Shared by Andrew Zimmern
Sauce Vert
Yield: 2 cupsThis recipe was shared by Andrew Zimmern. Read more about his family in "A Grandmother’s Poached Salmon Swims Up to Harlem" and try his recipes for pickled cucumber salad, tonnato sauce, and poached salmon.
Family Journey
New York CityMinneapolis
New York City
Ingredients
- 1 bunch parsley, leaves picked, chopped
- ⅓ cup fresh tarragon leaves, loosely packed
- ⅓ cup fresh dill
- 6 scallions, chopped
- 2 tablespoons shallots, minced
- 12 anchovy fillets, chopped
- 3 tablespoons capers, rinsed well
- 1 teaspoon Worcestershire sauce
- juice of 1 lemon
- 1 cup Hellman’s mayonnaise
- ½ cup sour cream
- Red wine vinegar to taste
- Lemon, for serving
Preparation
Step 1
Place the parsley, tarragon, dill, scallions, shallots, anchovy fillets, capers, Worcestershire sauce, and lemon juice in a blender and pulse to combine.
Step 2
Transfer to a medium bowl and whisk in the mayonnaise and sour cream. Add a splash of red wine vinegar and whisk to combine.
Step 3
Refrigerate for 3 hours to allow the flavors to bloom. Before serving, season with salt, black pepper, and lemon juice to taste.
Step 4
