BALSAMIC BLISS SAUCE
A super simple, tart and tangy spiced, balsamic sauce that elevates any vegetable to rockstar status and makes the veggie-averse in your life, veggie curious at very least.
Ingredients
Main Sauce Base
- 1/3 cup walnut oil (or nut oil of choice) I love La Tourangelle brand. Use olive or avocado oil if allergic to nuts.
- 1/4 cup good balsamic vinegar I use FINI brand
- 2 tablespoons fresh lemon juice
- 1 teaspoon coconut sugar or maple syrup
- 1/2 teaspoon kosher salt or sea salt (or to taste)
My Favorite Spice Mix
- 1/4 teaspoon ground cinnamon I use ceylon cinnamon
- 1/4 teaspoon five spice powder sometimes called Chinese five spice
- 1/4 teaspoon ground cayenne optional if you like a kick
Other Spice Suggestions - Play around with adding various spices to the base sauce depending on your mood!
- 1/4 teaspoon each poultry spice + oregano + ground mustard
- 1 tablespoon toasted sesame seeds + 1/4 teaspoon ground ginger
Instructions
Prep
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Make your mise en place - aka measure out all ingredients if you want to feel super organized and feed your type A self ;)
Mix and Shake
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To an 8oz or larger mason jar, add walnut oil, balsamic vinegar, lemon juice, coconut sugar, salt, cinnamon, five spice, and cayenne (or whatever spice combination you feels right!)
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Place the lid on tightly and shake like it's your birthday (for about 1 minute) until sauce thickens and emulsifies completely.
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Drizzle immediately on steamed or roasted veggies, fish, chicken, whatever your pleasure. Refrigerate any remaining sauce in tightly sealed jar for 3-4 days. Oil separation is normal when refrigerated. Just shake to combine if necessary, before use.
Recipe Notes
My favorite veggies to use with this sauce are:
- beets
- roasted carrots
- sweet potato
- any roasted squash
- roasted zucchini
- steamed or roasted asparagus
- roasted fennel
- roasted radishes (YES! cooked radishes are amazing.)