Green “Everything” Sauce
I use this sauce as a base for salad dressings, marinades, dips, and sauces. Based on the Mexican salsa verde, this blend of fresh herbs, lemon, and kicky anchovy fillets can transform simple grilled meats and fish into elegant feasts. Douse it over roasted veggies, stir it into Greek yogurt for an instant cocktail hour dip, and smother fried eggs with it for breakfast!
½ cup packed parsley leaves, chopped
½ cup packed cilantro leaves, chopped
¼ cup basil leaves, chopped
2 tsp chopped capers
2 anchovy filets, chopped
2 small garlic cloves, crushed and chopped
2 tablespoons minced onion
Pinch red pepper flakes
3 teaspoons red wine vinegar
Salt and pepper to taste
5-8 tablespoons olive oil, depending on desired consistency
Lemon juice, to taste
Stir all the ingredients into a small bowl and whisk. That’s it! Check for flavor and adjust the acidity, salt, and oil levels for the desired consistency. This sauce can be kept in the refrigerator for up to 1 week.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.