Greek Sauce
Greek sauce is a flavorful and aromatic cold sauce, perfect for accompanying fish, vegetables prepared in the Greek style, mushrooms, cauliflower florets, zucchini, etc. It adds a Mediterranean touch to your dishes with its notes of olive oil, lemon, and…
Ingrédients pour 4 parts
- 1 g. sea salt
- 40 g. onions
- 1 garlic
- 1 tea s. cumin powder
- 50 ml. olive oil
- 1 lemon
- 100 ml. vin blanc
- 1 g. artichoke
- 30 g. celery
- 200 ml. vegetable broth
- 1 bouquet garni
- 2 g. coriander seeds
Ustensiles
- blender
- citrus press
- sauce pan
Préparation
-
Cut the celery into thin sticks and then into small dice. Finely chop the onions.
-
Sweat the onions and celery in olive oil.
-
Add the crushed garlic.
-
Pour in the turmeric, let it cook over low heat for 3 minutes.
-
Moisten with the white wine, reduce by three quarters, then moisten with the vegetable broth.
-
Add a slice of lemon and the bouquet garni.
-
Let it cook for 25 to 30 minutes. The sauce should reduce by three quarters.
-
Remove the bouquet garni and the lemon slice. Check the seasoning.
-
Let it cool to room temperature. Add the lemon juice and adjust the seasoning again.