Monday, July 6, 2009

Herb sauce

Another recipe.

This is a nice basic, low fat, creamy sauce. Feels rather luxurious, but it is really very nutritious - low fat, some protein. And you're not heating up the kitchen - a nice bonus in summer!

I made this last week with dill, and served it with salmon and potatoes. Wonderful. Dabs of the leftovers went into salads the next few days.

Creamy Herb Sauce

One bunch of herbs
1 12 oz pkg Silken Tofu
soy milk

pepper sauce
garlic, raw minced, or roasted,

Take the herbs, wash them, and remove any woody stems. Chop coarsely. Place in a blender.

Add the silken tofu. Make sure it is silken - regular has a different texture, and this works best for a sauce. If you cannot find it, use soft, but the sauce won't be as creamy.

Blend until smooth. Add soy milk as needed to make a smooth sauce of the consistency you want. Add other flavoring, as desired.

In general, use more herbs and flavoring ingredients than you might think you want. The tofu absorbs a good bit of the flavor, and it can be bland without enough herbs.

This can be served as is, or gently heated (don't let it boil!) Serve it at the table - pasta, especially, will absorb this sauce if allowed to sit, and will seem dry.

I have done this mostly with dill and basil, but it would be delicious with cilantro or parsley as well. (I must confess that I found the sauce I made with purple basil delicious, but the lavender color was... disconcerting... though beautiful.)

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