I am a huge Ranch dressing fan! It may be a guilty pleasure of mine, so I was extremely cautious, but excited to try today’s main ingredient, especially with a tag line like “move over, Ranch—there’s a new jar in town!” But, the SEPO Sauce‘s well-balanced flavor and creamy texture is a concoction of garlicky goodness with a hint of grated horseradish. It satisfied my palette and will so with yours as well.
It has abundant versatility; it can be served simply as a salad dressing or a dip for raw veggies. Or dip toasted baguette slices, pita, tortilla chips, and pizza into the sauce. It makes an equally wonderful finishing sauce for tri-tip, rib eye, pork, and chicken, but is yet mellow enough to accompany seafood such as lobster, crab, sautéed or fried fish, shrimp, and calamari. Spread the SEPO Sauce onto sandwiches to elevate everyday, plain lunches into something special. Read below for my favorite ways to incorporate SEPO Sauce into the dishes coming out of my kitchen.
An easy way to incorporate the SEPO Sauce into your menu is to toss with your veggies. I steamed the below green beans, added a few spoonfuls of SEPO Sauce to the hot green beans, added a pinch of salt, tossed, and served!
Another way I use SEPO sauce is for an amazing and moist chicken. I marinated the chicken in a mixture SEPO Sauce and a bit of liquid (I used chicken stock; you could also use lemon juice) for about two hours.
After marinating the chicken, transfer to a baking dish sprayed with cooking spray and bake in oven for 30 minutes, or until chicken is cooked through.
Serve chicken with sides of choice or on top of a salad!
Probably my favorite ways to use SEPO Sauce is with halibut! The garlicky spread is a perfect compliment to the mild white fish.
Simply spread the sauce on the halibut, top with spinach, roll, and bake in oven!
Bake halibut in preheated 35o degree oven for about 20 minutes, or until halibut is cooked through
Here are a few other ways to incorporate SEPO Sauce into your recipes:
SEPO Turkey Wrap
1 slice smoked turkey breast
1 slice prosciutto
½ Tablespoon whipped cream cheese
2 teaspoons Sepo Sauce
Layer the turkey and prosciutto on top of each other
Spread the cream cheese and SEPO sauce on top of that and lay the pepperoncini on top and roll the whole thing up
Pop in in your mouth. Enjoy. Repeat.
SEPO Wedge Salad
2 heart of romaine, quartered lengthwise and cores removed
¼ cup chopped fresh chives
2 slices cooked bacon, crumbled
2 oz crumbled blue cheese
½ cup Sepo Sauce
Place 2 romaine quarters on each of 4 salad plates
Sprinkle with chives, bacon and blue cheese
Drizzle with SEPO Sauce
From the sitting on the kitchen counter in a cardboard box watching my mother decorate cakes to creating my unique sauces for every taste has been quite a journey. I spent countless hours entertaining myself as an introvert, but with food my personality would blossom unlike any other area of my life. I understood food from a young age and had a taste for the unusual that was nurtured by my father and the curiosity he saw in me. While attending elementary school in Chowchilla and then High School in Dos Palos I realized that the kind of food I craved was not available to me. Yes there were cheese enchiladas at Pedro’s and Mojos from Margaret’s (Fried potatoes smothered in even more cheese sauce) but I wanted to try things that were unknown to me. I started like many other girls with a faded Betty Crocker cookbook that I found nestled on the shelf of our old country home. My mom was at work, I was 17 miles from civilization and no one would know if I screwed up. Surprisingly….. What I made….. Turned out to be good and so did the next thing and the next after that. One day in 1993, I flipped on our giant satellite dish TV (we were too far for anything local to be picked up) and realized that I could find cooking shows from as far away as I could imagine. Though I had spent winters learning to speak Spanish in Mazatlán, Mexico and cruised around the San Francisco bay on my dad’s boat, I hadn’t traveled much. Again I found my introvert-self exploring the world and all the tastes that it had to offer through my television. Agriculture was the thing that had sustained my family and generation before us as well. I grew up in the office and assumed that I would help the family maintain records, but my love of cooking continued to burn within. I graduated at 17 and started taking Ag business classes at Merced Jr College, but felt as though I was missing something. I came across an advertisement that a friend had nonchalantly slipped into my bag after a career fair in high school. Later I remember her saying to me” I don’t know, thought you might be interested in this”. This was the golden ticket to escaping my small world. I loved my family and friends but I couldn’t eat them, so I left. I enrolled, attended and graduated from Western Culinary Institute in Portland, Oregon 94-95, which is now called Le Cordon Bleu of Culinary Arts in Portland. Practicality was my theme while attending and never was interested in becoming a high profile top chef. I have always wanted to focus on cooking well for my family and friends at the heart of it all. After culinary school, I took my new skills and love for cooking with me to college. I honed my craft and gained a new love for whole foods and organic produce while living in San Luis Obispo from 95-96. Budgeting was on the agenda as college students are usually broke. I would gather the bits if change available from all the friends and make a wonderful dinner for everyone. By this time I missed my family and the life I had left in Chowchilla. I went back and started a family and remained there from 1997-2012. I was able to create a wide variety of dishes in my “test” kitchen at Baker Farming Co while my kids were small. Children’s educational needs required that we seek out a location that would again take me out of my comfort zone in the San Joaquin Valley and become a SoCal transplant. Southern California has enabled me to participate in a healthy lifestyle that also answered questions to years of debilitating migraines and sickness that was mostly un-diagnosed. Though I enjoyed all that life had to offer for the palate, I was unaware of the 20+ food allergies that have always been with me. I have had to learn to cook all over again and like someone who loses one sense and gains strength in others, I have gained “Food Memory”. Creating tastes based on foods that I can no longer enjoy, gives me sense of purpose to fulfill others cravings. I don’t have the best memory, but I would like to add your tastes to my Food Memory Bank. Until we meet on a shelf in your local supermarket, we will call them ‘My Future Memories’.
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How would you use your SEPO Sauce? Leave it in the comments below, the comments in instagram, or email me at email@example.com!