Simple, quick drizzle sauces for pasta or meat

By Mark Bittman TODAY recipes updated 9:01 a.m. PT, Fri., Nov. 14, 2008

Nothing could be easier or more versatile. All you have to do is boil some pasta or rice or broil a piece of chicken or fish, then get this going while it cooks. I’ll start you off with the base recipe — a kind of warm vinaigrette — and a handful of variations, but no doubt you’ll soon come up with even more ideas.

• 4 tablespoons extra-virgin olive oil or butter
• 1 tablespoon minced onion, garlic, ginger, shallot, scallion, or lemongrass
• 2 tablespoons freshly squeezed lemon juice or mild vinegar, like balsamic
• Salt and freshly ground black pepper

1. Put the oil or butter in a small saucepan over medium heat. When the oil is warm or the butter is melted, add the onion and cook, stirring occasionally, until it softens (turn the heat down if it starts to color), a minute or two.