This pungent arugula sauce gives a multilayered vegetable terrine a little edge.

Ingredients

• 3 bunches arugula, stems removed
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 6 tablespoons water
• Salt and white pepper

Instructions

1. Blanch the arugula in boiling water for 3 minutes. Remove with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process.

2. Drain the arugula and place in a blender along with the lemon juice, olive oil, and water. Blend until smooth. Season with salt and pepper to taste.

Other Sauces & Marinades

Apricot Jam
Bordelaise Sauce
Chocolate Coffee Sauce
Cranberry Orange Relish
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garam Masala
Homemade Crème Fraîche
Mango Chutney
Parsley Tarragon Sauce
Peach Chutney
Pesto
Pistou
Strawberry Jam
Tomato and Onion Raita
Tomato Sauce
Whipped Cream
Yogurt and Cucumber Raita