Monday, September 1, 2014
Inquirer Daily News

Scallion Sauce (for Romanian Steak)

- From The Mile End Cookbook (Clarkson Potter, 2012)


1 bunch scallions, roots removed

2 garlic cloves, peeled

1/4 cup chopped fresh flat-leaf parsley

Zest of 1 lemon

1/3 cup extra-virgin olive oil

1/2 cup canola oil

Diamond Crystal kosher salt

Fresh lemon juice
 


1. Bring a medium saucepan of water to a boil. Add the scallions and blanch them for about 30 seconds, until crisp-tender. Drain and plunge them into a bowl of ice water, then drain again. Chop the scallions.

2. Combine the scallions, garlic, parsley, and lemon zest in the bowl of a food processor and pulse several times. Then, with the processor running, add each of the oils in a slow, steady stream through the hole in the top; continue processing until the oils have emulsified and the sauce has a loose, fairly consistent texture. Add salt and lemon juice to taste.

Per serving (1 tablespoon): 50 calories, trace protein, trace carbohydrates, 6 grams fat, 1 milligram sodium.

| Sauce

Latest Videos:
Also on Philly.com
Stay Connected