Red Cossack

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!

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 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

Directions

1. Rough-chop the scallions, cucumber and celery (neatness doesn't add points; it's all going into a blender). Chop the parsley and dill.
2. Combine the oil and lemon juice in a blender, emulsify it.
3. Feed in the vegetables and herbs. Then the seasonings.
4. Blend throughly.