Food & Drink

The One-Minute OMG Sauce That You Will Make All Summer Long

This time of year the markets abound with bunches and bunches of herbs. If you are lucky enough to have a garden or even potted herbs, they are practically bushy with leaves. Before you give all the excess away to neighbors and family, make my friend, Bob Blumer’s One-Minute Green Herb Sauce, a.k.a. OMG Sauce.

I love a grilling sauce as much as the next saucy fanatic. In fact, I wrote a book called Soaked, Slathered and Seasoned which has every kind of flavorful sauce, vinaigrette, compound butter or marinade, etc., you can think of to dress up your dishes from savory to sweet. 

But on these hot summer nights, who wants to spend a single unnecessary minute in the kitchen? As I noted in my grilling refresher, the three simple ingredients I call the grilling trilogy (olive oil, salt and pepper) are all you really need plus the heat of the grill to transform any meat, poultry, fish or veggie into a perfectly seasoned, summertime treat. But a finishing touch is what will take it from good to great!

Bob Blumer is a flavor magician and the author of 7 books, most recently, Flavorbomb: A Rogue Guide to Making Everything Taste Better. His “OMG Sauce” is an easy solution that takes minimal effort and delivers maximum flavor. He calls it “the versatile little black dress of herb sauces.” 

Bob’s sauce is perfect for those times when you want to add another layer of flavor and a finishing touch. Simply spoon it over any piece of grilled meat, fish, chicken, or veggies (especially potatoes) to add a restaurant-quality touch. As long as you transfer the “OMG Sauce” into a clean glass jar with a lid, it will last in your fridge for a couple of weeks. 

The sauce also makes a great condiment for sandwiches, burgers—even sausages and hot dogs—and doubles as a dressing for bean, quinoa and rice salads. Little black dresses wish they were so versatile…

Bob Blumer’s OMG One-Minute Green Herb Sauce for Everything

It may actually take you three minutes from start to finish—but who’s going to quibble over two minutes when the results are so delicious?

Makes about 1 cup

1 – 2     large handfuls of whatever herb—or mix of herbs—you have on hand (parsley, basil, cilantro, dill, fennel tops, celery tops, chives, mint…)

1          garlic clove, smashed

1          tablespoon of lemon juice

1          teaspoon capers (optional)

¼ – ½    teaspoon chili flakes (optional)

2          anchovies (optional)

½         cup olive oil

Sea salt and freshly ground black pepper to taste 

Toss all ingredients in a blender.  Process on high, and let the blender run for 30 seconds. BOOM, done!!!

Store in a clean glass jar in the refrigerator. Since the oil will cover the herbs, it will last for a couple of weeks if tightly sealed.

Recipe courtesy of Bob Blumer.

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