’t have any pine nuts on hand? No problem! Swap out your pine nuts for almonds or walnuts for an easy substitution.
Vinegar: Give your pesto vinaigrette sweeter, sharper, or more robust undertones by swapping out which vinegar you use. Simply substitute your white wine vinegar with an equal amount of red wine vinegar or balsamic vinegar for a delectable Pesto Balsamic Dressing.
Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought or homemade pesto, white wine vinegar, and parmesan cheese. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
Copycat Sweetgreen Pesto recipe: If you have ever dined at one of the Sweetgreen restaurant locations, you probably already know about their pesto dressing. It seems like Sweetgreen’s Pesto Vinaigrette recipe is very similar to mine, except that they use red wine vinegar instead of white wine vinegar and add a teaspoon of dDijon mustard to your basic lemon pesto dressing.
Make it vegan: To make a vegan version of this delicious recipe, all you need to do is use vegan parmesan. For a homemade substitution, I suggest using this recipe for vegan parmesan or an equal amount of nutritional yeast.
Sweetener: A teaspoon of honey or maple syrup can be added to balance out the acidity and earthy flavors coming from the vinegar and fresh basil leaves.

How to Make Pesto Vinaigrette

This 5-minute recipe for classic basil pesto dressing is as easy as it is fresh, and it comes together in just three steps.

Chop/Pulse the ingredients in a food processor: Place all the ingredients except the olive oil (i.e., fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper) into a food processor (or a blender). Pulse the mixture 4-5 times for a rough chop.
Add the olive oil: Turn on the food processor and, while it runs, drizzle the olive oil through the tube. Stop the machine 1-2 times while mixing to scrape the bowl’s sides. Continue running your food processor until the salad dressing is creamy (approx. 45 seconds).
Season and serve: Taste your pesto salad sauce and add any additional seasoning. Give the mixture one more pulse, and then serve.

How to Store

This pesto salad dressing recipe is a delicious addition to any meal. With these simple storage tips, you can keep your leftover vinaigrette fresh for days.

Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the refrigirator. Your dressing will stay fresh for up to 5 days.
Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Recipe Ideas to Use

Basil pesto vinaigrette is a delicious dressing that goes with just about anything. This topping adds a sumptuous flavor to countless dishes, from leafy green salads to hearty mains.

Arugula Pesto Salad: Use this pesto olive oil dressing on a white bean arugula salad for a veggie-packed dish that’s as filling as it is nutritious. Green pesto on a bed of arugula? Yes, please!
Use in any salad: Few dishes are as crisp and light as a salad with pesto dressing. This herby vinaigrette tastes terrific on everything from fresh salads with leafy greens to potato salads, and even pasta salads (hello, Pesto Caprese Salad with Pasta!). Try drizzling it over my go-to summer salads like Turkish White Bean Salad and Tomato Mozzarella Salad. Or toss it with quinoa when making my Quinoa Salad with Avocado recipe.
Vegetable side dishes: If you’re a fan of vegetables, you can drizzle your pesto sauce over any veggies, such as roasted eggplant slices, baked asparagus, and roasted portobello mushrooms, for a healthy surprise you’ll want every day.
Use it as a drizzle: This simple pesto sauce elevates any dish with a single, easy drizzle. Try it on a bowl of roasted cherry tomatoes, or use it in recipes like Chicken Caprese Sandwich or a Caprese Pizza as a quick drizzle.

Expert Tips

Texture: Feel free to adjust the consistency and texture by processing (or blending) longer or shorter. I like it to have a pourable consistency, but you can always process it less if you prefer it to be more like a sauce.
Emulsify: You can process everything all at once, but taking the time to drizzle the olive oil over the tube after processing the rest of the ingredients will help the dressing blend well and result in a creamier vinaigrette.
Taste for seasoning: Be sure to taste it before serving and adjust the amount of acid and seasoning as needed.

FAQs

Pesto vinaigrette dressing is easy enough for even beginner chefs to prepare. Still, you can become an expert saucier in no time with these helpful FAQs!

What is pesto vinaigrette?

Pesto vinaigrette is a dressing that combines the classic elements of a pesto recipe (e.g., fresh basil, pine nuts, and parmesan cheese) with vinegar and lemon juice.

How to turn pesto into salad dressing?

For an easy pesto vinaigrette salad dressing, mix ½ cup of leftover pesto, ¼ cup of white wine vinegar, and ¼ cup of parmesan cheese. It’s that easy!

What is in Sweetgreen pesto vinaigrette?

Sweetgreen pesto vinaigrette is made with apple cider vinegar, fresh basil, garlic, dijon mustard, parmesan cheese, pine nuts, and salt and pepper.

What is pesto dressing made of?

This basil pesto salad dressing recipe consists of fresh basil leaves, pine nuts, minced garlic, white wine vinegar, lemon juice, parmesan cheese, salt, pepper, and olive oil.

Other Homemade Salad Dressing You Might Like:

If you try this Pesto Vinaigrette recipe or any other one of my homemade salad dressing recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pesto Vinaigrette Recipe

Learn how to make pesto vinaigrette recipe to use in salads, sandwiches, and more. Made with basic pantry staples, this basil salad dressing is easy and quick to make.

Course Salad Dressing

Cuisine American/Italian

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 254kcal

Author Aysegul Sanford

Ingredients

1 ½ cups fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons lemon juice
2 tablespoons shredded parmesan cheese
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil

Instructions

Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and black pepper into the bowl of a food processor*. Pulse 4-5 times to give them a rough chop.
Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
Taste for seasoning and add in if necessary. Give it one more pulse and serve.

Notes

Yields: This recipe yields 2/3 cup pesto salad dressing that is ideal for 4 servings (about 3 tablespoon each.)
Amount of salt used: This is one of those recipes that you want to taste as you go. I listed 1/2 teaspoon kosher salt, but please give it a taste before serving to make sure that it is properly seasoned to your taste.
Blender: If you do not have a food processor, you can use a blender.
Make it a 3-ingredient pesto vinaigrette: You can make this pesto vinaigrette with store-bought pesto. For measurements, I recommend mixing ½ cup prepared pesto with ¼ cup vinegar and ¼ cup parmesan cheese.
Pesto Vinaigrette Sweetgreen Recipe: For a version similar to Sweetgreen’s pesto vinaigrette recipe, use red wine vinegar instead of white wine vinegar and add a teaspoon of Dijon mustard.
Storage: To store lemon pesto vinaigrette, place it in an airtight container (like a mason jar) in the fridge. Your dressing will stay fresh for up to 5 days.
Freeze: You can freeze this vinaigrette for up to 2 months in an airtight container.
Thaw: To thaw your pesto dressing, let it sit on the counter for 2 hours before using.

Nutrition

Red Wine Vinaigrette

Aysegul Sanford — Wed, 17 Jul 2024 14:48:29 +0000

If you are ready to skip the store-bought dressings and dive into the homemade salad dressings made from scratch with basic pantry staples, you have come to the right place. This red wine vinegar dressing recipe is super versatile and exceptionally delicious. It is the dressing you would find at your favorite Italian restaurant or even bigger chain restaurants like Quiznos or Sweetgreen.

If you love making homemade dressings as much as we do, be sure to check out our Lemon Vinaigrette and Maple Dijon Dressing.

Ingredients

The secret to a good vinaigrette is to use good-quality ingredients. Most store-bought dressings fall short because they use canola oil and artificial flavors. Conversely, our classic red wine vinaigrette recipe requires six simple ingredients that are easy to find at the grocery store if you don’t already have them in your kitchen. Here’s a look at the ingredient list:

Red wine vinegar: I have found the best red wine vinegar for salad dressing is one that is not too acidic (with an acidity level of 6-7%), made with natural ingredients without any artificial flavors, and offers a rich and complex flavor with slightly tangy and sweet notes. My favorite red wine vinegar brand is Napa Valley (affiliate link). It is made from organic oak-aged red wines. With that being said, any red wine vinegar that you enjoy using in your cooking would work in this recipe. Feel free to use your favorite brand based on your taste preference and price point.
Fresh garlic cloves: Fresh minced garlic provides the best flavor, but you can use ¼ – ½ teaspoon garlic powder instead.
Dijon mustard: Dijon mustard is the secret ingredient that helps emulsify the olive oil red wine vinegar dressing. Dijon mustard is a classic, but you can also use regular, country-style, or whole-grain mustard.
Honey: Honey adds a touch of natural sweetness, which helps to balance the acidity. Real maple syrup or agave nectar are great vegan options.
Oregano: This red wine vinegar vinaigrette recipe can be made with fresh or dried oregano. Some people consider fresh oregano quite potent and sometimes hard to come by. If you feel that way, ¼ teaspoons of dried oregano is a delicious alternative.
Seasonings: A simple seasoning of Kosher salt and black pepper allows the red wine vinegar to shine.
Extra-virgin olive oil: For the best flavor in this homemade dressing, use good-quality extra virgin olive oil.

Optional Add-In’s & Variations

While this red wine vinegar salad dressing recipe is delicious as written, you can swap out one or two ingredients or amp up the flavor based on your taste preferences. You could try:

Other kinds of vinegar: For a tangy flavor, you can swap a portion of red wine vinegar (perhaps half and half) for some balsamic vinegar. If you prefer the crisp flavors of white wine vinegar, you can substitute it for red wine vinegar. For a lighter (no alcohol) version, you can also use apple cider vinegar.
Parmesan cheese: If you like the classic Italian flavors, add ¼ cup of finely grated Parmesan cheese for a delicious, cheesy addition.
Fresh herbs: While I think fresh oregano complements this red vinegar salad dressing best, use any fresh herbs in your fridge, including fresh basil, fresh parsley, or fresh chives.
Citrus: Add even more tang with fresh lemon juice or orange juice for a bright, citrusy flavor.
Additional seasonings: To make it even more Italian, replace the oregano with ¼ – ½ teaspoon Italian seasoning blend.
Mayo / Greek yogurt: Add 1-2 tablespoons of mayo or Greek yogurt to make it creamy.

How to Make Red Wine Vinaigrette?

Homemade red wine vinaigrette can be made in one of two ways. Either using a bowl and a whisk or shaking it up in a mason jar. Here are the step-by-step instructions for each method:

Whisk ingredients: In a small bowl, whisk together the red wine vinegar, garlic, Dijon mustard, honey, oregano, Kosher salt, and pepper until combined.
Add olive oil: While still whisking, slowly add the olive oil in a steady stream. Continue whisking until slightly thickened, silky, and smooth. Alternatively, you can place all the ingredients in a mason jar, seal it with a tight-fitting lid, and shake vigorously until it is silky smooth.
Taste test: Taste for seasoning, adding more salt or vinegar as needed.

Ways to Use This Red Wine Vinegar Dressing

I must admit that a salad dressing made with red wine vinegar and olive oil compliments nearly any kind of salad. Whip up a recipe, and this dressing will make it shine. But because it is so versatile, there are so many different ways you can use this red wine dressing, including:

Fresh Greens: Toss it over simple green salads like Spring Mix Salad or a sweet and salty salad combo of baby arugula, sliced red onion, dried cherries, walnuts or pecans, and feta cheese.
Vegetable Salads: Use it as the dressing component for Turkish Bean Salad or Greek Cucumber Salad for extra zing and tang.
Pasta Salad / Grain Salads: Go for a heartier side dish by tossing this red vinaigrette dressing over pasta salads and grain salads, such as my Quinoa Feta Chickpea Salad or Avocado Quinoa Salad.
Roasted or Grilled Vegetables: Drizzle over any cooked veggies to brighten and season them with tangy flavors. Try it on my Grilled Eggplant, Roasted Asparagus, or Air Fryer Green Beans.
Marinade for Meat or Tofu: Use it for your favorite protein, such as beef, pork, lamb, chicken, or tofu. Allow it to sit for a few hours in the refrigerator to allow the zippy, tangy flavors to sink in.
Brush onto Seafood or Fish: Use it as a fast and flavorful sauce by brushing onto fish filets, grilled shrimp skewers, or scallops before (or after) cooking.
Sandwiches and Wraps: Drizzle it on top of any sandwich or wrap for a tangy kick. It’s especially delicious when served on Chicken Caprese Sandwiches or Chicken Pita Wraps (instead of tzatziki).

Aysegul’s Expert Tips

Here are some of my expert tips for the best red wine vinaigrette recipe:

Emulsifying: While shaking all the ingredients in a mason jar is a simple approach, achieving a perfectly creamy red wine vinaigrette requires a bit more technique. When using Dijon mustard, it’s best to whisk the vinegar and mustard together first. Then, gradually drizzle in the oil while continuing to whisk constantly. This method allows the natural compounds in the mustard to effectively bind with both the water and oil, stabilizing the emulsion and preventing the dressing from separating.
Shake well before using: With that being said, the vinegar and oil will naturally separate as it sits over time, so it is best to give it a good shake or whisk before serving.
Serve at room temperature: The flavors and viscosity of the olive oil are best enjoyed at room temperature. If the salad dressing has been in the refrigerator for a while, take it out 5-10 minutes before using it in your recipe.
Olive oil red wine vinegar dressing ratio: After testing this recipe multiple times, we found the best ratio of oil to vinegar was 2:1 (½ cup olive oil to ¼ cup vinegar).

FAQs

Does red wine vinaigrette have alcohol?

Yes, it does, but it contains a very tiny amount of alcohol. According to American Vinegar Works, during the production of red wine vinegar, bacteria eat away at the wine to convert it to vinegar, consuming most of the alcohol in the process. However, in the end, a small amount of alcohol might still remain.

What is the difference between red wine vinaigrette and vinegar?

Red wine vinaigrette is an emulsified dressing with olive oil, mustard, and additional seasonings like garlic and herbs. On the other hand, red wine vinegar is plain vinegar on its own.

How long does red wine vinaigrette last in the fridge?

Our homemade red wine vinegar salad dressing will keep for 1 week in the fridge when stored in an airtight container or mason jar with a tight-fitting lid.

If you make this red wine vinegar oil salad dressing recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Red Wine Vinaigrette Recipe

This is an all-purpose red wine vinaigrette recipe that you can use as a salad dressing, drizzle for roasted or grilled veggies, marinade for meat (or tofu), and more. All you need is 5 minutes and 6 basic ingredients.

Course Salad Dressing

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 167kcal

Author Aysegul Sanford

Ingredients

¼ cup red wine vinegar
½ cup olive oil
1 clove garlic grated or pressed
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon fresh oregano finely chopped – I used ¼ teaspoon dried
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper

Instructions

In a small bowl (or a mason jar), whisk the red wine vinegar, garlic, Dijon mustard, honey, oregano, kosher salt, and pepper until combined.
While still whisking, slowly add the olive oil and continue whisking until fully incorporated*.
Taste for seasoning and adjust as needed before using it in your recipe.

Notes

Yields: This red wine vinaigrette dressing recipe makes ¾ cups and is ideal for six servings, each serving around two tablespoons.
Make it in a jar: While I think whisking oil into the red vinegar and mustard mixture produces the most creamy dressing, you can also put everything in a mason jar, cover it tightly with the lid and shake vigorously.
Storage: You can store your vinaigrette in a mason jar (or an airtight container) for up to one week. The olive oil will naturally solidify in the refrigerator, so give it a good stir or whisk before serving.
Freeze: Freeze the dressing in a freezer-safe container for up to 1 month. Thaw to room temperature on the kitchen counter.

Nutrition

Harissa Sauce

Aysegul Sanford — Tue, 09 Jul 2024 23:14:50 +0000

In this simple guide, you’ll discover how to make harissa sauce that’s as close to an authentic harissa paste recipe as possible, in addition to delectable serving suggestions, storage tips, and more.

Harissa recipes are essential to any spice-lover’s cookbook. If you’re in the mood for a succulent poultry main, my Grilled Harissa Chicken and Harissa Honey Chicken offer a brilliant flavor that will enrich any weekday dinner.

What is Harissa?

Harissa is a smooth, spicy condiment that originated in Tunisia. Sometimes referred to as “Tunisian ketchup” or “harissa paste,” this bold, red sauce includes a basic mixture of dried chilis, warm spices, tomato paste, garlic, olive oil, and lemon juice. This mix results in a delicious blend of hot, smoky, and mildly tangy flavors.

Since its creation, harissa has spread to neighboring countries, like Morocco, Jordan, and Algeria, and it’s now a staple in North African and Middle Eastern cuisine.

Harissa Ingredients

You only need a handful of ingredients to make this iconic Middle Eastern condiment. Plus, you can even customize your harissa’s main ingredients to ensure your sauce matches any menu.

Dried chilies: I prefer using a mix of guajillo, ancho, and de arbol chilies in this recipe due to their balanced mix of heat and complexity. However, if you’re looking to make a spicy harissa recipe, you can incorporate Mexico chilies that fall higher on the Scoville Scale, or you can make a sweeter harissa sauce by using more New Mexico chilies (a milder variant). For the best harissa, I recommend using 7-8 dried peppers of different kinds. You should be able to find dried chilies at your local grocery store, or you can purchase them online (affiliate link) if desired.
Spices: Cumin, coriander, and caraway seeds are essential to giving this condiment its warm, fragrant heat. I prefer using pre-ground spices in this mixture to save time, but you can also grind an equal amount of whole spices with a spice grinder or mortar and pestle.
Roasted red peppers: To make homemade harissa paste, you’ll need two whole roasted red peppers. I usually opt for a jarred version (be sure to drain its juices first!), but you can also make homemade roasted red bell peppers for a fresher, smokier taste.
Fresh Garlic cloves
Seasonings: I found that a simple mix of kosher salt and Spanish paprika was sufficient to give this African chili paste a savory, bright flavor. Smoked paprika—a version of Spanish paprika—will also work if you prefer a more robust smokiness. If desired, you can also add ¼ teaspoon of cayenne pepper or red pepper flakes to increase the recipe’s heat level.
Tomato paste
Lemon juice: I always opt for fresh lemon juice, which has the most vibrant, citrusy flavor.
Extra Virgin Olive Oil: A mild-tasting extra virgin olive oil such as Costo’s single-origin organic olive oil (affiliate link) would work beautifully in this recipe.
Honey (optional): The recipe below does not include honey, but harissa and honey are a wonderful combination that you’ll find in many recipes. If you prefer a sweet harissa, I recommend adding two tablespoons of honey, giving it a taste, and increasing it based on your preference.

How to Make Harissa Sauce?

It’s easy to make harissa paste worthy of a North African restaurant in your own kitchen. With my easy step-by-step instructions, you can prepare this condiment in under an hour.

Rehydrate the chilies: Place the dried chiles in a medium-sized bowl, add boiling hot water, and place a weighted bowl on top to keep the chilies submerged. Alternatively, you can cover it with plastic wrap. Let the chilies steep in the water for 30 minutes.
Deseed the chili peppers: Once the chilies rehydrate, remove them from the water and remove their stems and seeds. If you prefer a spicier blend, you can keep some of the seeds in the peppers.
Blend the ingredients for harissa: Place the rehydrated harissa peppers in your food processor bowl (or a blender, depending on what you’re using). Then, add the ground cumin, coriander, caraway seeds, roasted peppers, garlic, kosher salt, Spanish paprika, tomato paste, lemon juice, olive oil, and cayenne pepper. Pulse the mixture until smooth.
Enjoy: Use your harissa chili paste in your desired recipe or store it in an airtight container in the fridge if you plan to use it later.

How to Store & Freeze?

Once you make harissa paste, you’ll want to use it every day of the week. These storage tips guarantee easy meal prep and keep this condiment fresh whenever the craving strikes.

Storage: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
Freezing: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
Thawing: To thaw frozen harissa, place it in the fridge overnight or until ready to use.

How to Use Harissa Paste in Recipes?

Wondering how to use this spicy harissa sauce in everyday cooking? In this section, you’ll find all my favorite dishes with harissa sauce—sandwich spreads, marinades, salad dressings, and beyond!

Marinade: I highly recommend adding this harissa sauce to marinade recipes if you love spicy foods. Try adding a tablespoon (or two) of harissa to my Yogurt Chicken Marinade and Shrimp Marinade to introduce a vibrant heat and depth of flavor that will make your dishes stand out. Also, honey and harissa make a delicious marinade that can be used for chicken or salmon. Want to give it a try? Make my harissa honey chicken and use it in my Copycat CAVA bowls recipe!
Soups and stews: Want to add extra complexity and spice to a basic soup recipe? Try using this spicy sauce in place of tomato or chili paste! In particular, I love adding harissa to hearty, full-bodied dishes like Quinoa Stew, Vegan Chili, and Beef Stew.
Pasta sauce: If you want to add sumptuous heat to your pasta, harissa is just the thing. For a spicy kick, stir a quarter cup of this condiment into your favorite tomato-based pasta sauce.
Spread for sandwiches, pizza, and flatbread: I love using this simple recipe as a harissa spread for easy weekday lunches, like sandwiches and flatbreads. You can even spread it over avocado toast for a delectable balance of rich, piquant flavors.
Dip: Add a spoonful of this Mediterranean chili sauce to plain Greek yogurt, and you can spice up any dipping sauce in no time. You can even mix it with Hummus for a creamy, hot classic no one can resist. You can also make it a part of your next mezze platter by serving it with other Middle Eastern dips like my Babaganoush and Muhammara recipe.
Roasting vegetables: Because it’s such a flavorful, smooth sauce, hot chili pepper paste is an excellent condiment to drizzle over roasted veggies. I especially love pouring it over a hearty plate of Roasted Butternut Squash or Roasted Eggplant for an extra-bold side.
Alternatively, you can also spread it over vegetables before roasting like I did in my Roasted Harissa Carrots recipe.
Salad Dressing: This harissa hot sauce recipe is a flavorful condiment and a fantastic base for salad dressings. With a few simple ingredients, you can even make a tangy yet hot Harissa Vinaigrette.
Grains: Tired of bland grains? You can give a little kick of spice to everything from rice to bulgur to quinoa to couscous when you add harissa to your mix.

Aysegul’s Expert Tips

The best way to make homemade harissa is to use these chef-approved pointers. With tips on flavoring, safety, and consistency, this guide will ensure that even beginners can easily make harissa paste.

Experiment with different types of dried peppers: Red chili peppers have a wide range in spice levels, with some (especially Mexico chilies) having greater amounts of heat and others (like New Mexico chiles) boasting a milder profile. Therefore, I encourage you to experiment with the blend of chilies to achieve your ideal level of spice.
Wear gloves (or wash your hands well): When making this spicy condiment, you must protect yourself from the chilies’ spicy compound, capsaicin. Though flavorful, capsaicin often clings to the skin and can cause a burning sensation when exposed to eyes, airways, and cuts. Wearing gloves is a good idea when working with chili peppers or—if you don’t have any gloves—wash your hands thoroughly afterward.
Toast spices: As I mentioned earlier, I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting them in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
Consistency and texture: In its original Tunisian form, harissa has a smooth, condiment-like consistency. However, harissa has since taken on other commercialized forms, like “harissa sauce” (which purportedly has a thinner, sauce-like texture) and “harissa paste” (which is supposed to be thicker and less liquidy). Though these terms technically refer to the same thing, you can still adjust this recipe’s consistency using more or less olive oil, depending on your desired thickness. During our recipe testing, we compared our homemade version to commercial brands (like Trader Joe’s Harissa, NY Shuk, and Mina ) and thought ⅓ to ½ cup of olive oil was a good place to start.
Taste for seasoning: As with any recipe, it’s important to taste your sauce before serving and adjust the seasoning as needed. If your recipe already includes salt, be mindful of this when adding harissa sauce. You may need to reduce the amount of salt in your harissa to prevent over-seasoning your final dish.
Gets better the next day: Letting your DIY harissa sauce sit in the fridge overnight is an easy way to let its flavors develop and mix, leading to a much tastier, more robust recipe.

FAQs

Where is harissa from?

The origin of harissa lies in Tunisia, though this condiment has since spread to other North African and Middle Eastern countries, such as Morocco, Libya, and Algeria.

What is a harissa paste substitute?

If you’re looking for a harissa sauce alternative, I recommend selecting another chili-based sauce, like sriracha, sambal oelek, or chipotle in adobo sauce. These substitutions have similar spicy, aromatic notes, but they also have different flavor profiles. Therefore, when using these substitutions, I’d encourage you to add other spices —like cumin, coriander, and caraway—into your dish to imitate the flavors of harissa.

Where can I find harissa paste?

While making harissa sauce from scratch is superior, you can find this condiment at grocery stores like Trader Joe’s and ALDI—particularly in their “international,” “Mediterranean,” or “ethnic” sections. I like to use brands like NY Shuk and Mina (affiliate link) due to their freshness and depth.

Is sriracha the same as harissa?

Though they both boast a similarly smooth, chili-based flavor profile, sriracha isn’t the same as harissa sauce. Sriracha, a Thai chili sauce, is tangier and sweeter, and people often use it in Asian dishes. By contrast, Tunisian harissa boasts a spicier, more concentrated flavor, which many use to enhance the flavor of meat marinades, dips, soups, and more.

How spicy is harissa?

Depending on the chilies used, this condiment can range from mild to super-hot. Some versions may be spicier if they use Mexico chilies and spices like cayenne pepper, while others may have a more subtle heat if they use New Mexico chilies. Because of this range, I highly recommend that you make harissa yourself, even starting with homemade harissa powder, so you can adjust the spiciness to your desired level.

Harissa Sauce Recipe

Made from a basic mix of fresh ingredients, homemade harissa sauce is a simple recipe that will infuse any dish with spicy, smoky, and subtly tangy flavors. Plus, it not only tastes better but it is also cheaper than its store-bought alternatives.

Course Condiment/Sauce

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegan

Prep Time 35

Total Time 35

Servings cup

Calories 717kcal

Author Aysegul Sanford

Ingredients

8 dried chilis I used 3 guajillo chili peppers, 3 Ancho chili peppers, and 2 Arbol chili peppers*
1 cup boiling water
1 ¼ teaspoon ground cumin
1 ¼ teaspoon ground coriander
1 teaspoon caraway seeds
2 whole roasted red peppers from jarred – drained
3 garlic cloves
1 teaspoon kosher salt
1 teaspoon paprika you can use sweet Spanish paprika or smoked paprika
1 tablespoon tomato paste optional
3 tablespoons lemon juice
⅓ cup extra virgin olive oil
¼ teaspoon cayenne pepper optional

Instructions

Place the dried chilies in a medium-sized bowl and add the boiling water.
Place a weighted bowl* on top to keep the chilies submerged and to rehydrate them. Let them steep for 30 minutes, and then drain.
Remove the stems and deseed all the chili peppers. You can remove all of the seeds or keep some for added heat, depending on your preference.
Place the chili peppers in the food processor (or blender). Add the ground cumin, coriander, caraway seeds, roasted red pepper, garlic, kosher salt, paprika, tomato paste, lemon juice, olive oil, and cayenne pepper.
Pulse until pureed and smooth.
Place in an airtight container and refrigerate if not using right away.

Video

Notes

Yields: This recipe makes approximately 1 cup of harissa. The nutritional values below are for the whole recipe.
Dried chilies: Use this recipe as a starting place, but feel free to use different types of dried chilies to make this sauce.
Toast spices: I used ground spices to save time. However, you can use whole spices and grind them yourself. If you decide to do so, I recommend toasting an equal amount of whole spice in a cast iron skillet for 3-5 minutes before grinding them in a spice grinder or with a mortar and pestle.
Storage: To store your harissa sauce, transfer it to an airtight container or jar and store it in the refrigerator for 2-3 weeks. I also recommend pouring a thin layer of olive oil over the top of the sauce before storage to prolong its shelf life, as this layer will help limit exposure to oxygen and bacteria.
Freezing: This red harissa recipe can be frozen for up to one month in an airtight, freezer-safe container. For easier portion sizes, pour your sauce into an ice cube tray, freeze until solid, and then transfer the individual cubes into a Ziplock bag.
Thawing: To thaw frozen harissa, place it in the fridge overnight or until ready to use.

Nutrition

Harissa Paste from Powder

Aysegul Sanford — Tue, 09 Jul 2024 22:53:37 +0000

This simple guide includes everything you need to transform harissa powder into a paste, including how to make it, how to use it in your daily cooking, how to adjust its spice levels and consistency, and how to select the best ingredients (including storebought powders.)

With a thick, creamy texture and a bold, spicy flavor, this harissa paste made using harissa powder will surely get you hooked on tons of other harissa recipes. My Harissa Vinaigrette is just the thing to give your salads a delicious kick of heat, while my Harissa Grilled Chicken will be the star of any dinner menu.

Ingredients You Will Need

You only need a few key ingredients to turn harissa powder to paste. Below are my go-to’s for making this condiment as robust and flavorful as possible.

