Kall sås (Swedish cold barbecue sauce)
10 min · 4 g protein · 41 cals / serving
The cold, garlicky sauce every Swedish barbecue needs: thick kvarg and gräddfil stirred with plenty of garlic, parsley, chives, a little mustard and black pepper. Creamy, sharp and cool next to anything hot off the grill.
Ingredients
- 1 cup quark
- 1 tbsp light mayonnaise, 30% fat, lättmajonnäs
- 3 cloves garlic, finely grated
- 1 tsp French mustard
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, snipped
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper, coarsely ground
Steps
- Stir everything together in a bowl until smooth.
- Cover and chill for at least 30 minutes, and preferably a couple of hours, so the garlic mellows into the sauce. Taste for salt before serving. Keeps 4 days in the fridge.
Good to know
What do I serve it with?
Grilled meat and sausages, grilled chicken or salmon, and potatoes of every kind, from foil-baked to a potato salad. It is also good in a kebab or a pita.
Can I vary it?
Swedes make dozens of versions: a teaspoon of curry powder and a little mango chutney, a spoonful of sweet chili sauce, or grated cucumber and dill for a tzatziki-style sauce.
Per
- Calories
- 88
- Protein
- (35%)
- 8 g
- Fat
- (39%)
- 4 g
- Carbohydrates
- (27%)
- 6 g
- of which sugar
- 3 g
- Fiber
- <1 g
- Sodium
- 363 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 331 kcal goes into the pot and 381 g of ingredients comes out as about 375 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.