The Star Early Edition - - LIFESTYLE VERVE -

MOST sauces are de­signed to de­velop flavour over a long time, which is a nice idea if you have the time to keep an eye on the stove. Or you can whip up five sauces in un­der five min­utes each, us­ing a lid­ded jar or an elec­tric blender.

Even bet­ter, th­ese sauces mix and match with one another or with other pantry sta­ples in a va­ri­ety of ways, so you can build new recipes: Add a spoon­ful of the mari­nara sauce to the co­conut curry base to cre­ate an In­dian-style curry sauce, toss chicken strips and root veg­eta­bles with the red wine vinai­grette for a quick mari­nade, or stir honey, cin­na­mon and vanilla ex­tract into the cashew cream to make a sweet dip for sliced ap­ples. A good vinai­grette the kitchen, goes a long way in it on fresh whether you’re us­ing veg­eta­bles sal­ads and sautéed pro­teins. or as a mari­nade for as you can This recipe is as ba­sic fine to use get, and it’s per­fectly and dif­fer­ent kinds of vine­gar of honey mus­tard, add a touch fresh herbs for sweet­ness, add juice for the or sub­sti­tute le­mon vine­gar. The re­frig­er­ated vinai­grette can be Shake well for up to 4 weeks. be­fore us­ing. by Adapted from a recipe Martha Ste­wart. 4 serv­ings


1/3 cup olive oil wine vine­gar 3 ta­ble­spoons red mus­tard 1 tea­spoon Di­jon minced 1 small clove gar­lic, salt pep­per freshly ground black vine­gar, Com­bine the oil, in a mus­tard and gar­lic with ma­son jar. Sea­son salt and a pinch each of pep­per. Seal and shake well, un­til emul­si­fied. Use right away, or to re­frig­er­ate for up 4 weeks.

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