The Only Green Sauce You Need Recipes
THE ONLY GREEN SAUCE YOU NEED
From Sarah Copeland's: Every Day is Saturday. I love the versatility of this sauce - I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, "with body." She offers miso, nuts, and tahini as alternatives to the avocado. I've been cutting 1 avocado in half and using the smaller half for this recipe.
Provided by Alexandra Stafford
Categories Sauce
Time 10m
Number Of Ingredients 12
Steps:
- Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down - add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
- bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
- Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
- Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.
THE ONLY GREEN SAUCE YOU NEED
Steps:
- Add the greens, chives, garlic, lemon juice, avocado, olive oil, salt and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon of water if needed to thin and get the blender going).
- Serve smeared on toast, veggies or cheese sandwiches or drizzled over grilled fish, fried eggs, savory yogurt bowls or roasted vegetables. Or, transfer to a container that just fits and top with a little more oil (to preserve the color) and refrigerate up to 1 week.
THE GREEN SAUCE
This cilantro jalapeno green sauce is the sauce of all sauces! One taste and you will be dipping everything and anything into this addicting creamy and spicy sauce!
Provided by LowCarbingAsian
Categories Sauce
Time 1m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
- Add mayo, cilantro, jalapeno, garlic, lime juice, cumin, salt into a food processor and pulse until well combined (about 30 seconds).
- Serve as dipping sauce or drizzle on top chicken, fish, steak, taco, vegetables, etc.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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THE 10 GREEN SAUCES THAT WILL MAKE YOU A BETTER COOK
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Author Anna StockwellPublished 2017-09-30Estimated Reading Time 7 mins
- 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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