Sauce Verte Recipes

SAUCE VERTE

Steps:

• In a blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

VERDE SAUCE

Steps:

• Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop., Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.

SAUCE VERTE

Steps:

• In a blender or food processor, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

SAUCE VERTE (GREEN SAUCE)

Steps:

• Put mayonnaise in small bowl.
• Put watercress, dill, parsley and water into container of food processor or blender. Process as fine as possible.
• Pour liquid herb mixture into mayonnaise and stir.

SALSA VERDE

Steps:

• First toast the walnuts. Set the oven at 350 degrees. Spread the walnuts in a single layer on a sheet pan. When the oven is hot, transfer the pan to the oven and toast the walnuts for 5 to 10 minutes, being careful not to burn the nuts. Remove from the oven and toss the walnuts in a clean dry kitchen towel, rubbing the nuts to release as much of their bitter tannic skins as you can. (The skins won't disappear entirely, and you don't want them to do so because a little of that bitter tannin is good in the sauce.)
• Transfer the nuts to a food processor.
• Add the parsley, basil, garlic, and cornichons. Turn the machine on and add the egg yolk. Continue processing, adding the olive oil in a slow stream, until the sauce is very smooth. Add the vinegar and process to mix well. Taste for seasoning, adding salt, pepper, and more vinegar if necessary.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!