Esme's Sauce Thread

B_A_D · **Posted:** Fri Oct 22, 2010 9:06 pm

We need it back. Who has it copied down?
Also someone post photos.

Rubella · **Posted:** Fri Oct 22, 2010 10:55 pm

I think it was something like 1tbsp each of nooch, soy sauce, tahini, miso, a clove of garlic, ummm. I'm missing something.

rocklobster · **Posted:** Fri Oct 22, 2010 11:28 pm

Rubella wrote:

I think it was something like 1tbsp each of nooch, soy sauce, tahini, miso, a clove of garlic, ummm. I'm missing something.

vineger or lemon juice. i think she also threw in mirin sometimes.

Mihl · **Joined:** Wed Oct 20, 2010 1:58 pm **Posts:** 988

Copied from the old boards:

Quote:

esme25 wrote:
i make a sauce for pasta that's equal parts:
tahini
miso
soy sauce
olive oil
nooch or mustard
lemon juice or vinegar
and a few cloves of garlic.
eta: if i have mirin i sometimes throw that in, too.

mix it all up and add to hot pasta. it usually winds up being about 2 T. of each item. sometimes i add some spinach or something.

i usually use the sweet white [miso], but any kind will work.

it's really good with any kind of green veggie thrown in (like spinach, arugula, brocolli, scallions - that kind of stuff).

eta: when i say 2 T. of each, i don't measure. i get out my big soup spoon which i use interchageably with a tablespoon in non-baking recipes and use heaping tablespoons of everything.

and a quick trick. since the sauce is so easy to make, i boil the pasta, drain it, put the pot back on the warm stove, make the sauce in there, then add the hot pasta back to it. the heat of the pan and the pasta helps melt down the tahini and miso so that it works through the pasta better.

Google cache has the whole thread archived. If you want pictures.

mixmaster_mo · **Posted:** Sat Oct 23, 2010 3:08 pm

I had this twice yesterday. I make a single serving version and I luuuurve it so.

appifanie · **Posted:** Sat Oct 23, 2010 4:59 pm

I'm modifying - no tahini, and I'm using nooch AND mustard.

jojo · **Posted:** Sat Oct 23, 2010 5:34 pm

Yay, I love esme's sauce.

paprikapapaya · **Posted:** Sat Oct 23, 2010 6:50 pm

yum, esme's sauce is so damn good.

Sarah · **Posted:** Sat Oct 23, 2010 6:51 pm

I feel like I'm not a real PPKer since I've never tried esme's sauce.

Louzilla · **Posted:** Sat Oct 23, 2010 6:59 pm

Awesome job Mihl!!

Also, sarah, I have never tried esme's sauce either. But now I'm thinking I must.

vijita · **Posted:** Sat Oct 23, 2010 7:17 pm

I tried Esme Sauce for the first time just before the old ppk shut down. It's the best! I also use both nooch and mustard. I love making a large batch of it and dipping roasted Brussels sprouts in it.

Rach*n · **Posted:** Sat Oct 23, 2010 7:31 pm

whoa, I need to try this.

mixmaster_mo · **Posted:** Sat Oct 23, 2010 7:57 pm

This tastes AMAZING with umeboshi vinegar. I left out the soy sauce and thinned it with water. So good.

erawka · **Posted:** Sat Oct 23, 2010 8:14 pm

hellooooo dinner.

denali · **Posted:** Sat Oct 23, 2010 10:06 pm

Yum! I have had this recipe written down forever and this thread have motived me to give it a try. So so good!

phee · **Posted:** Sun Oct 24, 2010 2:47 pm

i love it...i never use tahini and only use pb sometimes

rocklobster · **Posted:** Sun Oct 24, 2010 3:50 pm

My heart actually belongs to Eppys Greasy Nooch Noodles in Salt Sauce: Pasta + nooch + EB + soy sauce + garlic + mustard

lilyyw · **Posted:** Sun Oct 24, 2010 7:17 pm

I really have to try this! I would probably throw in some Sriracha, because, well, I throw some Sriracha into almost everything.

Bugink deAvocado · **Joined:** Wed Oct 20, 2010 8:06 pm **Posts:** 32

lilyyw wrote:

I really have to try this! I would probably throw in some Sriracha, because, well, I throw some Sriracha into almost everything.

me too

I am totally making this tonight. I'm thinking it might be good on some shell shaped pasta with some dice tomatoes on top.

BluePlasticStraw · **Joined:** Wed Oct 20, 2010 3:27 pm **Posts:** 719

There is a strong divide in my household over Esme's Sauce. I loooove it and my partner haaaates it. The first time I made it he stared in horror as I mixed everything together and declared it the grossest thing I've ever made. He's crazy. He makes his own dinner when I get a hankering for salty noochy goodness.

Lixa · **Posted:** Mon Oct 25, 2010 9:54 am

The one time I made this I used lemon juice from a plastic bottle. My bad. I need to do it right next time.

Bugink deAvocado · **Joined:** Wed Oct 20, 2010 8:06 pm **Posts:** 32

Lixa wrote:

The one time I made this I used lemon juice from a plastic bottle. My bad. I need to do it right next time.

Plastic bottle lemon is evil. It is one of the few things in the kitchen that My Favorite Human and I disagree on.

I made the sauce tonight! Had it on some pasta that the kids were eating, topped it with some crappy dried parsley from the cabinet - it was a taste sensation!
Kind of like the sauce we make for kale, but the mustard and nooch make it kind of tangy/savory in a cheezy way.

Esme's Glorious Viscous Elixir of Tangy Umami

jdfunks · **Posted:** Tue Oct 26, 2010 11:24 am

last night, I smothered cauliflower in esme sauce and roasted it. it made my stomach happy.

The Evil One · **Posted:** Tue Oct 26, 2010 6:24 pm

I made this for the first time tonight. I had to make dinner for the 4 vegan students (chatter, Jacques, TheAmazonProject and another student) who are practicing their hearts out in the school's production of Romeo and Juliet. I haven't heard the verdict yet as to whether they liked it or not. I made rotini pasts, mixed in the sauce and then put steamed broccoli on top.

phee · **Posted:** Sat Oct 30, 2010 11:06 am

i could understand why someone would think it's disgusting...but then i eat it and think it's the best/wierdest thing ever.

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