Making Vibrant Herb-Forward Sauces
These sauces act as a finishing touch, meant to cut through the richness of grilled meats or roasted vegetables. Success here depends entirely on the ratio of fresh greens to oil and your ability to keep the blades moving without heating the mixture.
Control the temperature to keep the color
Excessive blending builds heat, which kills the bright color and changes the texture of the herbs. Work in short bursts or use a mortar and pestle to keep the ingredients cool.
- food processor or mortar and pestle
- fine-mesh sieve
- sharp chef's knife
What goes in.
- 2 cupstightly packed soft herbs (parsley, cilantro, dill, or basil)
- 1/2 cupextra virgin olive oil
- 1 tbspacid (lemon juice, sherry vinegar, or lime juice)
- 1 clovegarlic, smashed
- 1/2 tspflaky sea salt
Streaming the oil
Do not dump the oil in all at once. Drizzle it into the herb base while the processor runs to create a cohesive, glossy suspension rather than a broken pool of oil.
The method.
Prep the herbs
Pick the leaves from the thick, woody stems. Wash them in cold water and dry them completely in a salad spinner. Moisture is the enemy of a smooth, clinging sauce.
Rough chop
Run your knife through the herbs once or twice to make them manageable for your processor or mortar.
Create the base
Pulse the garlic, salt, and herbs until they are finely minced. If using a mortar, grind the salt and garlic into a paste first, then add herbs.
Emulsify
With the motor running, slowly stream in the olive oil until the mixture thickens. Stop as soon as it reaches the consistency of a loose pesto.
Adjust
Fold in your acid last. Taste, then add more salt or acid if the sauce feels heavy.
Other turns to take.
Spicy Chimichurri
Add one seeded red chili and a pinch of dried oregano to the initial pulse.
Creamy Green Goddess
Fold in a quarter cup of thick Greek yogurt or crème fraîche after the sauce is emulsified.
When it doesn't go to plan.
If the sauce turns gray, the blades were spinning too long and generated heat; serve it immediately before it loses its vibrancy.
Do not use woody herbs like rosemary or thyme unless you plan to blanch them first; they are too tough to eat raw in a sauce.
Store with a thin layer of oil covering the surface to prevent oxidation.
The ones that keep coming up.
Can I make this ahead of time?
You can, but the color will fade quickly. Add the acid right before serving to keep the green bright for as long as possible.
My sauce separated, what happened?
The oil was added too quickly. Whisk in a teaspoon of warm water to pull the emulsion back together.
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