Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Green Goddess Dressing
• Green Goddess Dressing Recipe Ingredients
• Adaptations/Variations
• How to Make It
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I shared recently that I’ve been making a lot of buddha bowls lately, and this Green Goddess Dressing recipe has been getting a workout because it’s one of my favorite sauces for bowls!

I’ve tried a few variations of Greek Goddess dressing, but this version with Greek yogurt, lemon juice, capers, and fresh herbs hits the spot perfectly. SO delicious!

Why You’ll Love Green Goddess Dressing

• A little hit of protein – With Greek yogurt as the creamy base, you get a bonus boost of probiotics and protein.
• Super easy to make – Just blend all of the ingredients together. Done and done!
• DELICIOUS! This Green Goddess Dressing tastes amazing. What’s not to love?!

Green Goddess Dressing Recipe Ingredients

• Greek yogurt – I like to use whole-milk Greek yogurt for the richest, creamiest Green Goddess Dressing.
• Lemon juice – From one juicy lemon.
• Scallion – Also known as green onions! You’ll need just one or two, diced.
• Garlic – One small clove, peeled. Love the flavor fresh garlic adds!
• Capers – For a salty, umami kick. Necessary.
• Parsley – My favorite herb, I had to include it in my Green Goddess Sauce recipe.
• Tarragon – A signature ingredient in most Green Goddess recipes.
• Dill – I just love the flavor of fresh dill, so I use it liberally here.
• Salt & pepper – To highlight all of those amazing flavors!

Adaptations/Variations

• You can swap sour cream for the Greek yogurt if that’s all you have.
• For a vegan Green Goddess Dressing, use a vegan yogurt or vegan sour cream.

How to Make It

Just add it all to a mini food processor or high-speed blender and puree! Taste and add more salt and pepper, if you like. That’s it!

I hope you’re as obsessed with this Green Goddess Dressing as we are! It’s so good on salads, for dipping fresh or roasted veggies, and of course on grain bowls.

Print

Green Goddess Dressing

A vibrant, zippy dressing that's herb-forward, creamy, and absolutely delicious! Use it on salads, for dipping veggies, on grain bowls, and more.

Servings 8

Calories 18kcal

Author Kare

Ingredients

• 3/4 cup Greek yogurt I use whole milk yogurt
• 2 tablespoons fresh lemon juice
• 1 scallion/green onion diced [about 1 heaping tablespoon]
• 1 small clove garlic peeled
• 1 tablespoon capers drained
• 1/2 cup fresh parsley packed
• 1 tablespoon fresh tarragon leaves 10-12 leaves
• 1 tablespoon fresh dill doesn't have to be exact
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Place the yogurt, then all of the rest of the ingredients into a small food processor or high-speed blender (like a Vitamix).
• Blend until completely pureed.
• Taste and add more salt and pepper to your liking.

Nutrition

Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

More Dressing & Sauce Recipes

• Homemade Thousand Island
• Homemade Tartar Sauce
• Simple Vinaigrette
• Homemade BBQ Sauce
• Honey Mustard Sauce

The post Green Goddess Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

Print

Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

Print

Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

You’re going to want to drizzle this tahini sauce on everything, from salads to falafel to bowls … the possibilities with this lemon tahini dressing are endless.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Lemon Tahini Dressing
• Ingredients
• Adaptations/Variations
• How to Make Lemon Tahini Dressing
• Tips for Success
• More Sauce & Condiment Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I discovered the magic of tahini dressing years ago when I created this broccoli apple salad with a tahini dressing instead of a heavier mayo-based dressing. I was hooked!

Since then, I’ll often keep a jar of lemon tahini dressing in the fridge to dress up crisp summer veggies like tomato and cucumber salad or sautéed zucchini. It’s also perfect on roasted vegetables (I love it with my sheet pan tofu & veggie dinner!) And this lemon tahini sauce completely seals the deal for falafel bowls and other buddha bowls.

