I was instantly drawn to this recipe on Heidi Swanson’s blog, 101 Cookbooks. It just looked so perfectly… savory… herby… reddish brown. And, then there’s the name. It’s called MAGIC sauce. Seriously. Magic sauce.
What I love most about this recipe, beside its name, is how simple it is, from ingredients to directions. Though, I don’t really know how to smash my garlic into a paste– At least not raw garlic. Am I missing something really obvious? I am, aren’t I?
It came together in a blink– Believe me, if I could think of a clever way to bring up Doctor Who right now, I would.
The only things I did different, besides mincing the garlic, was use dry herbs and a combo of smoked paprika AND sweet paprika. I did take a premature taste right before adding the lemon juice, and that was a mistake. Turns out that tang was essential. Everything really came together in the end though.
I enjoyed the magic on my pasta, but Heidi suggests putting it atop baked potatoes or garnishing soups. There’s a lot of room for experimentation here. Personally, I think I’m gonna slather it on some chickpeas next, and then when I get sick of that I’m going to slather it on some chickpeas and BAKE them– I am full of wonderful ideas like this.