I love my Magic Elixirs—little flavor boosters that elevate everyday dishes into something special. A Magic Elixir can be as simple as pan juices spooned over food or a jar of concentrated flavor saved to finish soups, stews, salads, or proteins. Many of my elixirs are naturally Whole30, vegan, and gluten-free. For example, Tomato Confit and Garlic Confit are roasted in olive oil until soft and bubbly and are fantastic pressed into vegetables, stirred into dressings and soups, or served over greens.
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Marinated Red Onions
My Marinated Red Onions are one of my most-requested Magic Elixirs. I invented them more than 25 years ago and they’ve become a daily condiment in my kitchen. Finely sliced red onions are marinated in good olive oil, balsamic and red wine vinegars, and dried oregano. They’re bright, slightly sweet, and versatile—wonderful on eggs, burgers, roast chicken, or tucked into salads. I also use the infused oil as a quick dressing.
These onions are especially handy for Keto or Whole30 menus, and they add a pop of flavor to vegan dishes too. Make just enough marinade to coat the thinly sliced onions and refrigerate—they’ll keep and improve with a day or two of rest.
Creamy Garlic Olive Dressing
My California Creamy Garlic Olive Dressing is a recent favorite. It gets its silky texture and briny depth from puréed olives, which lend both creaminess and savory bite. I offer both a Whole30-friendly version and a regular one. It’s excellent on steak salads, roasted vegetables, or as a dip for crudités.
Spicy Almond Sauce
Spicy Almond Sauce is a versatile, bold elixir I use on chicken kabobs, pad Thai, and Asian-style salads. It’s spicy, nutty, and satisfying—Zach’s favorite. The ingredient list is longer than some elixirs, but it’s worth the few minutes to make. Keep a jar in the fridge and drizzle it over proteins, noodles, or roasted vegetables for several meals.
Ingredients (example)
Almond butter, coconut aminos, rice vinegar, hot sauce to taste, toasted sesame oil, unsweetened coconut milk, diced peppers, garlic, ginger, and green onion.
Instructions
Blend all ingredients in a food processor until smooth. Adjust heat and seasoning to taste. Store in the refrigerator and use within a few days.
Green Goddess Dressing
Green Goddess is a bright, herb-forward dressing that screams summer. Fresh herbs, garlic, and a creamy base—often Whole30 mayo—create the signature flavor. Skip anchovies and use vegan mayo to make it vegan. It pairs perfectly with salads, grilled fish, and steamed vegetables.
Tarragon Tartar Sauce
My Olive Shallot Tarragon Tartar Sauce takes a little preparation but rewards you with the best tartar you’ve likely had. It’s savory, herbaceous, and particularly wonderful with seafood. When I make a batch I find myself cooking more fish simply to enjoy the sauce.
This version favors shallots and briny olives for a nuanced, less-sweet tartar that complements grilled or roasted seafood beautifully.
Pistachio Pesto
Pistachio Pesto swaps pine nuts and parmesan for toasted pistachios and a dairy-free base, producing a rich, nutty sauce perfect for chicken, steak, or eggs. It’s simple to make and stores well for quick weeknight meals.
Roasted Red Pepper Sauce
To make this favorite, blacken and roast red peppers, peel and purée them with mayonnaise, red wine vinegar, and garlic. The result is smoky, creamy, and deeply flavorful—great on stuffed potatoes, burgers, or as a salad dressing. It’s one of the blog’s most-loved sauces.
Coconut Lime Dressing
Coconut Lime Dressing was developed for taco salads and doubles as a dipping sauce. It’s naturally vegan and brings a bright, tropical note—lime juice, coconut, herbs, and a touch of savory that lifts greens, slaws, and grilled proteins.
Ingredients (example)
Coconut oil, ripe mango, cilantro, chives, lime juice, coconut aminos, and garlic.
Instructions
Blend fruit and oils, add herbs and seasonings, and blend until smooth. Thin with water if needed. Store chilled.
Stir Fry Infuser
I use this elixir for almost every stir-fry. It adds concentrated flavor and makes weeknight cooking effortless. Combine coconut aminos, rice vinegar, fresh ginger, garlic, and a touch of hot sauce for a simple flavor base—keep a jar in the fridge for quick dinners.
Hoisin Sauce (Hoisin-inspired)
When doing Whole30, traditional hoisin (usually sweetened) isn’t allowed, so I developed a hoisin-inspired sauce that delivers umami without sugar. Coconut aminos, almond butter or tahini, garlic, ginger, and a splash of orange or vinegar create a balanced, savory sauce that works on rice, cauliflower rice, stir-fries, and even as a dressing.
Whole30 Hoisin Sauce
This Whole30-friendly hoisin is a handy, umami-rich option for anyone avoiding added sugar. Blend coconut aminos with compliant nut butter, orange juice, rice vinegar, garlic, and hot sauce until smooth.
Cashew Crema
Cashew Crema is a creamy, dairy-free topping that mimics a rich crema. The key is blending patiently: soak the cashews, then purée with water and salt until silky. Taste and add fresh herbs or citrus as desired. Use as a topping for tacos, roasted vegetables, or grain bowls. For Whole30, base variations on Whole30 mayo or use a vegan mayo to make it vegan-friendly.
Ingredients (example)
Raw cashews, water, and sea salt. Soak cashews at least two hours, then blend until smooth. Store in the fridge up to four days.
999 Island Dressing
999 Island is a tangy, savory sauce with cornichons, mayo, tomato confit, shredded egg, and seasonings. It’s lovely with roast beef, crab, or a seafood platter and makes a small batch that’s perfect for a single meal.
Ingredients (example)
Whole30 mayo, Tomato Confit, coconut aminos, hot sauce, tomato paste, garlic, cornichons, grated hard-boiled egg, and onion.
Creamy Almond Sesame Dressing (Whole30)
This almond-sesame dressing is great on Asian chicken salad or any greens when you want a quick Whole30 lunch. Medjool dates, almond butter, toasted sesame oil, rice vinegar, and a light olive oil emulsify into a creamy, slightly sweet dressing with depth and balance.
Ingredients (example)
Dates, light olive oil, toasted sesame oil, coconut aminos, almond butter, rice vinegar.
To make, pulse the non-oil ingredients in a food processor and slowly stream in olive oil until emulsified. Adjust seasoning to taste and refrigerate.
Magic Elixirs are a cooking shortcut that rewards small effort with big flavor. Make a few of these and keep them on hand—they’ll transform leftovers, weeknight dinners, and special meals alike.