Why You’ll Love Lemon Tahini Dressing

• Creamy without being heavy – No mayo, heavy whipping cream, or any other heavy, creamy ingredient needed. All you need is tahini to create that magical creamy consistency!
• Easily vegan – If you’re eating vegan, just swap out the honey for pure maple syrup and you’re there!
• Quick & easy to make – Just 5 minutes and a handful of ingredients for a creamy tahini dressing you’ll want to use on everything!

Ingredients

• Tahini – If the oil has separated from the tahini, be sure to give it a good stir to mix it all together before measuring.
• Lemon juice – You’ll need 1/4 cup fresh lemon juice, which usually takes one or two juicy lemons.
• Garlic – Just one clove, very finely minced or grated, adds so much flavor to your lemon tahini dressing.
• Honey – Adds a touch of sweetness which balances out the acidity from the lemon. Feel free to use agave syrup or pure maple syrup instead.
• Salt & pepper – Highlights all of those nutty, bright, sweet, savory flavors!
• Water – Adjust the quantity as you wish. Use less water for a thicker sauce, or more water for a thinner, pourable dressing.

Adaptations/Variations

• Vegan Tahini Dressing – Just use pure maple syrup or agave syrup instead of honey.
• Spicy Tahini Dressing – Add a few pinches of cayenne pepper to give your lemon tahini dressing a touch of heat.

Tips for Success

• Mix your tahini! If it’s separated, your tahini dressing might end up being too oily.
• Grate your garlic. If you have a Microplane zester (affiliate link), that’s perfect for getting that garlic into tiny, flavorful bits that permeate every bit of lemon tahini dressing.

I hope this Lemon Tahini Dressing becomes as much of a staple in your kitchen as it is in ours! It’s so versatile and adds so much flavor to so many veggies and dishes. It’s a keeper!

Print

Creamy Lemon Tahini Dressing

So versatile and absolutely delicious! Tahini makes the most lusciously creamy, magic dressing that you'll want to drizzle on salads, roasted veggies, bowls, and so much more.

Diet Gluten Free, Vegetarian

Keyword lemon tahini dressing, tahini dressing, tahini sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 67kcal

Author Kare

Ingredients

• 1/3 cup tahini mixed well
• 1/4 cup freshly squeezed lemon juice from 1-2 large lemons
• 1 medium clove garlic finely minced or grated on a microplane zester
• 2 teaspoons honey or pure maple syrup
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 – 1/3 cup water

Instructions

• Place all ingredients except the water in a small bowl. Whisk together until smooth. Pour in the 1/4 cup water and whisk together until smooth. Add additional water if you prefer a thinner dressing. Store in an airtight container in the fridge for 3-4 days.

Notes

Yields about 3/4 cup of dressing. I’ve estimated each serving to be around 2-3 tablespoons. Store lemon tahini dressing in the fridge in an airtight container for up to one week. 

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.5mg

More Sauce & Condiment Recipes

• Homemade Tartar Sauce
• Balsamic Reduction Syrup
• Honey Dijon Mustard Dressing
• Creamy Vinaigrette
• How to Make a Simple Vinaigrette (with endless ways to customize!)
• Homemade Thousand Island Dressing
• Peanut Sauce
• Vegan Alfredo Sauce
• Avocado Hollandaise

The post Lemon Tahini Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Blueberry Sauce
• What to Serve with Blueberry Sauce
• Tips for Success
• More Blueberry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

June 3, 2010 – We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

Gotta say, I’m psyched the day is here. Yes, yes, I am definitely just ready to get it done with and get on with our lives. But I’m also just dang excited for all the festivities (and the honeymoon!) Plus, I get to marry the most wonderful guy. Bring it on.

So I thought it was appropriate this week to share this recipe for Blueberry Sauce. Not only because there are blueberries involved, but also because we’re going to be serving this sauce over cheesecake for dessert at our reception. (Post-wedding update: It was a huge hit!)

