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Saturday, July 19, 2008

Recipe: Green Sauce

A sauce with many purposes, Green Sauce can be served with thinly sliced roast beef, with hard-boiled eggs, escarole, watercress, fish, and boiled beets. Or mix it into mayonnaise for a salad dressing, sauce almost any cold vegetable with a spoonful or two, excellent over pasta…..

Makes about 2 Cups

1 C olive oil
1/3 water
3 T cider vinegar
1 t kosher or coarse salt
Freshly ground pepper
2 t Dijon mustard
1 rounded T cream style horseradish sauce
4 large cloves garlic
¾ C chopped parsley
3 scallions, green part only

Combine the olive oil, water, vinegar, salt, and pepper to taste in a food processor and process until well blended. Add the mustard, horseradish, garlic, parsley, and scallions, and blend well. Store in an airtight jar in the refrigerator until needed.

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