Parsley Vinegar Garlic Sauce

By Mark Bittman

Total Time
20 minutes
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Featured in: THE MINIMALIST; Turning Up the Sizzle

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Ingredients

Yield:About 1½ cups
  • 2cups loosely packed parsley, coarsely chopped
  • 1small clove garlic, minced
  • Salt
  • ½cup rice vinegar or white wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

22 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 187 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

  1. Step 1

    Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.

  2. Step 2

    Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.

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