Sauces to serve over rice, meat, and veggies.
I'm looking for some recipes of sauces I can pour over brown rice, a protein and some steamed veggies. The key is 1) it has to be made from scratch (no bottled sauces), 2) it can be made in advance on the weekend so its ready to go during the week, and 3) it makes about a cup or two at a time. For example currently I'm experimenting with asian influenced peanut sauces to serve over rice steamed cabbage and carrots, and with chicken or steak. I don't have any limitations regarding use of ingredients, ethnicity of cuisine, or ease/difficulty of preparation; as long as its delicious. Your tasty and thoughtful feedback is appreciated.
Use any creamy-style salad dressing you like. Recipes abound.
Boil down equal volumes of wine and stock, along with minced shallots and parsley, as though you were making a bearnaise but don't reduce as much. You can include sun-dried tomatoes so they soften as the mixture cooks, if you like. Or nut meal, or nut butter, or soft cheese, or instant potato flakes. Add your favorite herbs/spices. Maybe anchovy paste or fish sauce or Worcestershire sauce or truffle oil. When the flavors have melded, puree. If it's not thick enough for you, cook it down a little more. If it needs perking up, add a splash of hot sauce and/or vinegar.
love love love tzatziki and raita over rice and couscous, all kinds of meat (lamb and chicken specifically) and veggies. Both sauce are great made with mint, dill and even basil
Blue cheese dressing is a natural on a steak salad. toss some quinoa in the salad too.
A thinned out pesto would work on most proteins and veggies. You could mix it up by using different nuts (almonds, pistachios, walnuts) and by replacing some or all of the basil with other herbs.veggies-asparagus, arugala, cilantro
Gado Gado Sauce
Curries from all over the world Jamaican, Thai, Indian, Japanese Etc....
Green or Red Chili Sauces and Moles
Étouffée and Cajun Roux based Sauces
Spanish Picada Sauce