Best 2 Sauce Verte Recipes
Sauce verte is a classic French sauce that is both delicious and versatile. It is made with a combination of fresh herbs, such as parsley, tarragon, and chives, and is often used to accompany grilled or roasted meats, fish, and vegetables. Sauce verte is also a great addition to salads, sandwiches, and dips. If you are looking for a flavorful and easy-to-make sauce that will add a touch of elegance to your next meal, then sauce verte is the perfect choice. With its bright green color and herbaceous flavor, it is sure to impress your guests.
Let's cook with our recipes!
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 have been freshly picked from your garden or a local farmers market.
- Choose the right vinegar: The type of vinegar you use will also affect the flavor of your sauce verte. A good all-purpose vinegar is white wine vinegar, but you can also use red wine vinegar, champagne vinegar, or even apple cider vinegar.
- Don't over-process the sauce: Sauce verte is a delicate sauce, so it's important not to over-process it. Once the herbs have been blended with the other ingredients, simply stir until combined. Over-processing will make the sauce too thick and pasty.
- Taste the sauce as you go: The best way to make sure your sauce verte is perfect is to taste it as you go. Adjust the seasonings to your liking, adding more herbs, vinegar, or salt and pepper as needed.
- Serve the sauce immediately: Sauce verte is best served immediately after it's made. It can be stored in the refrigerator for a few days, but the flavor will be best if it's used fresh.
Conclusion:
Sauce verte is a versatile sauce that can be used to dress up a variety of dishes. It's perfect for grilled or roasted chicken, fish, or vegetables. It can also be used as a dipping sauce for crudités or as a spread for sandwiches. With its fresh, herbaceous flavor, sauce verte is sure to become a new favorite in your kitchen.
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