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How To: Sauces with Sandy Ho
A saucy how-to with LCD's new Guest Food Editor, Los Angeles-based chef and food stylist Sandy Ho. How to make: three all-the-time sauces, for everything!

 
I wanted to share a few recipes today of simple sauces that I gravitate towards making. I chose 3 sauces that I LOVE which are especially useful when my fridge and pantry items dwindle down. And whether you’re on your one last egg or the end nub of sourdough, I believe that every plate deserves full flavour, punch, spice and brightness!
 
 
 
 
 
These sauces can be made and adjusted to whatever you find in your kitchen. Use leftovers. Save discards. If you don’t have cilantro, use parsley. No bonito flakes? Use fish sauce or tamari. Also, these will be YOUR sauces, so make them taste how you want! Get creative.
 
 
 
 
 
#1 – Bonito Chili Hot Sauce
 
 
 
 
 
5-6 fresno peppers, de-stemmed and roughly chopped (you can remove the seeds from half for a milder sauce)
3 cloves of garlic, peeled
1-inch ginger,  peeled and chopped
1 medium shallot, peeled and chopped
2 small carrots, peeled and chopped
 
 
 
 
 
2 tbsp bonito flakes
1 tsp kosher salt
1 tsp sugar
1/2 cup water
1/8 cup apple cider vinegar
 
 
 
 
 
Blend everything on high until smooth and there are no large chunks remaining. Pour into a small saucepan and simmer on the lowest setting for 30 minutes. And voila! Let cool and store in an airtight container for up to 2 weeks.
 
 
 
 
 
#2 – Scallion Ginger Oil
 
 
 
 
 
3-4 stalks scallion, finely sliced
1-inch ginger, peeled and julienned
3 cloves garlic, peeled and thinly sliced
1/2 tsp salt
1/4 tsp dried chili flakes
3/4 cup vegetable oil
 
Add all ingredients except for the oil into a heatproof bowl, keeping the garlic and ginger on top.
 
 
 
 
 
Bring oil to just smoking in a small saucepan on medium-high heat. About 3 minutes. Carefully pour the oil over the herbs and spices. Stir to combine. Cool completely and keep in an airtight container in the fridge for up to 5 days.
 
 
 
 
 
#3 – Cilantro Cashew Sauce
 
 
 
 
 
1/2 cup roasted organic cashews
1/2 cup water
2 tsp coriander seeds
4 small scallions, roughly chopped
1 cup cilantro (I used my leftover cilantro stems. You can use leaves too if you have them!)
1/2 tsp salt, more to taste
Pinch of black pepper
And the juice of half a juicy lemon
 
 
 
 
 
Blend until smooth and adjust salt to taste. Keep in an airtight container in the fridge for up to 5 days.
 
 
 
 
 
Now that we have all of our sauces, here are some applications for them!
1. Marinade fish with chili sauce, salt, olive oil and grill
2. Elevate a fried egg
3. Dress a salad!
Finito!