Hey! Happy National Sauce Month! National Sauce Month is celebrated during the whole month of March. Sauces were invented back in 200 A.D. when the Romans used sauces to cover or mask foods that were no longer fresh or pleasant to eat. Then, in 1965, the most popular sauce in the 17th century, Sauce Robert was invented. Many years after that paved the way to the evolution of many other sauces which we all enjoy today. 

Include me in the history books with this one. This sauce has a bold flavor with a bit of sweetness. Enjoy this sauce on everything you grill!

Southern Roots Spice

Signature Sauce

Southern Roots Spice Signature Rib Rub- 1 ½ tbl 

Ketchup (your favorite brand)- 2 cups

Brown sugar- 1/4 cup

Red wine vinegar- ½ cup

Honey- 2 tbl

Worcestershire sauce- 1 tbl  

Orange juice- 3 tbl

Lemon zest- 1 tbl

Combine Southern Roots Spice Signature Rib Rub, brown sugar, ketchup, vinegar, Worcestershire sauce, orange juice and lemon zest in a blender. Blend until smooth. Pour sauce in a saucepan or small pot. Bring to a medium heat (slow boil) add honey, stir and heat at low heat for 3 min.

Bread Dipping Oil

Let’s start by saying I love bread! There is nothing better than a warm freshly baked sourdough with butter or a toasty baguette drizzled with a balsamic glaze and topped with tomatoes. Bread has always been on the dinner table. I grew up with cornbread as the frequent side dish for soups, greens and Sunday dinner. Dining out in restaurants often started with a delicious warm bread along with this magical mix of spices and oil. By the time my dinner was served to the table I was full on bread and olive oil- I’ve learned to control my urges. 

Sometimes I just need a bread fix and I’m good for weeks. Ok so here’s my treat; on movie nights or when cooking an Italian dinner I always make a bread dipping oil to enjoy with either a tomato focaccia bread or a simple artisan freshly baked bread that I can just pull apart and slam into dipping oil. The glass of wine on the back end washing all that down just completes the indulgence. 

Dipping oils are so easy to make and last about a week when refrigerated. This recipe is simple, just make sure you have the good stuff! Extra Virgin Olive Oil.

Southern Roots Spice Bread Dipping Oil recipe:

Basil -1 tbl Coarse Kosher salt- 1 ½ tsp 

Italian Oregano= 1 tbl Garlic minced roasted- 1 tsp

Parsley- 1 tbl Garlic powder- 1 tsp

Red Pepper flake- 2 tsp Onion minced roasted- 1 tsp

Black pepper (cracked or powder)- 2 tsp Onion powder- 1 tsp

Extra virgin olive oil

Combine all ingredients in a bowl. Whisk -mixing dry ingredients evenly. Store spice mixture in a glass jar. For every ½ cup olive oil use a tablespoon of mixture for dipping. 

Spice Infused Oils

Ok this excites me. There is nothing better than an aromatic cooking oil you can use universally. Once I decide what I’m cooking, I then grab the right pan and my olive oil. Properly oiling my pan is critical no matter what dish I’m cooking. My oil of preference is extra virgin olive oil. Extra virgin olive oil is a staple in my kitchen. Whether I’m using “pure” olive oil for cooking at higher temperatures or extra virgin olive oil for marinades and dressings I love the clean flavor olive oil generally brings to cooking. 

I once bought a garlic infused oil I drizzled on fish, chicken and roasting veggies. Once I finished the bottle, I decided to create my own. Baby I whipped up some basil, Spanish oregano, parsley, salt and pepper along with the leftover garlic cloves in the bottle. It was amazing, aromatic, nutty and a great compliment to pan seared fish, sautéing veggies, and just rubbing down proteins prior to seasoning. 

Making infused spiced oils can be very personal. You choose spice and herb flavors you enjoy- it’s just that simple. 

Take your oil to the next level of deliciousness! Try this one next time you want to elevate your olive oil. This infused oil is exceptional on fish, chicken and veggies. 

Southern Roots Spice Infused Oil recipe:

Cilantro- 1 tbl Coriander seed (crack firmly with skillet)- 1 tsp

Chives- 1 tbl Salt- 1 tsp

Dill weed- 1 tbl Pepper- 1 tsp

Chervil- 1 tbl Garlic minced- ½ tsp

Extra virgin olive oil Garlic powder -½ tsp

Combine all ingredients in a bowl. Whisk -mixing dry ingredients evenly. Store spice mixture in a glass jar. The ratio for oil to spices is 6:1 parts. Once combined, the spice infused oil lasts about 30 days. 

 

Vinaigrettes and Marinades

Vinaigrettes are a healthy way to increase flavor without the guilt of “creamy dressings”. Vinaigrettes are so easy to create and boy do they elevate flavor. Combining olive oil, vinegar (red, white or balsamic) and spices gives an amazing flavor boost to salads, deli sandwiches, cold meats and fish. 

The ratio for oil to vinegar is 3:1. If you prefer a bit more acidity, add fresh lemon juice as a substitute for vinegar. I love this variation for grilled white fish and salads with cold fish on top- whether crab meat, shrimp or tuna makes me no never-mind. 

Here's the key to making a killer vinaigrette/marinade. You need to include an emulsifying ingredient like mustard, egg yolks, sugar, honey or salt and pepper. Since vinegar and oil like to separate- shaken vigorously with the emulsifying agent helps oil and vinegar work together sticking to spices and herbs as you pour them on your dish. Dijon mustard is my preferred emulsifying agent for making vinaigrette. 

Try this delicious vinaigrette on your next salad!

Southern Roots Spice Onion and Herb Vinaigrette/Marinade

Honey- 1 tsp

Dijon Mustard- 1 tbl

Divine Onion- 1 tbl

White vinegar

Extra virgin olive oil

Combine all ingredients in a jar. Secure lid and vigorously shake for 10-20 seconds. Let stand 30 minutes prior to serving. The ratio of oil to vinegar is 3:1 parts.