Green Sauce No 4 Recipes

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GOOD-ON-EVERYTHING GREEN SAUCE



Good-on-Everything Green Sauce image

Drizzle this bright, herby sauce over grilled fish, poultry, grain bowls or roasted vegetables. It also makes a tangy dip for crudités or poached shrimp. We like the combination of parsley and chives here, but feel free to use any soft herbs like basil, cilantro, dill or mint. Baby spinach is the key to giving this yogurt-based sauce a lovely green color, but you can also use baby arugula or kale.

Provided by Food Network Kitchen

Time 5m

Yield 1 heaping cup

Number Of Ingredients 9

1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed baby spinach
1 cup 2-percent or whole milk plain Greek yogurt
1/4 cup chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Dash of hot sauce
1 clove garlic, smashed
Kosher salt

Steps:

  • Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.

GREEN SAUCE NO. 4



Green Sauce No. 4 image

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Provided by Alaina Sullivan

Categories     Bon Appétit     Sauce     Condiment     Condiment/Spread     Ginger     Chive     Lemon Juice     Lime Juice     Sesame     Cilantro     Coriander     Bean

Yield Makes about 1 cup

Number Of Ingredients 12

3 tablespoons white miso
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 teaspoons tahini
1 tablespoon apple cider vinegar
1 tablespoon honey, preferably raw
2 cups cilantro leaves with tender stems
1/3 cup sliced chives
1 1/2 teaspoons grated peeled ginger
1 teaspoon ground coriander
Kosher salt, freshly ground pepper

Steps:

  • Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
  • Do Ahead
  • Sauce can be made 3 days ahead. Cover and chill.

ALL-PURPOSE GREEN SAUCE



All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

  • Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
  • Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
  • Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

CHEF JOHN'S GREEN SAUCE



Chef John's Green Sauce image

This is about as primitive as it gets. Take some garlic, capers, anchovy, and parsley, and smash it up in a molcajete. Add a little oil and vinegar, possibly a pinch of salt and pepper, and you have maybe the world's greatest grilled meat condiment. nI guessed at these amounts as this is not a recipe that requires precise measurements; do everything to taste.

Provided by Chef John

Categories     Sauces

Time 15m

Yield 2

Number Of Ingredients 7

2 large cloves garlic
1 pinch salt
¼ cup packed flat-leaf parsley leaves
2 teaspoons capers
1 teaspoon anchovy paste
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

  • Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.n
  • Stir oil and vinegar into parsley mixture.n

Nutrition Facts : Calories 135.4 calories, Carbohydrate 3 g, Cholesterol 1.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 480.6 mg, Sugar 0.1 g

GREEN SAUCE



Green Sauce image

Provided by Moira Hodgson

Categories     easy, condiments

Time 5m

Yield 10 servings

Number Of Ingredients 7

1 small potato, boiled and peeled
3/4 cup parsley
1 small can flat anchovie fillets, with their oil
1 tablespoon capers
1 clove garlic, peeled
1/2 to 3/4 cup olive oil
1 to 2 tablespoons red-wine vinegar

Steps:

  • Chop the potato coarsely and place in a food processor. Add the remaining ingredients except the vinegar and blend until smooth.
  • Add the vinegar to taste and blend. Place the sauce in two small bowls.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 24 milligrams, Sugar 0 grams, TransFat 0 grams

GREEN SAUCE



Green Sauce image

Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 7

1/2 white onion, peeled and coarsely chopped
2 garlic cloves, unpeeled
2 serrano or jalapeno chiles, stems removed
14 whole tomatillos, peeled and simmered in water for 5 minutes
1/4 cup unsalted roasted peanuts
2 teaspoons coarse salt
1/2 cup chicken broth

Steps:

  • Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.

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