Five-Minute Drizzle Sauce

Nothing could be easier or more versatile. All you have to do is boil some pasta or rice or broil a piece of chicken or fish, then get this going while it cooks. I’ll start you off with the base recipe - a kind of warm vinaigrette - and a handful of variations, but no doubt you’ll soon come up with even more ideas.

4 tablespoons extra virgin olive oil or butter

1 tablespoon minced onion, garlic, ginger, shallot, scallion, or lemongrass

2 tablespoons freshly squeezed lemon juice or mild vinegar, like balsamic

Salt and freshly ground black pepper

• Put the oil or butter in a small saucepan over medium heat. When the oil is warm or the butter is melted, add the onion and cook, stirring occasionally, until it softens (turn the heat down if it starts to color), a minute or two.
• Stir in 2 tablespoons water and the lemon juice and sprinkle with some salt and pepper; maintain the heat so it bubbles gently for a minute or two. Taste, adjust the seasoning, and serve.
• Spiced Five-Minute Drizzle Sauce. Along with the onion or other aromatic, add a pinch of any spice (such as ground cumin, coriander, or saffron) or spice blend like chili powder or curry powder, or a small cinnamon stick or piece of vanilla bean.
• Herbed Five-Minute Drizzle Sauce. Just before serving, stir in some chopped fresh herbs: 2 tablespoons of milder herbs like parsley, basil, chives, cilantro, or mint or 2 teaspoons of more potent herbs like rosemary, tarragon, sage, or oregano. spoon chopped fresh oregano leaves and 1 to 2 tablespoons olive oil; omit the lime juice.
• Salsa Cruda. This makes a good pasta sauce: Eliminate the onion and chile; substitute basil leaves for cilantro and balsamic vinegar for the lime juice. Add a tablespoon or more of good extra virgin olive oil.

MAKES: 4 servings (1/2 cup)

TIME: 5 minutes