Japanese Knotweed Sauce
20m
A dressing that uses an invasive plant known as Japanese knotweed. Works great for salads.
Remove and discard the leaves from 1 bunch of thin Japanese knotweed. Finely chop the stems
Add 2 tbsp of olive oil to a small saucepan and transfer the Japanese knotweed
Sweat over low heat until it turns dark green
Turn the heat to medium. Add 1 cup of white vermouth and let it simmer for 1m to evaporate the alcohol
Add 1½ cups of water and ½ bunch of elderflower. Bring it to a boil and cook for 2m to extract the flavors
Blend on high speed until smooth
Strain through a fine mesh sieve and season with salt to taste. The Japanese knotweed sauce is ready
Enjoy using it to dress your favorite greens!
Yield 500 ml
Thin Japanese Knotweed
1 bunch
Elderflower
½ bunch
Olive Oil
2 tbsp
White Vermouth
1 cup
Salt
to taste
Water
1½ cups
Equipment
Blender