Ingredients

• Blueberries – I’ve only made this blueberry sauce recipe with fresh blueberries, but I’d imagine frozen blueberries will work, too.
• Sugar – I’ve found 2/3 cup sugar to be the sweet spot but like all berries, blueberries can vary in sweetness, so you may want to add more sugar at the end of the recipe once you taste your cooked blueberry sauce.
• Lemon juice & zest – Both zest and juice add a tart, acidic note that really highlights the flavor of the blueberries.
• Water – To help the blueberries cook down.
• Vanilla extract – I like to add a touch of pure vanilla extract to round out the flavors of the blueberry sauce. I think it really adds something special, but if you’re not sure, feel free to leave it out.

How to Make Blueberry Sauce

1. First you’ll want to rinse your blueberries, making sure they’re nice and clean. Pick through them, getting rid of any shriveled or bad berries and any remaining stems.
2. Next, you’ll add the blueberries to a medium saucepan. Add the sugar, lemon juice and zest, and water.
3. Turn the heat to medium-high. Stir occasionally until the ingredients come to a boil.
4. Reduce the heat and simmer until the sauce thickens, roughly for about 15 – 20 minutes.
5. Remove the blueberry sauce from the heat, then stir in the vanilla. Taste your homemade blueberry sauce and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may more sugar to balance it out). 
6. Serve warm or cold.

What to Serve with Blueberry Sauce

• Spoon it over cheesecake
• Serve it with buttery classic French toast
• Pour it over fluffy banana pancakes (or really any pancakes!)
• This blueberry sauce recipe is SO good over vanilla ice cream.

Tips for Success

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

I hope this blueberry sauce recipe is as much of a fave summer recipe for you as it is for us! We make this one yearly with blueberries we’ve picked from our local blueberry farm. Nothing better in the summer!

More Blueberry Recipes

Got blueberries?! Try one of these fresh blueberry recipes.

• Blueberry Lemonade
• Blueberry Milkshake
• Blueberry Lemon Cheesecake Bars
• Blueberry Muffins
• Blueberry French Toast Bake

Print

Blueberry Sauce Recipe

Blueberries, lemon juice, and lemon zest simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.

Keyword blueberry sauce, blueberry sauce recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 cups

Calories 394kcal

Author Kare

Ingredients

• 2 cups blueberries 1 pint or about 3/4 pound
• 2/3 cup sugar
• Zest and juice from one medium lemon about 1 tablespoon of zest and 2 tablespoons of lemon juice
• 1/3 cup water
• 1/2 teaspoon vanilla

Instructions

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 – 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla. Taste and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may need a touch more sugar to balance it out).
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

Notes

Storage:

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 394kcal | Carbohydrates: 101g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 185mg | Fiber: 6g | Sugar: 90g | Vitamin A: 128IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg

Originally posted June 3, 2010. Updates made July 3, 2025.

The post Blueberry Sauce Recipe appeared first on Kitchen Treaty.

Best of all, you only need one ingredient – plain old balsamic vinegar – plus a few minutes to create the condiment of your dreams.

Why You’ll Love Balsamic Reduction

• SO delicious – Reducing balsamic vinegar into a syrup concentrates the sugars, resulting in a sweet, slightly tart syrup that is insanely delicious on so many things (but especially caprese salad or caprese skewers!)
• So simple to make – It takes less than 15 minutes to simmer balsamic vinegar into glossy magic.
• Lasts a long time – Whip up a batch and refrigerate your balsamic glaze – it will last for months in there.

Ingredients

• Balsamic vinegar – Yep, just one ingredient for balsamic reduction! It doesn’t need to be super high quality, but make sure it doesn’t have any additives like coloring or flavoring. Traditional balsamic vinegar, made without additives, has been aged for years and therefore tastes the best when reduced.

Adaptations/Variations

• Some recipes call for brown sugar (about 1 part brown sugar to 4 parts vinegar) or pure maple syrup, which results in a sweeter, more caramelized balsamic reduction. If you want a sweeter result, you might try adding one of those.

How to Make Balsamic Glaze

1. Pour the balsamic vinegar into a small saucepan and place it over low heat.
2. Bring the vinegar to a light simmer and cook uncovered for approximately 12 minutes, stirring every couple of minutes.
3. Cook just until the vinegar starts to thicken. Test it by inserting a metal spoon; if it coats the spoon lightly, it’s done.
4. Allow your balsamic syrup to cool completely. Remember, it will thicken as it cools.
5. Store in an airtight container in the fridge.

