Farm Sauce

On Fridays in the summer, we have a handful of volunteers out to the farm to help us get the harvest done. At the end of the morning, we eat a meal together.

It’s a simple meal using whatever we have the most of out of the garden. Either we make it or a someone from the crew spends the morning cooking.

And we always have a salad too. And a few seasons ago, we ran out of dressing and I wanted something creamy.

Enter Farm Sauce. It was an experiment and now we make it every week.

The best part is that there really isn't one right way to make it.

If you're using it as a salad dressing, thin it with a little more vinegar and oil. If you want a dip for vegetables (or pizza—we won't judge), keep it thicker by leaning into the mayo and sour cream.

The herbs change every time too. Let the meal decide. Making tacos? Grab cilantro. Spreading it on a BLT? Basil is hard to beat. Serving roasted potatoes? Chives and dill are perfect.

Farm Sauce is versatile — meant to be a tangy, creamy blank slate for whatever herby flavors you need.

Farm Sauce

Blend everything together. We use an immersion blender right in a quart mason jar, which makes storage easy if there's any left over.

• 1 cup mayonnaise

• 1 cup sour cream or plain yogurt

• A generous handful of fresh herbs (or 1–2 tablespoons dried herbs)

• 2–3 tablespoons white wine vinegar or red wine vinegar

• 2–3 tablespoons neutral oil (avocado, grapeseed, or vegetable oil)

• 1 clove garlic, a few scallions, or a small chunk of red onion

• Salt and freshly ground black pepper, to taste

Use it as:

• Salad dressing

• Dip for fresh vegetables (or pizza)

• A sandwich spread instead of mayo

• Sauce for baked potatoes

• Drizzled over tacos, grilled vegetables, burgers, or grain bowls

Once you start making it, you'll probably stop following the recipe anyway. Enjoy the experiment!