The words "hassle-free holiday trick" are music to our ears. We partnered with Delta® Faucet to announce their newest addition to the kitchen, ShieldSpray™ Technology. It makes holiday cleanup easy by keeping the splashing contained, so we're free to entertain more. And we're celebrating by sharing our favorite make-ahead sauces that'll add that something extra to all your holiday dinner parties.
Ask just about any chef or home cook what their favorite meal workhorse is and I'll bet most of them will begin waxing poetic about flavorful, keep-all-week sauces. (Have another type of meal workhorse? Please tell me, I need more!) These kinds of sauces are exactly what I want in my fridge when company calls, especially during the holidays when big, kinda-halfway fancy meals are the norm. If your go-to sauce is made ahead of time, you cut down on messes (bam!), get more time with guests (zing!), and they miraculously taste better with a little extra time to meld (whoop!).
And I'm just going to come out and say it: Roasted garlic dressing is one of my all-time favorite multi-use dressings/dips/condiments. It's all three wrapped up in one! It's aseasonal without feeling unanchored, it goes with every savory food I can think of, and you get extra roasty garlic nibs to spread on buttered bread when you need a snack break. Our co-founder Amanda extolled its virtues in her and Merrill's cookbook A New Way to Dinner:
"My kids eat this creamy, pungent dressing by the spoonful. They've been known to dip everything in it, including steak."
If the words kids "dip everything in it" and "pungent" (!) appear in the same two sentences...then what are you waiting for?
| 1 | head garlic, with 1 clove peeled and set aside |
| 3/4 | cup plus 1 tablespoon (190 ml) extra-virgin olive oil, plus a splash for the garlic |
| 2 | tablespoons Dijon mustard |
| 2 | tablespoons sherry vinegar |
| 1 1/2 | tablespoons white wine vinegar |
| 2 | egg yolks |
| 5 | anchovy fillets |
| Juice of 1/2 lemon, plus more if needed | |
| Kosher salt and freshly ground black pepper |
| 1 | head garlic, with 1 clove peeled and set aside |
| 3/4 | cup plus 1 tablespoon (190 ml) extra-virgin olive oil, plus a splash for the garlic |
| 2 | tablespoons Dijon mustard |
| 2 | tablespoons sherry vinegar |
| 1 1/2 | tablespoons white wine vinegar |
| 2 | egg yolks |
| 5 | anchovy fillets |
| Juice of 1/2 lemon, plus more if needed | |
| Kosher salt and freshly ground black pepper |
Whether you're having a dinner party or you've got the whole family coming over, here are 3 menus that roasted garlic dressing will make even better:
How to use the roasted garlic dressing:
- Maybe don't drizzle garlic dressing on the apple galette, but you can use it for everything else. Serve it as a sauce with the kale, or swipe it on crostini and top with portions of the greens.
- Pool it under the Brussels on each plate, or serve it on the side for the chicken.
- Save some extra for midnight leftover vegetable-dipping sessions.
How to use the roasted garlic dressing:
- Taking a few cues from France for this menu, a simple but impressive meal that will take well to your roasted garlic dressing.
- Drizzle it on both the galettes and salad, and put out a bowl of it for scallop-dipping.
How to use the roasted garlic dressing:
- Cozy up to this weekend feast for many, and bring along that garlic dressing for dives and dips.
- Roast the broccoli in the dressing instead of tahini, or add a little to the tahini sauce for a rich nutty flavor.
- Pass it around to dress the fall vegetable pileup.
- Swirl it on top of green soup. Follow up with bread pudding.
We partnered with Delta® Faucet to celebrate their newest addition to the kitchen, ShieldSpray™ Technology. It allows hosts seamless cleanup (be gone, stubborn food specks) without making an even bigger mess (thanks to an innovative shield of water that surrounds the water jet). And all that means more time with guests—plus less time soaking, scrubbing, and shirt swapping.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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