The Sauce’s the Thing

In the ever increasing need to use up garden items I made zucchini fritters for dinner. They are just shredded squash, feta, chopped mint, onions, flour, egg, Parmesan, red pepper flakes and black pepper. The amounts hardly matter. Just a sprinkle of flour to bind things together and as little egg as you can get away with. Cook them like pancakes in a nonstick pan.

The real reason to make them was to be able to make an herb sauce. I have many herbs in my garden and I like to use as many of them as possible while they are still young and tender. Tonight I cut a handful of chives, basil and oregano. I pulled all the leaves off the stemmed herbs and chopped it all up together. I had about a third of a cup of the minced greenery. To that I added a heaping spoonful of mayo and three spoonfuls of sour cream, juice of half a lemon and a good sprinkle of garlic powder.

Not only was the sauce good on the zucchini , but also on the leftover okra and lamb Russ ate. This sauce would make cardboard taste good.