Mixed vegetables with a bit of mayo and The Saute
On a recent trip to Chicago, I was unsuccessful at getting a seat at the popular Girl and the Goat restaurant. But a few weeks later, I ran into head chef/owner Stephanie Izard at the Fancy Food Show and she was kind enough to load me up with a few samples of the sauces and rubs inspired by her cuisine, which she collectively calls The Flavor.
Wall Street Journal said that Izard’s Rub #1 “concentrates ranch dressing’s predominant notes with herbaceous rosemary” while The Marinade is “every protein’s friend” but so far I have been concentrating on The Saute, a “vinaigrette” (it isn’t technically since it contains no vinegar) which is like a checklist of all that is umami and/or good to eat: fish sauce, lemon juice, soy sauce, dijon mustard, sriracha, oh my!
The Saute
A version of this sauce is served on the restaurant’s “Magic Beans” in which green beans are sautéed with some cashews, then sauced with an aioli containing the concoction. But the killer application I’ve discovered is squirting a bit of mayo into a serving of any blanched-from-frozen vegetable, adding a bit of The Saute (no more than ½ t per serving), then serving to children. The types gobble it up!
Chef Izard generously shares the recipe on her website, but The Saute is very reasonably priced so you might just want to order a bottle. It’s available from Abe’s Market for $9.95 a bottle plus $4.95 shipping, or $9.95 with (apparently) no shipping fee from Izard’s own Goat Store. UPDATE: as of 2018 the product is apparently no longer available so I’ve removed the links other than that to the actual recipe, in case you want to make it at home.
