Herb Sauce

September 5, 2016

 

Recipe:

 

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Herb Sauce

Makes approximately 1 cup

 

2 Tablespoons tarragon        

 

2 Tablespoons basil

¼ cup Italian parsley

1 teaspoon garlic, chopped

1 green onion, chopped

½ teaspoon red pepper flakes

¼ teaspoon salt

⅓ cup olive oil

¼ cup lemon juice ( ~ 1 lemon)

 

Put all ingredients in a food processor or blender and blend until combined and smooth.

 

 

 

 

Summer is almost over but where I live September tends to be one of the hottest months of the year.  The last thing I want to do is turn on the oven or even light the burner on the stove so I created this sauce to accompany grilled meat or fish. This herb sauce can be used on fish (as I have done), chicken or even steak.  The liquorish flavor of the tarragon has a strong aroma and flavor that I think goes well with a meaty fish like halibut.

 

The sauce does have a good amount of Vitamin C because of the lemon juice but the main reason I wanted to put it in my blog is to showcase how fresh herbs can really add so much to any dish.  They add bright flavor and color.  Herbs are easy to grow and then you can add them to so many recipes without having to spend a ton of money at the grocery store.  My favorite herbs to grow are basil, thyme, rosemary, chives and tarragon.  I put them in scrambled eggs, salads, soups, stews and sauces.  Herbs can also be a great way to reduce sodium intake.  Americans average 5-8 grams of salt per day with the recommended amount being 2-3 grams per day.  Excess salt can lead to hypertension in sodium sensitive individuals and older adults tend to be more salt sensitive. Hypertension, or high blood pressure, if left untreated, leads to many degenerative diseases, such as, heart failure, renal disease and peripheral vascular disease.  A method I use to reduce the amount of salt in a dish is cut the amount called for in the recipe by half and add twice that amount in fresh herbs.  You will never miss the salt and the flavor will be amazing!  Enjoy

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