Best Parsley Sauce With Cornichons And Capers Recipes
PERSILLADE SAUCE
From America's Test Kitchen, this Persillade Sauce is an herby, flavorful, and briny sauce to put on roasted meats, veggies and even sandwiches! It can be prepared with just a few ingredients in a few minutes. Keeps in the fridge for up to a week.
Provided by Laura
Time 5m
Number Of Ingredients 10
Steps:
- Mix together the parsley, onion, cornichons, brine, capers, garlic, sugar, salt and pepper.
- Pour in the olive oil. Mix.
- Slather on roasted meats, veggies, grains or a sanwich.
- Keep covered in refrigerator up to a week.
Nutrition Facts : ServingSize 1 T
PUNGENT PARSLEY AND CAPER SAUCE
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 20m
Yield About 1 1/3 cups
Number Of Ingredients 10
Steps:
- Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
CAPER-PARSLEY SAUCE
Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
SALSA VERDE (CAPER AND PARSLEY SAUCE)
Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.
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.
PARSLEY & CAPER DRESSING
Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender
Provided by Barney Desmazery
Categories Condiment
Time 10m
Number Of Ingredients 5
Steps:
- Finely chop the capers and parsley by hand.
- Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.
Nutrition Facts : Calories 219 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love