Best 17 Garlic Herb Sauce Recipes

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Garlic herb sauce is a versatile condiment that can be used to add flavor and richness to a variety of dishes. Its main ingredients are garlic, herbs, and oil, which are blended together to create a smooth and flavorful sauce. Common herbs used in this sauce include parsley, basil, thyme, and rosemary, although variations may exist. The sauce can be used as a marinade for meats, a dipping sauce for vegetables, or a spread for sandwiches and wraps. Some variations may also include additional ingredients such as lemon juice, Dijon mustard, or sour cream. Whether you're looking for a simple and flavorful sauce to enhance your everyday meals or a more complex and sophisticated condiment to impress your dinner guests, this article offers various garlic herb sauce recipes to suit your needs.

Let's cook with our recipes!

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE



Grilled Shrimp with Roasted Garlic-Herb Sauce image

Categories     Garlic     Herb     Fourth of July     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled
1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper
Roasted Garlic-Herb Sauce

Steps:

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
  • Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
  • Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE



Roasted Garlic-Glazed Chicken With Lemon-Herb Sauce image

Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken legs (leg & thigh separated)
1 tablespoon Emeril's Original Essence (Emeril's Essence Creole Seasoning here on zaar)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 sprigs fresh thyme
3 heads garlic
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg yolk
1 tablespoon fresh lemon juice
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Steps:

  • For the Roasted Garlic Glaze:.
  • Preheat the oven to 325 degrees F.
  • Cut off the top third of each head of garlic.
  • Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Into a food processor squeeze each head of garlic gently to release the flesh.
  • Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
  • Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • (The glaze can be made up to 1 day in advance).
  • For the Chicken:.
  • Preheat the oven to 375 degrees F.
  • Separate the legs& thighs.
  • Season the chicken on both sides with the Essence.
  • Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
  • Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
  • Remove from the heat.
  • Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
  • Roast for 16 minutes.
  • Remove from the oven and carefully turn the chicken halves with tongs.
  • Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
  • For the Lemon Herb Sauce:.
  • In a small saucepan, bring the chicken stock to a simmer.
  • Transfer to a blender or food processor.
  • Add the mustard and process on high speed.
  • With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
  • Serve immediately.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE



Trout with garlic lemon butter herb sauce image

Categories     Fish

Number Of Ingredients 9

1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom
2 tablespoons olive oil more, if needed
1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
1/4 teaspoon salt to taste
4 cloves garlic cloves diced
3 tablespoons lemon juice freshly squeezed
2 tablespoons white wine
2 tablespoons butter softened
2 tablespoons parsley chopped

Steps:

  • Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  • Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE



Broiled Sole Fillets With Garlic Herb Sauce image

Make and share this Broiled Sole Fillets With Garlic Herb Sauce recipe from Food.com.

Provided by swirlycinnacakes

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
1/4 cup lemon juice
1/2 teaspoon garlic, minced
1/4 cup fresh parsley or 1/4 cup fresh dill, minced
salt and pepper
1 1/2 lbs firm sole fillets

Steps:

  • Preheat the broiler.
  • Grease a baking sheet.
  • Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
  • Season to taste with salt and pepper.
  • Arrange the fillets on the prepared baking sheet.
  • Drizzle with some of the flavored oil.
  • If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
  • If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
  • Serve hot.

ROASTED GARLIC HERB SAUCE



Roasted Garlic Herb Sauce image

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Categories     #cook90     Sauce     Quick & Easy     Garlic     Parsley     Mint     Herb     Lemon

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

  • Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
  • Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
  • Do Ahead
  • Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

ROASTED GARLIC-HERB SAUCE



Roasted Garlic-Herb Sauce image

Categories     Sauce     Garlic     Roast     Basil     Summer     Capers     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

2 heads of garlic, top 1/4 inch of each cut off and discarded
1 teaspoon plus 2/3 cup olive oil
1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel

Steps:

  • Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
  • Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

PASTA-ZUCCHINI-MUSHROOM TOSS WITH GARLIC-HERB SAUCE FOR ONE



Pasta-Zucchini-Mushroom Toss With Garlic-Herb Sauce for One image

I bought some zucchini at a farmers' market today. In the fridge, I had fresh mushrooms and decided on this recipe. It's a great way to enjoy garden vegetables of the summer season. This can easily be expanded for more servings.

Provided by VickyJ

Categories     One Dish Meal

Time 25m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/2 tablespoon minced garlic
1/2 cup fresh mushrooms, sliced
1/2 cup zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 cup cooked angel hair pasta (or pasta of choice)
salt and pepper

Steps:

  • -Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat.
  • -Add mushrooms and zucchini, and saute for 5 minute.
  • -Add seasonings.
  • -Cook angel hair pasta according to package directions.
  • -Using tongs, add pasta to the vegetable mixture, and toss gently.
  • -Enjoy with fresh rolls or garlic bread.

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

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.

HERB MARINATED CHICKEN BREASTS WITH A COLD GARLIC SAUCE



Herb Marinated Chicken Breasts With a Cold Garlic Sauce image

Make and share this Herb Marinated Chicken Breasts With a Cold Garlic Sauce recipe from Food.com.

Provided by Karin in Gothenburg

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

4 chicken breasts
100 ml water
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon mixed herbs (thyme, rosemary, marjoram)
1/2 teaspoon salt
black pepper
1 -2 clove garlic, crushed
1 tablespoon parsley
1 egg yolk
2 -3 tablespoons olive oil
1 teaspoon light French Dijon mustard
50 ml chopped parsley
1 teaspoon mixed herbs (thyme, rosemary, marjoram)
200 ml creme fraiche
1 -2 clove garlic, crushed
salt and pepper

Steps:

  • Mix all ingredients for the marinade.
  • Put the chicken breasts in the marinade and leave for 1 hour.
  • While the chicken is soaking in the marinade make the sauce as follows:.
  • Put the egg yolk in a bowl.
  • Slowly add the olive oil to the egg yolk while whisking constantly.
  • This can also be done with a handblender to avoid the mixture separating.
  • Add the rest of the ingredients for the sauce.
  • Put sauce in the fridge.
  • When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.

