Quick Dressings for Vegetables, Salads, Meat, or Fish: Mediterranean

Greek Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons oregano
1 clove garlic
salt and pepper

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Tahini Sauce:
4 tablespoons (1/4 cup) good-quality raw tahini
– about 2 tablespoons fresh herbs: a small bunch of chives, snipped, or a handful of cilantro, parsley and/or mint leaves, chopped
– a few drops of lemon juice (optional)
– 1/2 garlic clove, very finely crushed (optional)
– salt, pepper

Lemon Tahini Sauce:
1 medium clove garlic
salt to taste
3 tablespoons tahini
3 tablespoons lemon juice
Pinch of ground cumin
2 tablespoons toasted sesame seeds
Water, as needed to thin

(Simmer until syrupy)
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Magic Sauce:
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce

Magic Sauce:
2 cups extra-virgin olive oil, warmed through
1 teaspoon fresh rosemary leaves, 1 teaspoon fresh thyme leaves, and 1 teaspoon fresh oregano leaves, pounded together
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Parmesan Sauce:
2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
Scant 1/4 cup (50ml) extra virgin olive oil
1/4 cup dry white wine
Add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Spanish Orange Sauce:
(Reduce to 1/3 cup)
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice
1 teaspoon grated orange rind
1/4 cup chopped fresh parsley leaves

2 medium onions, thinly sliced, cooked about 20 minutes in 2 tablespoons butter
1 1/2 cups heavy cream, simmered with onions about 5 minutes, and pureed with 1 teaspoon curry powder or vadouvan, then strained
Salt and white pepper to taste

Vinegar and Parsley Sauce:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Sauce Vierge:
3 large, very ripe tomatoes (about 1 1/2 pounds), chopped
2 whole, peeled garlic cloves, lightly smashed
1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
1 cup extra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Marcella Hazan’s Salsa Verde:
2/3 cup parsley leaves
2 1/2 Tbsp capers
Optional: 6 flat anchovy fillets
1/2 tsp garlic chopped very fine
1/2 tsp strong mustard
1/2 tsp red wine vinegar for meat or 1 Tbsp lemon juice for fish
1/2 cup extra virgin olive oil
Salt to taste

Marjoram and Green Olive Sauce:
1 thick slice country bread, crust removed soaked in 2 tablespoons aged red vine vinegar
1 clove garlic, coarsely chopped
1/2 teaspoon fine grain sea salt
1/3 cup marjoram leaves
3 tablespoons capers, rinsed
1/2 cups pine nuts or walnuts
1 cup finely chopped parsley
10 pitted green olives
1/2 cup olive oil

Olive Gremolata:
1 cup chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 or 2 garlic cloves, very finely chopped
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 cup coarsely chopped olives, preferably a mixture of black and green

Olive Relish:
1 cup black calamata olives*
3 cloves garlic
pinch of orange zest
1/4 cup olive oil

1/4 cup parsley sprigs
1/4 cup cilantro sprigs
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon paprika
Dash of ground red pepper
1 small garlic clove

Shallot Rose:
Make a paste of 1/4 cup very finely minced shallots and 1/4 teaspoon fine grain sea salt
Add 3 tablespoons rosé wine and a generous pinch of sugar (or equiv. honey). Set aside for 10 minutes.
Add 5 tablespoons extra virgin olive oil and emulsify.
Add 1 tablespoon crème fraîche or a splash of cream and continue to whisk.

Shishito Walnut Sauce:
2 pints padron chilis (around 22 peppers), ends off and seeds removed
3 cloves peeled garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons roughly chopped walnuts
1/2 cup white vinegar

Red Pepper Walnut Relish:
1/4 cup walnuts, roasted and chopped
2 red bell peppers (about 1 lb.), roasted and chopped
1 clove garlic, grated
1 tablespoon finely chopped fresh mint
1 tablespoon olive oil
1 teaspoon (or more) Aleppo pepper or ½ hot smoked Spanish paprika
1/2 teaspoon (or more) fresh lemon juice
1/2 teaspoon pomegranate molasses or balsamic vinegar
Kosher salt and freshly ground black pepper

Spiced Yogurt:
1/4 tsp coriander seeds, toasted and ground
1/4 tsp cumin seeds, toasted and ground
1 cup Greek-style yogurt
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 Tbsp extra-virgin olive oil
2 tsp white wine vinegar
Juice of 1/2 lemon
Kosher salt
3 Tbsp water, or as needed

Sweet and Sour Tomato Sauce:
3/4 cup cider vinegar and 3/4 cup white sugar, heated until sugar dissolves
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste