Australian jackaroo sauce

Yield: 1 servings

Measure Ingredient
2 Garlic cloves
1 Small shallot
2 tablespoons Lemon juice
2 tablespoons Cider vinegar
1½ teaspoon Fresh parsley; chopped
¾ teaspoon Fresh oregano; chopped
½ teaspoon Fresh thyme; chopped
2½ teaspoon Hungarian sweet paprika
1 tablespoon Unprocessed bran
2 teaspoons Lightly toasted wheat germ
½ teaspoon Salt
1 teaspoon Sugar
½ cup Vegetable oil
1 dash Hot pepper sauce

FOR POULTRY, PORK, LAMB

Combine all ingredients in the container of a food processor or blender. Process until fairly smooth.

Makes about 1 cup.

From: Cooking With Fire and Smoke by Phillip Stephen Schulz

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