Roasted red peppers: To make this recipe, you’ll need two jarred roasted red peppers, with as much juice removed as possible. Since these peppers tend to be milder, they better balance the spicier components of harissa seasoning.
Harissa Powder: I prefer making this spice mix from scratch because it gives complete control over its heat levels, as you can select your favorite balance of mild and hot chili peppers. Made with a blend of dried chilis, coriander and cumin seeds, and garlic powder, I find that homemade harissa seasoning is fresher and more flavorful than premade ones. However, if you want to reduce prep time, you can also find different brands at the store. My favorite ones are New York Shuk’s Fiery Harissa or Whole Foods Organic Harissa Seasoning (a slightly milder spice blend). We tested this recipe with both brands and found that it tasted very good.
Kosher Salt: I listed only one teaspoon of kosher salt, but you can add more or less depending on the saltiness of your harissa seasoning. You can also use sea salt or table salt based on what you have on hand.
Garlic cloves: Because you’ll eventually blend your fresh garlic cloves in a food processor, a rough chop will suffice before adding them to your other ingredients.
Tomato paste: This is an optional ingredient, but I enjoy the umami flavors it provides to the recipe.
Lemon juice: I recommend using fresh lemon juice in this recipe due to its brighter, more resonant citrus flavors. However, you can use store-bought lemon juice instead if needed.
Extra virgin Olive oil: Olive oil is one of the main ingredients in this powder-based harissa paste recipe. Though some recipes might advise using hot water instead, I found that a mild-tasting extra virgin olive oil offers a richer taste and smoother texture.

How to Make Harissa Paste from Harissa Powder

It is no secret that harissa paste is a staple ingredient in Tunisian cooking. While you can buy it at the store (or make it from scratch), following my simple, step-by-step instructions will teach you to convert harissa powder to paste in less than ten minutes.

Add the ingredients: Add the roasted red chilies, harissa powder, garlic cloves, tomato paste, lemon juice, and olive oil to your food processor or a bowl large enough to accommodate an immersion blender.
Blend: Blend the ingredients to your desired consistency.
Enjoy: You can use your harissa paste in your favorite recipe or store it in an airtight container in the fridge for up to two weeks.

Ways to Use It

Adding authentic North African flair to your favorite meals is easy with this recipe. Whether you’re perfecting a meat marinade or adding heat to your favorite pasta sauce. Below are just a few of my favorite uses for this iconic blend:

Marinades: An easy way to give your favorite meats depth and heat is to add harissa paste to your marinade mix—especially yogurt-based marinades, like my Greek Yogurt Chicken. This mix tastes excellent with poultry, beef, and lamb, and it also makes an incredible pair with seafood and fish (such as my Harissa Salmon), given its mild citrus flavor.
Dips and sauces: Want to give a spicy kick to your favorite dips? I love mixing harissa paste with Mediterranean classics, like Baba Ganoush, Tahini Yogurt Sauce, and Hummus—perfect additions to any mezze platter! Or, you can even infuse ketchup with harissa paste for a hot take on this classic condiment.
Burgers and sandwiches: If you’re tired of bland lunches, try using this harissa paste as a spicy spread for burgers, weekday sandwiches, and on-the-go wraps. That way, you can enjoy gourmet eats any day of the week.
Pasta sauce: A dollop of harissa paste can infuse any basic pasta sauce with deliciously smoky heat.
Soups and stews: If you want to add more fragrant, bold notes to your favorite soup recipes, I highly recommend using harissa paste instead of tomato or chili paste. In particular, this recipe tastes out of this world when added to my Eggplant Beef Stew, Lentil Soup, and Quinoa Chili.
Eggs: Start your morning meal with vibrant heat by adding this harissa paste recipe to everything from simple scrambled eggs to a five-star plate of shakshuka.
Roasted veggies: With a deep yet tender taste, roasted vegetables expertly balance the savory heat of harissa paste. Roasted carrots, Roasted Eggplant, and Oven-Roasted Brussels Sprouts and Sweet Potatoes are just a few great ideas for this flavor-packed pairing.
Grains and legumes: Mixing harissa paste into a bowl of rice, Bulgur Pilaf, or lentils is one of my favorite ways to add a touch of heat to Middle Eastern cuisine. You can even try making harissa-marinated chickpeas for a side dish that’s as flavorful as it is filling.

Expert Tips

The best way to make powder-based harissa paste is by using these chef-approved tips. Below, you’ll discover how to adjust your paste’s consistency, enhance its natural flavors, and more.

Texture and consistency: When preparing harissa paste from powder, remember that the mixture’s consistency depends on how long you blend it. The less you blend, the thicker your mix will be, and more blending will result in a thinner, more sauce-like consistency. If your mixture becomes too liquidy, add more harissa powder to thicken it.
Freshest spices: It’s no secret that fresh spices have the most potent, delicious flavor. Therefore, I highly encourage you to select the freshest ingredients possible—especially if you make your harissa spice blend from scratch.
Order of ingredients: When blending your paste, place the red peppers into the bowl first, followed by the powder. This ordering will lead to a more thorough, even incorporation of the ingredients.

FAQs

What does harissa paste taste like?

Harissa paste—a classic ingredient from Tunisia—boasts a complex balance of heat, smokiness, and earthy fragrance. In addition to its base of dried chiles and warm spices, this spicy condiment also gets a subtle tang from its lemon juice and tomato paste.

Is harissa paste the same as harissa powder?

Not quite. Of course, both recipes come from a similar mix of dried chili peppers and ground spices, like cumin, paprika, coriander seeds, and caraway seeds. However, harissa paste has a thick, wet consistency due to its inclusion of other ingredients, like lemon juice and tomato paste. Meanwhile, harissa powder exists in a dry, powder form—more like a seasoning.

What can I use as a substitute for harissa paste?

If you don’t have the ingredients to make your own harissa paste, you can try substituting it with another hot chili pepper paste, like sambal oelek, gochujang, or sriracha. Though these mixes have slightly different favorite profiles, they all boast a similarly spicy base, and you can add ingredients like ground cumin, coriander, and caraway to mimic the aromatic warmth of traditional harissa.

If you make your own Harissa Paste from Powder following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Harissa Paste from Powder Recipe

This flavor-packed recipe for harissa paste from powder takes less than ten minutes to prepare. With just a few simple ingredients, you can add delectably spicy North African notes to dozens of dishes.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 128kcal

Author Aysegul Sanford

Ingredients

2 whole roasted red peppers jarred, without juice
⅓ cup Harissa powder homemade or store-bought
1 teaspoon kosher salt
3 garlic cloves roughly chopped
1 tablespoon tomato paste
3 tablespoons lemon juice
⅓ cup extra virgin olive oil*

Instructions

In the bowl of a food processor (or a bowl that can accommodate an immersion blender), place the roasted red peppers, harissa powder, garlic cloves, tomato paste, lemon juice and olive oil.
Blend to your desired consistency. Taste for seasoning and add more if desired.
Store in an airtight jar and refrigerate for up to 2 weeks.

Notes

Yields: This recipe makes approximately 1 1/2 cups of harissa paste, which is ideal for 6 servings. The nutritional values below are per serving.
Olive oil *: I found that ⅓ cup of olive oil was enough to give this recipe a rich taste and smooth, paste-like consistency. However, you can increase this amount to ½ cup if you prefer a thinner mix or a less concentrated spiciness.
Storage: To store your harissa paste from powder, transfer it to an airtight container or mason jar and store it in the refrigerator for up to two weeks. I recommend pouring a thin level of olive oil over the top to limit the exposure to oxygen and bacteria before storing.
Freezing: You can freeze harissa paste in a freezer-safe airtight container for up to a month. You can also portion it in ice cubes, freeze until solid, and then transfer the individual cubes into freezer bags to use in your daily cooking.

Nutrition

Harissa Powder

Aysegul Sanford — Tue, 09 Jul 2024 22:40:57 +0000

If you’re a fan of this spice’s bold, spicy, and deep taste, you’ll fall head over heels for my other harissa recipes. My Homemade Harissa Recipe is an essential condiment for any spice lover, while my Harissa Vinaigrette will transform any weekday salad into a flavor-packed meal.

What is Harissa Spice?

Harissa spice—also referred to as a “harissa spice blend,” “harissa seasoning,” or “harissa powder”—is a spicy, aromatic seasoning made from a mixture of dried chili peppers and other spices, such as cumin, coriander, and caraway seeds.

This hot seasoning is native to Tunisia, though it’s since spread to other areas in North Africa and the Middle East, including Algeria, Morocco, and Egypt. Because of its vast popularity, harissa powder has developed many uses, including in condiments, dry rubs, and other food seasonings.

What is in Harissa Powder?

This authentic spice recipe is easy for anyone with a simple mix of natural spices. I’ve listed my favorite harissa powder ingredients below, including the best chilis to use, classic spices, and tasty add-ins.

Dried chilies: This harissa seasoning recipe works with virtually any dried chili pepper, making it incredibly customizable in taste and heat. My favorite combination includes ancho, guajillo, and de arbol chilies. I usually buy this trio of chile peppers online (affiliate link), but you can also find them in the “Mexican” or “Latin” section of your local grocery store. Additionally, even though my mix primarily uses Mexican dried chilies, you can also cut back on spiciness by adding more New Mexican dried chilies, which tend to have a milder flavor.
No matter which chilies you use, during our recipe testing, we found that 7-8 chilies of various kinds work best in this recipe.
Spices: Cumin seeds, coriander seeds, caraway seeds, and peppercorns are the best warm spices to give this mix added fragrance and earthiness. If you can, I highly recommend buying organic spices.
Seasonings: I recommend adding smoked paprika and garlic powder to this harissa blend for greater depth and complexity.
Optional add-ins: Nowadays, many commercial harissa spice blends include additional flavorings like rose petals and lemon peel. To achieve a similar floral flavor profile in your homemade blend, add ½ teaspoon of crushed, food-grade rose petals and lemon peel. For extra heat, include a pinch of cayenne pepper or red pepper flakes.

How to Make Harissa Powder

This authentic, restaurant-worthy harissa powder recipe takes less than 15 minutes to make. Plus, you only need a handful of ingredients, a skillet, and a good food processor (affiliate link).

Prepare the chilies: Remove the stems and seeds of the ancho, guajillo, and de arbol chili peppers. Then, chop them roughly.
Toast the peppers: Heat the cast iron skillet over medium heat and add the chopped chilies. Stirring constantly to avoid burning, toast them until thoroughly dried (4-6 minutes). To test whether the chilies are ready, see whether they “crack” or “snap” under pressure. When they do, you can remove them from the pan.
Cool: Transfer the toasted chili peppers to a plate to cool, and set them aside.
Toast the seeds: Add the cumin, coriander, coriander seeds, and peppercorns to the heated skillet. Cook them for 1-2 minutes, stirring frequently, then remove them from the pan. Set them aside to cool.

Process the peppers: Transfer the cooled chili peppers to your food processor bowl fitted with the blade attachment. Pulse the processor 7-10 times until the chilies break down.
Add the toasted seeds: Then, add the toasted seeds and peppercorns to the bowl. Continue processing—being sure to scrape down the processor bowl every so often—until the ingredients reach a powder-like consistency and are fully incorporated. This step should take 1-2 minutes, depending on the brand of your food processor. Once you get your desired consistency, add the smoked paprika and garlic powder and pulse it for another 2-3 times.
Store: Scrape the powder into an airtight jar or container and store it at room temperature for up to six months.

Ways to Use Harissa Spice Blend

Because of its bold flavor and broad versatility, harissa spice provides an indispensable taste to dozens of recipes. Below are just a few of my favorite dishes harissa seasoning can be used for.

Salad dressing: You can use this harissa powder recipe to make my harissa vinaigrette dressing (famously used when making CAVA Bowls). It is a wonderful way to season and elevate any salad recipe. Or, if you’re in the mood for lighter, zestier options, add a teaspoon to my Yogurt Salad Dressing and Lemon Salad Dressing to introduce the earthy flavors of harissa to your salad dressings.
Roasted vegetables: If you’re into roasting vegetables—like carrots, bell peppers, and potatoes—this easy recipe perfectly complements their smoky, tender notes. Simply sprinkle a few teaspoons of harissa powder over veggies before roasting them in the oven.
Seasoning for meat and seafood: Harissa spice makes an excellent dry rub for all your favorite recipes, from chicken to beef, fish, and lamb. In particular, you can use this seasoning for classic Middle Eastern dishes, like my Baked Chicken Kabobs, Roasted Turkey Tenderloin, and Grilled Rack of Lamb.
Dips: You can quickly transform this seasoning into a crowd-ready dip by adding it to a creamy Mediterranean Hummus or making Harissa Aioli—a delectable accompaniment for burgers, sandwiches, French fries, and more. You can even add harissa powder to ketchup to give it spicy, complex dimensions!
Marinades: Besides being a great seasoning, this harissa spice blend recipe makes a deliciously hot, full-bodied marinade when combined with extra virgin olive oil, lemon juice, and other flavorings. Try it in my citrusy Shrimp Marinade, creamy Yogurt Chicken Marinade, or bold Mahi Mahi Marinade to infuse your meat with rich, flavorful notes.
Grains and rice: You can give any grain bowl or side dish a kick of heat by sprinkling it with harissa seasoning. I love adding this spice blend to dishes like couscous, rice, and rich pilafs (especially my Wild Rice Pilaf and Chicken Herb Pilaf!).
Eggs: If you love to start your mornings with a spicy wake-up call, I highly recommend using harissa powder to season savory breakfast recipes like scrambled eggs and shakshuka.
Soups and stews: A teaspoon of harissa powder infuses any soup or stew recipe with deep, aromatic spice. For the tastiest combination, I recommend pairing this recipe with equally hearty, chili-friendly dishes, like Eggplant Beef Stew, Chicken Chili, or—for a lighter variation try it in my Vegan Chili instead of chili powder.

Aysegul’s Expert Tips

Easy to make and unbelievably versatile, homemade harissa powder is vital to any chef’s spice rack. These tips ensure you make the freshest, most flavorful seasoning with zero hassle.

Wear gloves: Chili peppers are notorious for their spiciness due to their high levels of the compound capsaicin. Though capsaicin is vital to giving chilis their flavor, it may cause a burning sensation after direct contact. Therefore, wearing gloves when working with them is a good idea. If you don’t have any gloves on hand, however, be sure to thoroughly wash your hands after handling your chili peppers.
Adjust heat: You can easily adjust your seasoning’s heat levels by changing a few simple factors. For a hotter blend, use a spicier mix of dried chilies, leave the seeds in your chili peppers, or add ½ teaspoon of cayenne pepper. For a milder mix, remove as many seeds from your chilies as possible and try to select chili peppers that land lower on the Scoville Scale—in particular, New Mexico chiles.
Adding salt: I did not add salt to my harissa spice blend recipe, as I prefer to adjust the amount of salt according to the recipe I plan to use. This way, I can easily control the amount of salt in my food without the risk of making it overly salty.
Spice grinder: I prefer to blend my harissa spices using a food processor. The bowl of a food processor is large enough to pulverize everything in one take, and its strong blades are ideal for turning all spices and dried chilies into powder. However, you can also make this recipe using a spice grinder (affiliate link.)To do so, blend the cooled chili peppers, one tablespoon at a time, until powdered. Then, add the toasted cumin, coriander, caraway seeds, and peppercorns, and grind the mixture until it reaches your preferred consistency (about five seconds). Remember, too, that you might need to grind your ingredients in small batches to ensure they fit in your grinder.

FAQs

What is the closest spice to harissa?

Suppose you don’t have harissa spice but still want the same aromatic, spicy taste. In that case, I recommend blending chili powder, smoked paprika, ground cumin, ground coriander, and garlic powder. Though not identical, this mix strikes a similar balance between fragrant heat and the earthiness of harissa powder. Or, if you need a condiment-like consistency, you can even try sriracha sauce for a store-bought, chili-based substitute.

Is harissa a spice?

Not a single spice, “harissa” refers to a hot, fragrant mix of multiple spices and dried chili peppers. You can find this traditional blend in several forms, including a dry seasoning, a paste form, and a creamy sauce.

Is harissa powder spicy hot?

In general, yes, harissa powder contains a fair amount of spiciness. However, if desired, you can adjust this heat level by using different combinations of chili peppers and spices to make a milder mix.

What is the difference between harissa powder and harissa paste?

Since they both come from a similar mixture of dried chili peppers and spices, harissa powder and harissa paste boast a hot, earthy flavor. However, they have very different consistencies. Powdered harissa is a dry, powdered version of the mix, while harissa paste has a thicker, wetter consistency due to additional ingredients like tomato paste, lemon juice, and olive oil.

Where to buy harissa powder?

After trying several store-bought brands, I recommend purchasing either New York Shuk’s Fiery Harissa or Whole Foods Organic Harissa Seasoning (which is a little milder). These premade harissa blends will work in a pinch, though I find my homemade recipe more flavorful and customizable.

If you make your own Harissa Powder following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Harissa Powder Recipe

With deep spice and complex flavors, Harissa Powder packs all the hot, bold taste you could want from a seasoning. You can make this simple spice mix in less than 15 minutes using a simple set of natural ingredients.

Course Seasoning

Cuisine Middle Eastern

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 6

Total Time 21

Servings tablespoons

Calories 12kcal

Author Aysegul Sanford

Equipment

1 Food processor

Ingredients

8 dried chili peppers we used a combination of Ancho, Guajillo, and De Arbol chili peppers
1 ½ teaspoons cumin seeds
1 ½ teaspoon coriander seeds
1 teaspoon caraway seeds
½ teaspoon peppercorns
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt optional*

Instructions

Remove the stems and deseed the chili peppers. Give them a rough chop.
Heat a cast iron skillet on medium-high heat. Add the peppers and toast for 4-6 minutes or until thoroughly dried. Stir frequently to avoid burning. To test for doneness, you should feel the chili pepper “crack” or “snap.”
Place the toasted peppers on a plate to cool while working on the rest of the ingredients.
Add the cumin, coriander, caraway seeds, and peppercorns to the heated skillet and toast, stirring frequently, for 1-2 minutes. Remove from the pan and set aside to cool.
Place the cooled chili peppers into the bowl of a food processor (*instructions for making it in a spice grinder are below in the notes section) fitted with the blade attachment. Pulse the processor 7-10 times to break down the dried chilies. Add the toasted cumin, coriander, caraway seeds, peppercorns, and salt if using. Continue to process until they are pulverized and reach a powder consistency, scraping down the processor bowl to incorporate all the ingredients. Depending on your food processor, this takes about 1-2 minutes of processing. Finally, add the smoked paprika and garlic powder and pulse 2-3 times to ensure all spices are fully incorporated.
Place the powder in an airtight container and store it in a cool and dark place for six months.

Notes

Yields: This recipe makes about ⅓ to ½ cup harissa seasoning, depending on the size of your peppers. The nutritional values below are for the full recipe.
If using a spice grinder: Add the cooled chili peppers, one tablespoon at a time, to the grinder and pulse to create a powder. Add the toasted cumin, coriander, caraway seeds, and peppercorns. Continue to grind until it reaches powder consistency. Add the smoked paprika and garlic powder if using. Grind for 5 seconds.
Mortar and Pestle: If you do not have a food processor or a spice grinder, the good old mortar and pestle would also work.
Adding salt: When I make homemade spice blends, I usually use very little or no salt. This way, I can salt my food separately and easily gauge the amount of salt used in my dish. Feel free to omit it or use more as needed.
Storage: To store this harissa spice mix recipe, first transfer it to an airtight container. Then, store it in a cool, dry place—such as a pantry or kitchen cabinet—for up to six months.
Wear gloves: Chili peppers are usually very hot, even when dry. I would recommend wearing gloves if you have them.
Fumes: Proper ventilation is essential when cooking chili peppers. The fumes from these chilies may irritate your eyes, nose, and mouth, so I highly recommend opening windows, turning on your kitchen’s range hood, and/or using portable fans to increase your kitchen’s air circulation.

Nutrition

Harissa Vinaigrette

Aysegul Sanford — Tue, 09 Jul 2024 22:26:58 +0000

In this simple guide, I’ll teach you how to make a restaurant-quality harissa vinaigrette dressing, including preparation tips, tasty uses, and storage guides.

What is Harissa Dressing Made Of?

The best way to capture the bright flavors of CAVA’s hot harissa vinaigrette is by using the right ingredients—fresh, flavorful, and already in your pantry!

Olive oil: Though a little more expensive, high-quality extra virgin olive oil is excellent for vinaigrettes due to its richness and depth. (Remember: Olive oil plays a big part in vinaigrette recipes!) Still, any olive oil will work as long as you like its flavor.
Lemon juice or vinegar: I recommend using fresh lemon juice due to its bright, citrusy overtones. However, if you want sharper, more acidic notes in your harissa vinaigrette, you can use red wine vinegar or white wine vinegar instead.
Harissa: This recipe works with both harissa sauce (or paste) and harissa powder. You can also make harissa paste from powder. Regardless of your choice, I suggest making them from scratch due to their more vibrant, fresh, and customizable flavors. However, you can also purchase store-bought versions for simpler meal prep. In particular, I love brands like NY Shuk, Mina, and Whole Foods, though you should be able to find more harissa products in the “international” or “ethnic” sections of local grocery stores.
Honey: Honey is the key to giving harissa salad dressing a beautiful balance of “heat and sweet,” though you may also use maple syrup or agave syrup for a vegan version.
Garlic: Be sure to grate or press your fresh garlic before adding it to your recipe. Otherwise, the garlic won’t properly infuse the dressing with its flavors.
Seasoning: Kosher salt and ground black pepper are all that’s necessary to bring out the savory tones of this all-natural harissa vinaigrette recipe.

Optional Add-Ins

How you customize your harissa salad dressing depends on your brand of harissa. Some store-bought brands—like Trader Joe’s—tend to have a hotter flavor profile, while others—like Whole Foods—are a little milder.

In short, taste your harissa sauce and consider your final dish before adjusting your recipe!

Spicier: Want to kick up the heat of this CAVA copycat recipe? Try adding a pinch of cayenne pepper or red pepper flakes to your mix. Depending on the brand of harissa you are using, you can also add cumin for an added layer of warmth. If you are making it from scratch following our recipe, I do not recommend adding more, but of course, you can give your harissa a taste and decide for yourself.
Herbal flavors: If you prefer an earthier, lighter taste in your harissa dressing, try adding a shake of dried oregano or dried mint to your recipe.
Greek yogurt: Though not traditional, you can make a creamy harissa dressing by adding Greek yogurt to your recipe. Not only does this ingredient lend the mixture a nice tang, but it’s also a great way to lighten up its flavor profile for those who want a not-too-spicy harissa vinaigrette.

How to Make Harissa Vinaigrette?

You can make hot harissa vinaigrette in three simple steps, bringing spicy, Middle Eastern flavors to any meal. And the best part, you ask? It takes less than 5 minutes to make.

Add the ingredients: Place the olive oil, lemon juice, harissa sauce (or powder), honey, garlic, kosher salt, and black pepper to a mason jar with a tight-fitting lid.
Mix: Cover the jar and shake it for 30 seconds or until emulsified. Taste for seasoning and adjust as necessary.
Serve or store: Refrigerate the vinaigrette or use it immediately in your desired recipe. Be sure to shake the mixture after storage to ensure a well-integrated mixture.

How to Store, Freeze, and Thaw?

Store: You can store your harissa vinaigrette in an airtight container or glass jar in the refrigerator for up to one week. Remember to shake the mixture well before using it to help reintegrate any separated ingredients.
Freeze: For extra-long storage, freeze this recipe in a freezer-safe, airtight container for up to one month. Leave enough room in your chosen container for the vinaigrette to expand.
Thaw: To thaw your frozen harissa dressing, put it in the refrigerator overnight.

How to Use Harissa Vinaigrette?

Lighter and tangier than traditional harissa, this delicious condiment works pretty much anywhere you want that hot harissa taste. Below are a few of my favorite ways to add a bold flavor to any weekday menu.

Salad dressing: No one can resist a classic. Using harissa dressing for salad is a no-brainer, especially since it strikes such a tasty balance with the crispness of leafy green salads. This vinaigrette pairs impeccably with the refreshing cucumber and tomatoes in my Spring Mix Salad. Or, you can balance this spicy condiment with the rich creaminess of my Butter Lettuce Salad or Massaged Kale Salad with Avocado—especially when topped with a crumble of feta cheese.
Grain bowls: Want to learn how to make CAVA at home? Grain bowls are a staple of this Mediterranean restaurant chain—a clear reason why I love using this copycat vinaigrette for dishes like my vegan Quinoa Power Bowl and gluten-free Quinoa Sweet Potato Bowl.
Sandwiches and wraps: This harissa vinaigrette doesn’t just work in bowls. It’s also a mouthwatering blend for sandwiches and wraps—whether you drizzle it over the spread or use it as a dipping sauce.
Roasted vegetables: Equal parts nutritious and flavorful, this easy vinaigrette makes the perfect addition to roasted veggies. Drizzle it over tender dishes like Baked Eggplant Slices, sweet Roasted Maple Carrots, and hearty Air Fried Red Potatoes, and you’ll never have a bland side dish again.
Roasted and grilled meats & seafood: You can lend any protein a delicious spice by serving this vinaigrette with dishes, such as my succulent Grilled Salmon, Steak Kabobs in Oven, and Baked Bone-In Chicken Breast. Use this dressing like your other go-to dips and serve it on the side, or use it as a drizzle for a well-infused smokiness.
Use it as a marinade: Out of all the CAVA dressing recipes, this is one of my favorites for meat marinades. Simply add ¼ cup of harissa vinaigrette to your favorite marinade recipe (especially my tangy Chicken Marinade with Yogurt, zesty Shrimp Marinade, and savory Turkey Tenderloin Marinade!) and add more as necessary.

Aysegul’s Expert Tips

If you want the flavors of the authentic hot harissa vinaigrette, below are a few helpful tips for getting the best flavor, consistency, and use from this five-star dressing.

Powder vs. sauce: Though both will work, during our recipe testing, we thought the harissa sauce performed better when making this vinaigrette. Powder tends to sink at the bottom as it sits, while sauce blends better (depending on the brand you use, of course). If your only option is harissa powder, be sure to shake it vigorously before using it in your recipe.
Adjust seasoning and sweetness: Because this dressing recipe can be customized in many ways, you must taste it for seasoning. Consider, too, what kind of dish you plan to make, and adjust your dressing’s ingredient ratios to make the best match. For instance, you can make a sweet honey harissa vinaigrette by increasing the amount of honey you use.
Shake well before use: Letting your harissa dressing rest for 20 minutes is an easy way to help its flavors infuse and develop. However, as with any vinaigrette, this recipe’s ingredients tend to separate as it sits. Therefore, you must whisk or shake it well before using it.

FAQs

What is harissa dressing?

Harissa dressing is a spicy, light vinaigrette popularized by the Mediterranean restaurant chain CAVA. This dressing gets its primary flavors from harissa—a chili-based condiment that originated in Tunisia. However, it also contains rich, citrusy notes from other ingredients like lemon juice and garlic.

What is the difference between harissa sauce and harissa vinaigrette?

Of course, both recipes boast a hot, smoky taste due to their use of chili peppers, spices, and herbs. However, harissa sauce is an ingredient in harissa vinaigrette, with a more concentrated flavor and thicker consistency. The vinaigrette version is a thinner, lighter, and less intense mixture, as it has an olive oil base and other ingredients like lemon juice, vinegar, and honey.

Other CAVA-Inspired Dressing Recipes

Salads

Basic Lemon Vinaigrette Dressing

Salads

Greek Yogurt Salad Dressing

Salads

Lemon Balsamic Dressing

If you make this hot harissa vinaigrette recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Harissa Vinaigrette Recipe

Hot harissa vinaigrette is the ultimate condiment for anyone craving the spicy and smoky flavors of harissa. In just five minutes and with a handful of ingredients, you can take any dish—grain bowls, veggies, salads, and beyond—to the next level.

Course Salad Dressing

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 146kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
3 tablespoons lemon juice or red wine vinegar
2 tablespoons harissa sauce or 1 tablespoon harissa powder
1 tablespoon honey or maple syrup or agave nectar for a vegan option
1 clove garlic grated or pressed
½ teaspoon kosher salt
¼ teaspoon black pepper freshly ground

Instructions

Combine the olive oil, lemon juice, harissa sauce (or powder), honey, garlic, kosher salt, and pepper in a mason jar.
Cover and shake until emulsified, about 30 seconds. Adjust seasoning to your desired taste.
Use right away or store in the fridge until ready to use. Be sure to shake before serving.

Notes

Yields: This recipe makes 1/2 cup harissa vinaigrette. I listed 4 servings because you can use it in a salad or grain bowl recipe that serves 4 people. The nutritional values below are per serving.
Storage: Place leftovers in a mason jar (or any other airtight container) and keep them in the fridge for up to a week.
Freeze: You can freeze this dressing in a freezer-safe container for up to a month. Thaw it in the fridge overnight.

Nutrition

Crazy Feta

Aysegul Sanford — Sat, 06 Jul 2024 14:45:10 +0000

I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

Jalapeno peppers: Look for two large jalapenos for the best flavor.
Onion: One yellow onion is all we need, but red onions could also work.
Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.

Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

Bowls: Enjoy it with a grain bowl made of Rice with Vermicelli or Bulgur Wheat topped with Mediterranean-inspired meat, such as my Yogurt Marinated Chicken or Harissa and Honey Chicken (as we do in our DIY CAVA bowls recipe). Or better yet, use it as a topping for my Shawarma Chicken and Rice.
Dip: Enjoy it as part of a delicious mezze platter with pita chips, crackers, and vegetables (sliced cucumbers, radishes, baby carrots, etc.) alongside my Baba Ganoush and Eggplant Yogurt Dip. Or, get your creative juices flowing and serve it on top of Mediterranean Nachos.
Spread: Spread it over your favorite sandwich or wrap, such as a Chicken Shawarma Wrap, Beef Shawarma Sandwich, or Chicken Pita Wrap (instead of tzatziki).
Salad: Dollop crazy feta on top of any Mediterranean salad such as Mediterranean Quinoa Salad, Spring Mix Salad, or Greek Cucumber Salad, just as they do at the restaurant.

