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Bon Appétit

Brad’s Spoon Sauce

4.9

(10)

Brads Spoon Sauce multiuse topping recipe
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio

Brad Leone’s all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish (including this grilled flatfish), and vegetables.

Recipe information

  • Yield

    Makes about 1¾ cups

Ingredients

¼

cup raw pistachios

10

prunes, pits removed, coarsely chopped

1

garlic clove, finely grated

2

cups finely chopped parsley

1

cup finely chopped mint

¼

cup finely chopped tarragon

¼

cup kimchi or sauerkraut brine

2

Tbsp. Champagne vinegar or white wine vinegar

Kosher salt

¾

cup extra-virgin olive oil

Preparation

  1. Step 1

    Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

    Step 2

    Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt 
if needed.

Explore Bon AppétitSauceCondimentPistachioNutPruneDried FruitFruitParsleyMintQuickEasyVeganVegetarianDairy-FreeGluten-FreeHealthyish
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Reviews (10)

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  • Does anyone know how long this will keep in the fridge?

    • Anonymous

    • 9/10/2023

  • Made this sauce with roasted salted almonds in place of pistachios and dried apricots in place of prunes; omitted tarragon and used a combination of rice vinegar and champagne vinegar in place of kimchi brine. Absolutely delicious. Served with grilled eggplant and grilled trout. The freshness of the herbs, the sweet-tangy play of fruit and acid, and the crispiness of the nuts really worked!

    • Sara

    • Maryland

    • 7/20/2022

  • More people need to try this ridiculously good sauce!! It's so weird and easy, and it makes your food taste like restaurant food, because only restaurants would mix prunes and tarragon and kimchi brine, and have it come out crazy delicious. I've made it twice now, both times with grilled fish, and even my 14-year-old ate it!! Just trust me and make it. You are going to freak out.

    • Abby

    • Los Angeles, CA

    • 10/11/2021

  • This was an unexpected hit! I spread onto rock cod before baking in parchment and kept some aside to finish with. Didn’t have brine so used extra vinegar. Also skipped the tarragon (because quarantine grocery shopping). Could imagine this being great with dried apricots or even currants, but the prune and pistachio combo was really spot on.

    • marydenham

    • San Anselmo, CA

    • 7/28/2020