Tips for Success

• Don’t cover it! You want to vinegar to evaporate to create that thick, glossy syrup.
• Don’t boil! Keep it at a low simmer, otherwise it’s really easy to burn your balsamic glaze.
• Remember, your balsamic glaze will thicken more as it cools. I watch for it to be just thick enough to coat a spoon, about the same consistency as a thinner cough syrup. That’s my cue that it’s done.
• Utilize your kitchen exhaust system, or your house will really smell of vinegar!

Ways to Serve Balsamic Glaze

• Drizzle it over caprese salad or caprese skewers
• Add some to grilled or roasted vegetables
• Pour a bit on your avocado toast
• Drizzle over fresh strawberries for a fresh and tasty dessert
• Add to green salads with a bit of olive oil and some coarse salt and freshly ground pepper
• Glaze chicken, fish, or tofu
• Serve it on a cheese charcuterie board, either drizzled over soft cheeses or on its own with a spoon for self-serving

Balsamic glaze is dark, glossy, and so full of intense flavor. It’s the ultimate condiment!

Print

Balsamic Reduction (Balsamic Syrup)

This thick, glossy syrup has the most wonderful concentrated flavor. Sweet, a little tart, and so great on caprese, over meats and tofu, drizzled on grilled or roasted vegetables, and so much more.

Keyword balsamic glaze, balsamic reduction, balsamic syrup

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 56kcal

Author Kare

Ingredients

• 1 cup balsamic vinegar

Instructions

• Pour vinegar into a small saucepan. Place over low heat and bring to a light simmer.
• Simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. I test my balsamic reduction by inserting a metal spoon. If it coats the spoon lightly, like cough syrup or pure maple syrup.
• Allow to cool completely (it will thicken as it cools). Transfer to an airtight jar and store in the fridge.

Notes

1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction.

Nutrition

Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 11g | Protein: 0.3g | Sodium: 15mg | Potassium: 71mg | Sugar: 10g | Calcium: 17mg | Iron: 0.5mg

The post Balsamic Reduction Syrup Recipe appeared first on Kitchen Treaty.

This tartar sauce recipe needs only 5 ingredients and only about 3 minutes to make. You’ll love how fast and easy it is to whip up homemade tartar sauce!

Whether you have a sudden need for tartar sauce and are wondering if you have the ingredients to make it at home, or if you just want to make your own condiments, I’m here to tell you that making your own tartar sauce is almost shockingly easy!

Mix together just a few ingredients and you’re on your way to the perfect sauce for fries, fish, and more.

Why You’ll Love Homemade Tartar Sauce

There’s just something so satisfying about being able to make your own condiments! Tartar Sauce in particular is super simple to make. Once you know the base recipe, you can customize your homemade tartar sauce however you like. Love it lemony? Double up on it! Dill fan? Add more more more! My guy loves to shake a bit of green Tabasco into his tartar sauce, and he’s right – it’s spicy and delicious.

You NEED a signature tartar sauce in your life. It’s true.

Ingredients

• Mayonnaise – Use your favorite brand, or if you’re eating vegan, opt for a vegan mayo.
• Dill pickles – You can start with whole pickles or spears. I like to dice them pretty finely.
• Lemon juice – You don’t need a lot of fresh lemon juice, so one lemon should be plenty.
• Sugar – I really wanted to love my homemade tartar sauce recipe without sugar, but the truth is, I think it’s a must-have ingredient! You don’t need a lot, but it adds that signature kiss of sweetness that makes tartar sauce so delicious.
• Onion powder – Onion powder is such a secret weapon ingredient. It adds the most wonderful depth of flavor, and you don’t even have to do any chopping! Win win.
• Dill – You’ll want just a touch of fresh minced dill (or you can use dried dill if fresh isn’t available; it’s also delicious!)