Aysegul’s Expert Tips

Here are some of my expert tips for the best Cava crazy feta dip recipe:

Adjust the heat level: If you prefer a spicy dip, leave the seeds and ribs intact on the jalapenos.
Cut the vegetables roughly the same size: Chopping the vegetables about the same size (jalapenos sliced in half, onion cut into large chunks) and slicing the garlic cloves in half ensures they cook quickly and evenly.
Control the texture with the food processor: I love a smooth and creamy texture, but you can make this jalapeno feta dip as chunky or smooth as you like.
Make it your own: Customize it in any way you like, such as adding sun-dried tomatoes in oil, a sprinkling of fresh herbs, or some roasted red pepper.

FAQs

Is Cava feta pasteurized?

Yes, according to its packaging (sold at Whole Foods), the feta cheese is made with pasteurized cow’s milk and sheep’s milk.

How many carbs are in crazy feta cheese?

This recipe serves eight people as an appetizer, with each serving offering 4 grams of carbs.

Other Cava-Inspired Dips and Spreads

Appetizers

Mediterranean Hummus Recipe

Sauces

Easy Tzatziki Sauce Recipe

Appetizers

Baba Ganoush Recipe

If you try this Cava Feta Dip recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Crazy Feta Recipe

If you are a fan of the Mediterranean food restaurant chain Cava, you are likely a fan of their Crazy Feta as well. If you have ever wanted to make it in your home kitchen, you have found the best copycat recipe. This quick and easy creamy feta dip is ideal for serving with pita chips and veggies or topping your favorite grain bowls and salads.

Course Condiment – Dip

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 249kcal

Author Aysegul Sanford

Equipment

1 Food processor

Ingredients

For The Vegetables:

2 large jalapenos cut in half and deseeded
1 medium sized yellow onion peeled and cut into large chunks
1 bulb garlic peeled and sliced in half (10-12 cloves)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Feta Dip:

16 ounces feta cheese 2-8 ounce blocks, crumbled
¼ cup olive oil plus more for drizzling
4 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the jalapenos, onion, and garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with the kosher salt and pepper.
Roast for 15 minutes, tossing once halfway through the process to ensure even cooking. Vegetables should be soft when pierced with a knife. Remove from the oven and set them aside to cool.
Place the feta cheese, olive oil, lemon juice, and lemon zest in the food processor. Pulse several times until all ingredients are incorporated. Scrape down the sides of the bowl as needed.
Add the roasted vegetables and pulse until pureed to your desired consistency, scraping down the sides of the food processor bowl to incorporate all ingredients. Taste and adjust seasoning as necessary.
Transfer to a serving bowl and if preferred, drizzle with olive oil. Serve with pita chips, crackers or veggies on the side.

Notes

Yields: This recipe makes approximately 2 cups of Crazy feta dip, ideal for serving eight people as an appetizer. The nutritional values below are per serving.
Adding salt: Feta can be salty, so it’s best to taste the feta before adding any additional salt to the recipe.
Best when served at room temperature: While the dip should be chilled, the flavors are most prominent at cool to room temperature. If you have stored the dip for later, remove it from the fridge 20 minutes before enjoying it.
Storage & Make-Ahead Instructions: This Cava crazy feta recipe tastes better the longer all the ingredients have a chance to mingle in the fridge, making it a great make-ahead recipe. To make ahead and store, simply:
- Make Ahead: Prepare the dip at least 1 hour before serving. Keep covered in the fridge.
- Storage: Store leftover dip in an airtight container in the fridge for up to 5 days.
- Freeze: The leftovers of this feta jalapeno dip can be frozen. Simply place them in a freezer-safe container, cover them with a lid, and freeze for up to a month. Thaw in the fridge overnight.

Nutrition

Elote Dip

Aysegul Sanford — Mon, 01 Jul 2024 20:45:44 +0000

Tender, flavorful, and fresh, corn appetizer recipes make a great addition to any savory meal. My Mexican Street Corn Salad strikes an irresistible balance between heat and tanginess, while Corn Black Bean Salad has all the garden-fresh, zingy undertones you could want in a side dish.

What is Elote Dip?

Elote dip is a creamy, corn-based appetizer that gets its flavors from traditional Mexican street corn. This recipe’s original “street food version” starts by grilling corn on the cob and slathering it with a rich mixture of mayonnaise, sour cream, and lime juice. People then sprinkle it with ingredients like cilantro and chili powder to enhance its fresher, spicier notes.

The “dip form” of this recipe takes all of the same ingredients and flavors, transforming it into a scoopable appetizer—often served with a side of tortilla chips, as a condiment for tacos, or on top of other savory mains.

Ingredients You’ll Need

Wondering why this recipe for elote dip is so irresistible? With only a few simple ingredients, this dish packs all the creamy, fresh, and spicy flavors you love in Mexican street food.

Corn: Nearly any type of corn will work in this elote dip recipe. When fresh sweet corn is in season in the summer, I prefer buying it fresh. However, you can also make this dish with canned or frozen corn if it is out-of-season (like when serving it as a part of your Cinco de Mayo spread) or if you want to simplify your meal prep.
Olive oil: We used extra virgin olive oil because of its milder flavor, but you can also use an equal amount of unsalted butter.
Fresh garlic cloves: To ensure an even infusion of flavor, finely mince or press your garlic before adding it to your recipe.
Mayonnaise: Most recipes for this sweet corn dip use mayo as the base when making the creamy elote dressing. However, if you want a more decadent option, you can also make this Mexican corn dip with cream cheese instead, though your recipe will likely have a thicker consistency.
Sour cream: Sour cream is vital to this recipe’s cool tanginess. However, you can make a more authentic elote dip recipe with Mexican crema or use plain Greek yogurt for a lighter version.
Fresh lime juice and zest
Seasonings: I opted for a basic mix of kosher salt, ground pepper, and chili powder to season my elote dip. However, you can use an authentic Mexican Tajin seasoning or Trader Joe’s Everything But the Elote Seasoning Blend (affiliate link) for a zestier, more robust chili taste. And if you like your dip spicier, a pinch of cayenne pepper would be a welcome addition.
Red onion: If you prefer a milder “onion” flavor, use green onions instead of red for this recipe.
Jalapeno: One fresh, finely chopped jalapeno is all you need to add fresh heat to this elote cheese dip. Though I prefer removing the seeds from my jalapenos before cutting, you can achieve a spicier blend by leaving some seeds in.
Cotija cheese or queso fresco: These two kinds of cheese are classic choices for this dip, but almost any Mexican cheese will work. Though not traditional, you can also use feta cheese, pepper jack cheese, or Parmesan cheese if you’re in a pinch.
Cilantro: Fresh, chopped cilantro is an easy way to give your dip a touch of freshness and color, but you can substitute it for parsley or omit it altogether if preferred.

How to Make Street Corn Dip?

This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.

Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.

How to Serve this Mexican Street Corn Dip Recipe?

One of the best parts about this easy Mexican street corn dip is its versatility. It’s good enough to eat with a spoon, but you can also pair it with countless other dishes to make a flavorful, filling meal.

Chips on the side: An undeniable crowd-pleaser, this elote chip dip makes the perfect party appetizer when served alongside a bowl of tortilla chips. (Warning: Don’t expect to have any leftovers!)
Tacos and burritos: This creamy elote dip tastes amazing with taco recipes, balancing their savory flavor with a bright, smooth tang. In particular, I love serving it with juicy Flank Steak Tacos, smoky Brisket Tacos, and vegan Black Bean Quinoa Tacos. You can even use this easy dip as a burrito topping for an equally delicious Mexican meal.
Vegetable platter: Another delectable way to enjoy this roasted street corn dip is one of the healthiest. Serve this creamy dish alongside a platter of fresh veggies—especially bell peppers, carrot sticks, and cherry tomatoes—for an equally delicious and colorful snack platter.
Salads and taco bowls: This recipe is more than a tasty dip. When mixed into taco bowls and salads, it also makes a delicious elote salsa.
Grilled seafood: In the mood for a light, seaside menu? This easy elote corn makes an incredible topping for dozens of fresh fish mains, whether you’re craving savory-sweet Grilled Mahi Mahi, umami-rich Grilled Sockeye Salmon, or smoky Grilled Shrimp.

Aysegul’s Expert Tips

It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.

Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.

You Might Also Like:

If you are a fan of the classic elote recipe and flavors, you might also like:

If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Elote Dip Recipe

Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!

Course Appetizer, Condiment – Dip

Cuisine Mexican Cuisine

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

For The Corn

1 tablespoon olive oil
6 ears of corn husks remove and kernels cut from the cob*, about 4-5 cups
2 cloves garlic finely minced or pressed

For The Creamy Elote Dressing:

3 tablespoons mayonnaise
3 tablespoons sour cream or Greek yogurt or Mexican crema
3 tablespoons lime juice
1 teaspoon lime zest
½ teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper

For The Dip:

¼ cup red onion or green onions finely chopped
1 jalapeno seeded and finely chopped
½ cup crumbled cotija cheese or queso fresco
⅓ cup fresh cilantro chopped

Instructions

To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes.
To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined.
To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary.
Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.

Notes

Yields: This recipe makes approximately 4 cups of dip that is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Corn: During the summer months, I prefer using fresh sweet corn for this recipe. On the other hand, when corn is not in season, I use canned (and drained corn) or frozen corn kernels. If using frozen corn, there is no need to thaw it. Either way, you will need 4-5 cups of corn kernels to make this recipe.
Adding Salt: Be sure to taste your cheese before adding it to your Mexican street dip. Some varieties are saltier than others, so you might alter your seasoning depending on your cheese’s flavor profile.
Adjust spiciness: My recipe for street taco dip is relatively mild, as I remove the seeds of my jalapenos before adding them to my mix. However, if you’re looking for an extra kick of heat, leave some seeds in or add a dash of your favorite hot sauce.
Storing leftovers: You can store this elote corn dip recipe in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing your dip, however, as the extreme temperatures will interfere with the dressing’s texture and taste.

Nutrition

Lemon Tahini Sauce

Aysegul Sanford — Wed, 12 Jun 2024 14:53:52 +0000

Rich, smooth, and zesty, this tahini sauce recipe is an easy way to elevate any menu. Looking for more recipes with tahini? You’ll love my smoky, savory Baba Ganoush and creamy Hummus—perfect additions to a mezze platter, Mediterranean appetizer, or sandwich spread.

Lemon Tahini Sauce Ingredients

This easy tahini sauce recipe requires only five simple ingredients. Below, you’ll discover everything you need to make the creamiest, most vibrant condiment in your cookbook.

Tahini (aka sesame seed paste): High-quality tahini is essential when making this delicious sauce recipe. You should be able to find premade tahini paste in the Middle Eastern section of your local grocery store, or you can purchase it online (my favorite store-bought tahini is from Soom Foods!). Before using, stir or shake your tahini to avoid unwanted settling, and then store the rest in the refrigerator for up to one week.
Lemon juice: I always use fresh lemon juice in this recipe due to its rich, bright taste. However, you can also use store-bought lemon juice, depending on what you have on hand.
Garlic: I recommend using finely minced or pressed garlic to ensure its flavors distribute evenly throughout the mixture.
Salt
Water: Cold water is the key to adjusting this sauce’s consistency.

Optional Add-Ins

Turning this simple tahini sauce into a culinary masterpiece is easy with a few optional add-ins. Here are a few that we recommend:

Lemon herb tahini sauce: To create a more herbaceous blend, add ½ cups of fresh herbs, such as cilantro or parsley, to your tahini sauce. This variation has an extra-bright flavor and makes an incomparable addition to my vegan Mediterranean Nachos.
Seasonings: To make a flavored tahini sauce, add a pinch of other spices. For instance, you can make a turmeric tahini sauce by adding ¼ teaspoon of turmeric powder or play around with different flavors by adding ingredients like cumin, paprika, dill, or black pepper.
Sweet tahini cream sauce: Although it’s not a traditional ingredient, you can give this sauce a sweeter finish by adding a tablespoon of honey or maple syrup to the mix.
Dijon mustard: Add a teaspoon of Dijon mustard for a nice zing that complements the zesty flavors of this tahini garlic sauce.
Olive oil: Tahini paste provides a creamy consistency, but a teaspoon of olive oil can be added to mellow its robust flavor.

How to Make Tahini Sauce

There’s no need to stress when learning how to prepare this simple sauce. This iconic Middle Eastern recipe is a cinch, whether you’re a gourmet chef or a kitchen novice.

Mix the ingredients: Place the tahini, lemon juice, garlic, and salt into a small bowl. Whisk the ingredients to the best of your ability, knowing that the mixture will be thick.
Add water: Pour the water into the bowl while still whisking until smooth. You may use more or less water to achieve your desired consistency.
Serve: Taste the mixture for seasoning and add more if necessary. Store it in a mason jar in the refrigerator or use it right away.

Tahini Sauce Uses

When deciding what to make with tahini sauce, the options are endless. Below, I’ve listed my favorite uses, from light vegetable sides to hearty main dishes.

Dipping sauce: This tahini dip recipe is a must when serving mezze platters and veggie trays. Try serving it alongside a plate of fresh vegetables—like cucumber, carrots, and tomatoes—and you’ll never have to stress over party appetizers again.
Shawarma: Since they’re both packed with rich Middle Eastern taste, I love using tahini sauce for shawarma recipes, such as my spiced Chicken Shawarma and succulent Beef Shawarma. You can even use this classic Mediterranean tahini sauce for gyros—the Greek version of shawarma—or transform it into a tahini spread for a flavor-packed wrap or pita pocket.
Grilled meat and fish: This easy recipe pairs beautifully with grilled meat and fish dishes. Try using this tahini sauce for roasted or grilled chicken, lamb, salmon, or your favorite white fish, and prepare for an explosion of earthy, zesty flavors.
Drizzle over roasted veggies: Roasted veggies taste out of this world with a drizzle of this lemon tahini recipe. In particular, this sauce makes a delectable addition to savory-sweet dishes like my Baked Butternut Squash Cubes, Roasted Eggplant, Roasted Cauliflower, and Roasted Butternut Squash and Sweet Potatoes.
Salads and grain bowls: Another great way to use this creamy sauce is in fresh salads and grain bowls. This sauce works exceptionally well when bringing out the zingy, garden-fresh taste of my Butternut Squash Tahini Salad and Sweet Potato Quinoa Bowl.
Falafel: Using sesame tahini sauce for falafel balls is a fantastic option to complement the dish’s herby, nutty taste.

Aysegul’s Expert Tips

Learning to make tahini sauce from scratch is easy. However, if you want to make the best tahini sauce, these top-notch tips will ensure your recipe is as creamy, flavorful, and rich as possible.

Stir tahini before using: Like other natural seed and nut butters, tahini tends to separate during storage, with its oils rising to the top and its solids sinking to the bottom. Therefore, just like you would do with peanut butter, it’s necessary to stir your tahini before adding it to your recipe.
Adjust the sauce’s consistency: One of the best ways to make this lemon garlic tahini sauce as versatile as possible is to adjust its consistency. Add more water to your mixture if you want a thinner tahini drizzle—similar to other creamy salad dressings—or use less liquid for a thicker, creamy tahini sauce.
Food processor: If you are making a large batch of this sauce, we recommend using a food processor (or a blender) to achieve the ultimate creamy consistency.
Resting time: If you have time, I suggest letting the sauce rest for a few minutes before serving. This way, all the ingredients will have time to mix, develop, and infuse the mixture.
Experiment with seasoning and add-ins: With so many uses for this easy lemon tahini sauce, I highly recommend playing around with its flavor and consistency to complement your main dish.

FAQs

What is tahini sauce made of?

Traditional Mediterranean tahini sauce comes together with a few main ingredients: tahini (a creamy paste made from ground sesame seeds), lemon juice, salt, and water. However, there are many variations on this classic Middle Eastern condiment, including those that add extra flavors with fresh garlic, cumin, parsley, cilantro, and more.

What does tahini sauce taste like?

Tahini sauce has a deliciously complex flavor profile, making it an ideal condiment for countless dishes. Tangy, savory, earthy, and mildly bitter, this classic Middle Eastern sauce tastes as great alongside shawarma as it does with a bowl of greens.

What does tahini sauce look like?

Generally, tahini sesame sauce has a light tan color with a yellowish tint, depending on the amount of lemon juice or garlic added to the mixture. The sauce is also known for its smooth, creamy texture, though its thickness may vary from liquidity to a thicker, dip-like consistency, depending on the amount of water you add.

Is tahini good for you?

Though everything is good in moderation, tahini has many health benefits, including improving cardiovascular health, reducing cancer risk, and helping with inflammation.

Other Sauce Recipes You Might Also Like:

If you make your own Lemon Tahini Sauce following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Lemon Tahini Sauce Recipe

This Lemon Tahini Sauce is perfect for salads, falafel, shawarma, and more! Ready in 5 minutes, this classic Middle Eastern condiment is creamy, nutty, and delicious.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 183kcal

Author Aysegul Sanford

Ingredients

½ cup tahini paste stirred well
¼ cup lemon juice
2 cloves garlic minced finely or pressed
½ teaspoon kosher salt more as needed
¼ cup cold water more as needed

Instructions

Place tahini, lemon juice, garlic, and salt in a bowl. Whisk (as much as you can) until combined. It will be thick, and that is normal.
Pour in the water and continue whisking until it is smooth. You can adjust the consistency by adding more (or less) water.
Taste for seasoning and add more if necessary.

Notes

Yields: This recipe makes approximately 2/3 cup tahini sauce, which is ideal for serving 4-6 people, depending on the dish you plan to use this recipe. The below nutritional values are per serving for 4 people.
Adjust consistency and seasoning: Use this recipe as a starting point and adjust consistency based on your preference or the recipe you plan on pairing it with. You can make it thinner by adding more water and vice versa.
Storing, freezing, and thawing the leftover sauce: Garlic lemon tahini sauce is the perfect condiment for anyone who enjoys no-fuss meal prep. Here is how I store leftovers:
- Storing: Transfer the prepared tahini sauce to an airtight container or tightly sealed mason jar and store it in the refrigerator for up to one week. Keep in mind that this sauce tends to separate and thicken during storage, so you might have to whisk a little cold water into the mixture before serving.
- Freezing: Technically, you can freeze tahini sauce, although extreme temperatures might mess with its consistency. Still, you can freeze this recipe by pouring it into an airtight container and freezing it for up to one month. Or, for easier portioning, you can place the garlic lemon tahini sauce into the compartments of an ice cube tray, freeze until solid, then transfer the individual cubes into a freezer-safe Ziploc bag.
- Thawing: Place your frozen tahini sauce in the refrigerator overnight to thaw. Because separation is inevitable during freezing, remember to stir it well to regain its creamy, well-incorporated texture before serving.

Nutrition

Shawarma Spice Blend Recipe

Aysegul Sanford — Fri, 10 May 2024 16:35:58 +0000

What is Shawarma?

Shawarma is among the most popular meat dishes in Middle Eastern and Mediterranean cuisine and is known for its earthy, warm, and savory flavors. To make traditional shawarma, chefs cook a large cut of marinated meat—usually chicken, lamb, beef, or turkey—on a vertical rotisserie rod (also known as a vertical spit), which slowly rotates to cook the protein incrementally. When the outer layer is ready, the chefs will slice off thin slices of meat, which they then add to the final dish.

One of the most iconic ways to serve shawarma is in a kind of Mediterranean “wrap” or “pita pocket.” In other words, people often begin with a piece of pita bread, lavash, or any other flatbread. They then spread the grain with a layer of cool, tangy Yogurt Tahini Sauce and top it with a combination of shawarma meat, tomatoes, cucumber, salad greens, and pickles to ensure it has tons of flavor. People often eat this dish with a side of creamy Hummus, garlic sauce, or another herby grain, like Tabbouleh.

Though “shawarma” usually refers to the meat in this dish, the meat usually carries the complex, sweet-yet-spicy taste of the shawarma seasoning blend used during the seasoning/marination process. Because of the mix’s robust taste, many use this seasoning mixture for other uses, from veggie seasoning to flavoring their grains.

What is in Shawarma Seasoning?

Diverse and flavorful, shawarma seasoning ingredients use all-natural spices to achieve its fresh, complex taste. Better yet, you can probably find all these ingredients in your spice cabinet, making this mixture a must-have in any kitchen.

Ground cumin
Ground coriander
Paprika: We used mild-tasting paprika, but smoked paprika can also be used.
Garlic powder
Black pepper
Ground turmeric
Ground cloves
Ground cinnamon
Ground nutmeg
Ground cardamom

Optional Add-Ins

Though we didn’t use it in our original recipe, these additional shawarma seasoning ingredients are a great way to add deliciously smoky, herbaceous undertones to your final dish. Feel free to use ½ teaspoon of each spice, taste it, and add more if necessary.

Dried oregano
Cayenne pepper
Chili powder
Sumac

How to Make Shawarma Spice?

It couldn’t be simpler to make this easy diy shawarma spice blend. In fact, you can whip up this five-star mix in less than five minutes!

Combine the mix of spices: Add the ground cumin, ground coriander, paprika, garlic powder, black pepper, turmeric, ground cloves, ground cinnamon, ground nutmeg, and ground cardamom to a small mixing bowl. Whisk the ingredients together until thoroughly combined.
Use and store: Use the spice blend in your identified recipe. Or, if you’re planning to use it later, store it in an airtight container or jar in a cool, dry place for up to six months.

How to Use Shawarma Spice Mix?

One of my favorite things about this authentic shawarma seasoning recipe is how many ways you can use it—any day of the week! Use this five-minute rub to make my chicken shawarma seasoning, or add it to your go-to sides for an unforgettable spread.

Use it to marinate meat or as a dry rub: You can effortlessly elevate any favorite protein—chicken (like my Chicken Shawarma recipe), beef, lamb, turkey, or fish—by infusing your meat with the warm and savory flavor of this delicious spice blend. If you want a dry rub, sprinkle an even layer of the shawarma mix over every side of your meat. Or, for a marinade, combine the homemade shawarma spice mix with oil and lemon juice and let your meat rest in it for a few hours—or even overnight!
Roasting or grilling vegetables: If you can’t get enough of the iconic shawarma flavor but aren’t in the mood for meat, I have great news: This tasty seasoning is also a must-have for dozens of other cooked veggies, including cauliflower, eggplant, potatoes, and mushrooms.
Legumes and grains: Another great way to use this shawarma spice mix recipe is to sprinkle it over your favorite grain and legume recipes. I particularly love adding this flavorful addition to roasted chickpeas and using it as a seasoning for my hearty and tender Bulgur Pilaf.

FAQs

It doesn’t matter whether you’re making this authentic shawarma seasoning for the first time or have made it one hundred times before. This handy FAQ will answer all your questions, whether they’re about spice substitutes or general taste profiles.

What is a good shawarma spice blend substitute?

If you’re not in the mood to make this homemade shawarma spice but still want to achieve classic Middle Eastern flavors, you’re in luck! My fresh and herby Mediterranean Spice Mix and earthy Baharat Spice Blend both make excellent substitutes.

What does shawarma taste like?

Generally, a shawarma seasoning mix recipe strikes a complex, savory balance of warm, aromatic, and slightly spicy flavors.

Is shawarma spicy?

Like other Mediterranean homemade spice blends, shawarma spice is only mildly spicy, often stemming from its warmer, more peppery ingredients. However, if you want to reduce the level of spiciness in your mix, you may consider reducing the amount of the “spicier” ingredients, like paprika and cloves.

Recipes To Use Shawarma Seasoning

Beef

Beef Shawarma

Chicken

Chicken Shawarma Bowl

Chicken

Easy Chicken Shawarma Recipe

If you make your own homemade shawarma seasoning following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Shawarma Spice Blend Recipe

Make this homemade shawarma spice blend recipe and add it to chicken, beef, lamb, fish, or vegetables to incorporate the aromatic flavors of the Middle East and Mediterranean in your daily cooking.

Course Seasoning

Cuisine Middle Eastern

Diet Vegan

Prep Time 5

Total Time 5

Servings tablespoons

Calories 14kcal

Author Aysegul Sanford

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Instructions

Place ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a small airtight jar.
Mix until thoroughly combined.
You can use it immediately or cover it tightly with the lid and store it in a dark, dry, and cool place for up to 6 months.

Notes

Yields: This recipe makes 3 ½ tablespoons to 4 tablespoons of Shawarma seasoning. The nutritional values below are for the whole recipe.
Multiply the recipe: Making large batches of this shawarma mixture is a great way to ensure you always have it on hand whenever your recipe calls for it. Therefore, please feel free to multiply this spice recipe and store the extra mixture for later use.
Addition of salt: Though some recipes may include salt among their shawarma spices, I prefer to omit this ingredient. Saltiness is hard to adjust in recipes—especially depending on your base—so I prefer adding salt according to the recipe I use.
Use the freshest spices: It’s no secret that fresh spices have a brighter, more potent flavor than old or dried spices. Therefore, I highly encourage you to ensure your pre-ground seasonings are as fresh and flavorful as possible before adding them to your shawarma seasoning mix. Or—if possible—you may also grind your whole spices with a spice grinder for extra flavor.
Experiment with the amount used: Depending on your desired recipe and the serving size of your dish, you might want to use more or less of this shawarma spice mix. Our rule of thumb is to use two tablespoons per pound of meat, but you may add more or less if you prefer a stronger or milder flavor. (Keep in mind that if you make this recipe as written, you’ll come out with 3.5-4 tablespoons of seasoning, which is ideal for two pounds of meat.)
Toast your spices (if you have the time): While it may sound like an extra step, toasting your spices before grinding will take this spice blend to the next level. To do so, add the whole spices to a dry skillet and toast, stirring often, over medium-low heat for about 4-5 minutes. Then, you can use your spice grinder to grind them to a fine powder. Remember that following our recipe, you can use an equal amount of any whole spice, but the amount may be slightly less or more than its version made with ground spices.

Nutrition

Greek Yogurt Pasta Sauce

Aysegul Sanford — Thu, 09 May 2024 15:35:36 +0000

The Art of Using Greek Yogurt in Savory Recipes

When I first moved to the US over 20 years ago, my friends would tease me for adding plain yogurt to almost everything. Growing up in Türkiye, that was just how we ate.

I still can’t imagine a savory meal without a scoop of yogurt on the side.

While the US has finally embraced yogurt as a breakfast staple, there is a whole world of savory possibilities for this ingredient. And let me tell you, we haven’t even scratched the surface of what it can do.

This Greek Yogurt Pasta Sauce is the perfect place to start.

Here is why this recipe works where others fail:

Room-temperature ingredients are key: I know it’s tempting to grab the yogurt right out of the fridge when you’re in a hurry, but please take the chill off first! If you drop ice-cold yogurt into a hot pan, it basically “panics” and seizes up, which is how you end up with that grainy, separated mess. Just let all your ingredients sit on the counter for 10-15 minutes while the water boils. Giving it a little head start at room temperature is the easiest way to guarantee your sauce stays nice and silky.
Low & controlled heat is key to preventing curdling: Many creamy sauces require a rolling boil to thicken and become creamy. Yogurt, however, is prone to curdling because it has a lower fat-to-protein ratio than heavy cream. The “secret” here is to keep the heat low and only warm the sauce until it’s silky and combined.
The Umami Balance: While you can mimic the texture, you often run into a taste issue. Greek yogurt is naturally tangy, and it can be overwhelming on its own. My solution here is Parmesan cheese. I use it not only to tame the tangy flavor of yogurt but also to round out its acidity with its salty umami notes. This is why I can confidently say this sauce is a good alternative to a rich, creamy traditional Alfredo.
Starch as the Emulsifier: Instead of using a roux or flour, we use starchy pasta water to bind the yogurt and cheese. This way, the sauce won’t slide off the pasta or separate.
A “Lighter” Decadence: You get a similar, satisfying mouthfeel to a traditional cream sauce, with a protein boost and none of the heavy feeling afterward.

Ingredients You’ll Need

While you’ll find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes to keep in mind as you gather everything.

Pasta: I usually reach for a long pasta (like fettuccine and spaghetti), as it pairs well with creamy sauces, but any pasta you enjoy will work.

However, penne or similar shapes work just as well. If you are following a gluten-free diet, feel free to use your favorite gluten-free pasta. And for a veggie-packed option, my zucchini noodles are also a great alternative.

Greek yogurt: Be sure to use plain, full-fat Greek yogurt and let it come to room temperature before starting. Low-fat or nonfat yogurt is more likely to curdle and doesn’t have the same silky consistency because it doesn’t have enough fat.

Short on time? I get it, if you are making it for a quick weeknight dinner, it is likely that you won’t have the time to take out the yogurt in advance. A good shortcut is to put the yogurt in a jar and soak it in a bowl of warm water for 5 minutes.

Butter: I use unsalted butter so I can control the seasoning more precisely. Olive oil can also be used, but I prefer the depth of flavor you get with butter.

Garlic: Fresh garlic is best for this recipe. Peel and mince it finely so it softens quickly without browning. For a lighter garlic flavor, you can use ¾ to 1 teaspoon garlic powder.

Parmesan cheese: Pick up a block of Parmigiana Reggiano (and grate it yourself) or buy the grated cheese containers near the cheese section. Pecorino Romano can be a great substitute if need be.

