Edible Vancouver Island Fall 2022

S A U C E V E R T E

Sauce verte is a traditional French sauce that perfectly highlights your fresh herbs. The key to this sauce is to season it to your taste and don’t overthink it. This particular recipe uses parsley, chives, tarragon and chervil as the main flavours. (If you add oregano, use it sparingly as too much will make your sauce bitter.) Capers or green olives bring acid while anchovy filets add a pleasant, mild brininess. This recipe is a simple olive oil sauce but for a thicker sauce, you can stir the chopped ingredients into mayonnaise instead of olive oil, reducing the salt accordingly. Makes approximately 1½ cups

2 cups mixed soft herbs, loosely packed (any combination of parsley, basil, cilantro, chives, tarragon, chervil, mint, dill, lovage, etc.) 3 cloves garlic, peeled and crushed 1 small shallot (optional if you’ve used chives) 1 anchovy let (or 1 tsp anchovy paste) 2 Tbsp capers or pitted green olives 1 Tbsp lemon juice 1 cup olive oil salt and pepper to taste (approx. ½–1 tsp salt and ½ tsp pepper) I N G R E D I E N T S

M E T H O D In a food processor or blender, blitz garlic, herbs and shallot (if using), until finely chopped. Add anchovy, capers and lemon juice and pulse until incorporated. While the processor or blender is running, drizzle in the oil. Season well with salt and pepper and enjoy with cooked or raw vegetables, over grilled fish or with crusty bread to dip.

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