Recette magique de la sauce crue

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La sauce crue, c’est une manière de réveiller les plats cuisinés (en principe) sans huile cuite….

C’est une formule, c’est à dire qu’on la décline en fonction de ses envies et de la saison…

On mélange donc :

• 2 càs par personne d’huile (olive, sésame, trio…)

• 1 càc de tamari ou 1 pincée de fleur de sel

• le jus d’un citron ou citron vert (à ajouter à la fin en vérifiant pour éviter trop d’acidité. En général : 1 citron pour 6 personnes

• une bonne dose d’herbes aromatiques en fonction du plat… Thym pour de l’agneau, aneth pour du saumon, coriandre pour une ambiance asiatique, ciboulette et persil pour un plat plus local, pour des légumes, basilic ou romarin pour du poulet… (la dose=une botte pour 6 personnes)

• mais aussi : des tomates sêchées, des olives noires, des algues en paillettes (salade du pêcheur), du piment frais…

• mon astuce : j’ajoute du gomasio (1 càs)

Et voici l'explication en vidéo!!

pour lui donner un peu de consistance