Green Sauces For Grilling Recipe 435
CHEF JOHN'S GREEN SAUCE
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
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
GOOD-ON-EVERYTHING GREEN SAUCE
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
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 SAUCES FOR GRILLING
Pesto. Chimichurri. Mint chutney. It seems that for every culture, there's a green sauce spotlighting the refreshing flavors of just-picked herbs. Try the following variations on grilled meat, poultry, seafood, and vegetables.
Provided by Martha Stewart
Time 10m
Yield Makes a scant 1/2 cup
Number Of Ingredients 6
Steps:
- Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped.
- With the motor running, slowly add oil via the feeding tube, stopping to scrape down sides of bowl if necessary. Once oil is incorporated, pulse a few more times until sauce resembles a uniform, thin paste.
- Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration.
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