Sauce Verte

Name: Sauce Verte
Yield: Serves 4 (Makes about ½ cup)
Cuisine: French
Ingredients: 1/2 cup, fresh parsley leaves; 1/2 cup, fresh mint leaves; 1/2 cup, fresh tarragon leaves; 1 , small shallot, chopped; 1 tablespoon, capers, rinsed; 1 , garlic clove, peeled; 1 , anchovy fillet, rinsed and patted dry; 1/2 teaspoon, kosher salt; 1/4 cup, extra-virgin olive oil; 1 teaspoon, finely grated lemon zest plus 1 tablespoon juice

9 comments

By Andrew Janjigian

Appears in Cook's Illustrated March/April 2020

French

Sauces

A trio of fresh herbs combine to make a vibrant sauce for meat or fish.

SERVES4 (Makes about ½ cup)

TIME10 minutes

WHY THIS RECIPE WORKS

The French equivalent of salsa verde, this fresh herb sauce makes a great accompaniment to rich meats, and it comes together in seconds in the food processor. We chopped equal amounts of parsley, mint, and tarragon along with shallot, caper...

This is a members' feature.