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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This sophistocated cilantro cream sauce is excellent served with smoked or grilled salmon, grilled chicken or vegetable dippers. Originally from a July 1984 issue of Bon Appetite. Ingredients:
2 egg yolks, room temperature |
1 egg, room temperature |
2 teaspoons fresh lemon juice |
1/2 teaspoon dijon mustard |
1/2 teaspoon salt |
1 cup olive oil |
1 cup safflower oil |
salt |
white pepper |
1/4 cup green onion, chopped |
3 anchovies, chopped |
2 medium garlic cloves, quartered |
1 cup fresh cilantro leaves, chopped |
1 cup sour cream |
1 tablespoon cognac |
1 tablespoon grated lemon peel |
2 teaspoons fresh lemon juice |
Directions:
1. For mayonnaise.
2. Blend yolks,egg,2 teaspoons lemon juice,mustard and salt in food processor.
3. With machine running,slowly pour oils through feed tube.
4. Season with pepper and additional salt to taste.
5. Refrigerate.(Can be stored in covered jar 3 days).
6. With processor running, add green onions,anchovies and garlic through feed tube and mince.
7. Add cilantro and mince using on/off turns.
8. Blend in 1 1/2 cups mayonnaise,sour cream,Cognac,lemon peel and juice.
9. Transfer to bowl;let sauce stand at room temperature 15 minutes before serving.
10. Can be made 2 days ahead. Return to room temperature and stir before serving.
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