Fresh Herb Sauce Recipes

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

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.

MARINARA SAUCE WITH FRESH HERBS

Steps:

• In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
• Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
• Make Ahead
• The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.

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.

FRESH HERB TOMATO SAUCE

Steps:

• Heat the olive oil in a sauce pan over medium heat.
• Add garlic, onion, and red pepper flakes (if using).
• Cook until onion is translucent (about 2 - 3 minutes).
• Add tomato sauce, water, and sugar.
• Bring to a boil and then reduce to a simmer for about 10 minutes.
• Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
• Remove from heat and enjoy!

FRESH HERB AND CHEESE SAUCE

Steps:

• If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
• Peel and finely chop onion.
• Melt the butter, fry the onion, stir in the flour and fry until golden.
• Gradually add the stock, and bring the sauce to the boil, stirring constantly.
• Add the wine and sour cream and allow to simmer on low heat.
• Season the sauce with salt, pepper and nutmeg.
• Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
• Stir the chopped chervil (or herb of choice) into the sauce.
• Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
• Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).

PRIME RIB WITH FRESH HERB SAUCE

Steps:

• Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes., Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour., For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat., Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture., Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes., Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

FRESH HERB SAUCE RECIPE BY TASTY

Steps:

• Add the cilantro, parsley, garlic, olive oil, lime juice, red pepper flakes, and salt to a mortar and pestle, and crush until a smooth paste forms.
• Add to your favorite proteins, vegetables, and more!
• Enjoy!