AIP Finishing Sauces for Your Grilled Meats
Posted on July 15 2019
So you’ve planned a cookout. Why not step up your grilling game with some sauces to enhance the flavor profiles? You can make all of these ahead of time, then put them on the table and let your guests decide to add if they want to or not. These are all simple ways to add another layer of flavor to your paleo menus. Plus they are a simple way to impress your guests at what a foodie you are.
This Chimichurri is so delicious and versatile! It is perfect for steak but will work nicely with chicken or fish.
- 1 cup packed fresh cilantro
- 3/4 cup packed fresh parsley
- 1/2 cup red onion, chopped
- 2 Tbl garlic, minced
- 1/8 cup red wine vinegar
- 2 tbl lime juice
- 1 tsp sea salt
- 3/4 cup olive oil
In the bowl of a food processor, add the cilantro, parsley, garlic and red onion. Pulse just until small pieces form.
Add in the red wine vinegar, lime juice, and salt, and pulse a few times.
With the processor running slowly stream in the olive oil just until combined.
Good over steak.
Ponzu is a classic Japanese Sauce that is citrus based. Tart and tangy, it is similar to a vinagrette. Use it as a dipping sauce or marinade, even a salad dressing.
- 4 tbsp coconut aminos
- 2 tsp lemon juice
- 2 tsp lime juice
- ½ tsp fish sauce
- 2 tsp coconut or apple cider vinegar
- 2 scallion, sliced thin
Mix together in a small bowl.
Good over fish, chicken and vegetables.
Vietnamese Dipping Sauce
You know that sauce that comes with the egg roles you get at Vietnamese restaurants? This tastes just like it! Carefull with the fish sauce, dont spill it! It is potent.
- 1⁄3 cup lime juice
- 3 tbsp. coconut sugar
- 2/3 cup warm water
- 6 tbsp. fish sauce
- 2 cloves garlic, finely chopped
Vigorously stir the lime juice, sugar, and 2⁄3 cup warm water in a medium bowl to dissolve the sugar. Stir in the fish sauce, and garlic.
Let sauce sit at room temperature for up to one day before serving or cover and refrigerate for up to 2 weeks.
Good with fish, chicken and meats.
Tzatziki is a classic greek sauce that Chef Ann has recreated for the AIP. Bursting with fresh flavors this sauce is perfect for grilled lamb or beef, even chicken!
- 2 cups cold Coconut cream skimmed off the top of the can
- 2 T. Lemon juice
- 1 Cucumber, peeled, seeded and diced very small
- 1 T. Fresh dill, chopped
- 2 tsp. Fresh mint, chopped
- 1 tsp. Sea salt
- 3 minced garlic cloves
Mix all ingredients together in a bowl. Keep cold.
Good with lamb, beef and chicken.
Sweet & Tangy Kale Sauce
Of all of these sauces, this is by far my favorite. Its perfect, sweet and creamy with savory undertones. Great with chicken, fish or lamb. Or use it as a dip for crudite!
- 1 large avocado flesh removed from skin
- 2 cups blanched Kale
- 15 Green onions sliced
- 2 t. minced garlic
- 1 cup olive oil
- 1 T. salt
- ½ cup coconut or apple cider vinegar
- ½ cup honey
Puree all in processor until smooth.
Good with chicken and fish.