Best Parsley And Vinegar Sauce Recipes
PARSLEY VINEGAR GARLIC SAUCE
Provided by Mark Bittman
Categories easy, condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.
- Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 187 milligrams, Sugar 0 grams
PARSLEY AND VINEGAR SAUCE
Provided by Mark Bittman
Categories condiments, side dish
Time 10m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
- Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 144 milligrams, Sugar 0 grams
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
PARSLEY SAUCE
This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for 12 to 15 servings
Number Of Ingredients 7
Steps:
- Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
- Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.
CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)
This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.
Provided by threeovens
Categories South American
Time 1h
Yield 1 cup, 10 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
- In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
- Add vinegar to bowl and let sit another 30 minutes.
- Add oil, cover, and refrigerate overnight to allow flavors to develop.
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