Red pepper flakes (optional): A small pinch adds a gentle heat; you can leave them out if you prefer a milder dish.

Nutmeg (optional): If you are making this as an Alfredo sauce alternative, add a pinch of nutmeg to mimic the classic Alfredo sauce.

How to Make Greek Yogurt Pasta Sauce

Making this pasta sauce with Greek yogurt recipe is simple and takes no more than 20 minutes from start to finish.

The key is gentle heat and a little patience when warming the yogurt. Here’s how I make it:

Step 1 – Cook the pasta: Start by bringing a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 to 14 minutes.

Pro Tip: Your pasta should have a slight bite. If you cook it too long, it will likely get mushy when mixed with the sauce.

Step 2 – Reserve the pasta water: Before draining, carefully reserve 1 cup of the pasta cooking water (you won’t need all of it, but it’s good to have extra).

This starchy water is essential for loosening the sauce later and helping it coat the pasta smoothly. Drain the cooked pasta and set it aside.

Step 3 – Sauté the garlic: Return the now-empty pot to the stove and melt the butter over medium-low heat. Add the minced garlic and cook for about 1-2 minutes, just until fragrant. Adjust the heat as needed to avoid burning the butter or garlic.

Step 4 – Make the yogurt sauce: Reduce the heat to very low. Add the full-fat, room-temperature Greek yogurt and Parmesan cheese. Stir constantly for 1-2 minutes, just until the yogurt is gently warmed and the cheese has fully melted.

Do not let the sauce simmer, boil, or bubble. The yogurt should warm slowly. Add the reserved pasta water gradually, 1 tablespoon at a time, stirring continuously, until the sauce loosens and reaches your desired consistency. This starchy water is what helps emulsify the yogurt and cheese into a velvety sauce that clings to the noodles.

Pro Tip: This process, adding warm pasta water gradually into cool yogurt, is called tempering, and it is critical to making this recipe work. If you add it in large quantities without whisking, the proteins in the sauce will “panic,” and your yogurt pasta sauce will likely curdle.

This is also a good time to season with salt and black pepper to taste.

Step 5 – Add the pasta to the yogurt sauce: Add the drained pasta to the pot and gently toss with kitchen tongs until all the noodles are evenly coated with the sauce.

Step 6 – Garnish and serve: Transfer the pasta to a serving bowl and finish with chopped fresh parsley, red pepper flakes (if using), and extra Parmesan cheese. Serve while it is still warm.

Troubleshooting Greek Yogurt Pasta Sauce

If you follow this yogurt sauce for pasta recipe as written, you should not run into any issues. That said, if something looks off, here are a few ways to fix things:

How to fix a broken sauce?: Remove the pan from the heat and whisk in a small amount of additional Greek yogurt, about 1 tablespoon, until the sauce comes back together.

Sauce looks grainy: This usually means the heat was too high. Lower the heat and continue stirring gently. The sauce should be warmed through, not cooked for a long time or allowed to bubble.

It’s too thick. How do I thin it out?: Add more reserved pasta water, no more than 1 tablespoon at a time, stirring well between each addition until the sauce loosens to your liking.

Greek Yogurt Pasta Sauce Recipe

This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.

Course Dinner, Vegetarian Pasta

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

8 ounces fettuccine pasta or other pasta, such as spaghetti
2 tablespoons unsalted butter
3 cloves garlic peeled and minced
1 cup plain whole milk Greek yogurt at room temperature
⅔ cup shredded parmesan cheese plus more as garnish
1 teaspoon kosher salt plus more for the pasta cooking water
¼ teaspoon ground black pepper
½ cup parsley roughly chopped
1/8 teaspoon red pepper flakes optional

Instructions

Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
Place the now-empty pot on the stove. Add the butter and melt over medium heat.
Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
Season the sauce with salt and pepper. Taste and adjust seasoning.
Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!

Notes

Yields: This recipe yields about 2 cups of pasta sauce, which, when mixed with cooked pasta, serves 4 adults. The nutritional values below are per serving.
Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so I do not recommend substituting it with regular yogurt. The proper fat-to-protein ratio and warming it over low heat prevent the sauce from curdling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water to restore it to a smooth consistency.
Optional mix-ins: This sauce is a great base for added vegetables. To keep it quick, sauté a handful of baby spinach or sliced mushrooms in a bit of olive oil in the pot before starting Step 3, then set them aside. Once your pasta and sauce are combined, simply fold the veggies back in for an easy veggie-packed pasta dish.

Nutrition

How to Store and Reheat

Here are my best tips for storing and reheating this creamy yogurt-based pasta sauce:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat the pasta on the stovetop over low heat, stirring frequently. Add a splash of water as needed to loosen the sauce and restore its smooth consistency. Do your best to avoid letting it simmer for too long or boil.
Microwave: I do not recommend reheating this sauce in the microwave on high heat, as it can cause the yogurt to separate. If you do use the microwave, reheat in short 15-20 second intervals at low power, stirring in between.
Freezing: You can technically freeze Greek yogurt sauces, but I do not recommend it. If you have to, then be sure to store the pasta sauce separately, as cooked pasta loses its texture when thawed.

What to Serve With This Recipe

So you made this Greek yogurt pasta sauce and mixed it with some spaghetti, and now you want to turn it into a whole meal? Well, I am glad you asked because I have a few great suggestions:

Chicken: Turn it into a Mediterranean feast with my Baked Chicken Skewers, or keep it simple with my Baked Chicken Breast.
Shrimp or salmon: Seafood pairs beautifully with this creamy sauce. Try Sockeye Salmon or keep it quick with Grilled Shrimp Skewers.
Simple salad: I like serving this dish with a fresh salad to balance the richness of the pasta. Something light, such as a Spring Mix Salad, works perfectly.
A Vegetarian Meal: Serve it with my Zucchini Lasagna or Baked Eggplant Parm for a full vegetarian dinner.

Other Savory Yogurt Recipes

If you enjoy cooking with yogurt in savory dishes, there are so many delicious ways to use it beyond pasta sauce.

Below are a few yogurt-based recipes that I think you’ll enjoy:

Five-minute Creamy Salad Dressing (or Sauce): This Greek Yogurt Dressing is creamy, easy to make, and comes together in less than 5 minutes. It tastes better than store-bought dressing and is delicious drizzled over salads, grain bowls, or roasted vegetables.
The most loved Turkish Breakfast: If there is one dish that instantly takes me back to my childhood, it’s Turkish Eggs. Silky poached eggs are served over garlicky yogurt and finished with a warm chili butter sauce.
Tangy Meal Prep Solution: This Greek Yogurt Chicken Marinade is bright, tangy, and incredibly versatile. Made with Greek yogurt, lemon, and fresh herbs, it works beautifully whether you grill, bake, or pan-cook the chicken.

Mint Sauce for Lamb

Aysegul Sanford — Wed, 03 Apr 2024 20:39:44 +0000

If you’re looking for a creamier condiment to brighten your menu, you can check out my Mint Yogurt Sauce and Chimichurri with Mint to strike the perfect balance between tangy, cool, and luscious flavors.

Ingredients You’ll Need

One of the best parts about making mint sauce for lamb is how few ingredients you need to get the freshest, most vibrant taste. In fact, you likely already have these simple ingredients in your kitchen, making this recipe a must whether you’re preparing for a special occasion or a quick weeknight dinner.

Fresh mint: I highly suggest using fresh mint leaves or common garden mint for this mint sauce recipe. However, you should be able to find fresh mint at your local grocery store. If you are growing your own mint, then peppermint or spearmint varieties would both work.
Sugar: There are many ways to add a touch of sweetness to this iconic condiment. Classic mint sauce recipes for lamb use granulated sugar, but you can also use a cane, coconut, or brown sugar if you’re looking for an alternative, pantry-ready option. Or, if you’d prefer a thicker, more complex sweetness, you can also use honey instead of raw sugar.
Kosher salt: A pinch of salt is an excellent addition to this recipe, balancing its sweetness while bringing out its bright mint taste.
Vinegar: Adding an acidic component to this lamb mint sauce is critical to enlivening it with savory, tart notes. The original British mint sauce calls for distilled malt vinegar, but you can use white wine vinegar (which I used) or apple cider vinegar if you don’t have any malt vinegar on hand.
Boiling water

How to Make Mint Sauce from Mint Leaves?

Quick, simple, and hassle-free, this fresh mint sauce recipe is a cinch to make, regardless of your skill level. These step-by-step instructions will guarantee you can serve a fresh, tangy, and savory sauce in less than five minutes.

Prepare the mint leaves: Remove the fresh mint leaves from their stems, chop them finely, then transfer them to a bowl. Or, you can put it together in a lidded heat-resistant jar as well.
Add flavorings: Add the sugar, Kosher salt, and white wine vinegar to the chopped mint leaves, then stir the ingredients until thoroughly blended.
Add the water: Slowly pour the boiling water over the other ingredients, then stir the mixture to combine.
Cool: Set the jar aside and let it cool for a minimum of 30 minutes.
Serve: Serve the cooled fresh mint sauce alongside the rest of your menu. Or, if you plan to use the condiment later, cover and refrigerate it until ready to use.

How to Store and Freeze?

Once you learn how to make mint sauce for lamb, you’ll want to use it alongside all your favorite recipes. These pro storage tips will ensure your leftover sauce stays as fresh as possible, whether you want to enjoy it later in the week or use it for long-term meal prep.

Storage: After transferring it to an airtight container, you can store it in the refrigerator for 2-3 days. However, remember that the sauce will turn a darker green the longer it sits since the fresh mint loses its bright color during storage. Therefore, even if its taste doesn’t diminish, the sauce may not have the same bright green color as when you first prepared it.
Freeze: The best way to freeze this easy mint sauce is in individual portions, ensuring effortless use later on. To do so, I recommend pouring the sauce into an ice cube tray and freezing it until solid. Then, remove the cubes from the tray and place them in a freezer-safe container, such as a Ziplock bag, with as much air removed as possible. Replace the container in the freezer, and you can use each individual serving whenever your menu calls for a serving of bright, cool sauce.

Other Ways to Use Mint Sauce

No one can deny that mint sauce with lamb is one of the most classic flavor combinations, from a succulent roast dinner to a smoky Grilled Rack of Lamb or Boneless Leg of Lamb Roast.

However, if you have extra sauce or want to try out a new menu, there are dozens of other mouthwatering pairings to try, a few of which I’ve detailed below:

Incorporate it into salad dressings: This mint sauce makes a fantastic base for salad dressing recipes. Simply mix a tablespoon or two of this sauce with a bit of lemon juice and olive oil, and you’ll have a zesty, light dressing perfect for a bed of leafy greens.
Add it to yogurt: If you’re like me, you love making a quick, gourmet-level dip you can use for all your favorite snacks. You can quickly transform this recipe into a mint dipping sauce by mixing 1-2 tablespoons into a serving of Greek yogurt and serving it with fresh veggies, pita bread, or as part of a mezze platter.
Use it as a marinade for other meats, like chicken or fish: Want to add a brilliantly bright, herby flavor to your meats? Add a bit of this mint sauce to your marinade recipe, and its vibrant notes will beautifully compliment your main dish’s savory, succulent base.
Spread over spring vegetables: You can enhance any veggie side by adding a dollop of this minty spread to your plate. In particular, mint sauce makes a great accompaniment for fresh or blanched peas and green beans (especially my Air Fryer Green Beans!), as well as heartier veggies such as roasted potatoes.

Expert Tips

Any chef—beginner or professional—can easily make this homemade lamb mint sauce. These tips will ensure you come out with the tastiest sauce possible, including expert suggestions for chopping, flavor adjustment, serving, and more.

Mint stems: Since this recipe requires so much mint (you’ll need 1 large bunch), I encourage you to consider your herb’s freshness when deciding whether to use only the leaves or include the stems. Young, freshly picked stems—like the kind you grow in your home garden—are OK to use in this recipe. However, older stems—the kind you might find at your local grocery store—tend to have a harder, woodsier taste, which might negatively impact the overall flavor of your recipe. No matter which type of minty herb you use, it’s essential that you finely chop it to ensure the leaves fully release and evenly distribute their flavors into the sauce.
Food processor: You may have seen that other mint sauce recipes ask you to use a food processor or blender to cut up your mint leaves more thoroughly and blend them with the other ingredients. However, though this is technically an option, you can achieve an ideal fineness by chopping your herbs with a sharp knife. Furthermore, processing your mint may bruise the delicate mint leaves, leaving you with a sauce that has a slightly bitter taste rather than the fresh, vibrant flavor that finely hand-chopped mint leaves can offer.
Taste and adjust: The best mint sauce for lamb is one that you adjust according to your personal preference. That’s why I highly encourage you to use this recipe as a base, taste it before serving, and add more seasoning as necessary. I should also note that I find most jarred mint sauces to be too sweet for my taste, so I use a minimal amount of added sugar compared to other recipes. Therefore, if you prefer a sweeter profile, you may add more sweeteners to achieve your ideal balance of sweet and acidic flavors.
Let it rest: If you have the time, this homemade mint sauce recipe should rest for 30 minutes before serving. This resting time ensures that the ingredients have time to develop and deepen their flavors.
Adjust consistency: Depending on how you plan to use your mint lamb sauce recipe, you might want to adjust its consistency. As written, this recipe will result in a thicker sauce—more like a mint paste—which is ideal for serving with lamb dishes due to their rich meat flavor. However, if you’re looking for a thinner consistency, as you might when making a salad dressing or a saucy drizzle, all you need to do is add more water or vinegar to your mixture.
Serve it at room temperature: Though I recommend storing it in the refrigerator, it has the best taste and consistency when served at room temperature. Therefore, if you’ve stored it in the fridge beforehand, I suggest taking it out at least 30 minutes before adding it to your dinner table.

FAQs

What is mint sauce?

Mint sauce is a bright, vibrant, herb-based condiment often served with lamb dishes. In addition to fresh mint leaves, this thick sauce usually includes other ingredients, like sugar, vinegar, water, salt, and pepper, to enhance its flavor. Many store this mixture in a small jar, which you can likely find at your local grocery store.

Is mint jelly the same as mint sauce?

Though mint jelly and mint sauce are common accompaniments for lamb dishes, they’re not the same. Mint jelly has a more gelatinous texture due to its inclusion of pectin, and it tends to be sweeter because of its higher concentration of sugar—especially American mint jelly. By comparison, mint sauce is more herbaceous, spreadable, and tart. Because of its fresh mint base, it boasts a more potent mint flavor, and its use of vinegar and sugar creates a more vibrant flavor profile than mint jelly.

Why is mint sauce served with lamb?

Lamb and mint sauce is such an iconic pairing because the refreshing, minty taste of the sauce often helps balance the richness of lamb—especially back in the day, when lamb had a more pronounced gamey flavor. Together, lamb and mint sauce create a savory, fresh, and succulent base that’s as delicious as it is good for digestion.

If you try this mint sauce recipe or any other recipe on Foolproof Living, please take a minute to rate it and leave a comment below. It will be a great help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Mint Sauce for Lamb Recipe

Easy, fresh, tasty, and homemade mint sauce perfect for roast lamb. All you need are just a few simple ingredients and 5 minutes of your time to make it.

Course Condiment/Sauce

Cuisine American Vegan

Diet Vegan

Prep Time 5

Resting time 30

Total Time 35

Servings cup

Calories 104kcal

Author Aysegul Sanford

Ingredients

2 cups fresh mint rinsed, from 1 large bunch (~ 2 cups (34 grams) packed leaves)
1 tablespoon granulated sugar or cane, coconut, brown sugar, or honey
½ teaspoon kosher salt
2 tablespoons white wine vinegar or apple cider vinegar
3 tablespoons boiling water

Instructions

Remove the fresh mint leaves from their stems*. Finely chop the mint leaves and transfer them to a heat-resistant jar with a lid.
Add sugar, kosher salt, and white wine vinegar. Give it a quick stir.
Slowly pour in the boiling water and stir to combine.
Set it aside and let it cool for at least 30 minutes before serving. If not using right away, cover and refrigerate.

Notes

Yields: This recipe makes ½ cup of mint sauce, ideal for serving with two racks of lamb. The nutritional information below is for the full recipe.
Mint stems*: You are welcome to use the stems of freshly picked mint, but I wouldn’t recommend using the stems of store-bought mint as they tend to be woodsy.
Adjust the sweetness and consistency: I find most jarred versions of this mint lamb sauce to be too sweet, so this recipe is minimally sweetened. However, you can add more sugar if you prefer. The same goes for the consistency. If you find it too thick, feel free to add more boiling water, 1 teaspoon at a time, until it reaches your desired consistency.
Making Ahead and Storage Instructions: You can make this sauce a day in advance and store it in the fridge for up to 2-3 days. Keep in mind, though, that it will lose its bright green color and vibrancy as it sits.
Freezing: You can make a large batch of this mint sauce and freeze it using an ice cube tray. Place 1 tablespoon of the mint sauce in each cube and freeze. After they are frozen, remove the cubes from the tray and place them in a storage container in your freezer. You can have the perfect portion anytime you need mint sauce in your favorite recipe. Check out the blog post for other recipe ideas to use your sauce in.

Nutrition

Mint Yogurt Sauce

Aysegul Sanford — Tue, 02 Apr 2024 14:29:04 +0000

If you can’t resist the tangy, deliciousness of Greek yogurt recipes, you are not alone. While this minty condiment is a no-brainer when you want a yogurt and mint sauce for lamb, there are many other creamy yogurt recipes to enjoy! My Greek Yogurt Dressing will immediately enliven any salad with light, zesty flavors. Or, you can give your meal an authentic Mediterranean spin with the earthy, creamy, and herby notes of my Tzatziki Sauce or Yogurt Tahini Sauce.

Want to serve a crowd? My Yogurt Ranch Dip is the ultimate solution for party spreads, whether you want to serve chips, veggies, or any other fan-favorite finger foods!

Ingredients

This mint yogurt sauce recipe requires only six simple ingredients to transform your weeknight menu into a gourmet spread. In fact, you can probably find these ingredients in your pantry already!

Greek yogurt: I recommend using plain, full fat yogurt to give this dip the richest, creamiest flavor. However, you can also use low- or non-fat yogurt if you prefer a lighter alternative and don’t mind a thinner sauce.
Fresh mint leaves: Use widely available supermarket fresh mint for this recipe. I recommend removing the leaves from the stems and chopping them up finely. If you are growing your own mint, both spearmint and peppermint leaves would work.
Lemon juice: Fresh lemon juice is my go-to for this yogurt mint sauce, as it has a brighter, deeper citrus flavor than bottled lemon juice.
Fresh garlic cloves: The best way to infuse this mint yogurt recipe with robust, savory flavor is to use finely chopped or pressed fresh garlic. However, if you don’t have fresh garlic handy, one teaspoon of garlic powder will give your sauce similarly bold notes while also blending nicely into your mixture.
Kosher salt & black pepper

Optional Add-Ins & Substitutions

Olive oil: If desired, you can drizzle your mint dip with olive oil or mix olive oil with your other ingredients to achieve a richer, more full-bodied blend—just like I do in my Creamy Yogurt Dill Sauce!
Spices & dried herbs: Because this sauce is so versatile, I encourage you to customize its seasonings based on the menu you’d like to serve. Ground cumin, cayenne pepper, red pepper flakes, and dried mint are all impeccable additions if you want to lend this condiment nutty, smoky, or spicy undertones.
Water: If you want to turn this creamy dip into a thinner mint yoghurt dressing, all you need to do is add a little bit of water to your mixture. Just be sure to taste for seasoning and add more if necessary. Then, add your mint yogurt dressing to your favorite salads for the perfect side dish, light lunch, or veggie-packed meal.
Vegan yogurt: If you follow a vegan diet, you can still enjoy this mint sauce recipe by substituting the dairy-based Greek yogurt for plain vegan coconut yogurt or almond milk yogurt—as long as it’s unsweetened.

How to Make Mint Yogurt Sauce?

Anyone can make this minted yogurt sauce in just five minutes—with only two steps! Below, you’ll find out how to make a refreshingly light, creamy condiment in no time.

Combine the ingredients: Add the yogurt, chopped mint, lemon juice, garlic, salt, and black pepper to a small bowl. Whisk the ingredients until they’re thoroughly combined and smooth.
Season and serve: Taste the mint sauce for seasoning, and add more if necessary. When you reach your ideal balance of flavor, your sauce is ready to enjoy!

How to Store & Freeze?

This effortless recipe is excellent for easy storage, whether you want to make it ahead of time, use it throughout the week, or save it for future meal prep.

Storage: First, transfer this mint yogurt sauce into a tight-fitting jar or airtight container to keep it fresh. Then, store it in the refrigerator for up to five days, being sure to shake or whisk the mixture before using it.
Freeze: Technically, you can freeze this sauce for later use. However, yogurt tends to separate when it thaws, so be sure to whisk it before serving it. Furthermore, if you want to store this condiment for individual servings, you can pour it into an ice cube tray and use each frozen “cube” as needed.

How to Use Mint Sauce With Yogurt?

This hassle-free recipe is just what you need to compliment your menu with light, minty flavors. Below are some ideas to get you started:

Meat dishes
- With lamb: In the mood for a classic? Lamb with yogurt mint sauce perfectly balances this succulent, grassy meat with bright, fresh flavors. For example, this mint yogurt sauce makes an exquisite pair with my Roasted Rack of Lamb, Grilled Lamb Rack, and even individual lamb chops if you want a smaller portion size. Or, if you’re in need of a quick lamb dinner, my Pressure Cooker Lambs Shanks make an excellent pairing with this sauce.
- Chicken: People often use this Greek sauce for lamb, but it also makes a delectable condiment for countless other Mediterranean meat dishes. Succulent and tender, my Shish Taouk and Oven Chicken Kabobs expertly balance the delicate freshness of my mint dip with their smoky taste. Otherwise, you can drizzle this creamy sauce recipe over a Pita Chicken Wrap or pita sandwiches for a protein-filled meal you can enjoy at picnics, barbecues, and on-the-go meals.
- Beef: Savory, filling, and flavorful, my Kofte Meatballs and Oven Beef Kabobs are also delicious paired with this mint yogurt dipping sauce. Pour a helping of this light condiment over your hearty beef dish, or serve it on the side for a restaurant-ready menu that comes together in no time.
Dipping sauce: One of my favorite ways to use this versatile sauce is as a minted yogurt dip. It makes a delicious dipping sauce with roasted or grilled vegetables or as a part of a mezze platter with other dips like Hummus and Muhammara, of course, with pita bread on the side.
Dressing for salad: Because of its light, cool taste, this condiment makes a fantastic mint yogurt salad dressing—especially when you add a little water to thin out its base. Pair this tasty dressing with my Cucumber Greek Yogurt Salad for a refreshingly crisp side everyone can enjoy, or pour it over my Chicken Salad With Greek Yogurt for a hearty yet fresh dish that will delight any potluck.
Sandwiches and burgers: Mint yogurt dip isn’t only delicious alongside gourmet mains; it’s also a tasty topping for your favorite sandwich recipes! Spread this sauce on my Steak Sandwich for a juicy, hand-held meal. Or, if you’re in the mood for a vegetarian option, whip up a Bulgur Burger or Falafel Sandwich and top it with mint yogurt sauce for a Middle Eastern dish your dinner guests will love.
Vegetable dishes: If you’re looking for a deliciously nutritious dish, try spooning or drizzling this yoghurt and mint sauce over your favorite veggie sides. This light and creamy condiment perfectly accompanies my tender Sauteed Eggplant, or you can drizzle it over my Sauteed Mushrooms and Asparagus or Air-Fried Asparagus for a savory, flavorful side you can customize for any menu.

Expert Tips

It is no secret that this is a super simple recipe. However, during our recipe testing, we learned a few things that are worth noting to help you succeed on your first try:

Chop mint finely: The key to getting the freshest, most evenly distributed flavor is to chop your mint as finely as possible. Some versions of this recipe use a food processor to achieve a super-fine consistency, but I found this unnecessary. As long as you have a chopping board and a sharp knife, you should be able to get a similarly fine cut in your fresh mint.
Stir well: Because this lamb yogurt sauce uses fresh, wet, and dry ingredients, you must stir it thoroughly before serving. Doing so will help avoid clumpiness, give you a super-smooth texture, and ensure a more even distribution of flavor.
Experiment with seasonings according to your recipe: Whether you use this Greek yogurt sauce for lamb, chicken, beef kebabs, or any other dish, I recommend playing around with your seasonings and fresh herbs to best complement your menu. Some of my favorite additions are fresh dill, fresh parsley, and fresh cilantro—all of which offer uniquely refreshing, earthy, and grassy notes.
Adjust consistency: To make it thicker, add a little more yogurt to the sauce. However, if you prefer a thinner consistency—as you might for a salad dressing or drizzly topping—add a little bit of water to your mixture.
Let it rest: If you have the time, I highly recommend letting this mint sauce rest for 30 minutes in the fridge before using it. This resting time will allow the ingredients to more thoroughly infuse the sauce, leading to a deeper, more complex flavor profile.

FAQs

Want to know more about this tantalizingly cool sauce? Below, you’ll find answers to all your questions, from alternative preparation methods to consistency adjustments.

How is this yogurt mint sauce different than Indian mint sauce served at Indian restaurants?

True, both yogurt mint sauce and Indian mint sauce are yogurt-based sauces that use fresh mint to get their iconic cool taste. However, the Indian version—a popular condiment at Indian restaurants—includes additional ingredients, such as fresh cilantro, lemon juice (or lime juice), green chilies, cumin, sugar, and salt, to achieve a brighter, more herbaceous base.

How do you thicken mint yogurt sauce?

Try adding more yogurt to your mixture to thicken your yogurt and mint sauce. Conversely, if you want to thin out your sauce, add a bit of water to your bowl.

How to make mint yoghurt with mint sauce?

A great way to cut down on extra prep time when making this yogurt mint sauce recipe is to begin with English mint sauce (either from the store or homemade). Then, add 2-3 tablespoons of this pre-made sauce to your Greek yogurt, stir, and enjoy!

If you try this Mint Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It will be a great help to others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Mint Yogurt Sauce Recipe

Yogurt mint sauce is a quick, easy, and flavorful condiment to serve with lamb, chicken, beef, or simple roasted vegetables. While we are making it as a sauce here, by making small adjustments you can easily turn it into a dip or dressing as well.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 154kcal

Author Aysegul Sanford

Ingredients

1 cup plain full fat Greek yogurt
½ cup fresh mint leaves loosely packed and finely chopped
2 tablespoons lemon juice freshly squeezed
2 garlic cloves minced or pressed through a garlic press
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place yogurt, mint, lemon juice, garlic, salt, and black pepper in a small mixinf bowl and whisk until fully combined.
Taste for seasoning and adjust if necessary.
You can use it right away or store it in a jar with a tight-fitting lid and refrigerate it for up to 5 days.

Notes

Yields: This recipe makes one cup of sauce. You can easily multiply the recipe based on what you are serving it with. The nutritional values below are for the whole recipe.
Fresh mint: I used store-bought fresh mint, but if you are growing your own, you can use peppermint or spearmint to make this recipe.
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 5 days. Be sure to give it a good whisk and taste for seasoning before serving.

Nutrition

Horseradish Yogurt Sauce

Aysegul Sanford — Wed, 31 Jan 2024 18:58:17 +0000

If you love yogurt-based sauces, be sure to make Yogurt and Dill Sauce, Tzatziki, and Tahini Yogurt Sauce, too.

Ingredients

This Greek yogurt horseradish sauce recipe is made with only 8 ingredients, most of which are probably already in your pantry and fridge. Gather together:

Horseradish: Most grocery stores sell “prepared horseradish” or “horseradish grated in vinegar” in glass jars in the condiment aisle (Gold’s (affiliate link) is a popular brand). If you are lucky enough to spot a fresh horseradish root in the grocery store (prime time season is late autumn and early spring), feel free to peel and grate it fresh at home. Just note that fresh horseradish is much stronger than jarred, so start with 1 tablespoon and work your way up from there.
Plain Greek yogurt: Full-fat Greek yogurt will offer the creamiest texture. The rich, creamy texture also balances the spicy notes of the horseradish and gives it a nice cooling bite. If you can’t find Greek yogurt, Icelandic Skyr is the next best choice.
Mayonnaise: Mayo adds another layer of creaminess and a tangy flavor. If you prefer to make yogurt horseradish sauce without mayo, simply omit it and adjust the seasonings to your liking.
Apple cider vinegar: Apple cider vinegar gives it that special pop and slightly sweet flavor. White wine vinegar is a great substitute.
Dijon mustard: Dijon mustard enhances the natural spiciness in the horseradish.
Seasonings: Keep it simple with Kosher salt and black pepper to allow the horseradish to shine.
Chives: Fresh chives, or scallions, give it an extra bite and an almost herbal finish at the end.

Substitutions and Optional Add-Ins

Garlic cloves: Grate a fresh garlic clove or smash some roasted garlic so that it blends right into the sauce.
Crushed red pepper flakes: For a little extra spice, a dash or two of red pepper flakes would be especially nice.
Lemon juice: If you don’t have any apple cider vinegar or prefer not to use vinegar, try fresh lemon juice instead.
Sweetener: Two teaspoons of sweetener, such as granulated sugar, brown sugar, or honey, will tame the spiciness and balance the flavors. Add more if you prefer a sweeter flavor.
Fresh herbs: Horseradish sauce with dill or parsley would be another great option. I prefer fresh dill or parsley, but dried versions can also be used.

