Posts Tagged ‘vegan tartare sauce’

Herb and cashew nut sauce

Wednesday, July 21st, 2010

Sauce fines herbes

This sauce puts baby new potatoes into the luxury league. You could also serve it over pasta, or use it like a chutney for perking up just about any dish.

It started life with a handful of fresh-plucked herbs: persil, chives, tarragon, mint, marjoram and thyme.

Fines herbes

As I added other ingredients, it struck me that the combination resulted in something rather like a vegan tartare sauce. It would be even closer to this classic if a chopped gherkin or two were added.

Any herbs you come across in the garden or at market would be at home in this sauce, just as long as they’re really fresh.

Makes about 5 tablespoons

A handful of herbs (mine weighed 20 g)
20 g cashew nuts (about 12)
3-4 tbs olive oil
1 tsp Dijon mustard
1 tsp cider vinegar
2 tsp capers
Salt and freshly milled black pepper

Chop or snip up the herbs and put them in a small bowl.

Toast the cashew nuts in a cast-iron frying pan, then crush them in a mortar. Rinse the capers well and chop them finely.

Add the nuts and capers to the chopped herbs along with the other ingredients, season to taste and mix well.

For a new potato salad, add the sauce to a kilo of potatoes as soon as they’re cooked and serve the salad lukewarm.