Roundup: 6 Versatile Blender Sauces
6 Sauces You Can Make In A Blender
Be a sauce master with these easy blender sauces! Sauce making in classic french cooking is a pillar of a chef’s training. Using a blender makes everything easy and so fast.
Sauces can be spooned over any poached, sautéed, grilled, seared, or roasted meats. Try these over any sheet pan veggies, grilled, sautéed, steamed veggies. Top a grain bowl! Stir into noodles or pasta. Garnish a fried egg. Put something in a tortilla, add your sauce, and call it taco fusion.
For most of these you can use a bullet style blender or a regular blender. If you don’t have one, you can use a stick blender but it may be more challenging in some cases to get the texture smooth enough. If anything seems to not blend try adding a little vinegar or citrus juice, water, or olive oil to help it along.
Wait no more, here are my first 6 blender sauces. As I was writing this, I realized I have at least 6 easy “Whisk Only Sauces” too, so if you want a part two let me know! Post your pics in the facebook group or on Instagram.
Instructions for the first 4 are:
* Put all ingredients in a blender and blend until smooth. Serve.
- Lemon Tahini – 2 Tablespoons tahini, 2 cloves garlic, zest and juice of 1 lemon, 1 teaspoon honey, 4 Tablespoons water, ½ teaspoon salt, 1 Tablespoon olive oil, (Optional: make it Turmeric with ½ teaspoon turmeric).
- Red Pepper Sauce – 1 cup jarred roasted red peppers (drained), 2 cloves garlic, ½ teaspoon salt, ¼ cup almonds, 1 slice of bread (ideally stale, crusty style like sourdough) or ½ cup breadcrumbs, 1 Tablespoon red wine vinegar, ½ cup olive oil
- Avocado Crema – 1 avocado, zest and juice of 1 lime, ½ teaspoon salt, 1 teaspoon garlic powder, 1 cup sour cream or plain yogurt, 1-2 Tablespoons of water if needed to blend (Optional – add ½ cup cilantro stems and leaves)
- Pesto – 1 bunch basil, 2 cloves garlic, zest and juice of 1 lemon, ½ cup grated parmesan, 2 Tablespoons pine nuts (or walnuts/almonds), ¼ cup olive oil. (Optional – ¼ cup capers, and/or anchovies, up to 1 cup of arugula or kale)
Instructions for the next two are different:
- Cashew “Cheez” – 1 cup of cashews: soak overnight in lots of water. Next day, drain and place in blender with 2 Tablespoons nutritional yeast, zest and juice of half a lemon (maybe all of it), 1/2 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper. Blend, pulsing and scraping as needed. When it’s mostly consistent, turn on the blender and stream in the water slowly until an even texture forms.
- Hollandaise – Make Eric Ripert’s blender version. I can’t improve on his method, he’s a French master chef. Don’t be scared…this infamously challenging sauce is so doable this way. Serve over eggs, grilled veggies, or add tarragon for Bearnaise and serve with grilled meat or veggies. Top a grain bowl for some delectable eating.