Friday, March 26, 2010

Easter Holidays Sauce

Easter Holidays Souce

Easter is approaching quite unexpectedly for me this year. We have barely recovered after Polish style Christmas and here again I have to think about the action plan and all the traditional food preparation for Easter.

Today, I would like to show you a simple green sauce. I can not imagine Easter in our home without it. With the considerable quantity of fresh herbs and greens, it gets a nice colour. I serve it usually with hard boiled eggs ( a must on Polish Easter table). But it also goes nicely with roasted meats or pâté. I love to dip some radishes or slices of fresh cucumbers in it. You can also use it as a dressing for salads.

Green Sauce for Easter

1 egg, hard boiled and finely chopped
1 cup parsley, finely chopped
1 cup chives, finely chopped
1 cup dill, finely chopped
1/2 cup chinese chives (optional) or spinach leaves, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard
3 tablespoons mayonnaise
250ml sour cream or greek yogurt
salt and pepper to taste

Put chopped eggs and herbs in the bowl (instead chopping by hand you may use a small food processor to do the job for you, you need only a few brief pulses). Add the mustard, horseradish cream, mayonnaise and cream and mix well. Season with salt and pepper. Serve chilled.

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