Recipe: garlic and herb sauce

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Growing up in the countryside in the south of Sweden I didn’t realise how lucky I was to grow up in such an idyllic place. Fast forward to present time living in a big city, where getting fresh herbs and locally grown vegetables can be quite tricky at times.

So my first night in Sweden this summer I cooked us a fairly standard summer meal of pork fillet, salad and potatoes. Normally I would cook the meat on the barbecue to get that charred flavour, but due to the first barbecue ban in my life time (even in your own garden – it was that dry) I had to make do with the stove and oven. And sitting outside in the sunshine it was still a lovely meal.

Mainly because of the sauce I literally threw together on the spot. It’s a simple cold sauce with mainly creme fraiche and a little mayonnaise as a base (us Swedes make sauces like this ALL the time), but what made it so nice was the mix (and quantity) of fresh herbs from the garden. An absolute treat for this city girl and something I used to take for granted when I lived at home.

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Garlic and herb sauce, serves 3-4

300 ml creme fraiche

2 tbsp mayonnaise (preferably Hellman’s)

1 tsp dijon mustard

1/2 tsp Acacia honey

3/4 small garlic clove, finely chopped

approx 3 tbsp finely chopped fresh herbs such as rosemary, sage, thyme and parsley 

salt and pepper

Mix creme fraiche and mayonnaise. Then add mustard, honey, garlic and herbs and leave for a while for the flavours to develop before serving. Season to taste.

 

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