This is a gratifying sauce recipe. It can be served with almost anything including salads, corn fritters, and empanadas. Done in a jiffy and ready when you need it. It keeps well for several days in the fridge. That’s if it lasts that long!
Mayonnaise is not a condiment very much used in our home, but it is handy to have it in the fridge like today. I needed to prepare a sauce for my salmon fish cakes. I personally love cilantro and had just bought a beautiful bunch on the market. I went about the task of preparing the sauce with the aid of limes, garlic and a bit of finely minced Jalapeno.
Yield: 2 cups (500 ml)
Time: 10 minutes
Ingredients:
- 1 cup (230 g) good quality mayo
- 1 cup (250 g) Greek yogurt or sour cream
- 1 cup (28 g) cilantro (fresh coriander) leaves, use leaves and tender stems
- 1 garlic clove peeled
- juice of 1 or 2 limes depending on the size of the fruit
- 1 tsp fresh Jalapeno finely minced, optional
Preparation:
Add cilantro (fresh coriander leaves) and garlic to the food processor. Pulse it until cilantro and garlic are finely chopped. Add mayonnaise and yogurt or sour cream, salt, and pepper. Give it another turn until all is mixed and smooth. Add the lime juice bit by bit, adjusting it to your taste and how creamy you want it. If you want to add some kick to it, add some chopped jalapeno.
