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Author Notes: A board sauce is a finishing sauce you put on a cutting board as you carve meat or chicken that mixes with the juices to make a delicious sauce. I love using board sauces with roasted or BBQ'd meats, and developed one I could keep in my refrigerator instead of making a new one every time. The trick with this recipe is to change the acid added as you carve, depending on the type of meat you're serving The acid used, be it lemon juice or red wine vinegar makes this board sauce adaptable to any kind of roast. I got the idea from a cookbook called Charred and Scruffed. Once you've made it, it can stay in your refrigerator for a month and is good for many meals! —Leith Devine
Makes 2 cups
- 1 1/2 cups olive oil
- 10 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 teaspoons worcestershire sauce
- 2 tablespoons garlic, crushed
- 2 tablespoons grated onion (use the fine holes on a box grater)
- 1 handful parsely, chopped
- 2 tablespoons fresh thyme leaves, or 1 TB dried
- 1 tablespoon fresh oregano, chopped or 1/2 TB dried
- 1/2 tablespoon fresh rosemary, chopped finely or 1 1/2 tsp. dried
- zest of 1 lemon
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 2-3 tablespoons lemon juice, red wine vinegar, white wine vinegar, balsamic vinegar
- In a medium saucepan over medium low heat, combine the olive oil and butter until butter is melted. Add the soy sauce, sugar, worcestershire sauce, garlic, grated onion, parsley, thyme, oregano, rosemary, lemon zest, and salt and pepper.
- Cook over low heat for 15 minutes until ingredients combine. Remove from heat and cool. Store in an airtight container in the refrigerator for up to one month.
- To serve: As your meat/chicken is resting after cooking, scoop out 5-6 TB of the cold board sauce and heat it up on the stove or in the microwave until it's melted.
- Depending on the type of roast you're serving, add your acid to the warmed board sauce.
- For chicken, I recommend lemon juice or white wine vinegar. For beef, I use red wine or balsamic vinegar. For pork, I've used all of the above. Of course, you can use your imagination and add the type of acid that suits you best.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique
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