3 Simple Herb Sauces to put on Anything

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Hey everyone, today I’m sharing you three simple herb sauces that can amplify any dish. The three sauces are an Italian, a French and an East Asian inspired sauce to take any dish on a world tour.

I love these sauces on grilled meats or roasted vegetables, but you are only limited by your creativity as to what you put it on!

Instagram: @echleb   / echleb  
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~ Recipes (Originally from Salt, Fat, Acid, Heat - Ingredients and amounts adapted slightly) ~

█ Italian inspired Salsa Verde █

Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP red wine vinegar
• 3 TBSP finely minced parsley
• 2 TBSP Olive oil
• Salt to taste

Method:

Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.

While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste.

After the 15 minutes are up, strain the shallots from the red wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the red wine vinegar to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

█ French Inspired Green Sauce █

Ingredients:
• 2-3 TBSP finely diced shallots (1 small/medium shallot)
• 2 TBSP white wine vinegar
• 2 TBSP finely minced parsley
• 1 TBSP finely minced basil
• 1 TBSP finely minced tarragon
• 1 TBSP finely minced chives
• 2 TBSP Olive oil
• Salt to taste

Method:
Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes.

While the shallots macerate, finely mince the parsley, basil, tarragon and chives.. In a separate small bowl, combine the olive oil, herbs, and add salt to taste.

After the 15 minutes are up, strain the shallots from the white wine vinegar and add to the herb and oil mixture. TASTE IT! Once tasted, add in the white wine vinegar to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

█ East Asian Inspired Green Sauce █

Ingredients:
• 2-3 TBSP finely diced Shallots (1 small/medium shallot)
• 2 finely minced, Thai Chilis (adjust for spice preferences)
• 2 TBSP Lime Juice
• 2 TBSP finely minced Cilantro
• 2 TBSP finely diced Scallions
• 4 TBSP Peanut Oil (or other neutral oil)
• Salt to taste

Method:
Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes.

While the shallots and chilis macerate, finely mince the cilantro and dice the scallions. In a separate small bowl, combine the peanut oil, herbs, and add salt to taste.

After the 15 minutes are up, strain the shallots and chilis from the lime juice and add to the herb and oil mixture. TASTE IT! Once tasted, add in the lime juice to adjust the acidity as needed.

Serve immediately, or store in an airtight container in the fridge for up to 3 days.

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