Nutrition Facts : Calories 527.1, Fat 40.3, SaturatedFat 16.9, Cholesterol 209.9, Sodium 674.3, Carbohydrate 7.6, Fiber 1.1, Sugar 3.8, Protein 33.4

CHUNKY GARLIC AND HERB MARINARA SAUCE



Chunky Garlic and Herb Marinara Sauce image

Chunky Garlic and Herb Marinara Sauce is the ultimate comfort food on a chilly fall evening! Simple, delicious and home made with basic pantry ingredients, don't reach for sauce in a jar! Try this instead!

Provided by Cleanfreshcuisine

Categories     Sauces

Time 55m

Yield 2 Quarts, 16 serving(s)

Number Of Ingredients 12

8 fresh garlic cloves
1 large sweet onion
4 large fresh tomatoes
1/2 cup fresh basil
1/2 cup fresh oregano
1/3 cup unbleached cane sugar
1/4 cup olive oil
1/2 cup dry red wine
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon black pepper
1/2 teaspoon sea salt

Steps:

  • Clean the garlic and finely dice.
  • Clean the onion and roughly chop.
  • In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
  • Wash and roughly chop the tomatoes.
  • Add to garlic and onion. Cook and stir for 10 minutes.
  • Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
  • Wash and roughly chop the basil and oregano. Stir into the sauce.
  • Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta!
  • This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!

Nutrition Facts : Calories 95, Fat 3.8, SaturatedFat 0.5, Sodium 165.8, Carbohydrate 13.8, Fiber 2.6, Sugar 9.8, Protein 2

SEA BREAM WITH HERB AND GARLIC SAUCE



Sea Bream With Herb and Garlic Sauce image

This dish is very easy to prepare and cook. The sauce can be prepared well in advance. It started life as one of my experiments when I first bought a hand blender and is now one of my standards.

Provided by Ron Richardson

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 sea bream fillets
6 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons of fresh mixed herbs, finely chopped (Parsley and chives are essential, I add Lemon Thyme and Tarragon to the mix)
2 cloves smoked garlic (crushed)
salt
pepper
olive oil

Steps:

  • Mix Mayonaise, Lemon juice, Herbs and garlic in a blender.
  • Season with salt and pepper to taste.
  • Store in refrigerator for at least 1 hour.
  • Rinse the Fillets and pat dry.
  • Brush with oil and place under a preheated grill for about 5 mins until the fish flakes.
  • Serve with new potatoes and Sweet corn.

Nutrition Facts : Calories 88.5, Fat 7.4, SaturatedFat 1.1, Cholesterol 5.7, Sodium 157, Carbohydrate 5.9, Sugar 1.5, Protein 0.3

SALMON WITH HERB & GARLIC CREAM SAUCE



Salmon With Herb & Garlic Cream Sauce image

Make and share this Salmon With Herb & Garlic Cream Sauce recipe from Food.com.

Provided by Abby Girl

Categories     Very Low Carbs

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons oil
4 salmon fillets
3/4 cup skim milk
125 g herb & garlic light cream cheese (half of a 250g tub)
1/2 cup cucumber, chopped
2 tablespoons dill, chopped

Steps:

  • Heat oil in a large skillet on medium high heat. Add salmon and cook for 5 minutes on each side or until salmon flakes easily with a fork. Remove from skillet; cover to keep warm.
  • Add milk and cream cheese to skillet; cook and stir until the cheese is melted and mixture is well blended. Stir in cucumbers and dill.
  • Return salmon to skillet. Cook 2 minutes or until heated through. Serve salmon topped with sauce.

Nutrition Facts : Calories 491, Fat 20.7, SaturatedFat 6.8, Cholesterol 190, Sodium 365.4, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 68.4

GARLIC HERB SAUCE



Garlic Herb Sauce image

This is a great dip for veggies or as a spread for crackers. I find the flavours are best if you make it several hours, or even the night before you plan to serve it.

Provided by Alia55

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 10

4 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
4 green onions, finely chopped
1 teaspoon dried tarragon
1 teaspoon dried chervil
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Beat cream cheese, sour cream and mayonaise till smooth.
  • Add remaining ingredients.
  • Refridgerate the dip for a few hours to let the flavours blend.

Nutrition Facts : Calories 526.8, Fat 47.8, SaturatedFat 23.6, Cholesterol 110.2, Sodium 559.8, Carbohydrate 19.1, Fiber 1.6, Sugar 4, Protein 8.9

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

Tips:

  • To make a smooth and creamy sauce, use a blender or food processor to combine the ingredients until they are well blended.
  • If you don't have a blender or food processor, you can chop the herbs and garlic finely and stir them into the yogurt.
  • For a tangy sauce, add a squeeze of lemon juice or a dollop of sour cream.
  • For a spicy sauce, add a pinch of cayenne pepper or chili powder.
  • For a smoky sauce, add a teaspoon of smoked paprika.
  • Store the sauce in an airtight container in the refrigerator for up to 5 days.

Conclusion:

This garlic herb sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for marinating chicken, fish, or vegetables, or as a dipping sauce for bread, vegetables, or chips. It is also a great addition to sandwiches, wraps, and salads. With its fresh, tangy, and flavorful taste, this sauce is sure to become a favorite in your kitchen.

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