There’s a reason we all look forward to summer cooking. At no other time of the year is it possible to experience gastronomic delight with so little kitchen sweat equity. Summer’s abundant produce is packed full of such natural richness that it requires little tinkering with on our part to coax incredible flavors from it.
Cooking at this time of year is less about transforming raw materials into something extraordinary, than it is about highlighting and framing their virtues to allow them to shine. A dab there, a pinch here, a drizzle of olive oil there… it’s simplicity at its finest.
The below sauce wonderfully showcases summer’s bounty. Gently adding pizazz, it enhances rather than masks the flavor of foods. It can dress up some quickly steamed fresh garden veggies in a flash, and tastes fantastic on grilled corn. You could even use it as a dressing for wilted arugula with pasta, or substitute the butter for olive oil and add some honey for a refreshing salad dressing.
To use it as a marinade for fish, add ½ cup white wine, or ½ tsp fresh ginger. It takes just minutes to make, and can be made a day in advance. Store covered in the refrigerator, and stir before using.