Blender Herb Sauce
Created by Chef Laura ScheckTeaching Table
teachingtable.net
Serves: 6 – 8
Course: Condiments & Sauces
Diet: Vegan
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 cup fresh herbs (up to 2 cups as desired)
- 3 fresh chili peppers, trimmed & deseeded (less if desired)
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice, lime juice or vinegar
- 2 teaspoons dijon mustard or tahini
- 1 teaspoon honey or maple syrup (optional)
- 1/2 cup sour cream, yogurt or silken tofu
- 1/2 cup olive oil
- 1 teaspoon salt
- ground black pepper and other dried spices as appropriate
Instructions
Combine all ingredients in a blender and purée until smooth. Stop and scrape down the sides.
Taste and adjust salt, acid, or sweetener to your desired taste. Purée a few seconds more.
Chill until ready to serve.
This recipe allows you to mix and match flavors according to the fresh herbs you have on hand and how you want to use the sauce. Cilantro will pair well with lime juice, sour cream and a dash of cumin. Tarragon will pair well with lemon juice, dijon and neutral silken tofu for creaminess. Salads might call for a lighter hand with herbs, chilis and garlic while cooked grains will soak up all the flavor you throw at them. But these are just suggestions! There are many possible combinations.
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Toss cooked grains, like farro, wheat berries or quinoa in the Blender Herb Sauce and then top with fresh, grilled or steamed vegetables, cooked proteins or beans and more herbs.
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Serve Blender Herb Sauce alongside crudité or chips for dipping.
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Use a thicker version of Blender Herb Sauce (made with less citrus juice or vinegar) as a spread to spruce up sandwiches.
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Use a thinner version of Blender Herb Sauce (made with more citrus juice, vinegar, or added water) as a salad dressing.
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