green herb sauce – ‘so good you should bottle it’

green herb sauce

I made this green herb sauce for a client this week and it blew her and her family away. So much so that she said I should bottle it to make my fortune! The thing is, it is too fresh to bottle so I’m sharing it with you here instead. You’re welcome.

All the ways you can use your green herb sauce

The lovely thing is that it is so simple but works with all types of meals. I made the green herb sauce to serve with a roast lamb recipe recipe I was teaching her but it is equally at home as a sauce for fish, chicken, roasted vegetables or drizzled on salads. Her family ate the leftover sauce on toast and avocado and with eggs. Basically it is a little pot of gorgeousness that will sit in your fridge ready to anoint anything you’re eating with herby freshness.

It is a little like an Italian salsa verde but omits the anchovies which, whilst delicious, can reduce the number of ways you can use it (and also put off some people).

If you make a batch of this it will last in the fridge for around 4 days. Just put it in a narrow necked jar with a little layer of olive oil on top to stop the air getting to the sauce.

Green her sauce ingredients (makes around half a jam jar full – I usually double it):

30-60g (1-2oz) Basil or flat leaf (Italian) parsley or a mixture of the two, stalks and leaves. If you have any fennel tops/fronds they are lovely used in this too

2-3 heaped teaspoons Dijon mustard

1 heaped tablespoon drained capers

1 teaspoon red wine vinegar

2-3 tablespoons good olive oil

a quarter teaspoon of honey or sugar

sea salt and freshly ground pepper to taste (start with a quarter teaspoon of each then taste and adjust)

You can buy all the equipment I recommend and use from my essential kit list.

To make:

  1. Put all the ingredients into a food processor and blend until smooth. Scrape down the sides with a spatula to make sure everything is incorporated.
  2. Taste and adjust the salt, pepper, vinegar, honey/sugar until you are happy. You want the sauce to be punchy and perhaps a bit too acidic on its own at this stage. Think of how it will taste when you serve it with something else like fish or vegetables – the plainer flavour of whatever you’re eating with it will balance out the acidity when it is all served together.

 

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