Sauce Verte Green Sauce Food

SALSA VERDE (GREEN SAUCE)

Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Time 10m

Number Of Ingredients 7

Ingredients

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

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!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE

Green Beans and Zucchini with Sauce Verte image

Provided by Jeanne Kelley

Categories Blender Side Quick & Easy Backyard BBQ Dinner Lunch Basil Green Bean Zucchini Summer Parsley Capers Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables:
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)

Steps:

For sauce verte:
Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For vegetables:
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

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

Ingredients

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 HOT SAUCE (SALSA VERDE)

Green Hot Sauce (Salsa Verde) image

This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.

Provided by Sherbear1

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 35m

Yield 32

Number Of Ingredients 5

Ingredients

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Steps:

Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
Pour the cooked vegetables into a blender, and blend until smooth.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g

SAUCE VERTE (GREEN SAUCE)

Sauce Verte (Green sauce) image

Provided by Craig Claiborne

Categories condiments, side dish

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 5

Ingredients

1 cup freshly made mayonnaise
1/2 cup coarsely chopped watercress
2 tablespoons finely chopped fresh dill
1/4 cup finely chopped parsley
2 tablespoons water

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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 0 grams

SALSA VERDE (GREEN SAUCE)

Salsa Verde (Green Sauce) image

Provided by Food Network

Yield about 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 cloves garlic, unpeeled
1 or 2 serrano chiles, seeded
1/4 cup pumpkin seeds
2 poblano chiles, roasted and peeled
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
1/4 cup olive oil
Juice of 1/2 lime
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

SAUCE VERTE

Sauce Verte image

Provided by Amanda Hesser

Categories condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 cup chopped flat-leaf parsley
1/2 cup chopped chervil leaves
1/2 cup chopped chives
2 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
1/2 teaspoon chopped anchovy
1/4 cup capers
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 342 milligrams, Sugar 2 grams

SALSA VERDE (ITALIAN GREEN SAUCE)

Salsa Verde (Italian Green Sauce) image

This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.

Provided by Luschka

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1 cup fresh parsley, leaves only
1/4 cup pine nuts
2 tablespoons capers
1 garlic clove
3 anchovy fillets
red wine vinegar, to taste
1/2 cup extra virgin olive oil
salt & pepper
1 cup basil leaves (optional)
1/2 cup mint leaf (optional)
1 tablespoon Dijon mustard (optional)
1/2 cup parmesan cheese (optional)

Steps:

Blend all the ingredients in a blender or with pestle and mortar.
Leaving it to stand for a while allows the flavors to develop.
Mix with pasta or place a dollop on meat or fish.
Enjoy!

Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5

SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)

Salsa Verde (Mexican Green Tomato Sauce) image

From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.

Provided by Goody2shz

Categories Vegetable

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb tomatillo, husks removed and rinsed
3 serrano chilies, finely chopped
1/2 cup cilantro, roughly chopped and loosely packed
2 tablespoons cilantro, roughly chopped for garnish
1 garlic clove, roughly chopped
2 tablespoons white onions, roughly chopped
sea salt

Steps:

Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
To serve: Sprinkle the top with the extra cilantro.

Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7

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