Green Herb Sauce Recipes

CHIMICHURRI - A FRESH GREEN HERB SAUCE

Steps:

• In a food processor, mix vinegar, garlic, parsley, oregano, cilantro, hot pepper flakes and salt. Pulse until herbs are chopped but not liquefied.
• Pour in oil and pulse briefly just until combined.
• Scrape into small dish.
• Cover and let rest for 30 minutes before serving over grilled steak, burgers or chicken.
• Store extras for up to 3 days in the refrigerator.
• Makes 3/4 cup

HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE

Steps:

• In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have-feel free to use a mix!) and nuts or seeds. Process until finely chopped.
• Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can't take it out!). Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
• If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, pesto-ish consistency.
• This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving.

GREEN HERB SAUCE

Steps:

• Place all ingredients in food processor or blender. Cover and process, stopping to scrape sides if necessary, until smooth.
• Serve sauce with grilled pork, poultry or fish.

FRANKFURT GREEN HERB SAUCE

Steps:

• Hard boil the eggs. Peel the eggs, and finely mash with a fork. Peel and finely chop the shallot. Rinse and dry the herbs. Remove the leaves from the stems and finely chop.
• Mix the oil with the shallot, mustard, yogurt, and sour cream. Mix in the egg and herbs. Season to taste with lemon juice, salt, and pepper.

FRESH LEMON HERB SAUCE

Steps:

• Place all ingredients into a blender, or food processor, and blend on low for 30 seconds - 1 minute. You want the mixture to be somewhat chunky, not smooth. You can use an immersion blender, but you will need to chop the herbs a bit first.
• Serve over grilled artichokes, pasta or meat - the possibilities are endless!

JALAPENO AND GREEN HERB MARINADE/ DIPPING SAUCE

Steps:

• Chop all fresh herbs
• In a food processor or blender, blend until all the ingredients are broken into tiny pieces. Not necessarily a smooth puree.
• Heat 2 tablespoons of oil. Pour the blended herbs into the oil. It should start bubbling almost immediately. Please do not stir at this point; you risk getting burnt.
• After 3minutes stir to check if the liquid has reduced. Keep stirring till all the liquid is gone. Add the rest of the oil, seasoning cubes and salt.
• Stir to incorporate and take off heat.
• Use as a marinade or as a dip.

FRESH HERB SAUCE

Steps:

• Place the watercress, parsley and walnuts in a blender and pulse until finely chopped. Add the oil, lemon juice and sugar, and season well. Blend for 1 min until everything has combined into a thick green sauce. Can be made several hours ahead.

GREEN-HERB SAUCE FOR FISH OR CHICKEN

Steps:

• Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.

FRANKFURT'S FAMOUS GREEN SAUCE

Steps:

• Gather the ingredients.
• In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
• Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
• Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
• Serve cold over hot, boiled potatoes and hard-cooked eggs.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.