“This is Martha Stewart's Carpaccio Sauce but I have used it in so many other dishes it deserves its own spot. Last week I used the sauce combined with white wine and chicken broth to deglaze the pan after searing some pork tenderloin medallions. I also used it to flavor some caponatta, and stuffed it into cherry tomatoes mixed with blue cheese. This sauce rocks. Let me know if/when you use it!”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
  2. With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
  3. Refrigerate, tightly covered, until ready to use.

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