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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 shallots, finely chopped 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 anchovy fillets, roughly chopped (optional) 3 tablespoons walnut oil 1 tablespoon freshly squeezed lemon juice Grated zest of 1 lemon 2 teaspoons tarragon vinegar 2 cups mixed fresh herbs, such as mint, tarragon, flat-leaf parsley, and basil leaves, packed 1/4 cup snipped chives

Variations The walnut oil can be replaced with canola oil. Also, the tarragon vinegar can be replaced with white-wine vinegar.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 shallots, finely chopped 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 anchovy fillets, roughly chopped (optional) 3 tablespoons walnut oil 1 tablespoon freshly squeezed lemon juice Grated zest of 1 lemon 2 teaspoons tarragon vinegar 2 cups mixed fresh herbs, such as mint, tarragon, flat-leaf parsley, and basil leaves, packed 1/4 cup snipped chives

Directions

Place the shallots in a mortar. Add the salt, and, using the pestle, pound until a paste forms. (If a mortar is unavailable, place the shallots on a cutting board, and sprinkle the salt over the top. Using the side of a chef’s knife, crush the shallots against the board. Continue crushing until a paste forms.) Add the pepper and the anchovies, if using. Work mixture, with either pestle or knife, until a paste forms again. Transfer the mixture to a medium bowl.

Using a small whisk or a fork, mix the oil, the lemon juice, the lemon zest, and the vinegar into the shallot paste.

Using a large chef’s knife, chop the herbs until medium-fine. Add herbs to the bowl with the shallot paste. Add the chives. Using a rubber spatula, gently combine ingredients. Serve sauce the same day.

Variations The walnut oil can be replaced with canola oil. Also, the tarragon vinegar can be replaced with white-wine vinegar.

Variations

The walnut oil can be replaced with canola oil. Also, the tarragon vinegar can be replaced with white-wine vinegar.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Green-Herb Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green-Herb Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest