Green Sauce No. 4
– via Bon Appétit
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
MAKES ABOUT 1 CUP
- 3 tablespoons white miso
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 teaspoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey, preferably raw
- 2 cups cilantro leaves with tender stems
- ⅓ cup sliced chives
- 1½ teaspoons grated peeled ginger
- 1 teaspoon ground coriander
- Kosher salt, freshly ground pepper
Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Recipe by Alaina Sullivan
Photograph by Alaina Sullivan
I posted both versions (same just drafted differently), Bon Appétit’s AND the original source; because I like how BA goes straight to point with recipe AND the OS’s words about it. ENJOY!
– via Bon Appétit
This isn’t the only green sauce you’ll ever make. But it might be the best one.
If there’s one thing I do to make my life easier during the week, it’s make a sauce. I fix a small jar’s worth, stick it in the fridge, and rest easy knowing that I’ve got a dependable, phone-a-friend lifeline for after-work meals. A sauce breathes life into humble rice and perks up roasted vegetables. It complements rich meats, makes salads sing, and completes a grain bowl in one swoosh.
There are a million ways to make an herb sauce; this is the version I’ve got on speed dial right now. It’s basically a combination of the ingredients I reach for most often (miso, tahini, honey) blended together with herbs into a single condiment. The result is tangy, vibrant—I may go as far as to say it’s addictive. The flavor is complex, but the process isn’t. If you have 15 minutes and a food processor, you’re there. And it’s very forgiving. I only roughly measure, and I’d urge you to play around and make it your own.
Begin by washing some herbs: a small bunch of cilantro and/or parsley and a small bundle of chives. Don’t sweat exact amounts. Trim away the tough part of the stems and then toss the herbs right into your food processor. Next, grate a knob of ginger (about a 1″ piece) and add that. Squeeze in the juice of 1 lemon and 1 lime, and add 1 Tbsp. apple cider vinegar. Add 3 Tbsp. miso (I like either sweet white or chickpea miso), 2 Tbsp. olive oil, 2 Tbsp. tahini, and 1 Tbsp. raw honey.
I grind up some coriander seeds and throw that into the mix. Pulse it together (to help control the consistency), and pour in a little water to thin it if needed; it should be pourable but not too runny. Season with salt and pepper, taste, add a little more of whatever it needs, and then put it on everything.