Green summer sauce

Ok, this is a lousy name, but trust me - the original "arugula-capers sauce" wasn't very descriptive either. Anyway. Make the sauce, it's great! I based it off a recipe in the Swedish food mag "Allt om Mat" but decided to eyeball a few things, use a little less of some, and add some other ingredients to make it my own. We ate it with baked cod, and a medley of roasted potatoes, beets and carrots. The remaining sauce - this recipe makes a lot - was awesome to dress a salad with roasted new potatoes the next day.

 Green summer sauce
2 garlic cloves
200 ml creme fraiche
2 tbsp sour cream
2 tbsp greek yogurt
4 anchovy fillets (those tiny ones, sardeller in Swedish. NOT Swedish ansjovis!)
zest of one lemon
juice of 1/2 lemon
3 tbsp capers
big bunch of basil
40 g arugula
1/2 tbsp runny honey
1/2 tsp black pepper

This is just a matter of adding all the ingredients to your food processor, and mixing into a smooth sauce. Taste, and season as you see fit.




Roasted potatoes, tossed in the leftover sauce, with finely sliced red onions.