This unique sauce is perfect on pork or chicken, and can be used as a dipping sauce for lighter grilled meats.

2 cups mayonnaise
1 cup sour cream
¼ cup lemon juice
¼ cup bacon fat
1 tsp garlic powder
2 TB coarse back pepper
Pinch of salt

Directions: Mix all ingredients together and refrigerate overnight.

Arugula and Parsley Pesto – GiGi Hudson Valley

This is excellent on top of baked or grilled pizza, and doubles as a marinade for shrimp or chicken.

3 cups arugula, packed
1 ½ cups flat-leaf parsley, chopped
2 cloves chopped garlic
1 ½ cups extra-virgin olive oil
½ cup grated Grana Padano cheese
1 TB lemon zest (from 1 large lemon)
¾ cup pine nuts, toasted
Salt and pepper to taste

Directions: Place arugula, parsley, garlic, and half of the olive oil in a food processor; pulse to blend. Add cheese, lemon zest, pine nuts, and salt; pulse to blend. With processor running, add remaining oil in a thin stream to emulsify. Taste and add pepper; adjust salt if necessary.

Harissa – Roundhouse at Beacon Falls

This can be used as a wet rub or sauce for chicken, seafood, or pasta/grains.

12 dried guajillo chilies
3 garlic cloves, peeled, chopped
½ tsp salt
2 tsp extra virgin olive oil
1 tsp ground coriander
1 tsp ground caraway
½ tsp cumin
½ tsp dried mint
Juice of one lemon

Directions: Soak the dried chilies in hot water for 30 minutes, drain, and then remove stems and seeds. In a food processor, combine chili peppers, garlic, salt, and olive oil and blend. Add the remaining spices and blend to form a smooth paste. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

3 TIPS FOR PERFECT RUBS, SAUCES, & MARINADES:

· Do not put a sugary sauce on food until five to ten minutes before it’s finished cooking. This will reduce the risk of both overcooking and discoloration.

· Marinades can be made quickly and are extremely versatile. Take any fruit juice and add a little olive oil, spice, and sweetness – such as honey or agave. If you also want to further tenderize the meat, you need to include a stronger acid such as orange, vinegar, or wine.

· Rubs do not always need to be applied in advance, but the flavor becomes more pronounced the longer it’s in contact with the food.

Sauces and Rubs That'll Make You Drool