I first tasted this fresh sauce in southern France, although it isn’t at all French in origin. My friend’s mother made the sauce as a dressing for the loads of wild watercress we gathered from the creek. It was fresh and spectacular and unlike anything I’d tasted before. Years later, working by memory and from barely legible scribbles found in a notebook, the method still in my head, I re-created the sauce to use as a raw vegetable dip, and as a dressing for strong-tasting fresh greens. Suddenly, it was also a great spread for whole grain bread, a dip for tortilla chips, and a game changer for a bowl of rice. My friends put it on chicken, used it as a marinade, a condiment, and called me for more. My French friend’s mother was macrobiotic, gluten-free, and vegan/vegetarian in the 80’s in France, which I think was fairly unique at that time. A Brazilian friend once told me that when I was ready to get married I only needed to make this sauce for my boyfriend, and he’d be hooked! I had no idea at the time that I would eventually marry the farmer who grew the vegetables that complete my sauce. We have called it Marryin’ Sauce ever since.
Read more: https://www.oldathensfarm.com/sauce/