15 October,2025 09:17 AM IST | Mumbai | Phorum Pandya
With the festive season looming, quick-fix sauces and dressings can help simplify prep. representation pic/istock
Festive season brings with it guests with all types of taste buds and dietary preferences. Instead of it sending you and your kitchen into a whirl, making dips and dressings for guests to select on their salad and meals is an easy, impressive hack. Chef and cookbook author Ananya Banerjee says, "Depending on the consistency of sauces, dips, glazes and dressings are great for pastas, crackers and bowls. Be smart, and prepare them in advance ahead of the festive rush."
Chef Anushree Sachin Walawalkar, founder, NutriBox, a healthy food kitchen in Vile Parle that home-delivers dips and platters, salads, balanced meals and fresh-pressed juices, says the shelf life is a game changer. "Vinaigrette keeps well for up to three-four days in the refrigerator. This eases the host for one-two days."
Ananya Banerjee makes the Tofu-Jalapeno Sauce at her residence
Serves 4
BEST WITH: This sauce works beautifully as a salad dressing, sandwich spread, dip for veggie sticks, or a lighter alternative to aioli
INGREDIENTS
>> 200 g tofu, well drained
>> 2 tbsp olive oil
>> Few slices of pickled jalapeños (adjust to taste)
>> 1 tbsp jalapeño brine
>> 1 tsp Dijon mustard
>> 1 tbsp lemon juice
>> 1 tbs garlic mince
>> Salt and black pepper - to taste
Tofu-Jalapeno Sauce and The ready Herbed Chicken Mince Sauce. Pics/Atul Kamble
METHOD
Add all ingredients to a blender and blitz until completely smooth and creamy. Taste and adjust seasoning - add more jalapeño brine for tang, or olive oil for richness. Chill for 30 minutes for flavours to develop.
Serves 4
BEST WITH: Pasta, crackers, or bowls
INGREDIENTS
>> 250 gm chicken mince
>> 1 ½ tbsp olive oil
>> 3 cloves garlic, finely chopped
>> 1 onion, finely chopped
>> 2 tomatoes, finely chopped
>> 1 tbsp tomato paste
>> 1 tsp dried oregano
>> 1 tsp dried basil
>> ½ tsp chilli flakes (optional)
>> 1 tbsp fresh parsley, chopped
>> Salt and black pepper
METHOD
Heat olive oil in a pan. Add garlic and sauté until fragrant, then add onion and cook till translucent. Add the chicken mince, breaking it apart with a spatula, and cook until it changes colour. Stir in tomato paste, tomatoes, oregano, basil, chili flakes, salt, and pepper. Cook on medium until the tomatoes reduce and the sauce thickens (8-10 minutes). Garnish with fresh parsley. Use immediately with pasta, as a topping for crostini, or freeze in portions for later.
Serves 6
BEST WITH: Salads, as a marinade, as a grilled brush
INGREDIENTS
>> 125 gm fresh blueberries
>> 1 stick lemongrass, finely chopped white part
>> 1 inch galangal, finely mince
>> ½ tsp toasted white and black sesame seeds
>> 1 tsp dark toasted sesame oil
>> Salt, black pepper to taste
>> 1½ lime juice
>> 1 tbsp honey
Blueberry Lemongrass Dressing. Pics courtesy/Amal Farooque
METHOD
Cut the blueberries into quarters or halves, depending on size. Combine all the above using a whisk.
Anushree Walawalkar prepares the basil for the vinaigrette
Serves 4
BEST WITH: Jain, gluten-free, and vegan options
INGREDIENTS
>> 2 cups fresh basil leaves (lightly packed)
>> 1/4 cup freshly squeezed lemon juice (about 2 medium-sized lemons)
>> Zest of 1 lemon
>> 1/2 cup extra virgin olive oil
>> 1 tablespoon maple syrup
>> 1/2 teaspoon salt
>> 1/4 teaspoon black pepper (freshly ground)
>> Pinch crushed red chilli flakes or dried herbs (optional)
Basil Lemon Vinaigrette. Pics/Satej Shinde
METHOD
Wash and dry the basil leaves thoroughly - discard stems for best texture. Add basil, lemon juice, lemon zest, olive oil, salt, and black pepper to a blender or food processor. Add asafoetida plus sweetener and dried herbs or chili flakes (if desired). Blend until the mixture is smooth. Taste and adjust salt, pepper, or lemon as required. Store in a glass bottle or jar. Serve chilled or at room temperature over salads, roasted veggies, grilled tofu, or as a dip on your grazing table.
