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Ingredients
| eggs: 2 (yolks//room temperature) |
| eggs: 1 (room temperature) |
| lemon juice: 2 tsp (fresh) |
| Dijon mustard: 1/2 tsp |
| salt: 1/2 tsp |
| olive oil: 1 cup |
| safflower oil: 1 cup |
| salt |
| white pepper |
| green onions - spring or scallion (chopped): 1/4 cup (chopped) |
| raw anchovy: 3 anchovies (chopped) |
| garlic: 2 cloves (quartered) |
| fresh cilantro (coriander): 1 cup (chopped) |
| sour cream: 1 cup |
| brandy (Cognac): 1 Tbl |
| lemon peel: 1 Tbl |
| lemon juice: 2 tsp (fresh) |
Cilantro Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- For mayonnaise.
- Blend yolks,egg,2 teaspoons lemon juice,mustard and salt in food processor.
- With machine running,slowly pour oils through feed tube.
- Season with pepper and additional salt to taste.
- Refrigerate.(Can be stored in covered jar 3 days).
- With processor running, add green onions,anchovies and garlic through feed tube and mince.
- Add cilantro and mince using on/off turns.
- Blend in 1 1/2 cups mayonnaise,sour cream,Cognac,lemon peel and juice.
- Transfer to bowl;let sauce stand at room temperature 15 minutes before serving.
- Can be made 2 days ahead. Return to room temperature and stir before serving.