Best 2 Sauce Verte Recipes
Sauce Verte: A Vibrant and Versatile French Sauce to Elevate Your Dishes
Sauce Verte, originating from France, is a vibrant and versatile sauce that adds a refreshing and herbaceous flavor to a variety of dishes. With its origins in the 17th century, this classic sauce has stood the test of time, becoming a staple in French cuisine. Typically served cold, Sauce Verte gets its distinctive green color from fresh herbs, such as parsley, chives, tarragon, and chervil, blended with a base of mayonnaise or oil and vinegar. Its versatility allows it to complement various dishes, ranging from grilled or roasted meats and fish to boiled vegetables and even cold cuts. Discover the authentic taste of Sauce Verte through the collection of recipes provided in this article, each offering unique variations to suit different preferences. From the classic French Sauce Verte to contemporary twists, these recipes will guide you in creating this flavorful sauce that adds a touch of elegance to any culinary creation.
GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE
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
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.
SAUCE VERTE
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
Tips:
- Use fresh herbs: The fresher the herbs, the more flavorful your sauce verte will be. If you can, use herbs that you've grown yourself or that you've bought from a farmers market.
- Chop the herbs finely: The finer you chop the herbs, the better they will distribute their flavor throughout the sauce. You can use a food processor to chop the herbs, but be careful not to over-process them, or they will become mushy.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your sauce verte. Look for an extra virgin olive oil that is fruity and flavorful.
- Don't add too much vinegar: Vinegar can easily overpower the other flavors in sauce verte. Start with a small amount and add more to taste.
- Serve immediately: Sauce verte is best served immediately after it is made. It will lose its flavor if it is stored for too long.
Conclusion:
Sauce verte is a versatile and delicious sauce that can be used to dress up a variety of dishes. It is especially good with grilled or roasted meats, fish, and vegetables. It can also be used as a dipping sauce for bread or crackers. If you are looking for a new and exciting way to add flavor to your meals, give sauce verte a try.
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