Magic Sauce
Elisabet Spaulding, one of my go-to food friends, rocked my world last night when she introduced me to 101 Cookbook’s “Magic Sauce.” The moment it touched my lips, I was hard pressed to think of one thing I wouldn’t put it on. They call it Magic Sauce, “because it makes everything it touches shimmer with deliciousness…You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it - scrambled, omelette, frittata, you name it. I drizzle it on soups. I can attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well - particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal - just toss in another favorite seasonal ingredient or two.” -101 CookBooks
