Green sauce.
Pretty unenlightened name for such an enlightened sauce.
This is a sauce that is found all over the world.
But, the name.
It doesn’t describe the way it tastes.
Salty, sweet, bitter, fresh.
It doesn’t describe what it does to a piece of grilled fish, a tortilla Espanola, sliced Bradley tomatoes hot off the vine..
Takes them to a whole new level of flavor. Makes the food dance.
Makes it more than just supper, an omelet, a salad.
Makes it special.
Makes it something a clever cook has in her repertoire for any food occasion that calls for something….green.
Green Sauce
Small handful chives, chopped
3 - 4 anchovies, chopped
A Tbsp capers drained
Juice of 1 lemon
Small handful Italian parsley, chopped
A big squirt of sissy (yellow) mustard (because for the first time in my life I’m out of Dijon)
Squirt of wild honey
Freshly ground black pepper to taste
2 tbsp garlic confit
Put in blender, turn on add ½ cup extra virgin olive oil until thick.
Done .
Makes about ¾ cup.
I like your version, Mary.
ReplyDeleteGreen sauce is one of my favourite things with a really good, thick porterhouse steak. Your garlic confit cloves are refined. I chuck in a couple raw. No mosquitoes for weeks :-)!
And SO healthy!- raw herbs, yum.
I only put green sauce on my enchiladas because it is my all time favorite!
ReplyDeleteLove that pic too!
That reminds me - I still need to make garlic confit!
ReplyDeleteSounds delicious!
ReplyDeletemy kinda sauce
ReplyDeletebig time...
Your post should be named 'Ode to Green Sauce'. haha. It reads like a poem. :-)
ReplyDeleteI agree with ya, green sauce rocks and deserve a better name! hehe
How interesting! I'd love to whip some of this up and experiment with it.
ReplyDeleteMarie: Oh this would be so good with a porterhouse steak!
ReplyDeleteCathy: Thanks!
Pam: You'll get around to it.
Jessica: It is, honey.
Claudia: Yep, this has your name all over it.
Zen: I'm a poet and don't know it!!
Lori: It's addictive. You have been warned.