Green Goddess Sauce
Photography by Aaron McLean.
A delicious take on traditional tartar sauce, with the tasty mixture of salty capers and zesty lemon.
INGREDIENTS
½ cup sour cream,
½ cup thick plain yoghurt
1 clove garlic, crushed
1 tablespoon capers,finely chopped
finely grated zest 1 lemon
2 tablespoons finely chopped herbs, use any combination of flat-leaf parsley, mint or basil
sea salt and freshly ground pepper
METHOD
Combine the ingredients in a bowl and season. Refrigerate until ready to use. Makes 1 cup
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!