Emerald Sauce for Steak & more!
July 20, 2021
Makes about ½ cup, enough sauce for about 4; can be doubled, but see note below. Makes a wonderful topping for grilled steaks.
In a mortar combine herbs, garlic, capers, salt and lemon juice and pound to a paste with the pestle. (Alternately, pulse together in a food processor.)
Add olive oil and pound or pulse until emulsified.
Taste and adjust seasoning.
Serve as a topping for pretty much anything including grilled meat, fish, tofu, vegetables or grains.
If you want to double the quantity, depending on the size of your mortar, you might need to pound the herbs down in two batches.
Freeze leftovers in ice cube trays for soups and stews in winter.
Ingredients
Directions
In a mortar combine herbs, garlic, capers, salt and lemon juice and pound to a paste with the pestle. (Alternately, pulse together in a food processor.)
Add olive oil and pound or pulse until emulsified.
Taste and adjust seasoning.
Serve as a topping for pretty much anything including grilled meat, fish, tofu, vegetables or grains.
If you want to double the quantity, depending on the size of your mortar, you might need to pound the herbs down in two batches.
Freeze leftovers in ice cube trays for soups and stews in winter.