Green Herb Sauce Recipes

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

Steps:

• Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.

Steps:

• Place the shallots in a mortar. Add the salt, and, using the pestle, pound until a paste forms. (If a mortar is unavailable, place the shallots on a cutting board, and sprinkle the salt over the top. Using the side of a chef's knife, crush the shallots against the board. Continue crushing until a paste forms.) Add the pepper and the anchovies, if using. Work mixture, with either pestle or knife, until a paste forms again. Transfer the mixture to a medium bowl.
• Using a small whisk or a fork, mix the oil, the lemon juice, the lemon zest, and the vinegar into the shallot paste.
• Using a large chef's knife, chop the herbs until medium-fine. Add herbs to the bowl with the shallot paste. Add the chives. Using a rubber spatula, gently combine ingredients. Serve sauce the same day.

Steps:

• Place all ingredients in food processor or blender. Cover and process, stopping to scrape sides if necessary, until smooth.
• Serve sauce with grilled pork, poultry or fish.

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!