Ready to take your meals from basic to bold? Start with the sauce.
I’m sharing four of my favorite go-to homemade sauces: tzatziki, chimichurri, salsa verde, and a simple homemade mayo. Each one is packed with flavor, made with fresh ingredients, and comes together quickly in your kitchen. And these sauces are so good they slap!
Whether you’re meal prepping, assembling protein bowls, or just trying to eat healthier without sacrificing taste, these sauces are game-changers. Once you try them, store-bought will never be the same.
Did I mention they take minimal time to make?
Tzatziki
Ingredients
12 oz full fat greek yogurt
1 lemon
flaky sea salt, to taste
crushed black pepper, to taste
fresh dill weed
2 garlic cloves
1 english cucumber
extra virgin olive oil
Directions
Juice and zest your lemon. Grate garlic cloves. Chop your dill.
Mix together greek yogurt, lemon juice, lemon zest, salt, pepper, garlic, and dill. Set aside.
Grate cucumber (with the skin on). Squeeze excess water out of cucumber with a cheesecloth, clean kitchen towel, or paper towel. Discard cucumber water.
Incorporate grated cucumber into yogurt mixture.
Add olive oil to taste & serve immediately. Or hold off on olive oil if you plan to store in the fridge.
Note: You may substitute garlic powder for chopped garlic if you do not have fresh garlic on hand.
Chimichurri
Ingredients
1 bunch cilantro
1 bunch flat leaf parsley
4 cloves garlic
half yellow onion
italian seasoning blend
salt + pepper, to taste
crushed red pepper flakes
splash of red wine vinegar
extra virgin olive oil
Directions
Dice the garlic, chop the onion, and add these plus a splash of olive oil, vinegar, and the seasonings into a bowl to aerate. Set aside.
Remove stems from cilantro and parsley. Rough chop and combine.
Mix everything together in a large bowl.
Slowing stir in more olive oil until desired consistency. Taste for saltiness and acidity, and add more salt and/or vinegar if desired.
Note: Over-processing in a food processor can lead to bitterness from the breakdown of the cilantro and parsley. Best option is to hand chop and combine all ingredients without a blender.
Salsa Verde
Ingredients
2 lbs fresh tomatillos, leaves pulled & rinsed to remove stickiness + residue
2-3 serrano peppers*
6 cloves garlic
half large white onion
1 bunch cilantro
sea salt
*depending on heat tolerance
Directions
Placed rinsed, whole tomatillos, whole serranos, and halved onion on a baking sheet under the broiler in your oven until skins begin to char and blister, 3-5 minutes.
Rotate once and place back under broiler for another 3-5 minutes. Remove and let cool completely to room temperature.
Chop onion and garlic cloves. Remove stems from cilantro bunch.
Place tomatillos, serrano peppers, onion, garlic, and cilantro in a food processor. Slowly pulse until desired consistency. Salt to taste.
Notes: You may substitute jalapeño peppers for less heat. Char veg over an open flame if possible!
The Best Homemade Mayo
Ingredients
1 large egg (room temperature)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice (or white wine vinegar)
1 cup (240 mL) avocado oil
½ teaspoon fine sea salt
optional adds: 1 small garlic clove (for aioli-style mayo), pinch of ground black pepper
Directions
In a tall, narrow jar or glass that fits your immersion blender, add the egg, mustard, lemon juice, and salt.
Pour the oil on top. Let the mixture settle for 10–15 seconds.
Place the immersion blender at the bottom of the jar. Start blending on high speed without moving the blender for about 10 seconds. Once the mixture at the bottom begins to emulsify and turn creamy, slowly lift the blender upward to incorporate the remaining oil.
Taste and adjust seasoning with additional salt or lemon juice if needed. For a tangier flavor, add a bit more lemon juice or vinegar.
Transfer the mayonnaise to a clean, airtight container. Refrigerate and use within 1–2 weeks.
These sauces are a simple way to add flavor, freshness, and variety to your plate. Once you get the hang of making them at home, you’ll wonder how you ever went without.
Got a favorite? Let me know in the comments—or tag me on Instagram @lisawishmann if you try one out. I’d love to see how you make it your own!
Get the Drip: Sauce FAQs You Didn’t Know You Needed
What do I eat each of these with?
Tzatziki: Perfect with grilled chicken, lamb meatballs, pita, mediterranean bowls, or roasted veggies. Also great as a dip for raw veg or a dollop on top of potatoes.
Chimichurri: A classic with grilled steak, but also amazing on chicken, shrimp, eggs, or roasted sweet potatoes.
Salsa Verde: Use it on tacos, fish, grilled veg, or as a zesty salad dressing. It adds a bright punch to anything savory… and obviously chips & salsa 🙂
Homemade Mayo: Use as a base for creamy dressings, aioli, or sandwich spreads. It’s also great in tuna or egg salad, and is essential on burger patties.
How long will these last in my fridge?
Most homemade sauces last 4–7 days in an airtight container in the fridge. Oil- and vinegar-based sauces like chimichurri may last a bit longer (up to 10 days), while dairy-based ones like tzatziki should be used within 4–5 days. If it looks, smells, and tastes fine, it’s probably fine.
Can I make these ahead of time and freeze them?
Half yes! Chimichurri and salsa verde freeze well in small portions (like an ice cube tray). Mayo and tzatziki don’t freeze well due to their creamy bases. They’ll separate when thawed.
What if my mayo doesn’t emulsify?
Make sure all ingredients are at room temperature, especially the egg and oil. Blend slowly and steadily as rushing can cause separation. If it breaks, you can slowly whisk it into a fresh egg yolk to rescue it.
