Dips, Salsas, Sauces & Spreads
This herbed mayonnaise is delicious as a sandwich spread, drizzled on sliced tomatoes and crisp salad greens, or as a sauce for poached chicken, fish, or shellfish. It can be made up to 5 days in advance and refrigerated until ready to use. Leave out the basil for plain mayonnaise.
Great with pasta, potato or chicken salad, make this pesto in the summer with your basil plants are bursting with flavor.
Foster’s Barbecue Sauce
This sauce, created by Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, keeps in the refrigerator for several days. It also works well as a marinade for chicken, beef, or pork. This recipe courtesy of Martha Stewart Living Magazine.
Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.
Foster’s Sweet and Tangy Barbecue Sauce
The addition of fresh ginger and fresh orange juice gives this barbecue sauce a very fresh, slightly spicy flavor. The addition of coffee helps cut the acidity of the tomatoes. The sauce is great on chicken, pork and beef: it’s easy to make and keeps almost indefinitely in the refrigerator.
I take a cue from Granny Foster and make it a practice always to keep a jar of homemade mayonnaise in the fridge. Once you realize how easy it is to make—and how much richer the flavor—you’ll never go back. After you’ve made this basic mayo, you can use it to create a plethora of easy dipping sauces and spreads simply by blending in flavorful herbs, spices, and relishes.
Roasted Red Bell Pepper Salsa
Roasting the peppers for this salsa makes them tender and sweet. Serve it over grilled fish, chicken, or steak, on top of Creamy Scrambled Eggs, or with warm corn tortillas to turn leftover meats into a soft taco lunch.
Thai Peanut Sauce
We use this sauce at the market on our Thai Chicken Wrap, but it’s also a tasty dipping sauce for chicken skewers as an hors d’oeurves or a marinade for grilled chicken breasts on top of some spring field greens for a weeknight dinner.
Tomato Herb Gravy
Thanksgiving gravy is traditionally made from roast-turkey drippings. Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, uses this recipe when barbecuing a turkey because there are no drippings. This gravy is also excellent served over Perfect Mashed Potatoes.