Sauce chien
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove(s), finely chopped | |
| ¼ | teaspoon | Salt plus more to taste |
| ½ | Chilies such as Scotch Bonnet seeds and stems removed finely chopped | |
| 1 | small | Shallot; finely chopped |
| 1 | tablespoon | Chives or scallion greens finely chopped |
| 1 | tablespoon | Parsley; finely chopped |
| 1 | tablespoon | Cilantro; finely chopped |
| ½ | teaspoon | Thyme, chopped or |
| ⅛ | teaspoon | Dried thyme |
| Freshly ground pepper | ||
| 2 | tablespoons | Lime juice plus more to taste |
| 2 | tablespoons | Olive oil |
| Salt | ||
Directions
In a small bowl, mash garlic and salt into a paste with the back of a spoon. Whisk in chilies, shallots, chives or scallions, parsley, cilantro (if using), thyme, pepper and lime juice. Slowly whisk in oil, then add enough water, 2-3 tbs, to obtain a pourable sauce.
Adjust the seasonings with salt and lime juice. Let dressing stand at room temperature. Can be prepared up to 1 day in advance and stored, covered, in the refrigerator.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-07-95