From Vivian Howard's kitchen · Chef & the Farmer, Kinston
blend · herb sauce
NATIONAL AWARD WINNERCopperroom Little Green
From a national-award-winning chef
Ratio
RED WINE VIN 45OLIVE OIL 120LEMON JUICE 60HOT SAUCE 5
Ingredients
- SHALLOT80 g
- GARLIC10 g
- RED WINE VIN45 ml
- OLIVES100 g
- CAPERS15 g
- ANCHOVY8 g
- PARSLEY40 g
- MINT20 g
- OLIVE OIL120 ml
- LEMON ZEST4 g
- LEMON JUICE60 ml
- HOT SAUCE5 ml
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Little Green Dress.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from This Will Make It Taste Good / Splendid Table (published as “Little Green Dress”). Full citation lives in Provenance.