Mixed Herb Sauce Recipes

HERB SAUCE IN 5 MINUTES

Herb Sauce in 5 Minutes image

This 5-minute fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy as you like, zesty and garlic-y. Use it for anything that pairs with fresh herbs.

Provided by Cheryl

Categories Condiments sauces and spreads

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup herbs Note 1
2 small garlic cloves, minced
2 green onions
zest of 1 lemon (plus 1 tablespoon fresh lemon juice, optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon -1/2 tsp red pepper flakes for medium heat (adjust to your taste)
6 tablespoon olive oil

Steps:

MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

Nutrition Facts : Calories 95 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY GARLIC AND HERB BUTTER SAUCE

Creamy Garlic and Herb Butter Sauce image

Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!

Provided by Trisha Benson

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

15 cloves garlic, peeled
1 ½ tablespoons extra-virgin olive oil
2 ½ cups chicken stock, heated
sea salt and finely ground black pepper, to taste
½ cup cream
5 tablespoons butter, cut into small pieces
¼ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ teaspoons chopped fresh oregano

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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 3.9 g, Cholesterol 52.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 11.2 g, Sodium 417.5 mg, Sugar 0.3 g

MIXED HERB SALAD DRESSING

Mixed Herb Salad Dressing image

This oil and vinegar dressing, seasoned with onion and a handful of herbs, will perk up any combination of greens you choose. Mom liked to mix salad and field greens. -Rosemarie Forcum White Stone, Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 7

Ingredients

6 tablespoons white wine vinegar
6 tablespoons canola oil
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon each minced chives, chervil and tarragon
1/2 teaspoon dill weed
Assorted salad greens

Steps:

In a small bowl, whisk the vinegar, oil, onion and seasoning until blended. Serve with salad greens.

Nutrition Facts :

GARLIC HERB SAUCE

Garlic Herb Sauce image

Make and share this Garlic Herb Sauce recipe from Food.com.

Provided by CubsFan28

Categories Sauces

Time 4m

Yield 1 sauce, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon light butter
1/3 cup skim milk
2 tablespoons flour (separated)
1/2 teaspoon garlic salt
1/4 teaspoon parsley
1 teaspoon parmesan cheese
salt and pepper

Steps:

Set heat on stove to low. In a saucepan, melt butter, then add a tablespoon of flour. Add milk, garlic salt, parsley, then stir. Allow to heat thoroughly and start to bubble. Add the other tablespoon of flour, then stir until thickened. Salt and pepper to taste.

MIXED HERB SAUCE

Mixed Herb Sauce image

Provided by Martha Stewart

Categories Seafood Recipes

Time 15m

Yield Makes 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups lightly packed fresh flat-leaf parsley leaves
1 1/2 cups lightly packed fresh mint leaves
1/4 cup lightly packed fresh oregano leaves
40 small fresh lemon-balm leaves (available at farmers' markets and marxfoods.com)
2 cloves garlic, minced
1 teaspoon minced Thai bird chile
2 teaspoons whole pink peppercorns (available at penzeys.com), crushed
4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
1 cup extra-virgin olive oil
1 teaspoon flaky sea salt, such as Maldon
1/4 cup cider vinegar

Steps:

Pulse herbs, garlic, chile, peppercorns, and anchovies in a food processor until finely chopped. Add oil; pulse to a paste. Add salt and vinegar; pulse to combine.

CHICKEN BREASTS WITH HERB BASTING SAUCE

Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

MIXED FRESH HERB PASTA

Mixed Fresh Herb Pasta image

Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for pasta water and seasoning
6 tablespoons extra-virgin olive oil
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped
1/4 cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
3/4 pound spaghetti or other pasta
1 tablespoon fresh lemon juice

Steps:

Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

ITALIAN HERB MIX

Italian Herb Mix image

This mix is not only good in spaghetti sauce, but is great in meatloaf, salad dressings, eggplant dishes, sauteed chicken or veal. I often give it as gifts in fancy jars during the holiday season.-Carol Wilson, Rio Rancho, New Mexico

Provided by Taste of Home

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 6

Ingredients

3 tablespoons each dried savory, basil, marjoram, oregano and chives
2 tablespoons dried minced onion
2 tablespoons dried rosemary, crushed
1 tablespoon dried thyme
1 tablespoon dried sage leaves
1 tablespoon dried parsley flakes

Steps:

In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Use to season meats or vegetables.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

MIXED HERB SPAGHETTI AND CLAM SAUCE

Mixed Herb Spaghetti and Clam Sauce image

Number Of Ingredients 11

Ingredients

2 cups chopped tomatoes (about 2 large)
1 cup tomato juice
1/2 cup dry white wine or tomato juice
2 tablespoons lemon juice
1 teaspoon vegetable oil or olive
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 (10-ounce) cans whole baby clams, drained
6 cups hot cooked spaghetti

Steps:

Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to boiling in Dutch oven reduce heat. Simmer uncovered 5 minutes or until slightly thickened. Stir in parsley, basil and clams. Serve over spaghetti.1 Serving: Calories 300 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 35mg Sodium 650mg Carbohydrate 48g (Dietary Fiber 2g) Protein 20g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MIXED-HERB GREMOLATA

Mixed-Herb Gremolata image

Provided by Jill Silverman Hough

Categories Condiment/Spread Herb Low Fat Vegetarian Low Cal Lemon Healthy Low Cholesterol Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 5

Ingredients

1/4 cup finely chopped fresh Italian parsley
3 tablespoons finely grated lemon peel
2 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1 1/2 tablespoons finely chopped fresh thyme

Steps:

Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.

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