Thursday, June 05, 2008

Parmesan Sauce

creamy parmesan sauce

This is a truly delicious sauce that's based on one from the book "Gott till Grillat" by Jan-Erik Hagbom. The book's name is translated as "Good with Grilled", and indeed, this is brilliant with some grilled meat. It's slightly reminiscent of a casesar dressing, and I loved this with a steak and a large salad. It's also brilliant with roasted root veggies, like potatoes, carrots and turnips. As it's a cold sauce, no need for cooking - perfect for summer!

Parmesan Sauce

2 garlic cloves
200 ml (about 0,8 cups) parmesan cheese, grated
200 ml crème fraîche
1 egg yolk
1-2 tsp sambal oelek (a very hot chili paste)

Mince the garlic, and stir all ingredients together except for the salt. Let the sauce sit in the fridge, well covered, for a few hours to give the flavors a chance to mingle. Taste to see if you want more salt after that.

Recipe in Swedish:


hennhouse said...

Oh my does that look tasty. I wonder if I can leave the egg yolk out? The husband and the daughter are allergic to egg yolks...

Anne said...

Hennhouse - I'm sure you can! I haven't tried it, but I can't imagine it'll make a huge difference. It might make the sauce a little bit runnier, but still as tasty.

nonizamboni said...

This looks heavenly--and do-able.

Jeanne said...

Wow - that couldn't be easier! Definitely looks like the perfect steak sauce.