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Awesome Sauces
Great cooking isn’t about doing more—it’s about doing just enough well. In this hands-on class, we’re diving into three versatile sauces that make everything from weeknight dinners to weekend grilling feel a little more special. You’ll learn how to make a punchy Chimichurri, a smoky Romesco, and a rich, citrusy Beurre Blanc—all with simple ingredients and approachable techniques.
Joel will be joined by Theresa Link, RD, LMNT, host of Virta’s Your Life, Reset podcast and Ask Theresa advice column. Alongside cooking tips, you’ll also discover how small changes in what you eat can lead to powerful health transformations.
Virta is redefining metabolic care with a science-backed approach that helps people lose weight, lower blood sugar, and even reverse type 2 diabetes—without calorie counting or new medications. Through personalized nutrition and one-on-one support, Virta empowers you to reset your metabolism and reclaim your health.
Whether you’re in the kitchen or on a health journey, simple changes can lead to lasting results. Learn more: virtahealth.com/join
Recipe
Smoky Romesco Sauce
Bright, nutty, and smoky-sweet, this Spanish-inspired sauce comes together fast in
a blender and adds depth to anything grilled or roasted.
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: about 1 1⁄2 cups
Serving Size: 2 tablespoons
Ingredients:
● 2 roasted red peppers (jarred or homemade)
● 1⁄2 cup toasted almonds
● 1⁄4 cup olive oil
● 2 tablespoons tomato paste
● 2 tablespoons red wine vinegar
● 1 small garlic clove
● 1⁄2 teaspoon smoked paprika
● Pinch cayenne (optional)
● Salt and pepper, to taste
Instructions:
In a blender, combine roasted peppers, almonds, tomato paste, vinegar,
garlic, and spices. Blend until mostly smooth.
With the motor running, drizzle in olive oil until thick and spreadable.
Season to taste with salt and pepper.
Suggested Pairing:
Lemon-Parmesan Chicken Meatballs
Ground chicken mixed with lemon zest, parmesan, egg, and almond flour.
Bake or pan-sear until golden and serve with generous dollops of romesco.
Classic Chimichurri
Herby, punchy, and ready in five minutes—chimichurri is the green sauce you’ll want
on repeat. Great for anything grilled, but it really sings with charred veggies.
Prep Time: 10 minutes
Makes: about 1 cup
Serving Size: 1 tablespoon
Ingredients:
● 1 cup parsley, finely chopped
● 1⁄4 cup cilantro (optional, or more parsley)
● 2 garlic cloves, minced
● 1 small shallot, finely chopped
● 1 teaspoon red pepper flakes
● 2 tablespoons red wine vinegar
● 1⁄2 cup olive oil
● Salt and pepper, to taste
Instructions:
Mix herbs, garlic, shallot, and chili flakes in a bowl.
Stir in vinegar and olive oil. Let sit 10 minutes to bloom the flavors. Season with
salt and pepper.
Suggested Pairing:
Grilled Cauliflower Steaks
Thick cauliflower slices brushed with olive oil, seasoned with salt and smoked
paprika, then grilled or roasted until golden and tender. Spoon chimichurri
over just before serving.
Lemon Shallot Beurre Blanc
This sauce sounds fancy but comes together in minutes. It’s rich but still Virta-friendly, thanks to good butter and a citrusy punch to balance the swordfish.
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: about 3⁄4 cup
Serving Size: 2 tablespoons
Ingredients:
● 1 tablespoon shallot, finely minced
● 1⁄4 cup dry white wine or white wine vinegar
● 1 tablespoon lemon juice
● 6 tablespoons cold unsalted butter, cut into cubes
● Salt and white pepper, to taste
Instructions:
In a small saucepan, combine shallot, wine, and lemon juice. Simmer until
reduced to about 2 tablespoons.
Lower heat to very low. Whisk in butter, one piece at a time, until sauce is
glossy and emulsified.
Season with salt and white pepper. Serve warm.
Suggested Pairing:
Seared Swordfish Steak
Thick-cut swordfish steaks, patted dry and seared in a hot skillet with neutral
oil until golden on both sides. Rest briefly, then spoon warm beurre blanc over
the top.