An adaptable sauce using spring and summer herbs to have with roasts and grills, meats, fish and vegetables.
From now, as our herbs start a vigorous growth period which will continue right through the summer months, we can utilise these natural flavour enhancers in many ways. A green sauce, or salsa verde, if you prefer, is a great option not least because it adds specialness to simple roasts, fish and vegetables. It is also lends itself to variation to accommodate the herbs you have available and what you want to eat it with. It’s also delicious of course so I hope you will decide to make some. This is my basic version, but you can substitute some of the parsley with mint for lamb or tarragon for chicken or steak or basil with tomatoes or red peppers or coriander with chicken or grilled white fish.
You could also use some canned anchovies instead of capers – this option is particularly good with fried or grilled mushrooms or tomatoes or roasted red peppers. These are just a few ideas that spring to mind.
Green Sauce
Enough for 6
- 3 tbsp capers, drained of the brine from the jar
- The clean leaves from a generous bunch of parsley (if the stems are young and tender you can use them too)
- 2 cloves of garlic, peeled and crushed(optional)
- 2 to 3 tbsp white wine vinegar
- 2 to 3 teaspoons Dijon mustard
- About 100ml of extra virgin olive oil.
Whizz all the ingredients except the olive oil in a food processor until finely chopped and blended then, with the machine still running, gradually add the olive oil until a nice sloppy sauce has formed. Taste the sauce and adjust it if you need to by adding a little more vinegar and/or mustard. The sauce should keep well in a covered container in the fridge for several days.
See also: –
Tarragon Dressing – Ramsons or Rocket Pesto – Mayonnaise
Slow Cooked Beef Short Ribs – Slow Roast Shoulder of Lamb – Shin of Beef with Onions
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