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.
1 tbsp melted butter
1 tbsp lemon juice
1 tbsp honey
1 tbsp mustard oil
1 tsp salt
- 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.