This is one of my favorite sauces and I eat it on everything from the Chicken Souvlaki, as a salad dressing, bread, noodles… you can add capers to it and voila you’ve got a better Chicken Picatta than anyone’s ever had! It’s very universal and gorgeous for the warmer season on grilled meats particularly. It brightens up pretty much any dish, and with it’s silky texture, lemon, garlic, fresh herbs… it just down right puts a smile on my face and makes me happy!
With plenty of pranks and practical jokes, language barriers, etc… when I was introduced to Sperma, I was certain they were *bleeping* with me!
Chef had been around the world and spoke 7 languages fluently… so there’s also many other names he could have come up with. Then again he’d been a Chef for over 30 years and the kitchen’s language is about as refined as a bunch of Marines drinking on a Saturday night.
Personally I think Chef thrived on being the one to introduce everyone to it, just to see their reaction, until I came along… Something about a female Chef introducing the new guy to Sperma on day one, made them a little squeamish, and Chef loved to laugh!
Now officially this is the name of this God Send of a sauce! I would like to think and allow you to use your imagination on how the name came about! The boys and I started coming up with an abundance of crazy stories… although too much kitchen language to share on this blog. Chef never did tell us the true story, “It just is because it is,” he'd say with a coy smirk, as if he had a great story hidden for only his memory to relish.
Either way it’s amazing and the name seems fitting, so it stuck! Everyone starts to play with this recipe and alters it to the way they like it best, which I recommend you to do as well, but try my recipe because I’ve spent a lot of time altering and changing it to make it just perfect. Actually this is a bit off of what it originally was, but that’s what makes it mine… I just loved the name and so I kept it!
INGREDIENTS: 3 cups * Herbs must be fresh or this does not work. *You need a blender & sieve.
- ¼ Cup Lemon juice
- 3 Cups Olive Oil - More if too bitter for your taste buds
- ¼ cup Oregano - rough chop
- ¼ cup Parsley - rough chop
- ¼ cup Thyme -rough chop
- 2 tsp Rosemary - rough chop
- 3 cloves Garlic crushed
- 1 tsp Dijon Mustard
- Pinch black pepper
- Salt to taste (about 1 Tbsp)
Blender… Everything in the blender… Pulse until herbs are broken down and it’s thick in consistency... but don't leave it running because you'll burn the Olive Oil. This is why the herbs are rough chop before going in.
Taste for salt, lemon, and oil… none should stand out but you may want a bit more of any of these for your taste buds… if this is too salty for you, add more oil... it should be bright not greasy, so add more lemon or salt if your not tasting those... but really just follow the recipe and it'll turn out best.
Next… Strain. You need a sieve or cheesecloth to get all the bits of herbs out.
Save the herbs for whatever your cooking tonight!
Now put it in the fridge until you use it, but this is good to go after sitting for ½ hour and even better after a couple of hours. You can keep this in your fridge in an airtight container for a week - the lemon juice will start to get bitter and you’ll notice.
Cook with and use after as sauce. Here with Rice Pilaf & Chicken Souvlaki
Now Go, Enjoy the silky Greek God’s Jizz… on everything!