Sauce Verte Recipes
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
SAUCE VERTE (GREEN SAUCE)
Provided by Craig Claiborne
Categories condiments, side dish
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 5
Steps:
- Put mayonnaise in small bowl.
- Put watercress, dill, parsley and water into container of food processor or blender. Process as fine as possible.
- Pour liquid herb mixture into mayonnaise and stir.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 0 grams
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.
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