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

I hope this homemade tartar sauce fulfills all of your tartar sauce dreams! It’s just so easy to make at home, and you can customize it however you like it.

More Delicious Homemade Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• Homemade Pizza Sauce
• Fresh Tomato Pizza Sauce
• Peanut Sauce

Print

Homemade Tartar Sauce Recipe

Just 5 ingredients and 3 minutes for the most delicious homemade tartar sauce! With dill pickle, lemon, and a touch of sugar for sweetness.

Keyword homemade tartar sauce, tartar sauce, tartar sauce recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 8

Calories 261kcal

Author Kare

Ingredients

• 1 cup mayonnaise
• 1/3 cup finely diced dill pickles about 3 dill pickle spears or one large dill pickle
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons granulated sugar
• 1/2 teaspoon onion powder
• 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill

Instructions

• Add all ingredients to a small bowl. Mix until well-combined. Serve.
• Store in an airtight container in the fridge for up to 3 days.

Notes

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

Nutrition

Serving: 2tablespoons | Calories: 261kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 301mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Homemade Tartar Sauce Recipe appeared first on Kitchen Treaty.

We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

Print

Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

We’re talking 6 ingredients + a skillet and you’re on your way to the simplest yet most delicious Alfredo Sauce ever.

Table of Contents

• Why You’ll Love This Homemade Alfredo Sauce
• Alfredo Sauce Recipe Ingredients
• How to Make Easy Alfredo Sauce
• Tips for Success
• Serving Suggestions
• More Pasta Sauce Recipes
• FAQs

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Homemade Alfredo Sauce

• Simple and easy – No roux, nothing finicky in this easy alfredo sauce recipe – just garlic, cream, and cheese simmered together until thick, rich, and perfect.
• Versatile – Use this Alfredo sauce for pasta, gnocchi, rice, as a pizza sauce, to dip breadsticks into … we basically consider this our “house” Alfredo sauce that we use in myriad ways.
• Delicious – It’s creamy, cheesy, and the perfect consistency. If you’re looking for an easy yet rich Alfredo sauce, this is it!

Alfredo Sauce Recipe Ingredients

• Butter – To sauté the garlic and to add flavor to your homemade Alfredo sauce. If you prefer olive oil, that works too!
• Garlic – I like to use fresh, finely minced garlic in my Alfredo for best flavor. If you’re short on time and would rather not chop, you can sub in 1/2 teaspoon or so of garlic powder. No need to sauté it for a minute, though.
• Italian seasoning – Grab it at the store in the spices and seasonings section, or make your own Italian seasoning blend at home (it’s super easy!)
• Heavy whipping cream – Makes a super thick and rich Alfredo sauce without needing to make a roux (a blend of butter/oil and flour that helps thicken sauces)
• Salt – To help highlight the flavors. My standard for cooking is kosher salt.
• Parmesan cheese – Shredded Parm adds cheesy flavor and helps to thicken your homemade Alfredo.

Tips for Success

• Don’t boil it! This homemade Alfredo sauce is made with heavy whipping cream, which can curdle if heated too high. Bring it just to a gentle simmer.
• Practice mise en place. This means having all of your ingredients measured and ready to go before you start cooking. The process goes rather quickly, so for me at least, making Alfredo sauce goes much more smoothly when I have everything ready before starting.

Serving Suggestions

• Toss with pasta (especially fettuccine!) for the most creamy and decadent dish.
• Quickly cook up some gnocchi, drain, and toss with this easy alfredo sauce. Dinner will be ready in 10 minutes, and it’s SO good.
• My kid, who is obsessed with breadsticks + alfredo sauce, would be so sad if I didn’t mention that homemade alfredo sauce is excellent as a dipping sauce for bread (especially breadsticks).
• Toss with veggies such as steamed broccoli or cauliflower.
• If you’re a meat-eater, homemade alfredo sauce is also excellent with chicken or shrimp.
• Alfredo sauce is excellent in place of pizza sauce! It’s a creamy base that pairs especially well with veggies.

