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)
salt

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:
Parmesansås

4 comments:

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.
Thanks!

Jeanne said...

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