Wednesday, 2 May 2007
Depending on where you're from, it's
Green herb sauce
Around here, its dialectic pronunciation is Grie Soß. Claimed by those folks over in Frankfurt, actually, but we'll ignore that.
We usually make our own, but it's early days and we were a bit short on a couple of ingredients.
And you can also add or substitute
We were only missing cress and borage, actually, but we bought a pack from Michael and Petra Stein, our local market gardeners and loaded it up with stuff from the garden.
Then you pop it in a blender with some sour cream, creme fraiche and buttermilk, let it rip for a bit and dollop it over some new potatoes and boiled eggs.
Or a piece of panfried scrod.
Or a chicken breast, wrapped in sage and pancetta and then barbecued.
Nice glass of Saumur always goes down a treat, though...
Posted by John Burland @ 9:10 am