yum!
A blog about food
Winter, Spring, and Sauces
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As a newer transplant to the WRV, and for the first time living anywhere in the U.S. but the South—I am still amazed by the change of seasons and actually enjoy chatting about the weather. Indulge me as I’ve never before lived any place without 100% humidity. Besides, weather is such great conversation. No, really. I love to look up the 10-day report online and then talk about it. I love every minute of it but at the moment, it has me conflicted.
While I was over-the-moon with the 5 inches of dumping snow yesterday, today I crave to be outside of my office and on a patio, soaking up the sun and clear blue skies, hanging with my dog and enjoying the mild climate. I finally understand a rock and a hard place. It is this time between winter and spring in Idaho when neither you nor Mother Nature can make up your mind because either way you go, you would be thrilled. When the grass isn’t necessarily greener—because of the choices—because of the feeling of seasonal awe—because you live here. So though I find it hard to say goodbye to winter—my favorite season, the one I celebrate and relish as I enjoy our mountain every weekend—I also am looking forward to spring, to planting, to deck sitting and dog hiking. I can’t decide if I want in. Or if I want out. But I do know I have to sit back and enjoy the variety of this time of year—the ease of choice and beauty and some good quick cooking. Sauces. Dips. Dressings. Marinades. For either the oven or the grill—if you are staying in and hanging out—for dipping and topping…when whichever way you go, it is gonna be good.
Uncle Robert’s Johnny Sauce
My uncle makes this for the holidays and we all count down until the revered Johnny Sauce is in our fridges. Dip anything. Top anything. Grill with it. It is yummy and Robert is sharing—we are lucky. My uncle rocks.
1 cup mayonnaise (may use regular mayo, low-fat, fat-free or sugar free mayo)
1/2 cup chili sauce
1/2 cup vegetable oil (canola or corn oil)
1 teaspoon Lea and Perrins (steak sauce)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon yellow mustard (prepared, not dry mustard)
1 tablespoon grated onion
2-3 cloves garlic pressed (may use equivalent of chopped garlic)
juice of 1 lemon or 2 Tablespoons bottled lemon juice
Mix together and chill. It's better if made a day ahead.
(click next for more sauces...)
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Reader Comments:
These sauces are great! They look like they're easy to make, but also pack a punch. A special thanks to your Uncle for sharing his Johnny's (?) sauce recipe- it looks versatile and yummy. If he's Uncle Robert, who is Johnny?
"Johnny's" was a restaurant in Vicksburg, MS on the river-side of the main street to town. I remember that it had drive-in/curb-side dining or sit-down inside dining. The Johnny's sauce went over their house salad which was of course, iceberg lettuce. Going there to eat was a favorite outing for me and my 4 siblings. I never met "Johnny".
Johnny Sauce on the Duck Ramaki. Yes!