This sauce is borrowed from Roy’s restaurant’s signature Blackened Ahi with Soy Mustard Sauce and Beurre Blanc, but this sauce is too easy and too good not to parade through all sorts of other foods: brown rice, edamame, fish of all kinds, and, notably, steak.
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This is the kind of Green Goddess you actually want to eat — no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit.
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We believe that if you want to eat better, and you want to help change our food system, you need to cook. Maybe not all the time, but some. You don’t have to eat local foods every day; you don’t have to shop at the farmers market every week. But it’s good to try. We’re not extremists in a cult of purity, slow-foodness, or locavorosity. We’re realists who believe in applying the best aspects of those food movements to our everyday lives.
View the original recipe notes here: Food52’s – Roy Yamaguchi’s Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce).
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