How to Make This Recipe?

A super flavorful, punchy, spicy horseradish sauce with Greek yogurt is ready in less than 5 minutes. With only two easy steps, you’ll wonder why you never made this healthy horseradish sauce in the first place. Here’s how I like to do it:

Make horseradish sauce: In a small bowl, whisk together prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and combined.
Add chives: Gently stir in the chives or scallions, if using.

How to Store and Freeze?

Horseradish sauce with yogurt can be made well ahead of time and even stored in the freezer. To ensure this creamy sauce keeps as long as possible, simply:

Storage: Transfer the yogurt horseradish sauce to an airtight container. Store in the fridge for up to 1 week. Give it a good stir just before serving.
Freeze: Store in a freezer-safe container for up to 3 months. For meal prep and portion control, flash-freeze the sauce in a silicone ice cube tray for 1-2 hours. Then, pop them out and transfer them to a freezer-safe plastic bag. Each cube is good for one serving.

Serving Suggestions

Whether you want a yogurt sauce for steak or an exceptional accompaniment to lamb, pork, chicken, or seafood, this horseradish sauce with yogurt will hit the spot. It also pairs well with vegetables and potatoes, too. Some of my favorite ways to serve include:

Beef: You can’t get any more classic than horseradish sauce and beef. The spicy, tangy, cooling sauce compliments the fatty, umami-like textures and flavors of beef. Serve a dollop with any cut of steak, such as Filet Mignon or NY Strip, or serve it with Sunday roasts, like Standing Rib Roast or Instant Pot Pot Roast.
Pork and lamb: Just as horseradish compliments beef, it also compliments other types of meat, including pork and lamb. Give Pork Chops that much more zippy bite, or serve it alongside the robust flavors of Lamb Chops.
Sandwich spread: Don’t stop with weeknight dinners. Jazz up your lunch and spread it on sandwiches of all types, like a roast beef sandwich, turkey, chicken, and of course, leftover prime rib sandwich.
Seafood: The delicate, flaky texture of Grilled Sockeye Salmon and Baked Sockeye Salmon go so well with the bold richness of horseradish cream sauce.
Vegetables: Give any of your favorite roasted veggies a healthy, creamy kick (with some added protein from the Greek yogurt) by serving it as a drizzle or a dip. I love serving it with my Air Fryer Beets, which makes a great side to serve with meat dishes.
Potatoes: The flavors of horseradish, chives, and yogurt pair so beautifully with baked or roasted potatoes, like Air Fryer Fingerling Potatoes and Air Fryer Red Potatoes it will make your taste buds tingle.

Expert Tips

Adjust the seasoning: Taste as you go and adjust the horseradish and seasonings to your taste. Keep in mind that the horseradish will get stronger the longer it stays in the fridge.
Bring to cool room temperature: Cover and place in the refrigerator until ready to serve. For best results, remove from the fridge 30 minutes before serving.
Give it a good stir before serving: Some of the liquid naturally floats to the top, so make sure to stir it to bring all the ingredients back together.
Thin to your desired consistency: If the sauce is too thick, thin it out with a tablespoon of water.

FAQs

What is creamy horseradish sauce made of?

This version of horseradish sauce with yogurt is made with prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and either chives or scallions.

What goes well with horseradish sauce?

Horseradish sauce is classically paired with roasted meats, like Prime Rib and Pot Roast, but is exceptional with pork, lamb, chicken, vegetables, and potatoes.

What is the difference between horseradish and horseradish sauce?

Horseradish is simply the ingredient itself, a root vegetable with a long white root and green leaves. Horseradish sauce adds a creamy component to the mix, such as sour cream, Greek yogurt, and/or mayonnaise.

Other Greek Yogurt Sauce/Dip Recipes You Might Also Like:

If you try this Horseradish Yogurt Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Horseradish Yogurt Sauce Recipe

Horseradish Yogurt Sauce is a lighter alternative to the classic condiment we all love. Made with Greek yogurt, it is still super creamy and tangy with fewer calories. It is the perfect accompaniment to meat (especially Prime Rib), fish and vegetable dishes.

Course Condiment/Sauce

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 30kcal

Author Aysegul Sanford

Ingredients

3 tablespoons prepared horseradish
½ cup Greek yogurt full fat
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chives or scallions, chopped (Optional)

Instructions

In a medium bowl, whisk together the prepared horseradish, Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt and pepper until fully combined.
Gently stir in the chopped chives or scallions if desired. Taste for seasoning and add more if necessary.
Refrigerate until ready to serve then remove from the fridge 30 minutes before serving.

Notes

Yields: This recipe makes 3/4 cup horseradish yogurt sauce, which is ideal for 6-7 servings. The calorie information below is per serving.
Storage: Transfer it to an airtight container. Store in the fridge for up to a week. Give it a good stir just before serving.
Freeze: Store it in a freezer-safe container for up to 3 months. Alternatively, for meal prep and portion control, flash-freeze the sauce in an ice cube tray for 1-2 hours. Then, pop them out and transfer them to a freezer-safe plastic bag. Each cube is good for one serving.

Nutrition

Horseradish Sauce For Prime Rib

Aysegul Sanford — Wed, 24 Jan 2024 23:18:56 +0000

Like many people, I have a handful of go-to recipes I rotate through at Christmas. It’s usually a toss-up between prime rib, beef tenderloin, or a cozy pot roast.

No matter which one ends up on the table, this creamy horseradish sauce is the one thing I always make to serve alongside it.

It’s the kind of sauce you’d expect at a steakhouse, but once you make it yourself, you’ll see how easy it is.

The best part is that it doesn’t stop at Christmas dinner. The next day, I use it as a spread for sandwiches, which feels like a little bonus.

Horseradish Sauce Ingredients

You only need seven simple ingredients to make this horseradish sauce.

Below, you’ll find everything you need, along with a few substitution ideas and optional add-ins to customize it to your taste:

Prepared horseradish: Often labeled as “prepared horseradish” or “grated horseradish in vinegar,” it is usually found in the refrigerated section of the grocery store in a small jar.

It’s made by grating fresh horseradish root and preserving it in vinegar, which tames its strong flavor.

If you grow horseradish at home or want to make it with fresh horseradish, you can make this recipe from scratch. Just keep in mind that homemade horseradish tends to be much stronger, so you may have to adjust your recipe accordingly.

Sour cream: I like to use sour cream for its gentle tang and creamy texture, which helps balance the sharpness of the horseradish. I recommend using full-fat sour cream, as it gives the sauce a smoother texture.

Mayonnaise (optional): This adds a bit of extra creaminess and mild tang to the sauce. It is optional, so you can leave it out if you prefer a lighter horseradish sauce or want to keep the flavors more straightforward.

Dijon mustard (optional): Most horseradish sauce recipes don’t include Dijon mustard, but I love that a small amount (1 teaspoon) adds an extra layer of complexity to the sauce. However, you can omit it if you prefer.

Apple cider vinegar: This is a great way to balance the richness of this sauce. However, white wine vinegar, lemon juice, or champagne vinegar would also work.

Chives: Chives add a mild onion note and a bit of freshness to the sauce. If you don’t have chives on hand, you can use scallions.

Seasonings: A simple mix of salt and black pepper is all you need to bring out the horseradish’s natural flavors.

Substitutions and Optional Add-Ins

Greek yogurt: If you prefer to make a horseradish sauce recipe without sour cream, you can use ½ cup of Greek yogurt for a lighter sauce. Or better yet, try my horseradish yogurt sauce for a recipe that uses no mayo or sour cream.

Crème fraîche: If you like a richer finish, ½ cup of crème fraîche is another great substitute for sour cream.

Heavy cream: For a milder, less tangy version, you can replace the sour cream with heavy cream.

Worcestershire sauce: If you want a bit more depth, add up to ½ teaspoon to the sauce.

Sweetener: To make it slightly sweeter (similar to Arby’s-style sauce), stir in 1-2 teaspoons of sugar or honey to taste.

Prepared Horseradish vs Fresh Horseradish: What Works Best for Sauce

If you’re wondering whether to use prepared horseradish or fresh horseradish root, here’s a quick breakdown:

Prepared horseradish is grated horseradish root preserved in vinegar. It’s what’s most commonly used in horseradish sauce recipes and is typically sold in small jars in the refrigerated section near the condiments or produce.

I prefer using prepared horseradish here because you’ll get consistent heat and flavor, and let’s face it, it is quick and easy.

Fresh horseradish would also work, but keep in mind that it is significantly stronger than the prepared horseradish you’d buy at the store. So, start with 1 tablespoon of freshly grated horseradish, taste, and adjust as needed.

Freshly grated horseradish can quickly overpower the sauce, so a little goes a long way.

How to Make Horseradish Sauce

If you’ve never made horseradish prime rib sauce at home, you’ll be happy to know it comes together quickly and requires no special equipment.

I’ve tested this ratio many times, and whisking everything by hand gives you the smoothest, most balanced sauce.

Step 1 – Whisk the base ingredients: Add the prepared horseradish, sour cream, mayo, apple cider vinegar, Dijon mustard, salt, and black pepper to a medium bowl.

Whisk until the mixture is completely smooth and well combined. Take a quick taste and adjust the seasoning if needed. The sauce should be creamy with a noticeable but balanced horseradish kick.

Step 2 – Fold in the chives (optional): If using, gently stir in the chopped chives or scallions. This adds a subtle onion note and a bit of freshness without overpowering the sauce.

Serve right away, or refrigerate until ready to use.

Expert Tips for the Best Horseradish Sauce

While this is a simple sauce, a few small adjustments can make a big difference in both its taste and how well it pairs with your meal.

Here’s what I’ve learned through years of making this recipe:

Adjust based on what you’re serving: One of the benefits of making horseradish cream sauce at home is its ease of customization. If you want to make it steakhouse-style and serve it with rich dishes like roast beef or prime rib, increase the prepared horseradish to 4 tablespoons for a bit more kick. For sandwiches, burgers, or roasted vegetables, I recommend using 2-3 tablespoons to keep the sauce milder so it doesn’t overpower the other ingredients.
Taste before serving: Always give the sauce a final taste and adjust the seasoning as needed. This is especially important if the sauce has been refrigerated, as flavors can mellow slightly over time.
Let it rest if you can: While this sauce is ready to use in about 5 minutes, letting it sit in the refrigerator for at least 30 minutes makes a big difference, as it helps the flavors come together.
Stir before serving: Because this sauce contains both dairy and vinegar, some separation is normal. A quick stir before serving ensures an even texture and balanced flavor.

Horseradish Sauce for Prime Rib Recipe

This homemade horseradish sauce is perfect for steak, prime rib, roast beef, and beef tenderloin. Made with just a few basic pantry ingredients, it can be served as a creamy sauce to various meat dishes (beef, pork, chicken), as a spread for sandwiches, or as a dipping sauce for veggies.

Course Condiment, Sauce

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 58kcal

Author Aysegul Sanford

Ingredients

3 tablespoons prepared horseradish aka jarred horseradish
½ cup sour cream full-fat
1 tablespoon mayonnaise full fat
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chives or scallions chopped – optional

Instructions

In a medium-size bowl, whisk together the prepared horseradish, sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until fully combined.
Gently stir in the chopped chives, if desired. Taste for seasoning and add more if necessary. Serve.

Notes

Yields: This recipe makes 3/4 cup horseradish sauce, which is ideal for 6-7 servings. The calorie information below is per serving.
Prepared Horseradish: Also known as jarred horseradish, you can buy prepared horseradish from your grocery store. You can make this recipe using grated fresh horseradish, but if you go in that direction, I would recommend starting with 1 tablespoon of it (and increasing it from there), as the fresh variety has a more potent flavor.
Make Ahead: You can make this recipe 2 days ahead and keep it in the fridge in an airtight container. Just be sure to give it a good stir before serving.
Storage: Place in an airtight container (or a mason jar) and refrigerate for up to 7 days.
Freezing: Place it in resealable freezer-safe bags or ice cube trays (in smaller portions) and freeze for up to 3 months. Thaw in the fridge a few hours before you are ready to serve it.

Nutrition

Make Ahead, Storage, and Freezing

This horseradish sauce is easy to make ahead and stores well, making holiday prep a little easier. Here’s how I do it:

How to make ahead & store: Transfer your prepared horseradish sauce to an airtight container or a mason jar. It will stay fresh in the refrigerator for up to a week.

I recommend stirring the mixture before serving, as the ingredients tend to separate.

How to freeze: While some people recommend against freezing dairy-based sauces due to separation, I have found that a quick 30-second whisk after thawing re-emulsifies the sauce well. For easy portioning, freeze the sauce in an ice cube tray. Once frozen, remove the frozen cubes from the mold and transfer them to a freezer bag. They should keep well for up to 3 months.

FAQs

What does horseradish sauce taste like?

Horseradish sauce has a creamy, tangy base with a noticeable sharpness from the horseradish. The heat is present but balanced by the dairy.

Why is horseradish sauce served with prime rib?

Prime rib is rich and well-marbled, and horseradish sauce helps cut through that richness. The sharpness of the horseradish and the creaminess of the sauce create contrast, which keeps each bite from tasting too heavy.

Can I make horseradish sauce without mayonnaise?

Yes. The mayonnaise in this recipe is optional; I use it mainly for added tangy flavors. You can leave it out and still end up with a well-balanced horseradish sauce.

How long does horseradish sauce last in the fridge?

When stored in an airtight container, it will keep well in the refrigerator for up to one week. Give it a quick stir before serving, as it might separate.

Does horseradish sauce get stronger over time?

Not really. It can mellow slightly as it rests, which is why I recommend giving it a good stir, tasting before serving, and adjusting if needed.

What to Serve Horseradish Sauce With

This creamy horseradish sauce pairs well with a wide range of dishes, from classic beef recipes to more unexpected uses.

Here are a few of my favorite ways to enjoy it:

Classic Pairings

Horseradish sauce is a natural match for beef, and it’s especially popular as a prime rib dipping sauce, since its sharpness balances the richness of classic holiday meat dishes. Here are a few of the classic ways I like to serve it:

Spoon it alongside Prime Rib (with Au Jus), Beef Tenderloin, or Filet Mignon for a classic steakhouse-style pairing.
It’s also excellent with Pot Roast, adding a little contrast to the slow-cooked meat.

Everyday Pairings

Sandwiches and burgers: Use it as a spread for a leftover Prime Rib Sandwich or add it into burgers, like my Bacon Avocado Burger, for extra creaminess.
Roasted or grilled vegetables: Serve this creamy horseradish recipe as a dip or topping for roasted vegetables or a baked potato for an easy, elevated side dish.
Crudité: This creamy sauce makes a great spicy dip to serve as a part of crudité platters, meat, or cheese boards.

Less Traditional Ideas

Seafood: Horseradish sauce for salmon pairs surprisingly well with richer seafood dishes, such as Baked Sockeye Salmon or Grilled Sockeye Salmon.
Bloody Marys: Stir in a small dollop to add a little extra depth and spice.

Bread Dipping Oil

Aysegul Sanford — Sun, 31 Dec 2023 05:01:49 +0000

So, you know how you go to your favorite Italian restaurant, and as soon as you sit down, you can’t wait for the olive oil dipping sauce and crusty bread to be placed on your table. It’s restaurant-style at its best (I’m looking at you, Carrabba’s Italian Grill, Bertucci’s, California Pizza Kitchen, Olive Garden, Maggino’s, and Macaroni Grill!) That is this recipe!

With the right mix of bread dipping seasoning and the best olive oil you can find, you can make restaurant-style food in your home kitchen. It serves as the perfect appetizer for those get-togethers with family and friends. Who knew bread and olive oil could taste so good?!

Ingredients You Will Need

You need a handful of basic ingredients to make this olive oil dip for bread. The good news is that the recipe itself is so forgiving that if you are missing an ingredient or two, you can easily substitute it with another ingredient. Below is what you’ll need, including the best oil for bread dipping:

Fresh or Dried Herbs: You will need fresh or dried basil, oregano, thyme, and rosemary to make this olive oil dip. If you decide to use dried herbs, I recommend using half the amount as they tend to be stronger. You can find the correct measurements in the recipe card below.
Seasoning and Spices: I know it may seem a bit basic, but the salt and pepper you use make all the difference. If you can, avoid table salt and pre-ground black pepper. Use flaky sea salt or kosher salt and freshly cracked black pepper for the best flavor. However, if you do not mind your olive oil bread dip being a little bit spicy, you can also add a pinch of red pepper flakes (or red chili flakes) for some heat.
Olive Oil: There are so many olive oils on supermarket shelves these days, and it’s hard to know which one is the best olive oil for dipping bread. A general rule of thumb is to purchase cold-pressed extra virgin olive oil from one supplier or country. These are the fruitiest and most flavorful. Avoid olive oil blends or refined versions.
Garlic: Garlic is a big flavor provider and enhancer in this olive dipping oil recipe. When mixed with spices (or fresh herbs), it infuses oil with additional Mediterranean flavors. However, it is also such a delicate ingredient. Use this list as a guide depending on how strong you want the garlic flavor when whipping up your own garlic bread cheese dip.
- Minced Fresh Garlic cloves: Using fresh minced garlic will provide a strong garlic flavor. I recommend using this version right before you are going to serve.
- Oven Roasted Garlic – Roasted garlic olive oil dip is my absolute favorite! When you roast garlic, it brings out a natural, caramel sweetness that is simply divine. Once the garlic cloves are roasted, you should be able to easily mash them with a fork and mix them in. Use the moment you are going to serve.
- Garlic Powder – A good substitute if you want to make olive oil dip ahead. Use 1 teaspoon of garlic powder to replace the fresh.
Cheese: Grated Parmesan cheese is a classic ingredient in any restaurant-style Italian dipping oil, but it is an optional ingredient here. You can omit using it if you want to make it vegan or dairy-free. If you do not have Parmesan cheese, you can also use grated Pecorino Romano, cubed feta, or those small mozzarella balls for fresh, cheesy flavor.
Acid: Acid gives it a fresh flavor and a nice tang and balances the richness of the olive oil, so don’t skip it! My favorite is freshly squeezed lemon juice. But you can make an olive oil and balsamic vinegar bread dip with a splash of balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice.

Optional Ingredients and Substitutions:

Olives: While it is not a traditional ingredient, a handful of chopped green or black (such as Kalamata) olives would take this Italian olive oil bread dip up a notch, especially if you are a fan of olives.
Italian Seasoning: For those times I am short on time, I keep a jar of homemade Italian seasoning in my pantry so that I can make this in minutes. Below is my go-to Italian seasoning recipe:
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
Shallots: Thinly sliced shallots would be a great substitute for garlic if preferred.
Other spices: While the combination of basil, oregano, rosemary, and thyme is often used in Italian restaurants, you can also use other olive oil dipping spices such as paprika, dried dill, dried sage, parsley, and even fennel seeds whenever you want to switch it up.

How to Make Olive Oil Bread Dip?

This olive oil dipping sauce for bread comes together quickly and easily. Below are the steps:

Mix the herbs and spices: To make it, mix together dried or fresh rosemary, basil, oregano, thyme, and red pepper flakes (if using) in a shallow bowl.
Add the olive oil: Pour in the olive oil and lemon juice (or balsamic vinegar). Add in the garlic and parmesan cheese.
Add the spices: Season lightly with salt and pepper. Stir it well to make sure that everything is fully mixed.
Rest (Optional): If you have the time, let it rest in the fridge for an hour for the flavors to meld together nicely.
Serve: Place the bowl of seasoned oil on a large plate with sliced bread around it. Serve!

What Kind of Bread Do You Dip in Olive Oil Bread Dip?

When it comes to choosing the best bread for dipping in oil, you have so many options. While any fresh bread would work, below are a few suggestions:

Italian bread: The classic Italian breads like fresh focaccia and ciabatta would be wonderful to dip into this homemade bread dipping oil.
French Bread: With its crispy crust and chewy interior, French baguette is a wonderful option. It also has a long and thin shape, which makes it ideal to slice and dip. Alternatively, if you prefer a soft bread for dipping, you can serve it with storebought or homemade brioche.
Sourdough Bread: The tangy flavors of sourdough pair beautifully with this garlic bread dip. Plus, its dense texture holds the oil well.
Homemade bread: If you do have the time, I highly recommend making my No Knead Bread or Rustic Olive Bread (my personal favorite bread to serve it with.) They are both wonderfully crusty with a hearty texture and robust flavor.
Garlic Bread: The rich and savory flavor of garlic bread compliments the taste of herb and oil bread dip. If you need a good recipe, try my Air Fryer Garlic Bread.
Pita Bread: Widely used in Mediterranean and Middle Eastern cuisine, pita’s soft and slightly chewy texture is a good choice for dipping.

How To Make Ahead and Store This Dipping Oil?

While making this Italian dipping sauce takes no more than 5 minutes, with a few adjustments, you can make it ahead and store it for serving later. Here is how I do it:

Make Ahead: If you prefer to make this bread dipping oil a few days ahead, I recommend using dried herbs and spices instead of fresh herbs. Also, it is best to use garlic powder instead of fresh garlic, as when raw garlic sits in oil for an extended period of time, food-borne illness can occur. To make ahead, mix all the ingredients (except cheese) in a jar with a tight-fitting lid and store it at room temperature. Finally, I would add the parmesan cheese right before serving.
Storage: If you are making this olive oil dipping recipe with fresh herbs and fresh garlic, it is best to consume it on the day it is made or store it in an airtight container for an additional day or so. However, if you are using dried herbs and garlic powder, you can store the oil mixture for up to 5 days in an airtight container in the fridge.

Expert Tips:

There is a reason why this recipe went viral on social media. It is not only super easy to make but also ready in minutes.

With that being said, during our recipe testing, we learned a few lessons that I’d like to share so that you can have the best olive oil garlic dip for bread on your first try:

Adding Salt: While we listed salt as an ingredient, it is best to taste the mixture first before adding it, especially if you are using Parmesan cheese since it can already be quite salty.
Let it rest: If you have the time, let it rest in the fridge for an hour or so. Doing so helps the flavors to meld together.
Serve at room temperature: Olive oil tends to become cloudy and thicken when refrigerated. Therefore to maintain its ideal, fluid consistency and make it easier (and more pleasant) to dip, I recommend serving this bread oil dip at room temperature.
Warm the bread: If you have the time, serve your dipping oil with warm bread as they do in fancy Italian restaurants.
Serving children: This easy bread dip is perfect to serve to family and friends, especially during the holiday season. To adjust the recipe for children, omit the red pepper flakes and use less of the overpowering dried herbs like rosemary and thyme.
Dip it “well”: If you let the bread sit in the oil for a good minute or so, it absorbs even more of its delicious flavor.
Serving suggestions: While you can serve this bread and olive oil appetizer by themselves, for a special occasion, you can also make it a part of your meat and cheese platter. And if you want to amp up your weeknight dinner, try drizzling it on fish before roasting it in the oven.
Salad Dressing: I am pretty sure that you won’t have leftovers, but if you do, this olive oil bread dip makes a great salad dressing.

FAQs

What kind of oil do you dip bread in?

The most commonly used and recommended oil for bread dipping is extra virgin olive oil (EVOO). A good olive oil for bread dipping is one that uses olives from a single origin. EVOO is preferred for its fruity and peppery flavors that pair well with various types of bread. However, while it is not common, you can also use commercially sold infused olive oils, avocado oil, or walnut oil to make this dipping oil for bread.

How to season olive oil for dipping bread?

Seasoning olive oil for dipping bread involves infusing it with a variety of flavors. In most cases, olive oil is infused with a combination of dried or fresh herbs (such as thyme, basil, rosemary, and oregano), spices and seasonings (like red pepper flakes, salt, and black pepper) and acid (like lemon juice, red wine or balsamic vinegar.)

How long does bread dipping oil last?

If you make a version of this recipe using dried herbs and seasonings, you can store it for a long time, potentially up to a month. However, if you use fresh ingredients such as fresh garlic and Parmesan cheese, it should be used within 5 days.

Why dip bread in olive oil?

Dipping bread in olive oil is a practice enjoyed in Mediterranean cultures, often a part of the dining experience, reflecting the region’s culinary heritage where olive oil is harvested and produced locally. Additionally, olive oil adds a rich flavor to the bread. The fruity and peppery flavors of oil paired with bread create a delightful experience.

If you try this bread dip recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Bread Dipping Oil Recipe

Homemade Bread dipping oil just like they do in your favorite Italian restaurant! Made with extra virgin olive oil, dried spices (or fresh herbs), lemon juice, and parmesan cheese, this Italian-restaurant-style olive oil bread dip is guaranteed to impress.

Course Appetizer

Cuisine Italian

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 329kcal

Author Aysegul Sanford

Ingredients

½ tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes optional
1 cup extra virgin olive oil
3 cloves fresh garlic minced or one teaspoon of garlic powder
½ teaspoon lemon juice or balsamic vinegar
2 tablespoons parmesan cheese shredded (optional)
1/4 teaspoon kosher salt*
1/4 teaspoon black pepper

Instructions

Place dried basil, thyme, oregano, rosemary, and red pepper flakes in a bowl. Pour in the olive oil. Give it a mix.
Add in the garlic, lemon juice, and parmesan cheese. Stir to combine and serve with crusty bread on the side.

Video

Notes

Yields: This bread dip oli recipe makes a cup of dipping oil, which is ideal for 6 servings when served as an appetizer with bread on the side. The calorie information below is per serving.
Fresh herbs: If you are growing your own herbs, you can use fresh herbs instead of dried herbs following the measurements below. Be sure to chop them before using in the recipe.
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon fresh rosemary
Storage: If you are making this recipe using dried herbs, you can store the oil mixture for up to 5 days in an airtight container in the fridge. If using fresh herbs and fresh garlic, I would recommend storing it in an airtight container in the fridge for up to 2 days.
Adding Salt: While we listed salt as an ingredient, it is best to taste the mixture first before adding it, especially if you are using Parmesan cheese since it can already be quite salty.
Let it rest: If you have the time, let it rest in the fridge for an hour or so. Doing so helps the flavors to meld together.

Nutrition

Prime Rib Au Jus

Aysegul Sanford — Sat, 23 Dec 2023 13:49:20 +0000

It’s no wonder why red wine au jus is a staple in fancy steak restaurants. This classic, incredibly delicious sauce comes from a mixture of meat juices, red wine, and seasonings, making it the ultimate pairing with dozens of meats. While you might be used to seeing this savory side at your favorite steak houses (I’m looking at you, Outback and Texas Roadhouse!), this super-easy recipe will teach you how to bring the same five-star flavors to your home.

Au Jus Ingredients

Making au jus for prime rib is an easy way to add delicious layers of juicy, beefy flavor to your scrumptious main. With three simple ingredients, you won’t have to spend extra time or money preparing this must-have taste enhancer.

Beef broth or beef stock: You can use either beef broth or beef stock in this rib roast au jus sauce recipe. I prefer beef broth, as it has a less overpowering, concentrated flavor that better balances the richness of the pan drippings. However, if you decide to use beef broth, try to purchase a low-sodium variety to avoid oversalting your sauce.
Worcestershire sauce: This pantry staple is essential to giving your standing rib roast au jus delectable umami flavors.
Red wine: Though the classic au jus recipe uses red wine to get its crisp, acidic flavors, this ingredient is optional. If you want to make this au jus recipe without wine, simply add the equivalent amount of beef broth to your mixture. However, if you do use red wine, be sure not to use cooking wine. Cooking wine tends to be of lesser quality, filled with preservatives and extra salt that may negatively affect your recipe’s flavor profile. Instead, I suggest using a French red drinking wine, such as Cabernet Sauvignon or Pinot Noir.
Seasonings: Because beef drippings already pack a ton of meaty, flavorsome taste, all you need to season your prime rib roast au jus is a simple mix of salt and pepper.
Pan drippings: If you’re making prime rib, I highly recommend adding the drippings deposited in your roasting pan to your au jus, giving it a hearty, beefy finish. Remember, too, that straining your drippings is optional for this recipe. I prefer not to strain my pan drippings for an extra deep taste and thicker texture (thanks to the generous coating of my Prime Rib Rub), but you can strain yours if you want a clear au jus. Furthermore, you can also make this prime rib au jus without drippings, though it will have a less full-bodied flavor profile.

Optional Add-Ins

These tasty additions are guaranteed to add delectable notes of bright, robust flavors to your prime rib au jus sauce recipe. Whatever you add, however, be sure to strain your mix before serving.

A sprig of rosemary or thyme: Floral, fragrant, and bright, these fresh herbs add a light finish to rib roast jus, perfectly balancing its heartier base.
A few cloves of smashed garlic while simmering: If you want to give your au jus bold, savory-sweet undertones, add a few cloves of smashed garlic to your sauce while it simmers. The heat will help develop its depth of flavor, more thoroughly infusing the recipe with garlicky flavors.

How to Make Au Jus for Prime Rib?

Making au jus from prime rib is an easy way to bring your gourmet meal to the next level—in just three steps! Not to mention, it is a great way to use the leftover prime rib drippings!

Place the ingredients in a saucepan: Add the pan drippings, beef broth, red wine, Worcestershire sauce, kosher salt, and black pepper to a saucepan, and set the burner to medium heat.
Simmer: Let the mixture simmer until you’re ready to serve your prime rib.
Serve: Taste the au jus for seasoning, add more if necessary, and transfer the sauce to a pitcher. Serve alongside your prime rib, and enjoy!

