Sunday, July 18, 2010

0 Recipe #141: Gin-Infused Basil-Mint Sauce

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As promised, here's a recipe that incorporates gin. This sauce goes really well with lamb, fish (particularly salmon!), and chicken. Enjoy!

Gin-Infused Basil-Mint Sauce

1 T. butter
1/2 Tbsp. extra virgin olive oil
2 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
1/2 c. gin
1/2 Tbsp. distilled white vinegar
1/4 c. fresh basil leaves, tightly packed
1/4 c. fresh mint leaves, tightly packed
1/2 Tbsp. fresh Italian flat leaf parsley
1 tsp. fresh rosemary leaves
1 tsp. dried dill (or 1 Tbsp. fresh dill if available)
3/8 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. paprika
1 Tbsp. freshly squeezed lime juice (the juice of about a 1/2 lime)
1 Tbsp. nonfat plain Greek yoghurt

Directions: Heat butter & olive oil in a small sauce pot. Add minced shallots, & sauté until tender. (Do not let them burn.) Add gin to deglaze, followed by vinegar, basil, mint, parsley, & rosemary. Reduce gin to about 1/4 the original volume. Remove from heat & let cool. Then transfer to a blender, season with salt, pepper, & paprika, & finally add lime juice & Greek yoghurt. Pulse until smooth. Either transfer to servingware (like a small creamer) or immediately pour over entreés before serving.

Yield: Serves 2.

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