Best 4 Green Herb Sauce Recipes
Indulge in a sensory journey with our versatile green herb sauce, a culinary masterpiece that transforms ordinary dishes into extraordinary experiences. This vibrant sauce, crafted with a symphony of fresh herbs, zesty lemon, and tangy capers, offers a delightful balance of flavors that will tantalize your taste buds. Whether you're a seasoned chef or an enthusiastic home cook, our collection of green herb sauce recipes promises to elevate your cooking repertoire and impress your family and friends. From the classic Italian salsa verde, with its bright and herbaceous flavor, to the vibrant chimichurri sauce, a South American delight bursting with parsley, cilantro, and garlic, our recipes cater to diverse culinary preferences. Discover the magic of our creamy green goddess dressing, a luscious combination of herbs, avocado, and sour cream, perfect for salads and grilled dishes. And for a taste of Mediterranean sunshine, try our vibrant pesto alla Genovese, a basil-infused sauce that captures the essence of Italy. With each recipe, we provide step-by-step instructions, insightful tips, and beautiful images to guide you through the process of creating these culinary wonders. Embark on this culinary adventure and transform your meals into unforgettable moments of flavor and joy.
Check out the recipes below so you can choose the best recipe for yourself!
POACHED SALMON WITH GREEN HERB SAUCE
This is a little more work than the normal way I make salmon -- with lemon and old bay under the broiler -- but it is well worth the extra effort! I love to take the salmon cold to work for lunch with a salad! All that protein gives me the extra boost to make it through the afternoon sleepies where I CRAVE carbs like it is going out of style! From goodcooking with Chef John V. AuTHORS NOTE: The method of cooking called "poaching" can be applied to fish, shellfish, chicken, meats, vegetables and fruits. It is a shallow method of cooking where the food item is simmered in a flavored broth with the addition of very little or no fat. It is healthier than sautéing, has a delicate flavor and may be served hot or cold. It is a perfect summer method because you can cook your item without getting the kitchen all heated up. You can also cook items days in advance and then eat them chilled with various salad ingredients if you like. Additional accompaniments of mashed potatoes topped with chopped chives and crisp cooked green beans makes a nice accompaniment. Extra lemon juice isn't needed because it is already in the sauce.
Provided by SarahBeth
Categories < 30 Mins
Time 25m
Yield 2 salmon fillets, 2 serving(s)
Number Of Ingredients 23
Steps:
- (For the Poaching liquid, use the first 12 items listed above).
- (For the sauce use the remaining ingredients except for the salmon)
- DIRECTIONS
- Salmon.
- In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
- Butter the bottom of a casserole dish in which you will poach the salmon.
- Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
- Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
- Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
- Two tablespoons of sauce per portion of salmon is a good amount.
- SAUCE.
- Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.
FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE
Steps:
- Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
- Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
- Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.
GREEN-HERB SAUCE FOR FISH OR CHICKEN
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 51 g, Fat 5 g, Sodium 3 g
GREEN HERB SAUCE
Jalapeño chile turns up the heat on a colorful, pesto-style sauce.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 2 tablespoons, Sodium 170 mg
Tips:
- For the best flavor, use fresh herbs. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount you use by half.
- If you don't have a food processor, you can chop the herbs and garlic by hand. However, a food processor will make it much easier and faster.
- Be careful not to over-process the herbs. You want them to be finely chopped, but not pureed.
- Taste the sauce before serving and adjust the seasonings as needed.
- Serve the sauce immediately or store it in the refrigerator for up to 3 days.
- This sauce is a great way to add flavor to grilled or roasted meats, fish, and vegetables.
- You can also use this sauce as a dip for bread or crackers.
Conclusion:
Green herb sauce is a versatile and flavorful sauce that can be used in a variety of ways. It is a great way to add flavor to grilled or roasted meats, fish, and vegetables. It can also be used as a dip for bread or crackers. This sauce is easy to make and can be made ahead of time. With a few simple ingredients, you can create a delicious and flavorful sauce that will enhance any meal.
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