How to Store, Freeze, and Thaw?

Once you make this homemade au jus for prime rib, you’ll want to use it in all your favorite meat recipes. These expert storage tips will ensure you can keep your sauce as fresh and flavorful as possible, no matter how (or when!) you want to use it.

Store: Store your prime rib jus in an airtight container, such as a jar, in the refrigerator for up to three days.
Freeze: To freeze this delicious au jus recipe, bring it to room temperature. Then, transfer it to a freezer-safe container or jar, or pour it into an ice cube tray for easy future use. However, if you use a jar, leave a few inches at the top to accommodate any expansion, especially as a top layer forms over the sauce. You can then store your au jus in the freezer until ready to use.
Thaw: When ready to thaw your leftover au jus, place it in the refrigerator overnight. Then, reheat it in the microwave or stovetop before using.

How to Use Prime Rib Au Jus Sauce in Your Daily Cooking?

Though this recipe shows you how to make au jus for a rib roast, this tasty dish has countless other delectable uses. Use this savory sauce in anything from warming stews to tasty braising liquid, and you’ll enjoy top-notch dishes every night of the week. Below are a few ideas to get you started:

Dipping sauce: The most popular way to enjoy this flavorful sauce is to use it as an au jus dipping sauce for prime rib, beef tenderloin, and other beef dishes. This tantalizing pair will ensure every bite has maximal moisture and flavor.
Drizzle over meat for extra moisture or flavor: If you’re on the hunt for the juiciest, most flavorful meat, au jus is precisely what you need. Drizzle your steak, filet mignon, or prime rib with au jus sauce, and every bite will come to life with succulence and hearty taste.
Sandwiches: Not only does this recipe make a great addition to various meat-based mains, but it also makes an incomparable dip for your go-to sandwiches. You’ll get dozens of compliments when you serve this gourmet sauce alongside everything from delicious Leftover Rib Roast Sandwiches to tender French dip sandwiches to gooey Philly cheesesteaks or even Chicago-style Italian beef.
Mashed potatoes: You don’t need to prepare a fresh batch of gravy to enliven your mashed potato recipe. Instead, pour some meaty au jus on top of your fluffy potatoes, and you won’t be able to resist a second helping.
Cooking or braising liquid: Infused with bold, meaty flavor, this prime rib jus recipe is a no-brainer when preparing an equally flavorful, all-purpose cooking liquid. Use it to braise protein-packed meats or cook your favorite vegetables; every forkful will astound you with its ample flavor.
Soups and stews: If you want a hassle-free solution for bland soup recipes, au jus is your answer! Pour some of this mouthwatering blend into your savory soup or stew recipes—especially beef-based ones!—and you’ll be spooning even more into your bowl in no time.

Expert Tips

There’s no need to stress over this easy au jus for prime rib. These helpful tips will ensure your savory mixture tastes delicious with any meaty meal, whether you prepare prime ribeye roast for special occasions or roast beef sandwiches for a weekday lunch.

Pan drippings: When you make au jus from prime rib drippings, it’s up to you whether or not you want to strain your pan drippings before adding them to your au jus mixture. I usually use un-strained drippings, as the thicker bits add extra flavor to the juice. Still, you may strain your drippings if you prefer a clearer sauce.
A word on reducing: It’s important to let your ribeye au jus simmer a bit to help the flavors fully develop, concentrate, and blend during the cooking process. However, be careful not to over-simmer the mixture. Otherwise, the sauce will become too intense as it reduces, giving it an unpleasantly overpowering taste.
Seasoning: The best au jus sauce for prime rib is one that has an ideal amount of seasoning. Therefore, it’s essential that you taste your beef sauce before serving and add additional seasoning if necessary.
Fat content: While preparing your au jus sauce for prime rib, you may find that the mixture produces too much fat for your liking—especially when the drippings come from your prime rib’s fat cap. If your simmered liquid has too much, feel free to skim the top to eliminate excess fat.
Ideal consistency: A classic French au jus sauce is very liquidy, making it the perfect addition to hearty beef mains, whether drizzled on top or served as a dipping sauce. While it is not traditional, if you prefer a more creamy au jus sauce, you can mix a tablespoon (or more – depending on the consistency you are after) of cornstarch with some of the liquid and make a cornstarch slurry. Then you can pour it into the au jus sauce and mix until combined and reached a creamer consistency.

FAQs

What is au jus?

French for “with the juice,” this iconic recipe is a savory, light sauce made from cooked meat juices, broth, and a few seasonings. Most often, people serve au jus as a sauce or drizzle to enhance the juiciness and flavor of beef dishes.

What is au jus sauce made of?

Au jus comes together with a basic mixture of meat drippings, broth or stock, red wine, and Worcestershire sauce, simmered over medium heat until ready to serve.

Can you freeze au jus?

Yes! Freezing au jus is a great way to simplify future meal prep and eliminate kitchen waste. Just be sure to let the sauce come to room temperature before transferring it to an airtight jar or ice cube tray, and leave some room at the top of your jar to accommodate expansion during storage.

What is the difference between brown gravy and au jus?

Though both are rich, meat-based sauces, gravy is much thicker, using butter, cornstarch, and/or all-purpose flour to create a creamier texture. Brown gravy also uses more seasonings to achieve its full-bodied taste, sometimes adding ingredients like garlic or onions to fill out its profile. By contrast, au jus is a thinner, more natural blend of ingredients, getting its buttery, savory flavor from the natural juices that melt off of cooked meats—especially prime rib. Instead of adding extra thickeners, au jus uses a blend of red wine and Worcestershire sauce as its primary flavor additives.

If you try this Prime Rib Au Jus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Prime Rib Au Jus Recipe

Prime rib au jus sauce is the perfect condiment to serve along with any prime rib recipe. Easy and quick to make, this simple recipe delivers big results with minimal effort.

Course Condiment – Dip, Condiment/Sauce

Cuisine American/French

Diet Kosher

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 71kcal

Author Aysegul Sanford

Ingredients

Pan drippings
1 ½ cups beef broth
½ cup red wine such as Cabernet Sauvignon or Pinot Noir
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Place the pan drippings, beef broth, red wine, Worcestershire sauce, kosher salt, and pepper in a small saucepan over medium heat.
Once it comes to a boil, turn it down to low heat and let it simmer until you are ready to serve it with your prime rib.
Taste for seasoning and add in more, if necessary. Transfer the au jus to a pitcher for easy serving.

Notes

Yields: This recipe makes 2 cups plus a few tablespoons of au jus. It is ideal for serving with a 7-pound prime rib, which serves 8 people. The calorie information below is per cup.
Pan drippings: The pan drippings of our Reverse Seared Prime Rib recipe were about 3 tablespoons. We prefer not to strain it as we enjoy the bits and pieces coming from the bottom of the pan (thanks to a generous coating of our Prime Rib Seasoning), but if you prefer a clear au jus, feel free to strain the juices prior to adding to the pan.
Without wine: If you prefer to make this recipe using no wine, use an equal amount of beef broth instead.
Without drippings: If you do not have any drippings, simply omit them. It won’t be as flavorful, but it will still be good.
Storage: Store your prime rib jus in an airtight container, such as a jar, in the refrigerator for up to three days.
Freeze: To freeze, bring it to room temperature. Then, transfer it to a freezer-safe container or jar, or pour it into an ice cube tray for easy future use. However, if you use a jar, leave a few inches at the top to accommodate any expansion, especially as a top layer forms over the sauce. You can then store it in the freezer until ready to use.
Thaw: When ready to thaw your leftover au jus, place it in the refrigerator overnight. Then, reheat it in the microwave or stovetop before using.

Nutrition

Prime Rib Seasoning

Aysegul Sanford — Sat, 23 Dec 2023 13:40:10 +0000

Prime rib is one of those cuts I only cook a few times a year, usually for Christmas dinner or Easter lunch. Let’s be real, it is a very expensive piece of meat, so there isn’t much room for mistakes.

For years, I relied on store-bought seasonings, but most were either too sweet or had long ingredient lists that took over instead of supporting the meat.

So I started testing my own blend using basic ingredients I already had on hand. I kept adjusting the ratio until the herbs added gentle warmth, the garlic complemented the meat, and the salt brought everything together. I think these 5 ingredients are more than enough, but I also included optional add-ins in case you want to make it your own.

Whether you season the roast a day or two ahead or prepare everything the same day, this has become the mix I reach for. And you can stir it together faster than it takes to find a seasoning at the store.

Another bonus? As the meat cooks, this blend seasons the pan drippings perfectly, giving you a head start on a rich Prime Rib Au Jus you can make in minutes.

Prime Rib Seasoning Ingredients

Before you start mixing your seasoning, here’s a quick look at what goes into this seasoning for prime rib roast and a few easy substitutions if you need them:

Kosher salt: I prefer Diamond Crystal because its larger flakes make it easier to control the seasoning. If you are using Morton Kosher Salt, use half the amount since the grains are denser and saltier.

Pro tip: If you are dry-brining your roast ahead of time (meaning you are pre-salting your meat 24-48 hours prior to cooking), omit the salt from this rub. Adding it twice would over-season the meat.

Black pepper: While both work, I highly recommend using coarse black pepper over fine black pepper, which will give you that classic steakhouse crust and holds up well during long roasting times.

Rosemary: I usually use dried rosemary for convenience, but fresh works too. If you use fresh rosemary, use twice as much as dried. Regardless of which one you use, be sure to chop it finely so you don’t end up with needle-like pieces.

Thyme: Similar to rosemary, I opted for dried thyme, but if you have fresh thyme, that would work too. If using fresh, double the amount.

Garlic powder: I opted for garlic powder as it can handle high heat, whereas fresh garlic tends to burn and turn bitter during high-heat roasting.

Optional Prime Rib Seasoning Variations

My approach to this prime rib seasoning recipe is to keep it simple, as it already has a naturally rich flavor. However, you can experiment with different spices and seasonings to achieve a different flavor profile.

If you decide to use one (or more) of the prime rib spices below, I recommend starting with a small amount (no more than ½ teaspoon to a teaspoon) and adding more as needed so you don’t overseason your meat.

Onion powder: Onion powder is a bold addition that can immediately satisfy anyone who loves a robust flavor profile.
Paprika: Paprika adds a warm, subtle smokiness to the rub. You can use regular or smoked paprika, whichever you prefer.
Red pepper flakes: If you want a little heat, add a pinch. It gives the rub a subtle kick without overpowering the meat.
Brown sugar: A small amount of brown sugar helps with caramelization, helping create that dark, crisp crust.Though please keep in mind that a little bit of sugar goes a long way.
Oil: If you choose to make a wet rub, I recommend using an oil with a high smoking point, such as avocado oil, olive oil, or ghee, to avoid burning. I would recommend using 4-5 tablespoons of oil for a 7-pound prime rib.
Dijon mustard: Even a small amount of Dijon adds a light tang and helps the seasoning stick to the roast. It gives the beef a subtle sharpness without overpowering the other flavors.

When To Season Your Prime Rib? Dry Brining vs Immediate Seasoning

Before we get to the instructions, I want to clarify something crucial regarding when you plan to season your roast, as this determines how you mix the spices. The best time to season prime rib depends on how much time you have.

However, both methods would work whether you are roasting, reverse searing, or smoking your prime rib.

You have two options:

Option 1: Dry Brining (Plan Ahead) – Recommended:

This is when you salt your meat 24-48 hours before cooking (which I use in my Reverse Sear Prime Rib recipe). I prefer this method because salting such a large cut early helps draw out moisture, dries the surface, and gives the salt enough time to permeate deep into the meat. To me, this is the secret to a perfectly seasoned prime rib.

How to do it: If you go this route, do not add salt to the seasoning mix below. Instead, salt your meat now and let it rest in the fridge for 24 to 48 hours. Mix the remaining ingredients and apply them to the rested meat right before cooking.

Option 2: Immediate Seasoning (Cook Today):

This is when you are short on time, and you plan to cook your prime rib today.
How to do it: Simply add the salt to the spice mix as written below and season your meat generously right before cooking.

How to Make Prime Rib Seasoning

Once you decide on your timing, putting it together takes a few minutes. Think of this prime rib seasoning blend as your base mix for any standing rib roast you make.

The steps are simple, but a few small details make a big difference in how evenly the seasoning sticks and how your crust turns out. Here is how I make it:

Step 1 – Mix all dry ingredients: Start by adding the kosher salt (if immediately seasoning), black pepper, rosemary, thyme, and garlic powder to a small bowl. Try to break up any lumps that you see. I like using a spoon or a small whisk.

Pro Tip: If you are using fresh, finely chopped herbs instead of dried, rub them gently between your fingers as you add them. This helps release their natural oils and gives the rub more aroma.

Step 2 – Rub onto roast or store for later: At this point, you can go in two directions:

Using it right away: Pat your prime rib dry with paper towels so the surface is not wet. This helps the rub stick better and gives you a nicer crust. Before seasoning, let the roast sit at room temperature for 45 to 60 minutes to help it cook more evenly from edge to edge.
How To Do It: Sprinkle the seasoning all over the roast, including the sides and any crevices, and use your hands to gently press it in. Once it’s seasoned, place it on a roasting pan with a rack and proceed with your preferred cooking method.
Saving it for later: If you are prepping ahead, transfer the seasoning to a small jar with a tight-fitting lid. Store it in a cool, dry place. It will keep well for several weeks, which makes it easy to have the seasonings you need for your next prime rib roast ready, whether you are making it for the holidays or a special dinner.
How To Do It: Before you cook, give the jar a quick shake in case any of the spices have settled. Then use it just as you would a store-bought seasoning.

How Much Prime Rib Seasoning You Need (Per Pound Guide)

The amount of seasoning you need depends on the size of your roast. A good rule of thumb is to use about ½ to 1 tablespoon of seasoning per pound of meat. However, if your roast has a thicker fat cap, I recommend leaning towards the higher end of the range.

My recipe here makes 4 tablespoons of seasoning, for reference.

Here is a quick table you can follow when measuring out your rub:

Roast Weight	Seasoning Needed
5 lb / 2.26kg	3 Tbsp
6–7 lb / 2.72kg – 3.18kg	4 Tbsp
8–10 lb /3.63kg – 4.54kg	5–6 Tbsp

Expert Tips for Best Results

Having been making this recipe for several years now, I’ve learned a couple of tricks that make a big difference in how your seasoning sticks, how your crust turns out, and how evenly your roast cooks.

Dry the roast well: Before you season it, pat it dry with paper towels. A dry surface helps the rub cling to the meat and gives you a better crust. If the roast is a little wet, the seasoning can slide off.

Know the best time to salt your meat: Some recipes call for a dry brine 24 to 48 hours ahead, while others season right before cooking. Know which method you will be following to prevent over-salting the meat.

Evenly distribute it on all sides: Make sure you coat every part of the roast, including the fat cap and the sides. Since prime rib is thick, seasoning only the top will not give you the full flavor you want in each slice.

Prime Rib Seasoning Recipe

Quick and easy to make, this prime rib seasoning is the perfect coating for your prime rib. Thanks to this spice mix, you end up with the perfect crust and super flavorful pan drippings.

Course Condiment

Cuisine American

Diet Vegan

Prep Time 5

Total Time 5

Servings tablespoons

Calories 10kcal

Author Aysegul Sanford

Ingredients

2 tablespoons of kosher salt*
1 tablespoon black pepper coarsely ground
1 ½ teaspoons dried thyme or 1 tablespoon fresh thyme (chopped)
1 ½ teaspoons dried rosemary or 1 tablespoon fresh rosemary (chopped)
2 teaspoons garlic powder

Instructions

Mix together the salt*, black pepper, dried thyme, dried rosemary, and garlic powder in a small bowl. Mix until combined.
Spread the spice mixture evenly on your seasoned prime rib before cooking. Alternatively, you can store the mixture in a jar and store it until you are ready to use it.

Notes

Yields: This recipe makes 4 tablespoons of prime rib seasoning (including the salt), enough for a 7-pound prime rib roast. You can multiply the recipe if you are cooking a larger roast.
Kosher Salt: We used Diamond kosher salt in this recipe. If you are using Morton kosher salt, please use half the amount.
Read your prime rib recipe fully before preparing this spice mix: Before making and using this spice mixture, be sure to check the recipe you are using, as some prime rib recipes (such as our Reverse Sear Prime Rib recipe) suggest dry brining the meat 24 hours before cooking and letting it sit in the fridge. If that is the case, use the salt for dry-brining your meat, and then spread the rest of the mixture over it right before cooking.
Make it a wet rub: If you choose to make a wet rub, I recommend using an oil with a high smoking point, such as avocado oil, olive oil, or ghee, to avoid burning. I would recommend using 4-5 tablespoons of oil for a 7-pound prime rib. Additionally, you can add a teaspoon (or two) of Dijon mustard for a tangy flavor.
Storage: This spice mix will store well in a small jar for up to 2 months if you use dried herbs. If you use fresh herbs, it should be used within 2-3 days of making it.

Nutrition

How to Store Prime Rib Seasoning

Having rib roast seasoning ready to go is one of the easiest ways to stay ahead during the holidays or prep for a simple weeknight roast. How you store it depends on whether you made a dry mix or a wet version:

Storing a dry rub: If you made the seasoning with only dry ingredients, place it in an airtight glass jar and keep it in a cool, dark spot in your pantry. It will stay fresh for up to 2 months.
Dry spices last longer because there is no moisture to cause clumping or reduce their flavor.
Storing a wet rub: If you used fresh herbs (or mixed any of the optional seasonings with liquid), treat it like any other fresh marinade. Store it in an airtight container in the refrigerator and use it within 2 to 3 days.
A wet rub has more moisture, so the flavor changes quicker and they do not keep as long.

Other Ways to Use This Seasoning

The beautiful thing about this homemade blend is that it is not only the best seasoning for a standing rib roast dinner, but it is also versatile. You can use it in everything from bread dips to veggies, taking all your favorite dishes to the next level in just minutes. Here are some of my other favorite ways to use it:

In other meat cuts: Though I love using this rub to make seasoned prime rib, it also makes a great addition to pork, chicken, turkey, and other beef recipes, such as traditional steak or my Reverse Sear Beef Tenderloin.
Sprinkle over vegetables: This recipe also makes for a delicious seasoning blend for vegetables, whether you follow a vegetarian diet or want easy veggie side dishes to complete your dinner menu.
Turn it into a marinade: Add a little oil to the seasoning mix, and it quickly becomes a simple marinade that adds even more richness to any kind of meat.
Make it a bread dip: Mix the seasoning with olive oil and a little shredded parmesan, and you get the easiest appetizer ever. If you want a more complete version with additional herbs and garlic, check out my Bread Dipping Oil Recipe.
Make herb butter: Mixing this seasoning into softened butter is one of the easiest ways to add rich, savory flavor to anything you are cooking. Stir it into plain butter, or use it with my Roasted Garlic Butter for even more depth. It spreads beautifully on warm bread, steaks, or roasted veggies.

FAQs

Should I season the prime rib the night before?

Yes, if your recipe calls for it. Seasoning the roast with salt the night before (or even 24 to 48 hours ahead) helps draw out excess moisture and gives the salt time to work its way into the meat. This is the best way to get deeper, more even seasoning. Add the rest of the rub right before cooking.

Can I use fresh herbs?

Yes, fresh herbs work really well in this seasoning mix. But since they are milder, use twice as many dried herbs.

Should I put butter on prime rib before seasoning?

It depends on the cooking method and the recipe you are using, but most of the time, no. Many prime rib recipes rely on high heat at some point, and butter can burn quickly in that environment. If you want to use oil for flavor, choose one that can handle higher heat. A neutral, high-smoke-point oil like ghee (clarified butter) or vegetable oil works better than butter.

Should I season the fat cap?

You absolutely should. The fat cap is a key part of the roast, and seasoning it will ensure that every slice is perfectly seasoned.

Can I use this on boneless and bone-in roasts?

Yes. This seasoning works for both bone-in and boneless prime rib. Bone-in roasts take a little longer to cook, but the rub performs the same on either cut.

Complete Your Prime Rib Dinner

Congratulations, you made the best prime rib seasoning on the internet. Now, it is time to turn it into dinner. Here are the rest of the recipes you’ll need for a showstopping dinner:

How to cook it? My go-to recipe is this Reverse Sear Prime Rib. It is a two-step cooking method that starts in a low-temperature oven, brings it to your desired doneness, and then finishes in a high-heat oven. I use this seasoning for this recipe, and it works wonderfully.
The dipping sauce: Don’t let those herb-crusted pan drippings go to waste. Use them to make my 10-minute Prime Rib Au Jus recipe for the perfect dipping sauce.
What to serve it with? You can’t have prime rib without horseradish sauce. Yes, you can buy it online, but making Horseradish Sauce at Home is really easy. Alternatively, if you prefer a lightened-up version, my Horseradish Yogurt Sauce might be what you need.
Got leftovers? Don’t let a single bite go to waste and make my Leftover Prime Rib Sandwich.

Turkey Injection Recipe

Aysegul Sanford — Tue, 31 Oct 2023 20:02:09 +0000

A Foolproof Solution For A Super Juicy Turkey

Growing up in Türkiye, we didn’t celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago.

Over the years, I tried every roasted turkey method I could find: brining, basting, covering it in butter, but none gave me a bird that was quite as moist and well-seasoned as the ones I made after discovering turkey injection.

How I Discovered the Trick:

A couple of years ago, a friend invited us to her house for Thanksgiving dinner, and when I tasted the turkey she made, I couldn’t believe how juicy it was. Come to find out, her mother-in-law, a true Southern belle, apparently only makes her Thanksgiving turkey this way.

Some melted butter, a few pantry spices, and flavoring agents were injected all over the bird. The difference was night and day. The meat was moist, seasoned all the way through, and every bite had that richness I had been chasing for years.

Why It’s So Effective:

Injecting a turkey before cooking works because it delivers seasoning and moisture directly into the thickest parts of the turkey that need it most (hello, breast meat). The fat from the butter helps the turkey stay juicy during roasting, while the liquid evenly distributes the seasoning throughout in as little as four hours of resting.

The Result:

A juicy bird that is consistently tender, buttery, and, dare I say, moist. Since that day, I have tested this recipe four different times and learned a thing or two.

Don’t let the fancy word “injection” or the need for an injector (which can be found in most grocery stores) deter you from trying this recipe.

I tested it on four different turkeys, so I can share every detail, from equipment and seasoning ideas to how to inject the turkey correctly, ensuring your mixture does not escape and pool at the bottom of the roasting pan.

Equipment You Will Need

While I usually refrain from using special equipment in my recipes, this one is different, as you will need a meat injector (or a syringe) to inject the mixture into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. And once you make the investment, you can use it for injecting other types of meat as well.

For this recipe, you will need:

Baking sheet or large plate: It may seem like you need something to catch leaks, like a roasting bag, but through my recipe testing, I found that the leakage from the injected areas was minimal. So, you do not need anything other than a baking sheet or a large plate when injecting the bird.

Meat injector: I recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. I’ve found it gives you better control over the flow of the mixture as you inject it, and prevents it from leaking out. If you are in the market for one, this Stainless Steel Meat Injector Kit is the one I recommend.

Ingredients You’ll Need & Why They Work

The beauty of this homemade turkey injection blend recipe is that it uses basic, everyday ingredients. I shared the exact measurements in the recipe card, but below are some detailed notes from my recipe testing to help you customize this recipe to your own preferences.

Butter: I prefer using unsalted butter so I can control the amount of salt in the injection. However, salted butter can be used if that’s all you have; simply adjust the amount of seasoning accordingly.

You can also substitute half (or all) of the butter with olive oil or another mild oil, such as avocado oil.

Chicken stock: I use my homemade chicken stock, but a store-bought low-sodium chicken stock can also be used. Ensure it’s at room temperature before use.

Alternatively, you can use turkey stock for a richer taste.

Pro Tip: For a deeper, savory taste, whisk in a teaspoon of Better Than Bouillon (roasted chicken flavor) or a pinch of MSG/Umami Powder. It’s a simple way to get that restaurant-style turkey right at home.

My turkey injection seasonings: When it comes to seasoning your injection, you have a few options:

Keep it simple: In my version, I kept the seasonings simple by using basic ingredients, such as lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt.
Add more spices: You can add other spices, like as paprika, black or white pepper, cayenne pepper, or even poultry seasoning.
Enrich with fresh herbs: You can also use fresh herbs like chopped rosemary, sage, or thyme. Instead of adding them directly to the mixture, it is best to steep them in melted butter. This way, the flavors are transferred to the injection without clogging the injector.

Special Note on Brining and Salt: You can brine and inject your turkey. If you do both, omit the salt from your injection mixture entirely to prevent oversalted meat.

Turkey: This recipe yields 12 oz (355 ml) of turkey injection, ideal for a 14- to 16-pound bird. It is essential that the material is fully thawed before beginning the injection process.

How to Make an Injection for Turkey

Once you have all the ingredients, making this DIY turkey injection takes just 10 minutes. Here’s how I make it:

Step 1 – Melt the butter: Place the butter in a saucepan over medium heat and cook until just melted. There is no need to bring it to a boil, as we do not want the mixture to be too hot.

Step 2 – Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt.

Step 3 – Let it (slightly) cool: Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes.

Pro Tip: The temperature of the mixture is important here. We do not want to inject a cold turkey with very hot liquid. However, if you let it cool for too long, the butter will solidify, and it will clog the injector.

How to Inject Turkey With Butter

The method below works whether you are injecting turkey for roasting, smoking, or deep-frying.

Step 1 – Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. A dry turkey will be easier to manage and will not slide off as you are injecting.

Step 2 – Fill the injector: Place the injector tip into the injection liquid and pull the plunger back until the syringe is filled. If the butter separates, gently plunge back and forth until everything re-incorporates and emulsifies.

Step 3 – Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs.

Pro Tip: As you are injecting the turkey injection, go in at least one inch deep at a 45-degree angle, pushing about ½ ounce per site.

You may begin pulling the tip out as you slowly inject the liquid, but don’t force it.

Stop your injection just before reaching the turkey’s skin. If you hit a bone with your injector, pull the needle back slightly and continue the injection process.

Step 4 – Inject evenly throughout the bird: Work your way around the wings, breast, thighs, and legs, 20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips from a puncture, gently press the spot with your finger and move on to another nearby spot.

Step 5 – Let it rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it at least 4 hours or overnight.

When to Inject Turkey?

The best time for injecting a turkey depends on your cooking method and the amount of time you have for preparation. Unlike a traditional brine, an injection works from the inside out, so the flavors start infusing the moment the liquid is added.

Roasting or smoking: Inject the turkey at least 4-6 hours before cooking, overnight, or up to 36 hours in advance.
Deep-frying: Inject the seasoning 30-60 minutes before cooking. This short rest is enough for the flavors to settle without drawing out excess moisture.
Short on time? While the turkey will benefit from a couple of hours of resting, in a pinch, it is okay to inject it right before cooking; the mixture will still baste the turkey internally as it cooks.

Seasoning Variations

As I worked on this recipe, I came across numerous flavor combinations for this simple turkey injection recipe. It makes so much sense because you can use this basic recipe and flavor your turkey from the inside out with just a few additional ingredients.

Below are a few flavor variations that you can try:

Beer and butter poultry injection: Beer adds a tender texture and rich flavor to the turkey. If you want to go for it, omit the lemon juice and chicken stock, and use six ounces of beer (such as brown ale or lager) instead. I think this combo makes the best turkey injection recipe for smoking or grilling.
Sweeter injection: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This will give you a mild, caramelized-like taste. You can also make an apple cider turkey injection recipe or an apple juice turkey injection by replacing the lemon juice with apple cider, apple juice, or orange juice (without pulp).
Creole or Cajun turkey injection recipe: For a bold, spicy twist, swap the Worcestershire, garlic powder, and onion powder for a tablespoon of Cajun or blackening seasoning, a pinch of cayenne pepper, and a teaspoon of hot sauce for extra heat.
Garlic Butter Injection: Yes, this recipe contains garlic powder, but the garlic flavor is mild. If you prefer a more pronounced garlic flavor, you can steep a clove (or two) of fresh, minced garlic in melted butter for a couple of minutes, then drain it before mixing it with the remaining ingredients.

Everything I Learned After Testing This Recipe on Four Turkeys

I learned a great deal while working on this recipe. Turns out there’s more to injecting a Thanksgiving turkey than one might think. It is no rocket science, but paying attention to a few things makes a big difference. Below are my notes from all my recipe testing:

Thaw your turkey completely: If you are using a frozen turkey, ensure it’s fully thawed before starting the injection process. Otherwise, the injection will not spread evenly throughout the meat.

Let the butter cool slightly: Your liquid injection shouldn’t be boiling. If it’s too warm, it may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for about 10 minutes.

Work quickly: Butter tends to solidify as it sits. So if it thickens and stops flowing through the injector, run the syringe and needle tip under hot tap water for 15-20 seconds, which will help loosen it.

Practice makes perfect: One of the reasons why I had to test it four times was that I had never injected a turkey before. If you are a newbie like me, start injecting on the less meaty parts (such as wings and drumsticks) of the bird to practice and get a feel for it before injecting the more tender portions, like the breast meat.

Avoid the cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as it won’t infuse the meat unless the needle lands within its fibers.

