Parsley-Vinegar Sauce
When you get past using parsley as a garnish and sprinkle a handful on top of a dish just before serving, you begin to appreciate the bright, clean flavor of this common herb. And when you realize that it remains in season far longer than basil, rosemary, or other popular herbs, you get a further sense of its value. You can also blend parsley with vinegar to make a sharp, spiky sauce that is an ideal accompaniment to the simplest grilled, broiled, or roasted meat—great on well-browned steaks, pork, or chicken, or on Salmon Burgers (page 107).
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Put the parsley in a food processor along with the oil, garlic, a pinch of salt, and 1/4 teaspoon pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
Step 2
Add 1 tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should be sharp, but not overpoweringly so. If it seems too strong, 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, using a spoon to serve it.
Variations
Step 3
Add toasted walnuts or pine nuts, about 2 tablespoons, after the water. Pulse just until the nuts are chopped.
Step 4
Add the chopped white of a hard-cooked egg or two.
Step 5
Add grated Parmigiano-Reggiano or other hard cheese to taste, at least 2 tablespoons.
Step 6
Substitute a shallot for the garlic to weaken the sauce’s bite.
