Prep 10 mins
Cook 0 mins
A wonderful Russian lemony-herby sauce served over hot boiled potatoes and served with grilled or sauteed smoked sausage. I got it from the woman in charge of the Piroshky "wagon" at the annual Seattle Folk Life Festival three years ago. Predominant flavors are lemon and dill. This is a work in progress and I welcome suggestions!
- 2 cups canola oil
- 3⁄4-1 cup fresh lemon juice
- 1 bunch scallion
- 5 -6 celery ribs
- 1 cucumber
- 1 bunch fresh Italian parsley
- 1 cup fresh dill
- 1 teaspoon salt
- 1 -1 1⁄2 teaspoon garlic granules
- 1 teaspoon sugar
- 1⁄2 teaspoon fresh ground black pepper
- Rough-chop the scallions, cucumber and celery (neatness doesn't add points; it's all going into a blender). Chop the parsley and dill.
- Combine the oil and lemon juice in a blender, emulsify it.
- Feed in the vegetables and herbs. Then the seasonings.
- Blend throughly.
Made this two days ago after having it for the first time at Folklife in Seattle. When it was fresh, the flavors were too strong and the lemon too raw. Also, rhe consistency was too thin. After it aged a day in the fridge, it was perfect. : ) Also, I used a clove of fresh garlic instead of granules.
We enjoyed this with http://www.recipezaar.com/316978 I especially liked the parsley in this but i will make it some time before i am going to use it next time. My husband thought there was too much garlic taste in it and we also find that powdered white pepper would maybe fit better then ground black one. I had fun making it and i will have it handy in my fridge for many occations.