Yield: Yields about 1 cup.
This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Served this with grilled flap meat and it was devoured. A great sharp flavor that sets off the meat. Leftover sauce was eaten with a spoon :-)
I serve this a lot with roast leg of lamb, and it always is a huge hit. And people will put it on other things too, like the vegetables or bread or really anything. Very popular.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?