Shallot-Garlic Herb Sauce

Name: Shallot-Garlic Herb Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: American
Ingredients: 2 medium Shallot; 2 cloves Garlic; 3 Tbsp (45 ml) Red Wine Vinegar; 2/3 cup Castelvetrano pitted (100 g) Olives; 1 1/2 Tbsp rinsed (15 g) Capers; about 2 fillets (8 g) Anchovy; 1 cup packed flat-leaf (40 g) Parsley; 1/2 cup packed (20 g) Mint; 1/2 cup (120 ml) Olive Oil; zest of 1 lemon (4 g) Lemon Zest; 1/4 cup (60 ml) Lemon Juice; 1 tsp (5 ml) Hot Sauce; 1/2 tsp kosher (3 g) Salt

Independent adaptation of a publicly published Vivian Howard recipe. Not affiliated with, sponsored by, or endorsed by Vivian Howard.

CONDIMENT · BISCUITS, EGGS & MEATS

A condiment for biscuits, eggs & meats.

Vivian Howard's little green dress for biscuits, eggs.

On the jar

SHALLOT HERB

Method: blend
Yield: about 2 cups
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 45 mlOlive Oil 120 mlLemon Juice 60 mlHot Sauce 5 ml

Ingredients

Shallot2 medium
Garlic2 cloves
Red Wine Vinegar3 Tbsp (45 ml)
Olives2/3 cup Castelvetrano pitted (100 g)
Capers1 1/2 Tbsp rinsed (15 g)
Anchovyabout 2 fillets (8 g)
Parsley1 cup packed flat-leaf (40 g)
Mint1/2 cup packed (20 g)
Olive Oil1/2 cup (120 ml)
Lemon Zestzest of 1 lemon (4 g)
Lemon Juice1/4 cup (60 ml)
Hot Sauce1 tsp (5 ml)
Salt1/2 tsp kosher (3 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Shallot-Garlic Herb Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

Garlic Lemon Juice RemouladeNATIONAL AWARD WINNEROn the jar: GARLIC
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Wild Garlic Chimichurri★ STARRED KITCHENOn the jar: WILD GARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Vivian Howard recipe (This Will Make It Taste Good / Splendid Table).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar