Traditional recipes

Herbal sauce

Herbal sauce

Herbal Sauce Recipe of of 30-07-2020 [Updated on 31-07-2020]

Method

How to make the herb sauce

herb sauce it is a fresh and tasty condiment, perfect for flavoring white meat and vegetables of various types. I love it as a dressing for salads, for example, but even on grilled chicken it is not bad, and it could be a good way to give it flavor and make it less dry and make it appreciated even by non-lovers of chicken breast;) The sauce with herbs is really prepared in a few minutes, the only annoyance can be chopping the aromatic herbs, but basically it takes little. You can also choose which herbs to use and change them from time to time to always try new tastes and combinations;)

First wash the chosen herbs (I used basil, rosemary, parsley and mint), dry them, remove the stems and chop them.

Once chopped, put them in a bowl and add salt, pepper, cream and oil, then emulsify well with a fork.

The herb sauce is ready, you can use it immediately or keep it in the fridge (but if you keep it in the fridge, emulsify it again before serving).


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Butter Tomahawk with Herbal Sauce

For the realization of the Butter Tomahawk with aromatic herb sauce, it is of fundamental importance to ensure the high quality of the ingredients.
In fact, both the meat, the main element of the dish, and the aromatic herbs must be very fresh, in order to release the strong and intense taste that characterizes this dish.
The tomahawk will be cooked in a pan together with clarified butter, excellent for browning at high temperatures as the high smoke point allows for healthier cooking.
The aromatic herbs, on the other hand, will turn into a very tasty accompanying sauce, perfect for this delicious cut of meat.
Everything can be served together with your favorite side dish, we recommend the classic baked potatoes, or to stay lighter even with a simple crunchy salad.

For the realization of this recipe as a first step, it is always important to remove the meat from the vacuum to make it regain its natural color and smell, changed due to the lack of oxygen due to the vacuum.

Subsequently, let the meat rest at room temperature for at least 30 minutes before proceeding with cooking.
After the necessary time, dry excess liquids with absorbent paper.

At this point, proceed with the creation of the aromatic herb sauce.
Then put the aromatic herbs in a glass for an immersion blender together with a clove of garlic, pink pepper and white wine vinegar.
Start blending and then add 100ml of extra virgin olive oil.
Transfer the sauce to a bowl, cover with plastic wrap and place in the refrigerator.

At this point proceed with the browning of the meat, then heat a cast iron pan over medium / high heat.
Massage the tomahawk with a drizzle of extra virgin olive oil and sprinkle with ground black peppercorns.
Proceed with the sealing of the meat, cook 3 minutes per side, turn the tomahawk with the help of pliers.

Once browned on all sides, add the clarified butter, 2 cloves of garlic and 2 sprigs of rosemary.
Cook for at least another 3 minutes on each side.

With the help of a spoon, pour the melted clarified butter over the tomahawk, continuing to cook for another 2 minutes.

When the meat is ready, transfer it to a cutting board and let it rest covered with foil for 5 minutes.
Meanwhile, remove the herb sauce from the refrigerator.

At this point proceed with the cut, sprinkle with salt flakes and savor this delicacy with a unique and decisive taste.


Herbal Sauce - Recipes

The sauce you see green is the sauce that I proposed as an appetizer at last night's vegan dinner. It is a very simple sauce based on Silene, Eruca Sativa, Dandelion, capers and corn. (The other sauce is instead with walnuts and deserves a separate post). You need to have a good manual, take a nice walk in the countryside and start observing the plants. Slowly, don't expect to go out once and come back with your bag full, not all herbs are everywhere. You have to keep your eyes open, but once you learn they are never forgotten. And if my children succeed, anyone can! :-)
I posted a video of the whole recipe on facebook, from the harvest in the fields to the final tasting. C & # 8217 is to laugh! It is my first edit and there are some errors but I will improve. I promise!

Ingrediants:
3 handfuls of edible wild herbs (if you don't have any you can make up for it by buying rocket or valerian but you will lose the poem)
2 tablespoons of capers
4 tablespoons of corn
Evo oil as required
3 tablespoons of vinegar
1 tablespoon of rice malt
Shoyu
Blend the first 4 ingredients and add enough oil to make the blades turn without difficulty.
Gradually add the vinegar, malt and shoyu a little at a time according to your tastes.
Spread on bread or use it as a dip to dip carrots and other crunchy vegetables like a pinzimonio! Yum! :-)

In the photo I added lentil sprouts to decorate and radishes, but the sunflower seeds are also very beautiful and good.


Herbal Sauce - Recipes

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Herbal Sauce - Recipes

After the time necessary for the marinade, drain it, flatten it slightly and sprinkle it with the chopped herbs and garlic, remember to salt it.

