
Few things say ‘summertime’ as clearly as long, lazy afternoons spent enjoying meals with friends. And if you are one of the lucky ones with a terrace or rooftop, you know that a good barbecue can solve any impending Monday blues. To add a little extra to your usual array, we asked Culinary Director of South Asian Cuisines at Black Sheep Restaurants, Chef Palash Mitra, to share his go-to summer sauce for dishes from the grill.
INGREDIENTS
1 tbsp melted butter
1 tbsp lemon juice
1 tbsp honey
1 tbsp mustard oil
1 tsp salt
INSTRUCTIONS
- Melt the butter in a small pot, making sure to stir out any lumps so that it is smooth and silky for your dressing.
- Cut the lemon in half and give it a good squeeze. Remember to remove the seeds from your mixture.
- Add the honey, mustard oil and salt.
- Whisk all ingredients together by hand or using a small hand-held blender if you have one.
- Let your dressing cool to room temperature, as the butter will still be too hot to serve.
- Serve over barbecued vegetables such as sweet potatoes, drizzle over meats or dress cottage cheese for an extra burst of flavour.
Note: If you have great will power and used less than needed, you can store the leftover dressing in a glass jar. You do not need to refrigerate. If you do, do not panic when you take it out and see the ingredients have separated, this is a natural reaction with the oils in the dressing. Give it a small shake and some time to get back to room temperature and you are good to go.
***
If Chef Palash’s delicious drizzle whet your appetite, round out your weekend festivities with this Fool-Proof Tommy’s Margarita Recipe or these Easy Spice Rubs for BBQ Season for a start-to-finish alfresco experience.