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The Spanish word barbacoa is the likely etymological origin of what we know today as “barbecue”. And barbacoa derives from a West Indian phrase that translates roughly into sacred fire pit. There are numerous other theories surrounding the genesis of the word, however most are far-fetched at best. The origins of barbecue sauce are a little murky. Some date its origins to 17th century America, with its primary function being to disguise the off flavors of game meats and/or meats that were past their prime. However in the South, German settlers in the 18th century were known to treat meat with spices and vinegar to help preserve them longer – thus the possible origins of vinegar-based Carolina-style barbecue sauces.

Each region of the country is fiercely loyal to their barbecue sauce style. The Carolinas alone have three: Mustard-based, vinegar-based or vinegar and tomato – all tend to be on the thin side. Then there are the Memphis-style sauces – tomato-based and much thicker than their Carolina brethren, they are on the milder side and have sweet molasses underpinnings. Kentucky is the home of hickory barbecue sauces, and Texas eschews the wet sauce for dry rubs and smoked meats without sauce altogether. Kansas City barbecue features the smoked flavors of Texas and the sweet, thick sauces of Memphis with a little extra kick. And of course there are myriad regional variations on these styles as well.

Linked to the gauchos, or cowboys, that beef-crazy Argentina is known for, Chimichurri sauce is a vibrant, fresh tasting and open-to-interpretation sauce popularized by our South American neighbors. Parsley is the usually agreed upon backbone of a proper chimichurri, along with plenty of garlic. From there, one must consider an acid such as vinegar or citrus juice, salt and pepper, and something hot if so desired, such as red-chili flakes. The sauce is bound with oil,  likely corn oil originally but now more often than not olive oil is the preferred choice. Red chimichurris are also popular, created with either tomato or roasted red peppers as the base.

Chimichurri may be hand-chopped, with a rustic, chunky texture and looseness that lends itself well to marinating and basting. Smoother chops or even purees are ideal to use as finished sauces and table condiments.

The origins of the name are somewhat vague, but many versions hold that the sauce was invented by a colonist or visitor to Argentina, and the word “chimichurri” resulted from the corruption of the person’s name by locals unable to pronounce it.

Chimichurri is our go-to spring condiment – we love it for its bright green color, fresh flavor and versatility. It is, of course, a natural with asado, or grilled meat. Consider it alongside thinly sliced grilled ribeyes, grilled sausages and poultry too. It is an excellent addition to vegetables, particularly grilled. Or serve it with salt-steamed new potatoes. And it shines with fish and shellfish too.

Generally considered to be a French invention, Hollandaise recipes, or similar approximations, have appeared in cookbooks dating to the 17th century. Earlier versions made less use of the now essential egg yolks, but the butter, acid (such as lemon juice, vinegar or verjus), and sometimes herbs, are all present. Because the Netherlands was famous for its exceptional butter and fine eggs, Hollandaise earned its Dutch name due to the copious amounts of butter and eggs it requires. The sauce was commonly referred to as “Dutch Sauce” in popular 19th century American cookbooks.

Hollandaise is an emulsion sauce, wherein two ingredients that normally do not go together are combined and held in suspension with an emulsifier. In this case, our two ingredients are a water and a fat (lemon juice and butter), with egg yolks functioning as the emulsifier to bind them together. Hollandaise is notoriously tricky and requires a steady hand and just the right amount of heat to bind the ingredients without breaking them. Ideally, the sauce should be made shortly before it is used – the risk of separation increases the longer the sauce is held, since one essential component, water, will evaporate with heat and time, causing the sauce to curdle.

Spring is the season for Hollandaise. At GreenLeaf you’ll find all manner of exceptional butters, juicy lemons
(Meyer or not) and farm-fresh eggs to create this divinely rich sauce. Choose from European-style butters for extra silkiness, or local organic butters too. There are organic and conventional eggs from Glaum Egg Ranch, and even frozen egg yolks if you’re working in large batches. And don’t forget the fresh lemon juice and verjus! Nap over asparagus, poached salmon, eggs – hollandaise is perfect for all your springtime favorites.

Catalonia’s most well-known dish might be paella, but a close second in favor is most certainly Romesco sauce. In the region of Catalan, the word romesco holds three meanings: a seafood stew, a variety of dried pepper, and the sauce. There are myriad variations on the recipe for Romesco, some of which are believed to date back to the time of the Phoenicians. In 1986 Patience Gray attested: “ The variations of this sauce are legion, secrecy surrounds the method and there is no common agreement among fishermen or cooks about its creation.”

The most common versions popular today will generally include some form of the following: ground almonds or hazelnuts, fried bread, sweet red peppers (dried or fresh), tomatoes, vinegar, olive oil and garlic. All are ground or processed together to create a thick, brick-red sauce that is at home with fish, meat, poultry and vegetables alike.

GreenLeaf stocks everything you need to make a rich, vibrant romesco sauce, just in time for spring. Choose from almonds or hazelnuts, or try a mixture of both. Fry up cubes of La Brea Bakery Pain Rustique in Extra Virgin Olive Oil from California Olive Ranch. Make your sauce base from a mixture of mild, dried Ancho or Amarillo chilies, and Divina Roasted Red Peppers. Add a dash of Sparrow Lane Red Wine Vinegar, and let’s not forget GreenLeaf’s assortment of fresh produce for tomatoes, red bells, garlic and fresh herbs. Serve your creation with grilled prawns and roasted asparagus, use it as a marinade for pork and fish, or serve it atop steamed and chilled mussels as a tapa