I hope you love our house Alfredo sauce as much as we do! This Alfredo sauce recipe is one of those “back pocket” recipes that’s perfect for whipping out when I need to get an easy, family-friendly meal on the table, fast.

More Pasta Sauce Recipes

• Vegan Alfredo Sauce (this one’s ready in 5 minutes, and uses cashews [trust me]. It’s perfect for if you’re feeding vegans or limiting dairy.
• Red Lentil Pasta Sauce – with an added dose of protein and fiber thanks to hidden red lentils!
• Bean Bolognese – Legumes create a “beefy” bolognese that’s healthy and delicious.
• Magic 3-Ingredient Tomato Sauce – The sauce that Marcella Hazan made famous. It’s delicious!
• 10 Quick & Easy Pasta Sauces – A list of many of my favorites!

Print

Easy Alfredo Sauce Recipe

All you need are 6 ingredients and 10 minutes to make the most luxurious, creamy, cheesy garlic Alfredo sauce recipe. Perfect for pasta, gnocchi, and everything else!

Keyword alfredo sauce, alfredo sauce recipe, easy alfredo sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 476kcal

Author Kare

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic minced
• 1/2 teaspoon Italian seasoning blend
• 1 cup heavy whipping cream
• 1/4 teaspoon kosher salt
• 2 cups Parmesan cheese 6 ounces

Instructions

• Place a skillet over medium-low heat. Melt the butter in the skillet.
• Add the garlic and Italian seasoning and cook, stirring occasionally, for one minute, until fragrant.
• Add the heavy whipping cream and the salt. Bring just to a simmer, stirring frequently, then stir in the Parmesan cheese. Heat until thickened and warmed through. Toss with pasta or gnocchi and serve immediately.

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 4g | Protein: 20g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 964mg | Potassium: 114mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1532IU | Vitamin C: 1mg | Calcium: 641mg | Iron: 1mg

FAQs

Can I make Alfredo sauce ahead of time?
Absolutely. Homemade Alfredo sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stove over low heat or on low heat in the microwave, stirring frequently.

How do you reheat Alfredo sauce without it separating?
Reheat VERY slowly over VERY low heat and add a splash of milk or cream while stirring. Avoid microwaving on high heat, which can cause the sauce to break.

Can I make this Alfredo sauce without heavy cream?
Yes, you can substitute whole milk or half-and-half, though the sauce will be thinner.

Is Alfredo sauce gluten-free?
Yes, traditional Alfredo sauce is naturally gluten-free. Just be sure your Parmesan cheese and butter are certified gluten-free if needed.

What can I serve with Alfredo sauce besides pasta?
Alfredo sauce is great with chicken, shrimp, roasted vegetables, gnocchi, or as a white sauce for pizza.

The post Easy Alfredo Sauce appeared first on Kitchen Treaty.

Homemade cranberry sauce is one of the things I insist on every Thanksgiving. I know some people prefer canned, and no shade to you, but fresh cranberry sauce is SO easy to make, it tastes amazing, and you can customize it endlessly. Plus, you can make it super far ahead of time. I say, why not make it happen?!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Ginger Cranberry Sauce with Pears
• Ingredients
• Adaptations/Variations
• How to Make Ginger Pear Cranberry Sauce
• Tip for Success
• How to Freeze Cranberry Sauce
• More Cranberry Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Because I can never leave well enough alone, I’ve tinkered with homemade cranberry sauce recipes every single November for many years now. I seriously think I brought three different varieties to Thanksgiving last year, one of which was this juicy, sweet-tart, warmly spiced ginger pear cranberry sauce. Thanks for not complaining about cranberry overload, family!

I love how this cranberry sauce is just different enough to be special, but not so weird that it doesn’t go with the usual Thanksgiving dishes. The pears add nice natural sweetness – not too much, but enough to reduce the overall sugar a bit, which I love.

Why You’ll Love Ginger Cranberry Sauce with Pears

Ginger and pear make a natural, well, pair – the fresh ginger in this recipe adds a nice little bite, but not an overwhelming one. A cinnamon stick thrown in while it simmers and some freshly ground nutmeg round out the wonderful fall flavors.