Ensure food safety by refrigerating the injected turkey immediately after preparation: Always inject the turkey while it’s chilled, never frozen, or at room temperature. Allowing the turkey to heat and cool repeatedly can allow unwanted bacteria to grow, making the meat unsafe to eat. After injecting, refrigerate it immediately to allow the flavors to absorb and prevent bacterial growth. Be sure to discard any leftover turkey injection that has come into contact with raw meat.

FAQs

Does injecting a turkey make it juicier?

Yes, injecting adds moisture and flavor directly into the meat, helping the turkey stay juicy and evenly seasoned as it cooks.

How to inject a turkey without an injector?

While an injector works best, you can use a sharp knife to make small slits or pockets in the turkey and spoon the injection into them. The flavor won’t spread as evenly, but it will still add moisture and taste to the meat.

Can I use an injected turkey to make gravy?

Absolutely! All the juices from an injected turkey make an excellent base for turkey gravy, adding rich, savory depth to every bite.

Can you inject a Butterball turkey (or smaller cuts)?

Yes! This turkey injection recipe works perfectly for Butterball turkeys and other poultry cuts, such as turkey breast, thighs, or drumsticks. Simply adjust the amount of injection based on the size of the meat. You can refrigerate any leftovers in an airtight container and gently reheat before using again.

Can I brine and inject a turkey?

Yes, you can do both. Brine the turkey for 12-24 hours first, then rinse and pat it dry before injecting. Simply omit the salt from your injection mixture to prevent over-seasoning.

Other Ways To Flavor Turkey

It is no secret that turkey meat needs more seasoning and flavoring than most other meats, but the good news is that there are so many ways to flavor it. Below are a few of my go-tos:

If you prefer a quicker method with a similar promise, try my Compound Butter for Turkey recipe. Spreading your bird generously with seasoned butter is yet another good way to make it juicy.
For smaller cuts, such as turkey tenderloins or breast, I always use my Turkey Loin Marinade. It is an easy way to season the turkey inside out.
From now on, you no longer need to spend money on store-bought turkey seasoning, as it is easy to make at home with my Turkey Dry Rub recipe, which uses basic ingredients like dried herbs, spices, and brown sugar.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey so it is perfectly juicy all throughout. It can be used for the whole turkey or the turkey breast (or other parts.)

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3

Cook Time 5

Injecting Time 20

Total Time 28

Servings cup

Calories 926kcal

Author Aysegul Sanford

Equipment

1 Stainless Steel Meat Injection Syringe Kit

Ingredients

8 tablespoons unsalted butter One 4 oz. stick
1 cup chicken stock at room temperature (or turkey stock)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracted.
Inject the marinade into the bird (you can start from anywhere) by inserting the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject, but do not force it. Stop the injection just before you reach the skin.
Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don't be tempted to massage or distribute the liquid because it will self-absorb as it rests in the fridge. If you notice the solution escaping from a different pierced area, apply slight pressure using your finger to prevent the solution from oozing out while injecting it into an adjacent area.
Once your turkey is fully injected, loosely cover it with stretch film and refrigerate it for 4 hours or overnight (no more than 36 hours).

Notes

Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
Make-Ahead: You can technically make this recipe ahead of time, but if you do, you still need to warm it up on the stove. Therefore, I do not recommend making it ahead.
Storage: If you decide not to use the whole marinade, be sure to discard the rest to prevent contamination.

Nutrition

Mediterranean Hummus Recipe

Aysegul Sanford — Tue, 05 Sep 2023 00:39:37 +0000

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
Water: A bit of water helps with consistency. For best results, use ice-cold water.
Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.

Substitutions and Optional Garnish Ideas

While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:

Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, Grilled Lamb, or beef kabobs.
Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls. And if you want to take it up a notch, drizzle it with a spoonful of skhug sauce for that authentic Middle Eastern taste.
Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

Expert Tips

While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:

Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.

FAQs

What is the secret to the creamiest hummus?

The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.

Can you have hummus on a Mediterranean diet?

Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.

What is the main ingredient in hummus?

The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.

How much tahini for hummus?

This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139kcal

Author Aysegul Sanford

Ingredients

3 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini paste
2 tablespoons extra virgin olive oil
1 can chickpeas (14 oz.) drained and rinsed
2 small cloves garlic minced
1/4 teaspoon cumin
Pinch of cayenne pepper
Pinch of black pepper
1/2 teaspoon salt
2 tablespoons Italian parsley finely chopped

Instructions

In a small bowl, combine the lemon juice and water.
In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with fresh pita, pita chips or toasted bread on the side.

Notes

Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Baharat Spice Mix

Aysegul Sanford — Mon, 04 Sep 2023 12:22:56 +0000

What is Baharat?

Baharat is an aromatic blend of spices originating in Arabic regions and is now widespread across the Middle East and North Africa. While the word baharat directly translates to “spice” in Arabic, it has come to refer to a unique mix of seven ingredients.

This smoky, warm mixture typically includes a basic mix of 7 spices; Coriander, cumin, black pepper, nutmeg, cloves, cardamom, and paprika, which is why it is also referred to as “Middle Eastern 7 Spice.” With that being said, depending on the region, this spice blend may contain a few extra spices.

A quintessential ingredient for Middle Eastern cuisine, cooks use this versatile blend in many different ways, including a dry rub for meat dishes, a seasoning for rice recipes, an addition to soups, and a topping for roasted vegetables.

What Spices are in Baharat?

For this full-bodied baharat spice recipe, I include a typical blend of aromatic spices. However, I decided to use ground spices to simplify the process for those who don’t have a spice grinder or are simply looking for easier meal prep.

Though ground spices will work wonderfully, you may also use whole spices to give your blend a heartier, more robust flavor profile.

Ground coriander
Ground cumin
Ground black pepper
Ground nutmeg
Ground cinnamon
Ground cloves
Ground cardamom

Optional Add-Ins

Though the basic ingredients of this Arabic spice mix rarely change, additional (often lesser-known) components may vary from region to region. Below, you’ll find iconic add-ins from across African and Middle Eastern cooking that will give your baharat spice blend recipe herbaceous, piquant, and sweet undertones.

In Turkey: For a lighter, earthier Middle Eastern spice mix, I recommend adding herbs like dried mint and oregano. This authentic Turkish blend adds delectably herbal notes that will balance the warmer taste of the other seven spices. And if you are a fan of spicy flavors, you can also add a pinch of Aleppo pepper into the mix.
In Palestine: Palestinian bharat spice is a spicier take on the original mix, adding paprika or dried chili peppers. You may also use smoked paprika for a touch of heat should you prefer a richer, smokier profile.
North Africa: One of the sweetest variations of the classic recipe, North African cuisine and Egyptian spice blends often include dried rosebuds for a floral, fragrant finish.

How to Make Baharat Spice at Home?

Few spice mixes are as simple and flavorful as this baharat seasoning recipe. You only need five minutes and two steps to prepare a mouthwatering blend that’s perfect for all your meals.

If you are using ground spices, simply mix them in a jar and use it right away.

If you prefer to take this basic ground spice recipe to the next level by using whole, toasted coriander and cumin, then follow the steps below:

To Toast Whole Seeds:

Heat the pan: Heat a dry skillet over medium heat.
Toast the seeds: Add one teaspoon of whole coriander seeds and one teaspoon of whole cumin seeds to the skillet. Shake or stir the seeds for 2-3 minutes until they release their aroma.
Remove from heat: Once toasted, remove the seeds and let them cool for five minutes.
Grind the spices: Grind the now-cool seeds in a spice grinder or with a mortar and pestle until ground to a fine powder.

To Assemble the Baharat Mix:

Mix the ingredients: In a small bowl, add the ground coriander, cumin, black pepper, nutmeg, cinnamon, cloves, and cardamom. Whisk the spices until thoroughly combined.
Store: Place the baharat spice mix in an airtight container and store it in a cool, dry place until ready to use.

Uses for Baharat Spice Blend

It’s no wonder why baharat spice is one of the most prominent mixes in Turkish cuisine. This versatile, fragrant blend is workable in nearly any savory Turkish recipe, and you can use it as both a cooking spice and a finishing spice—perfect for the Middle Eastern multi-tasker.

Meat rub and kabobs: Effortlessly elevate all your lamb, chicken, seafood, and beef dishes by adding this aromatic Arabic seasoning to your meat, either before or after cooking. This simple seven-spice mix transforms iconic Middle Eastern dishes—like Turkish Kofte, Shish Taouk, and Baked Chicken Kabobs—into five-star meals, and it also works as a delectable finishing spice for other simple weeknight meals, like Chicken Pita Wraps.
Soups and stews: If you are looking for the perfect soup seasoning, you have found it. This Middle Eastern seasoning adds immediate depth and complexity to dozens of tasty recipes. Add a tablespoon to iconic dishes, like Eggplant Beef Stew, Slow Cooker Chicken Stew, and Red Lentil Soup, and your mouth will be watering before your first spoonful.
Roasted vegetables: There’s no reason why veggies have to be bland. Sprinkle a bit of this baharat spice over your favorite roasted vegetable recipes—like my Whole Roasted Carrots, Roasted Portobello Mushrooms, and Roasted Eggplants—and every bite will burst with smoky, warm flavors.
Sauces and marinades: Want to add a touch of savory-sweet flavor to your favorite sauces? Add this Arabic 7 spice to Garlic Butter Sauce for an all-purpose pasta, bread, fish, and steak blend. Or, if you want to prep protein-packed, savory dishes, you can also mix baharat seasoning into delectable marinade recipes like Yogurt Chicken Marinade and Shrimp Marinade. If you want an even simpler way to use it, make a quick marinade by mixing 1 teaspoon of this mixture with ¼ cup olive oil and 2 tablespoons of lemon juice.
Eggs: Top your eggs with this seasoning for a quick, easy, and super flavorful breakfast you can make in minutes.

Storage Tips

The key to ensuring your baharat seasoning remains as robust and flavorful as possible is to store it in an airtight container (such as a glass jar) in a dark place, like a closed pantry. When stored properly, your mixture should remain fresh for up to one year.

Expert Tips

If you want to make a Middle Eastern spice blend that rivals that of Middle Eastern chefs, this master guide is just what you need. Get maximum, balanced flavor from your spices with these pro tips.

Start with whole spices if you can: If you’re serious about making your own spice blend, I highly recommend beginning with whole spices and grinding them at home. This process will ensure your spices are as fresh and fragrant as possible, resulting in a rich mix of delicious ingredients. To enhance your spice game, I also suggest investing in a spice grinder (affiliate link) with a removable bowl, as it’s easy to wash and even easier to use.
Get fresh, good-quality spices: You must use fresh, high-quality spices to make this seven-spice blend. Fresh spices have a more potent flavor, resulting in a robust, fully flavored mix that will last longer.
Take your time to toast spices: If you have time, I suggest toasting your spices before adding them to your mix. The toasting process helps the spices release their oils, producing a more fragrant, robust flavor.
Adjust the recipe as needed: Feel free to adjust the spices in your baharat recipe according to your tastebuds and your unique recipe. If you make changes, I recommend writing them down so that making your own version of this baharat blend is easier in the future.
Multiply the recipe: Generally, you’ll only need between one teaspoon and one tablespoon of baharat spice per recipe. However, if you need a larger amount of this spice blend to accommodate a bigger crowd, you may multiply the recipe as needed.
Shake the container before using: To help distribute the spices in the mix, shake your storage container before adding the blend to your recipes. This movement will help redistribute spices that have settled in the mixture, giving you a balanced flavor in every teaspoon.

FAQs

Want to be an expert on this gourmet seasoning mixture? This FAQ will answer all your questions, from baharat vs. garam masala to tasty recipe substitutes.

What is a good substitute for baharat?

Mediterranean Seasoning or Shawarma Spice Mix makes an excellent baharat substitute with a similar profile of warm, earthy undertones. To make a comparable spice recipe with pantry-ready ingredients, mix one-part ground cumin with one-part ground coriander, one-part ground black peppercorns, and one-part cinnamon.

What is the difference between Bharat and garam masala?

Garam masala and baharat both offer a warm, savory-sweet flavor profile. However, garam masala primarily appears as a finishing seasoning in Indian dishes with a more intense spiciness and aromatic flavor. Meanwhile, baharat is milder, with slightly sweet, savory overtones and only a bit of heat. Baharat is also more commonly used throughout cooking, such as when rubbing meat dishes before roasting.

What is the difference between ras el hanout vs. baharat?

Though both use similar spice blends, ras el hanout is a Moroccan mixture that creates a warm flavor profile with additional ingredients, including allspice berries, turmeric, cardamom pods, and ground ginger. Traditionally, ras el hanout appears in couscous, soups, and braises. By contrast, baharat uses fewer spices and is often used to season meats, stews, and roasted vegetables to add flavor like other cooking spices.

Other Seasoning Blends You Might Also Like

Is your spice cabinet full of spices? Try these other spice blends to add flavor to your food in a quick, easy, and inexpensive way:

If you try this Baharat Spice Mix recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baharat Spice Mix Recipe

Put your spice cabinet to good use and make your own baharat spice mix with this quick and easy recipe. A staple in Middle Eastern cooking, this is the perfect blend of smoky, sweet, and tangy spice mixture that will help you enhance your savory dishes with the authentic flavors of the region.

Course Lunch, Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 0

Total Time 5

Servings tablespoons

Calories 21kcal

Author Aysegul Sanford

Ingredients

1 ¼ teaspoons ground cumin
1 ¼ teaspoons ground coriander
1 tablespoon ground black pepper
2 teaspoons ground nutmeg
1 ¼ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

Optional add-in:

2 teaspoons ground smoked paprika

Instructions

In a bowl or a jar, add the ground cumin, coriander, black pepper, nutmeg, cinnamon, cloves, and cardamom. Whisk to combine.
Place in an airtight container and store in a cool, dry area.

Notes

Yields: This recipe makes 4 tablespoons of baharat. If you need more, you can multiply the recipe.
Storage: Keep it in a jar with a tight-fitted lid and store it in the pantry. When stored properly, it should last for up to 1 year.
Toasting & grinding whole spices: To get a full aromatic taste, try using whole coriander and cumin that has been toasted and ground.
- Toast: Use 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds (each spice will yield 1 ¼ teaspoon of ground.) Heat a dry skillet over medium heat. Add the whole coriander and cumin to the pan, shaking or stirring for approximately 2-3 minutes until their aroma is released. Remove from the heat and cool for 5 minutes.
- Grind and mix: Once cooled, grind in a spice grinder or in a mortar and pestle until fine. Mix with the rest of the spices.
Shake the container before using it to help distribute spices in the mix.

Nutrition

Baba Ganoush Recipe

Aysegul Sanford — Mon, 21 Aug 2023 15:24:58 +0000

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
Fresh garlic cloves
Fresh lemon juice
Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
Kosher salt
Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

Prep the oven: Preheat the oven to 400 degrees F.
Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month.
Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more.

Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.
Use it as a topping: A dollop of baba ganoush is an excellent topping for homemade CAVA bowl and pairs beautifully with honey harissa chicken or grilled harissa chicken.

Expert Tips

You don’t have to be a Middle Eastern chef to make an epic baba ganoush the whole family will love. These pro tips have everything you need to keep your spread as flavorful and smooth as possible.

Roasting time might change based on the sizes of your eggplant: Depending on the size and variety of your eggplant, they may need more or less cooking time. Japanese eggplants are smaller and thinner, requiring less time on the stove/grill, while globe eggplants are larger and may need more time to develop tender insides than other types. In total, however, you should have about 17 ounces (~480 gr.) of cooked eggplant flesh to make this babaganoush recipe.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. Though these seeds are entirely edible and blend into the dip after everything is mixed, you may remove them if you are not a fan.
Roasted eggplant skin: It is totally okay if some of the charred eggplant skin goes into the mixture. While we want to remove as much of the skin as we possibly can, the eggplant skin is edible, so don’t worry about it if some skin gets mixed into your baba ganouj.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplants after they are cooked. Not only do not skip this step but also take your time to ensure that the juices are fully drained as much as possible to ensure it is as creamy and tasty as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Taste for seasoning: One other important tip for making the best baba ganoush recipe is tasting the mixture for seasoning before serving. I cannot stress this step enough, as it’s vital that you adjust the taste of your spread to your liking. Add more salt, cumin, or paprika to achieve a more robustly flavored dip, or if you prefer a more acidic, tart flavor, add more lemon juice.
Let it rest: Letting your eggplant baba ganoush rest for thirty minutes will allow its flavors to mix and develop, giving every bite a rich, Middle Eastern flavor. While it is an optional step, if you do have the time, let it rest in the fridge before serving.
Baba ganoush without Tahini: If you are not a fan of tahini, you can use an equal amount of plain Greek yogurt for a different but equally delicious version of this recipe.
For the iconic smoky taste: If you want to give your roasted eggplant spread an authentically smoky, robust taste, I highly recommend charring your eggplants over an open flame. Whether you cook them on a gas stovetop or on the grill, the smoky flavor that comes from the charred eggplants is worth the effort and time, especially if you are after the traditional baba ganoush recipe you enjoy in Middle Eastern restaurants.
Food processor or blender: Though not a traditional preparation method, you may use a food processor or blender to make an easy baba ganoush without heavy mixing. Simply fit your food processor with a steel blade and place the roasted eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, ground cumin, and paprika (if using) in the bowl. Pulse 7-9 times until thoroughly combined or longer, depending on how smooth you want the texture of your dip to be. Then, transfer the mixture to a bowl, garnish it with fresh parsley and a drizzle of olive oil, and serve.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Where is baba ganoush from?

Baba ganoush originated in the Levantine regions, roughly located in the Middle East and Mediterranean. This area now includes several modern-day countries, including Palatine, Lebanon, Syria, Jordan, and Turkey.

Is baba ganoush vegan?

Yes! This baba ganoush recipe is vegan, dairy-free, and gluten-free, making it the perfect recipe for anyone with dietary restrictions.

How long to grill eggplant for baba ganoush?

When grilling eggplant for baba ganoush, your eggplants will need 40-50 minutes of cooking time, depending on their size.

What does baba ganoush taste like?

This creamy roasted eggplant dip offers a delectable balance of smoky, savory, and zesty flavors—a classic profile in Mediterranean and Middle Eastern cuisine. Not only does this spread taste incredible on its own, but it also makes a fabulous appetizer when served alongside a bowl of pita bread or raw veggies.

Is baba ganoush served hot or cold?

I recommend serving baba ghanouj chilled or at room temperature to ensure you can taste all its complex flavors.

Why is my babaganoush bitter?

If your babaganoush comes out bitter, your eggplant may be old or not in season. I recommend selecting only fresh eggplants, which tend to have milder, sweeter flesh. Furthermore, it’s possible that the tahini paste you used has a naturally bitter profile or that you added too much during the mixing process. Always be sure to taste your babaganoush as you go so that you can adjust the seasoning to counteract any unwanted bitterness. You may also try adding extra fats, such as olive oil or Greek yogurt, to balance out any bitterness you taste.

What is the difference between hummus and baba ganoush?

Though they have a similarly smooth, rich flavor profile, hummus comes from a mixture of chickpeas and tahini, while baba ganoush contains a blend of eggplants and tahini.

Is baba ganoush healthy?

Absolutely! This recipe only uses the freshest, most natural ingredients—all packed with healthy nutrients. In fact, eggplants are high in antioxidants, fiber, and vitamins, helping reduce your risk of heart disease.

How long does baba ganoush last in fridge?

As long as it is kept in an airtight container in the fridge, your baba ganoush should last for up to 4 days.

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
2 cloves garlic minced
¼ cup lemon juice plus more to taste
¼ cup tahini
2 tablespoons olive oil plus more as a drizzle
1 ½ teaspoons kosher salt plus more to taste
Pinch ground cumin optional
Pinch paprika to finish it off – optional
1 tablespoon fresh Italian parsley chopped (as garnish)
Handful of pomegranate seeds optional

Instructions

To cook eggplants for baba ganoush, you have three options:
a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
* Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using) in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Ina Garten’s Roasted Eggplant Spread

Aysegul Sanford — Sun, 20 Aug 2023 20:28:16 +0000

As one of my favorite Eggplant Recipes, this eggplant spread is just as elegant as the Barefoot Contessa herself. It is easy to make with just a few simple ingredients; it is a great appetizer to serve with crackers, pita bread, and veggies.

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
Red Onion: All you have to do is peel and cut the onion into big chunks.
Garlic Cloves
Olive Oil
Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

Optional Add-Ins

Tomato Paste: The original recipe from the Barefoot Contessa cookbook contains tomato paste. While I did not include it here, you can add 1 Tablespoon of tomato paste for a richer flavor.
Extra Seasoning: Give it a smoky eggplant dip flavor with the addition of 1 teaspoon smoked paprika or an herbal kick with 1 teaspoon dried oregano.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree.
Taste: Taste for seasoning and add more salt and lemon juice, if necessary.
Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Expert Tips

While the recipe for this eggplant red pepper dip is an easy one, here are a few tips to help you achieve perfect results on your first try:

Cut the vegetables into the same size pieces: This ensures the vegetables will be done at the same time.
Single layer: Be sure to spread the veggies on a single layer to ensure even baking. If they don’t fit in one baking sheet, you can spread them on two separate sheets.
Pay attention to the cooking time: We want the vegetables to be tender and slightly caramelized. Overcooking can lead to a bitter flavor.
Do not over-process: We want a chunky spread, not a puree. Pulse just a few times in the food processor.
Make a double batch: Use two sheet pans and double the recipe. It’s a wonderful dip to have on hand when hosting a party.

FAQs

Should eggplant be peeled before roasting?

Although eggplant skin can impart a bitter flavor, it is not necessary to peel eggplant before roasting.

How do you prepare eggplant before cooking?

Eggplant preparation depends on the dish you are making it for. In this roasted eggplant dip, all we have to do is cut it into 1-inch cubes and let the oven do the rest of the work for us.

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

If you try Ina Garten’s Roasted Eggplant Spread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Roasted Eggplant Spread Recipe

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Course Appetizer, Dip

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

2 medium-sized eggplants with skin on and cut into small cubes (~1 pound each)
1 red bell pepper seeded and cut into smaller pieces
1 red onion peeled and chopped into big chunks
3 cloves garlic peeled – no need to mince
3 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
Pinch cayenne pepper optional
5 tablespoons lemon juice freshly squeezed
2 tablespoons tahini
3 tablespoons Italian parsley chopped
Pita bread for serving

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Nutrition

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Mediterranean Seasoning

Aysegul Sanford — Wed, 28 Jun 2023 15:00:37 +0000

There are countless reasons to prepare this Mediterranean spice blend. Not only are homemade spice mixes fast and flavorful, but they’re also an easy way to save money on your spice cabinet. With just a handful of fresh, natural ingredients, you can make dozens of spice combinations guaranteed to be free of fillers and preservatives. Plus, you can tailor your recipe perfectly to your preferences by adjusting the spice levels or modifying how much salt you include.

So, go ahead and make a batch and bring the most-loved flavors of the Mediterranean region to your own kitchen with this unique combination of warming spices you probably already have in your spice cabinet.

What is in Mediterranean seasoning?

Also referred to as a Mediterranean herb blend, this seasoning is a classic mixture of common Mediterranean spices and herbs—basic, natural ingredients you likely already have in your spice cabinet!

Garlic powder: I use garlic powder here. However, you can use granulated garlic if you can’t get your hands on it. The granulated version is thicker compared to its powdered version. Therefore, if you prefer a finer Mediterranean spice mix, simply use a food processor or spice grinder to crush your granulated garlic into smaller fragments.
Onion powder
Dried basil
Dried oregano: I prefer Italian oregano in this spice blend recipe due to its minty, herbaceous undertones. Mexican oregano will add too much citrusy flavor, resulting in a different flavor profile.
Dried dill weed
Dried parsley
Dried rosemary
Dried thyme
Ground black pepper
Dried Lemon peel: This is probably the only ingredient that may require a trip to the store, but it is worth it. Dried lemon peel (affiliate link) lends this simple spice mixture an irresistible hint of fresh, tart flavor—in addition to its signature bright color. However, you could also use orange peel. And if that doesn’t work, you can add fresh lemon zest right before you are ready to use this Mediterranean seasoning in your recipe.

Optional Additions:

Kosher salt: Add ½ teaspoon salt to your mixing bowl for extra savory spice. Or, add it separately to your recipe while cooking to ensure it doesn’t come out too salty.
Ground cumin: Cumin is the key to giving Mediterranean cuisine its hearty, earthy taste—especially when making meat dishes and kabobs. Depending on your recipe, you can add ground cumin directly into your spice or separately. If you are a spice nerd like me, you can also purchase cumin seeds and grind them in your own spice grinder for an even fresh flavor.
Ground cinnamon: Want to add a little warmth to your Mediterranean spices? Just ¼ teaspoon of ground cinnamon will add a woody richness to your blend, making it the perfect addition to meat recipes.
Dried mint: Mint is a wonderful addition to this recipe, as it naturally sharpens the unique flavors of the other herbs. However, remember that dried mint is a potent herb, and a little bit can go a long way in this spice blend.

How to Make This Recipe?

You can have a sumptuous flavoring for all your favorite dishes in just five minutes and one step.

Simply add your ingredients to a small mixing bowl, adjusting the salt and seasoning levels to your taste. Mix until thoroughly blended. Use it in your recipe right away, or transfer the Mediterranean herb seasoning to an airtight jar for later use.

Storage Instructions

Whether you’re using this Mediterranean spice blend recipe for weeknight meals or a special occasion, use these storage tips to ensure that your mix stays fresh and flavorful for months.

Airtight container: It’s essential that you store your Mediterranean herb mix in an airtight container to ensure the ingredients don’t lose their flavor over time. A jar with a tight-fitting lid is ideal.
Check for dryness: Ensure your storage container is fully dry before adding your spice mixture. Also, if you dried your own fresh herbs, ensure all ingredients are completely dry before storing them. Any moisture will make your blend difficult to use, dull its flavors, and may result in unwanted bacteria or mold.
Store in a dark place: To keep your spices’ flavors as robust and fresh as possible, store your mixture in a cool, dark place, such as a pantry or cupboard. Exposure to heat and sunlight can strip your herbs of their flavors and limit how long you can use them.
Date and label: I recommend dating and labeling your Mediterranean spices and herbs before storage to keep track of their freshness. This way, you won’t have to fret over your calendar every time you prepare a new dish.
Use within six months: To ensure maximum flavor, I suggest using it within six months of preparation. Though the seasoning won’t go bad, it will likely lose its potency the longer it sits.

Uses of this Mediterranean Spice Mix

There are endless ways to incorporate it into your cooking. In minutes, you can add fresh, sunny flavors to fan-favorite recipes, from hearty chicken to light seafood.

Rub for chicken and turkey: This Mediterranean rub does wonders to enhance the succulent, tender flavors of chicken and turkey recipes. Use it to season chicken thighs in my Mediterranean Chicken with Lemon to bring out their zesty profile. Or, sprinkle a bit over my Baked Split Chicken Breast for a savory, herby addition perfect for soups, salads, and everyday meal prep. For an elegant recipe made for presentation, you could use this spice in my Baked Turkey Tenderloin or add it to my Middle Eastern Chicken Kabob recipe for a summer-ready dish any party crowd will love.
Beef and steak seasoning: Using Mediterranean spices for beef is an easy way to balance the hearty flavor of steaks, burgers, meatballs (hello, Turkish Kofte!), and roasts with delicately fresh flavors.
Lamb: If you’re a fan of its grassy, robust taste, I recommend using your Mediterranean spices for lamb. Take your recipe to the next level by adding this seasoning mix to lamb shanks, grilled chops, or lamb burgers with feta.
Baked or grilled seafood: It’s no secret that Mediterranean cuisine and fresh seafood go hand in hand. Rub fresh-caught fish with olive oil, lemon juice, sea salt, and Mediterranean seasoning for a delectable dish that comes together in minutes. My Mediterranean Baked Cod is a good example of this.
Or, add a dash of this tasty rub on some of my favorite seafood recipes, like Grilled Mahi Mahi and Shrimp Kabobs.
Marinades and sauces: You won’t be able to resist eating your favorite sauces by the spoonful when you include this simple recipe. Add a touch of authentic Mediterranean taste to flavorful kitchen staples, like Basil Tomato Sauce, Green Pasta Sauce, or Garlic Butter Sauce. Or, elevate your meat marinades using it in my basic Easy Shrimp Marinade or Greek Yogurt Chicken Marinade recipes.
Salad Dressings: Looking for an easy way to bring your weekday salads to life? Mix your Mediterranean seasoning with olive oil, minced garlic, and either lemon juice or vinegar, and you’ll have a light, healthy salad dressing you can use all week long. You can also embellish my tart Lemon Dressing or creamy Yogurt Dressing by adding a pinch of this easy mixture.
Soups and stews: There’s no reason why your favorite soups shouldn’t explode with flavor. Add this Mediterranean blend to my healthy Broccoli and Feta Soup, creamy Red Lentil Soup, or hearty beef stews (hello, Eggplant Beef Stew!) to enliven every spoonful with herby, savory flavors.
Bread dipping oil: The only thing better than a piece of freshly baked bread is one that you serve alongside delicious dipping oil. This Olive Oil Bread Dip would be the perfect accompaniment to dozens of menu ideas—with the addition of this spice mix, of course!
Sautéed or roasted vegetables: While some may only think to use this Mediterranean rub for chicken, this fragrant spice mix is one of the easiest ways to add mouthwatering flavor to your favorite veggie dishes. I love including this simple spice in tasty sides, like Pan Roasted Eggplant, Roasted Whole Carrots, and Roasted Cauliflower.

