A Put-It-On-Anything Herb Sauce
This is a vibrant, cold herb sauce that’s incredibly versatile and pairs well with almost anything.
I love serving it with grilled or roasted vegetables, fish or meat, but it also works beautifully as a dressing for pasta salads—or simply anywhere a dish feels a bit too dry or could use a fresh, flavorful boost.
RECIPE
Special Equipment- Garlic Press
Ingredients
1 Bunch flat-leaf parsley
1 Bunch chives
1 Garlic clove
1 Jar pickled jalapeños
40 ml Mild white wine vinegar (I always use the "Kressi" brand)
75 ml Good-quality olive oil
20 ml Pickle juice from the jalapeños jar
4 Slices pickled jalapeños (adjust up or down depending on how spicy you want it)
This sauce serves 2–4 people, depending on how generously you use it.
HOW TO
Use a garlic press to crush the peeled clove directly into a more or less large bowl. (Müesli bowl for e.g).
Roughly chop the parsley and chives (I like a slightly coarse, “salad-like” texture). Add the chopped herbs to the bowl.
Cut the pickled jalapeños into small bits and add them to the bowl.
Measure and pour in the mild white wine vinegar (I use "Kressi"), the olive oil, and 20 ml of jalapeño pickle juice from the jar.
Season with salt and pepper to your taste. Mix everything together until well combined. Your sauce is now ready!
Store the sauce in the refrigerator and consume it within 3–4 days.
Use it on anything you fancy—it's versatile and delicious!