Ingredients

• Cranberries – Fresh cranberries. You’ll find them in the produce section of your local grocery store. But you might want to act fast! The past couple of years, many of my local grocery stores have sold out of them in the week or so before Thanksgiving.
• Pears – Any sweet pear will do. I like Bartlett, Bosc, and Anjou.
• Sugar – To sweeten! Cranberries are very tart, so a sweetener is really needed. You can swap in pure maple syrup or honey if you prefer.
• Ginger – Fresh ginger adds a warm, slightly spicy bite.
• Lemon – The zest and juice from a lemon lends a bright note of flavor.
• Cinnamon and nutmeg – I find that a cinnamon stick and some nutmeg really help highlight and amp up those warm fall flavors.
• Water

Adaptations/Variations

• Ginger Apple Cranberry Sauce – If you prefer apples over pears, use those instead! Or just make my apple cinnamon cranberry sauce recipe instead.
• Ginger Cranberry Sauce – If you love ginger but aren’t sure about the added fruit, just leave it out! You might swap the water for orange juice for an added boost of citrus flavor.

How to Make Ginger Pear Cranberry Sauce

It’s super easy to make cranberry sauce with pears! Just add everything to a medium-size saucepan, and cook it. Yep, that’s pretty much it.

When you first add everything to the saucepan, this recipe looks a bit like it’s going to be pear sauce with a few cranberries thrown in. But never fear – by the time it’s done, the pear cooks down and the cranberries are the star of the show. Which is the way it should be, of course.

You can cook it until the pears are completely dissolved, or just until the cranberries have burst and the sauce has formed and there are still chunks of pear. Your choice.

Tip for Success

• Adjust for sweetness. After your ginger pear cranberry sauce is cooked, give it a quick taste. If it’s too tart for your taste, stir in some more granulated sugar, a tablespoon or two at a time, until it’s to your liking.

How to Freeze Cranberry Sauce

Homemade cranberry sauce freezes perfectly! Make it weeks or even a month ahead of time, place it in an airtight container or freezer bag, and throw it in the freezer. To thaw, just put it in the fridge overnight and it’s good.

One less thing to worry about on Thanksgiving Day!

More Cranberry Sauce Recipes

• How to Make Fresh Cranberry Sauce
• Orange Maple Cranberry Sauce
• Raspberry Red Wine Cranberry Sauce
• Apple Cranberry Sauce
• Spiced Cranberry Sauce

Print

Ginger Pear Cranberry Sauce Recipe

Fresh homemade cranberry sauce, sweetened with pears and warmed with ginger, cinnamon, and nutmeg. It's SO easy to make this cranberry sauce which is simple yet special enough for the holiday table.

Keyword cranberry sauce with pears, ginger cranberry sauce, pear cranberry sauce

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 107kcal

Author Kare

Ingredients

• 3 cups fresh cranberries
• 1/2 cup granulated sugar
• 3 medium pears Anjou, Bartlett, and Bosc are all good, about 1½ pounds total; peeled, cored, and diced
• 2 tablespoons minced fresh ginger about 1 thumb-sized piece; peel before mincing
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 cinnamon stick 4-inch stick
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup water

Instructions

• Rinse the cranberries. Discard any mushy or underripe berries and stems. 

  Add all ingredients to a medium-sized saucepan. Bring to boil over medium heat, then reduce the heat to medium-low, simmering for about 15 minutes or until the berries burst and the sauce thickens.
• Taste and add additional sugar, a teaspoon or two at a time, until you’ve reached your desired balance of tart and sweet.
• Cool completely and serve. Keeps in an airtight refrigerated container for up to a week; freeze for up to three months.

Notes

Freezer notes: You can also freeze your cranberry sauce for up to 2 months – I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.

Nutrition

Serving: 2tablespoons | Calories: 107kcal | Carbohydrates: 28g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 122mg | Fiber: 4g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.3mg

The post Ginger Pear Cranberry Sauce Recipe appeared first on Kitchen Treaty.