Saturday, June 29, 2013

Green summer sauce

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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.

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


5 comments:

Foodycat said...

That is a great-looking sauce!

Pumpkin Bits said...

*Sigh* being lactose intolerant is pretty sad when I see things like this.

Amy said...

Lovely!

Logan said...

That sounds like it would be good on almost anything!

Logan said...

That sounds like it would be good on almost anything!