Get saucy

Get saucy: Good sauces don't have to be complicated. A simple lemon vinaigrette. Yogurt with parsley or cilantro. Or a bright sauce green with chopped herbs mixed with olive oil. (Bill Hogan/Chicago Tribune)

By Carol Mighton Haddix, Special to Tribune Newspapers Chicago Tribune

August 15, 2012
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
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1/4 teaspoon kosher or sea salt
Freshly ground pepper

Place the parsley, basil and mint in a bowl; pour in olive oil. Stir in garlic, capers, anchovies and red pepper flakes. Whisk in the vinegar and mustard. Season with salt and pepper to taste. To store, cover, chill in refrigerator up to 3 days. Or freeze in small containers up to 3 months.

Nutrition information:
Per tablespoon: 46 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g protein, 27 mg sodium, 0 g fiber.

Yogurt mint sauce

Prep: 2 minutes
Makes: 1/2 cup

Note: Adapted from "At Home with Madhur Jaffrey." Try substituting cilantro for the mint, or use a mixture of the two herbs. Serve with poultry, fish or lamb.

Ingredients:
1/2 cup plain Greek yogurt
5 to 7 fresh mint leaves, finely chopped
1/8 teaspoon each: cayenne pepper, salt
Mix yogurt with mint, cayenne and salt in a small bowl. To store, cover and chill in the refrigerator up to 3 days.

Nutrition information:
Per tablespoon: 19 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 1 g carbohydrates, 1 g protein, 47 mg sodium, 0 g fiber.

Lemon vinaigrette

Prep: 5 minutes