Sauce for vegetables (recipe courtesy of lidia bastianich

Yield: 4 servings

Measure Ingredient
1 cup Grated Pecorino Romano
¼ cup Extra virgin olive oil
1 Cooked carrot, from stock
1 cup Vegetable stock
1 teaspoon Fresh lemon juice

In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.


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