I don’t know about you, but I often get anxiety at restaurants just trying to pick which sauce or dressing to use. There is so much sugar and added ingredients in everything that even a simple salad – once you add a creamy dressing – can no longer be healthy. Dr. James often makes fun of me when I want to bring my own dressing to restaurants. Since Covid, we don’t have that problem as we haven’t been going out to eat much!

This month I wanted to share one of my favorite sauce recipes. I use this to marinate chicken as well as pasta. This sauce goes really well with chickpea pasta – stay tuned for that recipe as well.

– 1/2 shallot
– 4 cloves of garlic
– ¼ cup of lemon juice
– 1 teaspoon of sea salt
– ½ teaspoon of pepper
– ¼ cup of fresh thyme
– ¼ cup of fresh parsley
– pinch of coconut flour
– ¼ cup of heavy cream

Prep Time Total Time
10 minutes 10 minutes

– Peel shallot and place in blender until it is finely blended
– Using a skillet, lightly sautee garlic and shallot with butter, pinch of salt, and thyme
– Add heavy cream to skillet and cook for one minute
– Add all ingredients into blender and blend until it is creamy
– Place contents in mason jar
– Refrigerate overnight before use