AIP Sauce Recipes for AIP Dishes
One might say the main purpose of sauce is to make already delicious food even more delectable. And, we agree. If we look to the dictionary definition, it says sauces are “thick liquid served with food, usually savory dishes, to add moistness and flavor.”
Because we are huge proponents of sauces (and deliciousness in general), we thought providing you all with some 100% AIP, 100% chef-made sauce recipes that you can pair with POTG dishes would improve your life.
Try out these sauce creations and pair them with your favorite POTG meals!
Sweet & Tangy Kale Sauce
Makes 4 Cups
- 2 large avocadoes
- 1 bunch of Kale, washed, stems removed, leaves only
- 6 scallions, sliced
- 3 tbl minced garlic
- 1 1/2 cups extra virgin olive oil
- 1 tbl sea salt
- 1/4 cup organic apple cider vinegar
- 1/2 cup honey
Heat a pot of water to boiling. Blanch the kale leaves for two minutes. Remove from water and drain. Put kale and other ingredients into a blender or processor and blend until smooth.
GOES WITH: SAVORY HASH BREAKFAST BOWL, CHICKEN BREAKFAST SAUSAGE, NAKED WINGS, SHRIMP COCKTAIL, CHICKEN LETTUCE WRAPS.
Ginger Carrot Dressing/Dip
Makes 3 cups
- 1 cup carrots, peeled and chopped (8 oz)
- 1/2 cup onions, peeled and chopped (4 oz)
- 2 tbl fresh ginger, grated on box grater or microplane
- 1 tbl honey
- 1/4 cup coconut aminos
- 1/2 cup coconut or apple cider vinegar
- 1 tsp sea salt
- 3/4 cup avocado or mild olive oil
Put all ingredients (except oil) in a blender and puree until smooth. Keep motor running and slowly add the oil until dressing is emulsified.
GOES WITH: NAKED WINGS, GREEN SALAD, CAULIFLOWER RICE, ASIAN ZOODLE BOWL
Aji Verde Sauce
Makes 2 cups
- 1 cup of loosely packed cilantro leaves
- 1 ripe avocado, scooped out of skin
- 1/2 tsp sea salt
- 1 small onion, peeled and chopped
- 1 tbl minced garlic
- 1/4 cup coconut cream
- 1 tbl lime juice
- 1/3 cup extra virgin olive oil
GOES WITH: MOJO CHICKEN EMPANADA, NAKED WINGS, ANY SEAFOOD DISH, ROASTED CHICKEN, TOSTONES
Spicy Horseradish Sauce
Makes 2 cups
- 3 cups cauliflower, riced
- 1/2 cup chicken stock
- 1 tbl olive oil
- 1/2 cup onion, minced
- 1 tbl garlic minced
- 1 tbl prepared or grated fresh horseradish root
- 1 tbl lemon juice
- 2 tsp sea salt
Steam the cauliflower rice in the chicken stock until tender. Remove to a blender and puree until smooth. Heat olive oil in a saute pan and sweat the onion and garlic for 2-3 minutes. Transfer to blender. Add the horseradish, lemon juice and sea salt and blend on high for a minute until very smooth.
GOES WITH: BOUDIN BALLS, BEEF BREAKFAST EMPANADA, NAKED WINGS, HOMEMADE OVEN FRIES, GRILLED STEAK
Balsamic Onion Jam
Makes 2 cups
- 10 medium onions, peeled and chopped
- 1/2 cup maple syrup
- 1 tsp sea salt
- 1/2 cup balsamic vinegar
Puree the onions in a food processor or blender until pureed. Pour into a saucepan and add the other ingredients. Simmer on low and cook 1-2 hours until most of the liquid has evaporated and you are left with about 2 cups of balsamic onion spread.
GOES WITH: GARLIC CHICKEN AND BROCCOLI EMPANADA, NAKED WINGS, BEEF BREAKFAST EMPANADA, MOJO CHICKEN EMPANADA
