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.
