This Savory Turmeric Sauce Will Make Everything You Eat Anti-Inflammatory & Way More Delicious

While sauces won't do the dishes or file your taxes, they'll solve pretty much every other problem in your life. OK, maybe that's an exaggeration—but only slightly. Sauces are the secret chefs use to make simple preparations of everyday ingredients taste complex, satisfying, and incredibly delicious. If you have a sauce waiting for you in your fridge, dinner is essentially done—just roast or sauté up some veggies, dump 'em on a grain or bed of greens, and drizzle that flavor-packed goodness on top. What's under the liquid goodness? Who cares? You won't be able to stop eating it.

Sauces are also wonderful for lazy cooks since they take literally minutes to make and often just require a quick whisk or whiz in the blender. While I love me a green sauce (this Thai-style pesto is my secret to an amazing coconut-rice Buddha bowl), I wanted to make a turmeric blend that could be used to up the anti-inflammatory ante of any dish. I balanced the ayurvedic super spice's earthy, slightly bitter flavor with creamy, rich almond butter, then added some garlic for antiviral and antibacterial benefits, plus a huge rush of flavor. A few dates add a caramel-tinged sweetness while the miso gives the underlying funky, fermented note and extra gut-healing power.

The result? The perfect sweet, savory, umami, bright golden sauce. Because of its heartiness, it plays especially well with root vegetables (hello, fall!), but it's equally good tossed with some fresh greens if you're still clinging to that last sliver of summer.

Makes about ¾ cup

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