Sauce à la grecque

Sauce à la grecque

By
From
A la Grecque
Serves
12
Photographer
Mark Roper

This sauce was the inspiration for the name of our restaurant and for many years we have served it as an accompaniment to grilled fish dishes. The recipe is from Greg and Lucy Malouf’s book, Arabesque. The saffron and spices, the honey and touch of chilli all combine to make a perfectly balanced dressing.

Ingredients

Quantity Ingredient
10 threads saffron
1 teaspoon honey
60ml red wine vinegar
60ml white wine
10 shallots, finely chopped
3 garlic cloves, sliced
1 bullet chilli
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon white peppercorns
250ml extra virgin olive oil
125ml lemon juice
salt
freshly ground black pepper

Method

  1. Combine the saffron, honey, vinegar and wine in a saucepan and heat gently, stirring to dissolve the honey. Add the shallots, garlic and chilli and simmer very gently for 10 minutes. Remove from the heat and leave to cool.
  2. Scatter the fennel and coriander seeds and the peppercorns in a frying pan and toast over a low heat for a few minutes until fragrant. Leave to cool slightly then grind in a mortar and pestle or spice grinder.
  3. Combine the cooled vinegar mixture and ground spices of a food processor and whiz to mix. With the motor running, drizzle in the olive oil, then the lemon juice. Taste and season with salt and pepper to your liking. If not using straight away, store the sauce in the fridge for up to 2 days.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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