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)

Where it sits

One of 143 herb sauces in the catalog, with 13 ingredients against a median of 8.

Its fat to acid ratio is 1.1:1, higher than 8% of the catalog’s herb sauces (median 2.8:1), a sharper mix for the category.

The acid here is red wine vinegar and lemon juice. In this category chefs also reach for white wine vinegar (17 recipes), lime juice (8), and Sherry vinegar (8).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (6 recipes) and canola oil (6).

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