Sauce Verte
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chopped flat-leaf parsley
- ½cup chopped chervil leaves
- ½cup chopped chives
- 2cloves garlic, peeled and chopped
- 1shallot, peeled and chopped
- ½teaspoon chopped anchovy
- ¼cup capers
- 1tablespoon fresh lemon juice
- 1cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Nutritional analysis per serving (3 servings)
673 calories; 73 grams fat; 10 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
Love this recipe. It's great on mild-tasting white fish. It's fairly easy to grow Chervil in a flower pot if you can't find it. Follow chervil growing instructions carefully.
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