Expert Tips

Making your own savory blend of herbs and spices is a great way to add bright, fresh flavor to your menu. With these tips for making Mediterranean spice, you’ll never eat bland food again.

Use new herbs and spices: The trick to getting your spice mixture as herbaceous and flavorful as possible is using fresh ingredients. You can make your own dried herbs for extra freshness, but ensure they dry thoroughly before adding them to your mixture.
Make it your own: My favorite part about making my own spice blends is how easy they are to customize. Feel free to adjust the spices in this recipe to match your taste. Or, if you don’t like any of the ingredients, you can omit them entirely or use a bit more of something else. For example, if you’re not a fan of dill, you can leave it out and add more thyme. For a spicier mix, you can add red pepper (aka chili pepper flakes), or you could include Spanish paprika for a slightly smokier taste.
Give it a good shake: Shake your spices’ storage container before incorporating the blend into your cooking. Because some ingredients tend to shift to the bottom during storage, shaking your mixture will ensure an even distribution of flavors.
Start with a small amount: When adding this seasoning to your cooking, I recommend beginning with a small amount and adding more after tasting. Remember, you can always add more spice, but you can’t take it out.
Customize your salt levels: When you buy spice blends at the store, you never know how much salt is inside. That’s why I prefer to make my own seasoning mixtures. For this recipe, you can either add the salt directly into the blend or omit it and add salt to your recipe as needed.

FAQs

What is Mediterranean seasoning?

Mediterranean spices generally include a signature blend of ingredients, such as basil, oregano, rosemary, garlic, and onion powder. However, other versions—often the result of regional differences in the Mediterranean area—include flavor-enhancing additions, such as parsley, thyme, and dill. These different combinations give this classic mixture such versatility in Mediterranean cooking.

Is Greek seasoning the same as the Mediterranean?

Because these two variations often include the same spices used in Mediterranean cooking, there is a significant flavor overlap between them. However, Greek seasonings tend to have earthier overtones due to the inclusion of marjoram. Still, because of their similar flavor profiles and regional variations, you can use this Mediterranean spice mix instead of Greek seasoning in your recipes.

What can I use in place of Mediterranean seasoning?

Several options exist if you need a replacement for these Mediterranean food spices. Herbs de Provence is a common seasoning blend from France with a slightly more fragrant, herbaceous flavor. You can also use Italian seasoning due to its earthy, somewhat sweet overtones. However, remember that these seasoning blends have slightly different flavor profiles and may affect the outcome of your recipe.

Is Mediterranean food spicy?

Generally speaking, Mediterranean dishes are not spicy. However, chefs may add spice to their recipes to increase heat levels and accommodate personal preference.

Other Homemade Seasonings You Might Also Like:

If you try this Mediterranean Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Seasoning Recipe

This Mediterranean spice mix is perfect for flavoring meats, vegetables, soups, stews, sauces, and more. Use this unique blend of spices and herbs in your recipes and bring the Mediterranean to your table.

Course Seasoning

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 0

Total Time 5

Servings serving

Calories 21kcal

Author Aysegul Sanford

Ingredients

2 teaspoons onion powder
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon dried dill weed
½ tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon lemon peel
1/2 teaspoon Kosher salt
1 teaspoon coarsely ground black pepper

Optional

½ teaspoon ground cumin
¼ teaspoon ground cinnamon

Instructions

In a small bowl, mix all the ingredients and transfer the mixture to an airtight jar.

Notes

Yields: This recipe yields 1/3 cup of spice blend. However, it can be multiplied as many times as you need.
Storage: B sure to store your mixture in a cool, dark place, such as a pantry or cupboard. As long as it is kept in an airtight container, it should be fresh for up to 6 months. It would technically still be good after then, but we find that you get the freshest flavors if you use it within the first 6 months.

Nutrition

Homemade Blackening Seasoning

Aysegul Sanford — Sat, 10 Jun 2023 17:52:44 +0000

Better than the cult favorite Zatarain’s blackened seasoning recipe, this five-minute rub builds upon cajun spice for an incredible flavor—something I always keep handy in my spice cabinet. Not only does it add an irresistible kick to dozens of foods, but it’s also the key ingredient of my Blackened Cod and Blackened Mahi Mahi recipe. Use this savory blackening rub for all of your proteins, veggies, grains, and more, and you’ll never be at a loss for simple and flavorful weeknight meals again.

What Does Blackening Mean, and How to Blacken Foods?

“Blackening” is a process in which you pat dry your main ingredient (primarily meat and fish), brush it with melted butter or olive oil, then dredge it through a combination of spices—usually a traditional blackened seasoning blend. Then, cook the meat in a scorching cast-iron skillet until it forms a charred, spice-infused exterior.

Popularized by Paul Prudhomme, this technique of cooking and the seasoning mix is usually used when cooking seafood and chicken dishes, but you can also use a blackening rub on other meats—such as steak and pork—veggies, soups, grains, and even pasta.

What is Blackened Seasoning?

Blackened seasoning, also referred to as “Blackening Seasoning”, is a traditional Louisiana spice blend that creates a crisp, blackened exterior when added to meat, poultry, or seafood and cooked in a hot cast iron skillet.

Popular in Cajun cooking, this iconic spice mixture often includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt.

What is in Blackened Seasoning?

You only need a handful of pantry-ready ingredients to make this iconic Louisianian spice mix:

Paprika: Smoked paprika is ideal for giving this Cajun blackened seasoning its signature smoky flavor. However, regular paprika will also work.
Onion powder
Garlic powder
Dried oregano
Dried thyme
Ground black pepper
Kosher salt: Salt is the key ingredient to livening up the other spices’ unique flavors. However, if you’re watching your sodium intake or simply want to limit how much salt you use, you can easily make a salt-free blackened seasoning by omitting the salt.
Cayenne pepper: Though cayenne pepper is optional, it’s a great addition if you want to give your rub a spicy kick. Feel free to heat level according to your taste buds.
Other optional additions: While these are the basic blackened spice mix ingredients, you can also add other spices for more complex flavor profiles. Some of my favorites include ground cumin, white pepper, and dried basil—though there are countless others to try.

How to Make It?

Making blackening seasoning is an easy way to infuse your kitchen with bold, aromatic flavors. With a total time of five minutes, making this recipe is as easy as it gets.

Mix the spices: Place all the blackened seasoning ingredients in a small bowl. Stir them together until they blend evenly.
Store: Transfer the mixture into an airtight container with a tight-fitting lid—such as a mason jar and store it in a cool, dry space. Your blackened seasoning will stay fresh for up to a year.

How to Use Blackened Seasoning?

You’ll add countless mouthwatering dishes to your recipe book when you make your own blackened seasoning. Prepare to cook like a master Lousianian chef with these tasty menu ideas.

Meat: The traditional way to enjoy this blackening spice blend is by using it to create a flavorful crust on meats. I love dredging my favorite meats (i.e., shrimp and salmon) through this homemade seasoning, making the perfect blackening recipe for fish, chicken, seafood, and steak. I even use this seasoning as the flavor base of my Blackened Mahi Mahi recipe.
Vegetables: This blackening spice recipe is essential when adding a savory, piquant flavor to grilled or roasted vegetables. Sprinkle it on veggies like corn, zucchini, potatoes, and eggplant for a simple veggie dish.
Pasta, rice, and grains: One of the best ways to use this versatile seasoning is in your favorite grain recipes. Add this secret ingredient to creamy pasta sauces, or sprinkle it in a bowl of plain rice to give it a kick of New Orleans flavor.
Nuts and popcorn: Transform your everyday snacks into five-star fare by adding a dash of this robust seasoning. I love sprinkling this DIY blackened seasoning over a bowl of nuts or popcorn, giving each bite an out-of-this-world taste.
Soups and stews: Just like Italian seasoning, this easy blackened seasoning recipe is just what you need to take your soup-making to the next level. With just a few simple ingredients, every tablespoon will burst with delicious, bold flavors.

Expert Tips

There’s no guesswork when making this easy blackening seasoning recipe. These pro tips will make your kitchen smell like a gourmet market any day of the week.

Fresh spices: The best blackened seasoning begins with fresh spices. Not only do quality spices have a more potent flavor, but they’ll also keep your seasoning fresher for longer. Be sure to check the expiration date of all your ingredients before adding them to your mixture, and use new ingredients whenever possible.
Sealed storage: Tightly seal your blackened seasoning in an airtight container to keep it fresh during storage. I also recommend placing your sealed seasoning in a cool, dark place to keep the flavors from drying out.
Mix well: To give every teaspoon of this blackening spice mix a well-balanced taste, evenly blend the spices. Each spoonful should have an equal amount of every ingredient.
Make it your own: The best part about the ingredients in blackened seasoning is how easy they are to adjust. Feel free to experiment with each spice’s proportions to satisfy your own preferences. For example, you could give your rub more heat by increasing the amount of cayenne pepper. Or, add more paprika for a smokier, deeper taste.
Adjust salt: If you’d prefer a low-sodium blackening seasoning, add less salt to your mixture or omit it altogether.
Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your spices to smoke, resulting in coughing or irritation if inhaled directly. To avoid this from happening, I recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

FAQs

Still have questions about this homemade blackened seasoning? Don’t worry! This simple guide covers everything from cajun seasoning vs. blackened seasoning to how to adjust spice levels.

Is blackening seasoning spicy?

It can be! This spice rub’s heat comes primarily from its cayenne pepper, so you can adjust how much you use to reach your desired spice level.

What does blackened seasoning taste like?

Blackened rub tastes very similar to cajun and creole seasonings, with a spicy, smoky, and savory flavor.

What’s the difference between blackening seasoning, cajun seasoning, and creole spice?

Though similar, slight variations exist between blackened, cajun, and creole seasoning. Cajun seasoning tends to be spicier, with a higher proportion of cayenne pepper, and people often add it to traditional Cajun cuisine dishes, such as gumbo and jambalaya. Meanwhile, creole spice uses more herbs—like celery seed and dried basil—to make milder, more refined creole dishes.

What is a good blackened seasoning substitute?

If you need a substitute for blackened seasoning, don’t worry! There are dozens of similar recipes to try. Cajun and creole seasonings use a similar base, producing comparable flavor profiles. Old Bay seasoning also has a similar taste but tends to be saltier. If you don’t have any pre-made spice mixes, you could make a stripped-down version of this recipe with a chili, onion, and garlic powder blend. You could also use homemade taco seasoning—usually a chili powder and cumin mix—for an earthier, more citrusy version. If you don’t mind a sweeter, tangier alternative, you could also use a Canadian classic made with brown sugar and dry mustard: Traeger Blackened Saskatchewan Rub.

If you try this Blackening Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blackened Seasoning Recipe

Learn how to make your own blackened seasoning and use it to blacken fish, chicken, steak, and vegetables. This unique seasoning mix is an inexpensive and easy way to add spicy, smokey, and earthy flavors to all your favorite dishes.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 13kcal

Author Aysegul Sanford

Ingredients

2 teaspoons smoked paprika
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ teaspoon Kosher salt

Optional:

½ teaspoon cayenne pepper

Instructions

Mix all the ingredients in a small bowl and stir to ensure that they are evenly blended.
Store in a jar with a tight-fitting lid (such as a mason or a small glass jar) for up to a year.

Notes

Yields: This recipe makes ¼ cup of blackened seasoning. It can be multiplied as needed.
Make it your own: Feel free to adjust the amount used according to your taste buds. This also applies to the amount of salt used. If you prefer to salt your food separately, we recommend omitting salt.
Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your seasoning mix to smoke, resulting in coughing or irritation if inhaled directly. To avoid discomfort, we recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

Nutrition

Mango Pineapple Salsa

Aysegul Sanford — Sat, 10 Jun 2023 17:49:18 +0000

Preparing mango salsa with pineapple is one of my favorite ways to make a fruity, fresh, and zesty condiment that pairs with dozens of dishes. Like my Peach Salsa and Cherry Tomato Salsa, this recipe is delicious as an appetizer, a topping for fish-based mains, or even a side for hearty meats. This dish will be your new summer staple, no matter how you serve it.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
Fresh cilantro
Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
Salt

Substitutions and Optional Add-Ins

Green onions: Want to make this tangy salsa a little milder? Use a bit of finely chopped green onions instead of red onions. This easy ingredient substitution is both delicious and colorful.
Mint: If you’re not a fan of cilantro, fresh mint makes an excellent substitution, giving this recipe a bright, herby flavor.
Avocado: Adding a few chunks of ripe avocado is the best way to add a mild, creamy taste to this fruit salsa.
Cherry tomatoes: Transform this simple recipe into pineapple mango pico de gallo by adding a cup of finely chopped cherry tomatoes. This addition will add sharp juiciness to each bite—perfect for tacos!
Habanero: To increase the heat level of this recipe, add a little bit of finely chopped habanero peppers. These tiny veggies will give your salsa a bold kick, perfect for spice lovers.

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
Mix: Stir until you thoroughly combine the ingredients.
Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

Expert Tips

If you want a fresh salsa with vibrant color and the best flavor, these pro tips are a great way to cook like a master chef. Follow this simple guide for the perfect balance of presentation and taste.

Ripe fruit is the best: The best mango pineapple salsa begins with sweet, ripe ingredients. If you have difficulty telling which fruits are ripe, purchase pre-cut fruit at the grocery store. Not only will this save time, but it’ll also guarantee that your ingredients are maximally fresh.
Finely chopped: When making this salsa, it’s essential that you chop your ingredients into small, bite-sized pieces. Use a sharp knife and cutting board to ensure easy slicing, and avoid using a food processor, as it will likely result in a watery, off-colored mixture.
Taste for seasoning and add more: No one wants their salsa to come out bland. I recommend tasting your mixture for seasoning before serving and adding more if necessary.
Let it rest: Let your fruit salsa chill for at least 30 minutes before serving. This extra resting time allows the ingredients to mix flavors and absorb the added seasoning, giving each bite an exquisite balance of fruity, savory taste.

FAQs

What can I substitute mango for in mango salsa?

If you don’t have ripe mangos, papaya or pineapple are easy substitutes that perfectly mimic mangos’ juicy, sweet taste. Plus, no one can say no to tropical salsa!

Can you freeze pineapple mango salsa?

I don’t recommend freezing this condiment, as the temperature change may result in a grainy, unpalatable texture.

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20

Resting time (optional) 30

Total Time 50

Servings servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
¼ cup red onion roughly chopped (1 ounce)
1 jalapeno seeded and roughly chopped (1 ounce)
3 tablespoons fresh cilantro roughly chopped
4 tablespoons lime juice freshly squeezed; approximately 2 limes
½ teaspoon kosher salt

Optional add ins:

¼ cup red bell pepper roughly chopped

Instructions

In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
Stir to combine.
Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
Serve as a condiment or with your favorite tortilla chips on the side.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

Garlic Butter Sauce

Aysegul Sanford — Wed, 17 May 2023 14:29:22 +0000

If you are like us, a fan of making your own Roasted Garlic Compound Butter, you won’t be able to resist the rich and robust taste of this easy garlic butter sauce recipe. Using this versatile recipe as a base, you can quickly turn your homemade garlic butter sauce into the perfect recipe for countless other dishes.

Whether you use it to make Garlic Butter Pasta, Garlic Bread, or dipping sauce for bread, this quick and easy recipe is going to be a staple in your daily cooking routine.

Ingredients

The list of ingredients for garlic butter sauce is simple and short. You can make this savory recipe using only three ingredients, possibly with things you already have in your kitchen. So, no grocery trip is necessary!

Butter: I recommend using unsalted European-style butter (I like Vermont Creamery (affiliate link), as its high-fat content gives this recipe extra richness and depth. However, nearly any salted or unsalted butter would also work. Just note that if you use salted butter, I recommend omitting the extra salt to avoid over-seasoning.
Fresh garlic cloves: I prefer finely minced garlic for this recipe. However, you can also use my Roasted Garlic or Air Fryer Garlic for a smokier garlic flavor. Though I don’t recommend using garlic powder in this recipe, you can use it in a pinch if you don’t have any fresh garlic on hand.
Kosher salt

Optional Add-Ins and Variations

Clarified butter: If preferred, you can make this DIY garlic butter sauce with clarified butter or ghee. I make clarified garlic butter whenever I need a vegan or dairy-free version of this recipe.
Black pepper: Give your three-ingredient garlic butter recipe a little heat by mixing a bit of ground black pepper at the last minute.
Fresh herbs: To make an authentic Italian garlic butter sauce, fresh herbs are essential. One of my favorite variations is garlic parsley butter, but you can also sprinkle in a little rosemary, oregano, thyme, or dill for a light, herbaceous flavor.
Spices and seasonings: This buttery garlic sauce recipe is the easiest way to compliment dozens of different flavors, especially if you use it as a meat marinade. For a Greek-inspired take, try Mediterranean seasoning, or add a pinch of baharat spice mix to compliment Middle Eastern fare. You can also add other dried spices to your sauce, including red pepper flakes, Italian seasoning, and Old Bay seasoning.
Fresh lemon juice and zest: I recommend adding a squeeze of fresh lemon juice or zest to your butter mixture for bright, citrusy overtones. Lemon Garlic Butter Sauce makes the ultimate garlic butter sauce for fish and the perfect dipping sauce for shrimp.

How to Make a Garlic Butter Sauce From Scratch?

Simple yet tasty, this quick butter garlic sauce comes together in just five minutes with these easy instructions:

Melt butter: Heat a small skillet or saucepan over medium heat and add the butter. Wait until the butter melts.
Saute the garlic: Add the garlic to the pan, cooking gently. Stir the mixture until the garlic becomes soft (2-3 minutes). Be sure to watch it closely, as garlic burns easily.
Add the seasoning: Remove the butter from the stove. Then, stir in the salt and other desired add-ins, such as pepper and parsley.
Serve: Serve your melted garlic butter with bread or pasta, or use it as a tasty baste for other recipes.

How to Store, Reheat, Freeze, and Thaw?

You won’t want a single drop to go to waste when you make butter garlic sauce. These expert storage tips will ensure you can quickly meal prep and save your recipe for weeks.

Store: To store leftovers of this recipe, place them in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating this butter sauce recipe just before serving to avoid unwanted coagulation. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or an ice cube tray to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

How to Use This Buttery Garlic Sauce?

It’s amazing how versatile this simple garlic butter sauce is. Use it in dozens of dishes—from melted garlic butter for bread to sauce for steak—for a tasty meal no one can resist. Here are a few more suggestions:

Bread: For a match made in heaven, serve it as a garlic butter dipping sauce alongside your favorite French bread. Or, if you prefer homemade bread, this hearty side tastes amazing with soft, buttery bread like my Buttery Brioche Rolls and Brioche Slices. Or, serve it alongside crustier recipes—like my No-Knead Artisan Bread and Air Fryer Garlic Bread—for a more rustic feel.
Pizza: Want to take your homemade pizza to the next level? Use this sauce for pizza by brushing your dough before baking it. Or you can also brush the pizza crust right after it comes out of the oven. Either way, every bite will explode with flavor.
Meat: Transform your bland meat recipes into five-star meals that will disappear in minutes. Use this butter garlic sauce for steak or beef with recipes like my Beef Tenderloin. You can also use it to drizzle or baste poultry dishes like my Baked Bone-In Chicken, Turkey Loin, and Roasted Turkey Legs.
Pasta: It’s undeniable that this recipe makes the ultimate homemade butter sauce for pasta. Serve it with spaghetti, and you’ll have Garlic Butter Pasta the whole family will love.
Fish: Few things taste more elegant than using this creamy garlic butter sauce for fish. Drizzle this simple sauce over your favorite fish or seafood recipe—like my Grilled Mahi Mahi, Grilled Shrimp Kabobs, or Breaded Fish—and prepare your tastebuds for a host of rich, sophisticated flavors.
Marinade: This simple recipe doubles as one of my favorite garlic butter marinades—a succulent substitution for olive oil. Like my Shrimp Marinade and Marinade for Mahi Mahi, this easy recipe adds flavor to any meat or fish meal. Just be sure that the garlic butter reaches room temperature before adding it to your fish or meat.
Vegetables: This recipe makes for a flavorful garlic butter glaze that will give any vegetable side a rich, luscious taste. Drizzle this divine sauce over Boiled Green Beans, Air Fried Corn on The Cob, or Steamed Asparagus for a tender, garden-fresh veggie side. If you want a slightly crispier taste, adding garlic butter to Air Fryer Green Beans is an easy way to take it to the next level.
Potatoes: If you’re searching for a lavish, melt-in-your-mouth potato recipe, add garlic butter with minced garlic to your favorite dishes. Mix this garlic butter recipe with Rosemary Mashed Potatoes, and your table will look like a food magazine spread. Or, use garlic butter sauce instead of olive oil to give your Smashed Fingerling Potatoes a robust, crisp bite.
Rice or grains: This garlic and butter sauce gives any grain dish a flavorsome depth. Pour some of your sauce into classic recipes, like Cooked Bulgur Wheat, Cooked Quinoa, or cooked orzo, and you’ll savor every bite. You could also add this delicious sauce to dishes like Forbidden Rice or Wild Rice for a subtle flavor boost.
Popcorn: If you love the savory taste of gourmet popcorn, drizzle your batch with a few tablespoons of this garlic butter herb sauce. You won’t be able to put down your popcorn bowl until it’s empty.

Expert Tips

There’s no secret to making garlic butter sauce that will delight your taste buds with its savory, succulent taste. Though I have a few tips to help you get the perfect results every time:

Use quality ingredients: Selecting the freshest ingredients is the best way to ensure your fresh garlic butter has the most decadent flavor. Good quality grass-fed butter and fresh garlic are the keys to preparing the best garlic butter sauce.
Mince the garlic finely: To infuse every drop of this simple butter garlic sauce with robust flavors, mince your garlic as finely as possible. I recommend using a garlic press if you have one on hand.
Keep a close eye on it: No one likes a burnt sauce’s harsh, bitter taste. Because it’s so easy to burn garlic and butter, cook your sauce gently and watch it closely during the sautéeing process.
Season to taste: To avoid over- or under-seasoning, I highly recommend giving it a taste before serving and adding more seasoning as necessary.
Adjust consistency: You can transform this basic recipe into a thick garlic butter sauce by slowly simmering it over very low heat, stirring it every few seconds until it is reduced. It is imperative that the heat is very low as high heat will turn it into browned butter. Instead, let it simmer low and slow until it thickens to your desired consistency. Conversely, if you prefer a thinner sauce, you can add a splash of water, broth, or white wine to the saucepan.
Customize it with fresh herbs and spices: Seasoned garlic butter sauce can compliment countless recipes, from Caprese Pizza to Whole Roasted Chicken, with the right blend of herbs and spices. Add fresh parsley and Italian seasoning for the perfect Italian meal, or make an Old Bay garlic butter sauce for all your fish recipes. The options are endless with this basic butter recipe.

FAQs

What is garlic butter sauce?

Garlic butter sauce is a rich, flavorful mixture made by sautéing garlic in melted butter over low heat until the butter is fully melted and minced garlic is lightly toasted.

How do you thicken garlic butter sauce?

To thicken, let the mixture simmer over low heat until it reduces, stirring frequently. Then, let the mixture rest off-heat until it reaches your desired consistency.

How do you make a vegan version of garlic butter sauce?

To make this recipe vegan, try using vegan butter, which generally includes coconut oil, almond flour, and plant-based milk. Or, to reduce the amount of dairy in your sauce mixture, you can also swap out regular butter with clarified butter or ghee.

Other Garlic Butter Recipes

If you love the rich taste of this garlic-infused butter, then you’ll be amazed by how many other delectable recipes are at your fingertips. This collection has it all, from veggie sides to tasty pasta.

If you try this Garlic Butter Sauce recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Garlic Butter Sauce Recipe

Made with just a few simple ingredients, this garlic butter sauce is a quick and easy way to enhance the flavors of any dish. It serves multifunctionally as a pasta sauce, dipping sauce, or a marinade for meats and vegetables.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

8 tablespoons unsalted butter preferably European style butter*
3 cloves garlic finely minced
¼ teaspoon Kosher salt plus more to taste
¼ teaspoon ground black pepper optional
1 tablespoon fresh parsley chopped, optional

Instructions

Heat a small skillet (or small saucepan) over medium heat. Add the butter and let it melt.
Add the garlic and stir until soft for approximately 2-3 minutes.
Remove from the heat and stir in the salt. If using, add the pepper and parsley as well. Serve or use in your recipe.

Notes

Butter: You can make this sauce using salted butter. However, if you use unsalted butter, we recommend omitting salt. Alternatively, you can use clarified butter (aka ghee) as a vegan option. Garlic ghee sauce is just as tasty without any dairy.
Optional Add-ins: Depending on the recipe you are planning to use this sauce, you can easily flavor it with dried herbs and spices, parmesan cheese, or add a splash of lemon juice and lemon zest to brighten the flavors.
Store: To store garlic butter sauce, place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
Reheat: I recommend reheating it just before serving. Reheat it over low heat in a small saucepan or the microwave (5-second increments) until it reaches your desired heat and consistency.
Freeze: To freeze, first let it reach room temperature. Then, you can pour it into an airtight container or ice cube trays to make individual portions. Store the sauce in the freezer until ready to use.
Thaw: There’s no need to thaw your frozen butter garlic sauce. Instead, reheat it just before serving.

Nutrition

Honey Lime Dressing

Aysegul Sanford — Thu, 11 May 2023 16:00:50 +0000

I know it is convenient to buy salad dressing from the store, but once you learn to make your own, you will never want to spend money on dressings that are usually made with low-quality ingredients. Plus, most homemade dressings can also be used as a marinade for meat and vegetables, and this honey lime vinaigrette dressing is no exception.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.
Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
Kosher Salt: A pinch of salt will bring out these wonderful flavors.

Optional Add-Ins

While the basic honey lime dressing recipe has more neutral flavors ideal for sweet fruity salads, adding just a few basic ingredients can easily turn it into a dressing (or sauce) for savory salads, grain bowls, and more. Below are a few add-ins to give your sweet, savory, and spicy dishes a pop of flavor:

Garlic: One small fresh garlic clove would be a nice addition to any savory salad. However, in a pinch, garlic powder would also work.
Shallot: A small shallot or a quarter cup of thinly sliced red onion adds another layer of flavor.
Fresh herbs: Fresh cilantro is a great addition to any Mexican-style dressing; this one is no exception. Add a teaspoon of chopped fresh cilantro to turn this into a delectable honey lime cilantro dressing (just like I did in my Black Bean and Quinoa Salad) to use in any of your favorite Southwest-flavored salads. Or, use a few fresh mint leaves for a refreshing flavor twist when incorporating it into your favorite fruit salad.
Spices: Add a small amount of ground cumin and/or chili powder to enhance the depth of flavor and add warmth and complexity to any of your favorite Mexican salads with lime dressing.
Balsamic vinegar: Add a splash of balsamic vinegar for an additional layer of flavor! Thanks to balsamic vinegar’s rich, sweet, and tangy taste, balsamic lime dressing is a luxurious version of this basic lime juice salad dressing perfect for your next summer or winter fruit salad.
Dijon Mustard: Not only is it a natural emulsifier, but adding a small amount (½ to 1 teaspoon) of Dijon mustard can help balance the sweetness from honey and the acidity of the lime juice in the dressing.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here.
Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
Season: Give it a taste and adjust it to your liking.
Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it.

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like.
Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.

Expert Tips

Check out some of these tips to nail this delicious salad dressing recipe the first time. Here are a few expert tips for the best results:

Use fresh ingredients: As with any recipe that uses minimal ingredients, prioritizing using fresh, high-quality ingredients is crucial to achieving great results. You’ll create the best honey-lime dressing that stands out by squeezing fresh limes and using high-quality olive oil.
Seasoning: Salt is an important addition to bring out the citrusy and sweet flavors of lime and honey, so do not skip using it (even if you are using this honey lime sauce in a fruit salad.) Additionally, as it is with any recipe, it is best to give it a taste and adjust the amount of seasoning based on your taste buds and the recipe you are using it in.
Change it up according to your recipe: This basic Mexican lime dressing can easily be adapted to complement the flavors of the recipe you are using it in. So, take advantage of the use of optional add-ins and make it your own.
Emulsify the dressing: While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. If you skip this step, the salad dressing will not be as creamy.
Use a blender or food processor: If you are making a large quantity of this recipe, you can use a blender or food processor.
Let it marinate: For maximum flavor, let it marinate for a minimum of 30 minutes to a few hours. I like to let it sit overnight to allow everything to sink in.
Shake well: Dressings separate with time, so if you decide to make it ahead of time, give it a solid shake before using.

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

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Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

1 teaspoon lime zest
¼ cup lime juice ~ 2 limes (freshly squeezed)
2 tablespoons honey
½ teaspoon Kosher salt
¼ cup extra virgin olive oil

Optional Add-Ins:

1 clove garlic minced
1 small shallot or ¼ cup thinly sliced red onion
¼ teaspoon ground cumin

Instructions

Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
Taste for seasoning and add in, if necessary.
Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
Storage: You can store the dressing in the fridge for up to 7 days.
Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe.
If you make it ahead, be sure to give it a good shake before using it.
While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition