A good sauce (dressing, vinaigrette) elevates the most basic elements. Using pantry basics and fresh herbs we’ll make half-a-dozen sauces and talk about how to enjoy and store them.
Katherine Deumling is the founder and CEO of Cook With What You Have. Katherine has always loved food and is passionate about making life delicious and using food as a tool for systemic and lasting health for people and the planet. An experienced teacher and presenter, her passion for access to fresh food and good nourishment is contagious. We learn to “do” by “doing” and Katherine gives us permission and guidance to just cook. Stay inspired with Katherine’s Seasonal Recipe Collection subscription! She’s offering 20% off subscriptions with the code SLOWFOOD. Katherine is a former Chair of Slow Food USA and a member of Slow Food Portland, Oregon.
Click here to download recipes for the sauces made in the session.
Ingredients (if you have them)
- Fresh herbs (cilantro, mint, parsley, chives, oregano, etc.)
- Scallions
- Eggs
- Lemons
- Limes
- Ginger
- Garlic
- Jalapeno
- Pepper
- Yogurt
- Peanut butter
- Tahini
- Miso
- Hot sauce
- Olive oil
- Neutral oil
- Rice vinegar
- Wine vinegar
- Toasted seeds (sunflower or pumpkin) or nuts (walnuts, almonds or hazelnuts)
- Salt & pepper
- Cumin
- Coriander
- Hot dried pepper
Equipment
- Large cutting board
- Sharp chef’s knife
- Paring knife
- Micro-plane
- Bowls
- Spoons
- Whisk
- Food processor (not absolutely necessary)
