Let’s be honest, some us are getting extra saucy these days. Which must be why we’ve received so many recipe requests for our ‘secret sauces’. Here’s a trio of our most popular to get you through when wine alone won’t do.

TOP OF THE MARKET’S SIGNATURE DIPPING SAUCE

Best served with: Crusty Bread, Seabass or Hanger Steak

Ingredients:

10 oz spinach

½ bunch of cilantro

½ cup grated parmesan

3 Tbs Mae Ploy

3 tsp garlic puree

¼ tsp granulated garlic

¼ cup fresh lemon juice

1 cup + 2 Tbs olive or blended oil

Salt to taste

YIELD: 1 QT

Directions:

1. Add all ingredients to a food processor except oil. Puree until fully combined, then slowly add oil while blending to full emulsify/incorporate. Salt to taste. Refrigerate for up to 3 days.

FISH MARKET WASABI LIME SAUCE

Best served with: Ahi Tuna Steaks, Grilled Shrimp, Asian-Inspired Salads

Ingredients:

1 ½ tsp low-sodium soy sauce

2 Tbs lime juice

8 Tbs (or 1 stick) butter

3 Tbs green onion, thinly sliced

2 Tbs wasabi paste

YIELD: ~3/4 cup

Directions:

1. Place soy and lime juice in sauté pan over medium-high heat and bring to a low, rolling boil
2. Reduce heat to medium
3. Add butter slowly, whisking to blend as you go
4. Add green onion and wasabi, mix well and adjust to your taste
5. Serve immediately or hold at room temperature for up to 2 hours (will not refrigerate & reheat)

FISH MARKET LEMON CHIVE VINAIGRETTE

Best served with: Greens or for a lighter Pasta or Potato Salad

Ingredients:

½ cup white wine vinegar

½ cup fresh lemon juice

½ cup olive oil

¼ cup shallot, finely chopped

¼ cup chive, finely chopped

salt & pepper to taste

YIELD: 1 PT

Directions:

1. Add all ingredients to a food processor except oil. Puree until fully combined, then slowly add oil while blending to full emulsify/incorporate. Salt & pepper to taste. Refrigerate for up to 4 days.