Sauce Verte Green Sauce Recipes
SALSA VERDE
To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
Provided by Jamie Oliver
Categories Sauces Jamie's Kitchen Vegetables Sauces & condiments
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
- Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
- Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Nutrition Facts : Calories 119 calories, Fat 12.4 g fat, SaturatedFat 1.8 g saturated fat, Protein 1.1 g protein, Carbohydrate 0 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.56 g salt, Fiber 0.3 g fibre
VERDE SAUCE
This traditional-tasting Verde Sauce will add some beautiful color to your plate. You'll love the robust garlic flavor. Ann Sheehy, Lawrence, MA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings (3 cups).
Number Of Ingredients 11
Steps:
- Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop., Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 249 calories, Fat 25g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 793mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE
Provided by Jeanne Kelley
Categories Blender Side Quick & Easy Backyard BBQ Dinner Lunch Basil Green Bean Zucchini Summer Parsley Capers Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For sauce verte:
- Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For vegetables:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
SAUCE VERTE (GREEN SAUCE)
Provided by Craig Claiborne
Categories condiments, side dish
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 5
Steps:
- Put mayonnaise in small bowl.
- Put watercress, dill, parsley and water into container of food processor or blender. Process as fine as possible.
- Pour liquid herb mixture into mayonnaise and stir.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 0 grams
SAUCE VERTE
Steps:
- In a blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 342 milligrams, Sugar 2 grams
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- Chermoula (Morocco) Created in Morocco, chermoula is a blend of the earthy flavors of coriander and cumin. Chilies add a subtle bite of heat, and olive oil binds it all into a warm, flavorful paste.
- Chili Herb Dipping Sauce (Thailand) This sauce from Thailand is unlike any sauce (green or otherwise) you have ever tried. It's thickened not with eggs or emulsion, cheese or breadcrumbs, but with rice.
- Chimichuri (Argentina) Chimichurri (pronounced chee-mee-CHOO-ree)—the name itself is almost as delightful as the Argentinian mixture of parsley, oregano, garlic, and white vinegar.
- Green Chutney (India) Like many green sauces, the green chutney of India uses chilies for some heat, lemon juice for tang and to keep the green color bright, and sweet-herby cilantro.
- Green Goddess (United States) In 1921 William Archer wrote and produced a four-part play entitled “The Green Goddess.” The setting was the remote Himalayan province Rukh.
- Gremolata (Italy) Italian parsley, garlic, and lemon zest—how can only three so common, ordinary ingredients create such an amazing condiment? Truly the whole is greater than the sum of its parts.
- Pesto (Italy) There is no green sauce that gives me more pleasure than the basil pesto of Northern Italy. I say this not because of flavor, cost, or ease of preparation.
- Salsa Verde (Mexico) Salsa verde gains its brilliant green color and citrusy flavor from tomatillos, an ancient cousin of the tomato. (The tomatillo is a member of the nightshade family and shares its heritage with not only tomatoes, but potatoes, tobacco, and petunias).
- Sauce Verte (France) Recently my favorite foodie website, Serious Eats, presented a recipe for grilled squash and sausages. If that doesn’t sound wonderful enough, they topped the grill-blistered zucchini and French garlic links with sauce verte from Jeanne Kelly’s book “Kitchen Garden Cookbook.”
- Zhoug (Yemen) Zhoug was originally brought to Israel by Yemeni Jews, and now it shows up on EVERYTHING in the Middle East and is gaining fame in Northern Europe as well.
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- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
- Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
- Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
- Thailand: Chile-Herb Dipping Sauce. An entire book could be written about the broad range of Thai chile-herb sauces, but this version is a great place to start.
- Yemen: Zhoug. This spicy thick green sauce is Yemenite in origin, but it can be found all over Syria, Israel, and other parts of the Middle East, where it's spooned over shakshuka for breakfast and drizzled into falafel sandwiches the rest of the day.
- India: Green Chutney. Cilantro and mint headline together in this earthy Indian green condiment, while ginger and jalapeño give it a a gently burning heat.
- Texas: Creamy Jalapeño Sauce. Austin's favorite taco sauce is affectionately known as That Green Sauce, and no, it's not made with avocados or dairy. The secret to the creaminess of this addictive cilantro, jalapeño, lime, and garlic sauce is to use a blender to slowly emulsify vegetable oil into the puree.
- California: Green Goddess Dressing. Some people might disagree with me on this one, but I don't think you can go on a world-tour of green sauces without mentioning this California babe of a sauce.
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Servings 0.75Total Time 1 hrCategory Condiments, Marinades
- In a bowl, cover the anchovies and capers with cold water and let stand for 45 minutes. Drain and pat dry.
- In a food processor, combine all of the ingredients except the olive oil and salt and pulse until finely chopped. Drizzle in the olive oil and process until a smooth sauce forms. Season with salt.
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3.4/5 (21)Servings 6
- Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
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