Difference between revisions of "Pestle Sauce"
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| − | A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape [[Wine]] or wine vinegar. | + | A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or [[Anchovy|small fish]] preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape [[Wine]] or wine vinegar. |
Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s. | Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in [[Eastern School Cuisine]] pestle sauce (heavy with [[Pine Nut]]s) is used to toss wheat noodles for the well-known [[Bed of Vines]] dish, while it also serves as a dip for sliced [[Beef]] or [[Dog Meat]], or with the addition of citrus zest for [[Lamb]] or [[Horse]] meats. With the roe of [[Flounder]] added to it, a pestle sauce can also be used to dip [[Western School Cuisine]] sashimi, or as a topping for raw [[Oyster]]s. | ||
[[Category:Food & Drink]] | [[Category:Food & Drink]] | ||
Revision as of 20:52, 2 January 2016
A bright green sauce, composed primarily of fresh herbs, garlic, and oil (often delivered through addition of oily nuts or small fish preserved in oil), combined and thoroughly crushed with a mortar and pestle, after which they are loosened into a sauce with a splash of white grape Wine or wine vinegar.
Pestle sauce is employed in a number of different ways: in many kitchens, it is prepared in the morning and kept at the ready. Added to soups or other dishes early in cooking softens the flavours, while a dollop at the end gives a punch of garlic and freshness. As a sauce in its own right, it is used broadly: in Eastern School Cuisine pestle sauce (heavy with Pine Nuts) is used to toss wheat noodles for the well-known Bed of Vines dish, while it also serves as a dip for sliced Beef or Dog Meat, or with the addition of citrus zest for Lamb or Horse meats. With the roe of Flounder added to it, a pestle sauce can also be used to dip Western School Cuisine sashimi, or as a topping for raw Oysters.
