CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Greek |
Sauce |
8 |
Servings |
INGREDIENTS
8 |
oz |
(fl) Soured cream or mayonnaise or greek yoghurt |
1 |
tb |
Capers; chopped |
4 |
sm |
Gherkins; chopped |
1 |
tb |
Parsley; chopped |
1 |
|
Clove garlic; crushed |
|
|
Salt and pepper |
INSTRUCTIONS
submitted by: mike@mjd.u-net.com
Simply mix all the above ingredients together. The quantities given above
produce a mild flavoured sauce which is a wonderful accompaniment to smoked
salmon. Everything should really be added 'to taste' - adding more if a
stronger flavour is required.
Notes: The choice of ingredients on the first line - simply pick your
favourite. I find they all produce similar results - most of the flavours
come from the added ingredients. Mayonnaise probably gives a stronger
flavoured sauce. An ordinary low fat youhurt may be used to make a reduced
calorie version. If soured cream is not available, a good alternative is
produced using double cream. Add a few dashes of lemon juice (about 1-2tsp)
and leave to stand for 10 minutes or so. Stir in the juice, and the cream
will rapidly thicken.
~- Mike Downey, Ellesmere Port/Cheshire/England
Recipe Archive - 8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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