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Beach Cottage Too Easy Green Sauce Recipe

Thu 6th, Oct, 2011

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Green Sauce Recipe
G’day How are you…I’m home in my ratty little cottage…pottering and doing the post-holiday stuff…if you Facebook with me, you’ll already know we had a fab holiday but coming home to Sydney is about the best thing ever in my book… So. A Recipe. I made this today. Green Sauce. You know it?  You love it? or you call it Salsa Verde. I have been making this since the very first time I had it right down at the bottom of France, in the Catalan region…sigh. We had a Plat du Jour…the meal the French do for lunch that costs you pennies, includes a carafe or two of wine and blows your mind. But you don’t get a choice on what you get, just like dinnertime in this cottage. Love that. Green Sauce Recipe
Anyway.     This meal we were in a Catalan town with a river running through it, can’t remember the name and, with our babies in tow stopped for lunch at a restaurant that was right on the water, overlooking the comings and goings of a small French town in the summer…it was offering a Plat du Jour that wasn’t much more than a cup of coffee costs in Sydney. This meal was the simplest of simple and tasted amazing!  Obviously unforgettable seeing as all these years later I am sitting here reminiscing about it… Offered to us with a flourish were simple salad leaves, very fresh, probably home-grown, just arranged on a plate and drizzled with out of this world dressing. Next up was plain and simple grilled chicken with Salsa Verde, just served with bread and wine.  Blow me down good. When we got home I made my own…deep in the heart of a British winter making this stuff reminded us of those warm days down at the bottom of France. But more, as I experimented with this, and when big bouncing 10lb baby number three arrived and things like getting dinner on the table were a bit more tricky, I realised what a standby this sauce was to have in the fridge…. Heck it was easy to make, easy to use up store cupboard stuff, required little culinary skills other than chopping and mixing but more, as my recipes always must be…it made you look like, actually, you had been standing in the kitchen all day slaving… Slather this sauce on a piece of grilled or roasted meat when people are coming over or your husband has been out at work all day nose to the grindstone, or smear it on a piece of toasted ciabatta and you will be in the realm of culinary goddess even though you so are not.   Green Sauce Recipe Green Sauce Recipe Green Sauce Recipe Green Sauce Recipe Green Sauce Recipe

BC Green Sauce  Salsa Verde

10 tbsp olive oil

3 cloves garlic

3 – 4 tbsp capers

large handful chopped gherkins

8 anchovies

bunch flat leaf parsley

bunch basil

small bunch mint

1 tbsp Dijon mustard

1 tbsp vinegar

couple of squeezes of fresh lemon juice

salt & pepper

1. chop everything up small and combine or throw in the processor

2. add the oil until well mixed

3. taste and adjust accordingly plus you might need to add more oil depending on how you like the consistency

20111011-02-IMG_7719

BC notes   experiment with different mustards…really I just use what I have got to hand
white wine vinegar is good but whatever you have    if making without a processor, put it all in an old jam jar or mason jar with a lid…and shake it up (mostly I make this by hand, I can just about manage the chopping in my life)
don’t be scared by the anchovies ;-)

keeps happily in the fridge for more than a few days, but ’round here means it’s pretty much gone after one anyway

…great for use on sandwiches and toast for lunch or for a Ploughman’s

Green Sauce Recipe

and to give you an incentive to get yeeself some BC Green Sauce, there’ll be a BC Giveaway very soon…a Magic Bullet Express 17 Piece Mixing Set!

yay! now I’m off to potter… see you around     Green Sauce Recipe

 

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23 Responses to “Beach Cottage Too Easy Green Sauce Recipe”

  1. Well, that’s dinner sorted tonight. A nice porkchop and this great sauce. Thanks so much!

  2. Barefoot Liz says:

    Oh that looks so yummy! I’m guessing it’s pretty high in sodium though (I have to be careful.)

  3. Zosia says:

    Looks so fresh and yummy.

  4. And I was just putting a grocery list together…looks amazing! I think I will use it over chicken as well. xo

  5. Lois Gibbs says:

    I have a Magic Bullet, and I love it! Somebody is going to be sooo happy when they win!

  6. Deanne says:

    This looks yummy, I will have to give it a try!

  7. Catie says:

    Ooh, that looks good! I may have to give it a try. Thanks for sharing. Your photos are gorgeous, as always. I think I say that every comment. =)

    ~ Catie

  8. Sounds really good… I’m always looking for fresh ideas for dinner, plus I find it quite addicting to mix up sauces and spreads to put in mason jars. I’ll have to give this a try, but with white wine vinegar instead of mustard since my husband refuses to go anywhere near the yellow stuff!

  9. mmm yummy! that looks great! I bet you could use this with lots of different food items! another great one! Thanks!

    love the way you made a lemon so yummy and pretty!

  10. Alice says:

    lol… I bought myself a fresh bunch of parsley last night to make a very similar sauce I usually use around here when cooking roast chicken. I actually converted a friend from hating parsley to loving it thanks to this lovely parsley sauce. I usually make mine with a bunch of fresh parsley, a garlic clove (crushed), about a half handful of pine nuts (though I can’t see why almonds or even cashews wouldn’t work) and a squeeze of 1/2 lime or lemon juice. Blitz in a (very dodgy) blender (it’s actually flaking on the outside now so this give away is right up my alley) and like yours Sarah add as much or little olive oil (or grape seed/rice oil if you want no flavour in your oil) to reach desired consistency (I personally like it on the runny side but in sandwiches it helps if it’s a bit more pasty but I think that is stating the obvious :)). I want to try this recipe with mint (I know it works with basil) to go with lamb, coriander and dill (for fish dishes)… I do want to give yours a go though, reads jam packed with flavour and I am a fan of flavours that go bang! in my mouth…

    Lol… I bought the mascara and have been wearing it today – so far so good ;)

    • sarah says:

      so glad you liked the mascara! I couldn’t quite believe it didn’t bring my eyes up…

      I love the sound of your sauce…I am always looking for things to do with nuts so I will try it…thanks xo

  11. Peggy says:

    As divine as your sauce sounds I think I am going to have to Alice’s a try…. my hubby is allergic to all forms of fish! I really do like him breathing so anchovies are normally kept far away from him (although I’ve been known to use them when he is out of town on business.)
    Or do you think your recipe would still be just as lovely without the anchovies?

    Have a lovely weekend!

    I will be off to try out the new mascara tomorrow… :)

  12. Love it!

    Wishing you a wonderful weekend!


    Anette Willemine
    (Norway)

  13. Kat says:

    That lunch in France sounds like divine simplicity of food at it’s best Sarah!! :)
    What is a Magic Bullet express??
    If it’s a new blender I am right there as our old one is making strange noises and is on it’s last legs I suspect.

  14. Anonymous says:

    Yum, thank you! We all love anchovies ;)
    have a good weekend. jojo3b :)

  15. Shellie says:

    I love your beautiful site! I’m such a beach lover and your site totally makes me feel like I’m sitting in a beach house. I’m your newest follower! Thanks for sharing.

  16. Tamera Beardsley says:

    Oh my dear, I fell in love with you because of your transportable photographic skills….. now I realize what a wonder you are with the word… oh…how I do so enjoy your blog my dear!!!

  17. Sarah says:

    Girl your photography is s t u n n i n g. And that looks absolutely delicious.

  18. Nadine says:

    Sarah, if I go outside and pick my own parsley and basil, what is a ‘bunch’? I’ve never seen it sold by the bunch.

    Plus, if you have spare 5 minutes, do you think you could add this one and the marinade one onto the recipes main page? Ta. :)