Salkha(A Herb Sauce with Olive Oil)
Lebanon
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- 6 tablespoons olive oil
- 1 teaspoon finely chopped shallot
- ½ teaspoon tarragon, finely chopped
- ½ teaspoon chives, finely chopped
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 3 tablespoons tarragon vinegar
- 1 teaspoon parsley, finely chopped
- ½ teaspoon chervil, finely chopped
- 1 teaspoon gherkin, finely chopped
- ½ teaspoon icing sugar
- ½ teaspoon cayenne pepper
Mix the oil and seasoning and add the vinegar drop by drop, stirring all the time. Add all the other ingredients, a little at a time, still stirring between each addition. Have aside for 12 hours then strain through butter muslin, when the sauce is ready for use.
From "Arab World Cook Book" by Jameela Shaheer
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