Sauce

I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

This chunky, vibrantly colored vinaigrette is absolutely addictive! Each ingredient is bold on its own and together they form a tasty, slightly salty, slightly sweet, slightly acidic, rich flavor. It’s outstanding on all types of fish, particularly Grilled Tuna Steak with Spring Onions (page 131).

Like pesto, this no-cook green sauce can be used in many ways. It’s awesome spooned over grilled vegetables, fish, chicken, pork, and lamb or served as a dip for crudités or focaccia. The parsley sauce can be made ahead of time and refrigerated, but is best when blended at the last minute to keep the deep green color. It’s featured throughout the book in recipes from parsley croutons (page 175) and Roasted Cauliflower (page 186) to Creamy Parsley Dressing (page 87).

The fact that our great-grandchildren may never eat a real seafood dinner gives those of us who still eat fish a responsibility not to put blue cheese on it. I like to serve this with pickled beets (page 142) and the potato salad that follows. This treatment would work for almost any flavorful, rich fish.

This recipe makes a little more ginger syrup than is needed for the sorbet and will keep in the refrigerator for several weeks. It makes an unexpected spring cocktail combined with muddled fresh strawberries, lime juice, and vodka and served over ice.