5 Healthy Store-Bought Sauces that Make Weeknight Cooking WAY Chill
Most of our favorite meals involve a great sauce. And, while we'll never stop making our own, we’re also aware of the weeknight dinner magic that come from having a few trusty store-bought versions stashed in the fridge or pantry. Out of all the options in the condiments aisle (and online), these are the healthyish options we're reaching for right now. “All these sauces represent labor saved,” says senior food editor Chris Morocco. “It gives you such a leg up in terms of a flavor starting point.” Bonus: They all just happen to be vegan.
Photo by Alex Lau1/5Basbaas Tamarind Date Sauce
What we love: Tamarind date sauce is considered the go-to condiment in Somalia, and it’s easy to see why. Made with dates and tamarind paste, along with tomatoes, onions, cherry peppers, garlic, and white vinegar, Basbaas’s version is slightly sweet and smoky, with a gentle, warming heat that shouldn’t scare off the spice-averse.
What we use it for: The thick, mayonnaise-like consistency is ideal for spreading on toast, but can also be thinned out and drizzled over grain bowls and salads. “It saves so much effort for building flavor,” says Morocco. “I would really use this sauce as-is.”
Photo by Alex Lau2/5Filfil No. 6
What we love: Open a jar of Filfil No. 6, and the room instantly fills with the scent of garlic. A little goes a long way—each jar contains over 20 cloves of garlic, suspended in a pourable mixture of canola oil and vinegar, laced with paprika, salt, and cayenne pepper. Filfil No. 6 is not for the faint of heart (or vampires), but it'll be an instant favorite for true garlic obsessives.
Use it for: Anything in need of heady, garlicky goodness. The combined heat of chile and raw garlic can be harsh on its own, so mellow out the sauce by cooking with it. Add half a teaspoon to blistered green beans, fried grains, or other quickly cooked vegetables.
Photo by Alex Lau3/5Haven's Kitchen Red Pepper Romesco
What we love: Romesco is to Spain as pesto is to Italy. It’s a flavor bomb, traditionally made from a creamy blend of piquillo peppers, extra virgin olive oil and blanched almonds. Romesco is beloved around the BA offices (seriously, we have some amazing romesco recipes), but all that broiling and blending is a lot for a weeknight. This sauce is our new favorite shortcut.
Use it for: True to its Catalonian origins, romesco is commonly served with seafood. We love it spread under fish like cod, but don’t feel limited by tradition. Romesco is truly versatile, so grab a knife and smear some on turkey sandwiches or a broccolini cheesesteak for a new dimension of flavor.
Photo by Alex Lau4/5Basbaas Coconut Cilantro Chutney
What we love: This coconut cilantro chutney is sharp and bright with an edge of vinegary jalapeno that lingers. This sauce packs a level of vibrant heat that you'd usually get from fresh herbs and chile, so consider it an alternative to those garnishes.
What we use it for: Stir it into freshly chopped herbs for a riff on chimichurri, thin it out with oil and acid for salad dressing, or stir a spoonful into mayo to create a punchy, creamy dip.
Photo by Alex Lau5/5Haven's Kitchen Peanut Lemongrass Sauce
What we love: Haven’s Kitchen’s peanut lemongrass sauce packs a peanutty punch, but its flavor profile is anything but one-note. Supplementary ingredients range from apricot juice and tamari to ginger root and medjool dates, yielding a multi-layered condiment with lots of potential.
Use it for: While Haven’s Kitchen romesco can be taken in a variety of directions, this peanut lemongrass sauce has a more specific flavor profile. We love it as a dipping sauce sauce, thinned out with a little tamari and a splash of rice vinegar. Just add dumplings, satay, or fried tofu.