Roll it up and proceed to tie it with a kitchen string, I struggled a bit to tie this shapeless blob that slipped all over me.

After having tied it to the best I rolled it further in a kitchen towel (I don't have the photo, I'll put the one from the other post)

and dipped in the boiling broth in which I also poured the marinade.
In some recipes I have seen that you proceed to cooking in the broth without having it wrapped in a cloth, but honestly I have already tried a couple of times and the result was that everything has turned out, bubbles coming out from all sides, basically a unwatchable thing. certainly cooking without the cloth would be better, the roll tastes better, so I thought it best to do the first half hour of cooking with the cloth and then when the roll has taken on consistency and there is no longer any danger of it becoming deformed. 'I extracted gently, I removed the cloth, put it back in the pot and continued cooking for another 20 minutes.

Now we proceed with the browning of the roast, otherwise what roast is it without its beautiful crust?
In a saucepan pour a drizzle of oil, 1 clove of garlic and a little broth, heat and lay the roll on it.
It is very important that the browning takes place over low heat, it will take a long time, even 20 minutes, turning the roast until it is all colored. Resist the temptation to raise the heat as is generally done to brown meat, the result would be that the crust remains all attached to the pan.

After a lot of patience, the result should be more or less this. Let it cool wrapped in aluminum foil, untie it and then cut it into slices.

Now let's prepare the vegetables for the side dish: pour a little oil into a pan and heat, add the onions, carrots and allow to flavor. Add a little broth and continue cooking until the carrots are tender.
Add the slices of roast and let them flavor on all sides.
Turn off and serve the roast with its vegetables accompanied with some baked potatoes (mine weren't cooked yet).


Measures for the collection of spontaneous herbs

A few small tricks to keep in mind when you decide to go for herbs is useful and allows you to do not make gross mistakes:

  1. Always bring one pocket guide with you.
  2. Bring a couple of scissors, gloves, a spade and of 3 bags (fabric or paper): one for the aerial parts, one for the flowers and the third for the roots.
  3. If you have doubts about the recognition of a certain plant, cut a part of it or photograph it with great detail, keep it and so once you get home you can proceed with the recognition with care and precision.
  4. Remember that there are plants that are very similar morphologically, but that in reality they are different species and therefore have different properties, sometimes even toxic, often belonging to the same family but the golden rule is: if in doubt, it is not collected .
  5. Recognize a species during flowering has a lower degree of difficulty than doing it during the growing season, this is therefore an easy way to start approaching this activity in complete safety.
  6. Hold a diary or herbarium , it will help you to understand the seasonality, the places of collection and keep track of your recipes.

Cooking the grilled vegetables and preparing the mixed herb sauce and roasted garlic

1) Take a baking tray, arrange the aubergines, courgettes and chillies in it and put the garlic in the middle. Bake in a preheated oven at 200 ° for 20 minutes, stirring the vegetables from time to time.

2) As soon as the grilled vegetables are ready, take them out of the oven and put them to cool. Peel the garlic and put the cloves in a blender with 1 tablespoon of vinegar. Chop it until you have a thick cream, then combine the egg yolks and 1/2 cup of corn oil. Mount the mixed herb sauce and roasted garlic as if it were a mayonnaise and finally add the chopped aromas. Combine with salt, pepper and a tablespoon of vinegar.

3) Boil the spelled, let it cool, serve it on a plate. In another, arrange the grilled vegetables and the sauce in a separate bowl. If you prefer, serve them grilled vegetables with mixed herb sauce and roasted garlic accompanied by homemade bread bruschetta.


Other Users also liked ...

Yum. to try!

. I think it is

. I think it's great. tomorrow we try.

: bigsmile: Son Felice.

I am happy.

I made this sauce yesterday

I made this sauce last night, thinking that no one tasted it but the whole family liked it !! Thanks for the success ..

The last time I did it

The last time I did it I didn't have mint .. I guarantee you it was great all the same. You can also reduce the doses. and if the oil seems too little, increase the dose. It's incredible. you will see that then you will also use it on other dishes not only on Roast Beef. let me know. Kisses from Silvia

Wowowowowooooooo It inspires me a

Chiara, round Modenese transplanted to Padua


Saithe, or black cod, with aromatic herb sauce

Saithe, often also called black cod, is meatier and more consistent than the cod usually found on our supermarket shelves. This is why I chose it for a light but tasty second course that everyone will like!

The use of PDO Polesano white garlic, which is indicated among the ingredients, gives the dish aroma and sweetness, without being too pungent

Ingredients for 4 people: 600 g of fillet of saithe, 2 wedges ofPDO white garlic from Polesano, fresh aromatic herbs: marjoram, parsley, Origan, chives, half a glass of fish stock, extra virgin olive oil, salt, white pepper in grains.

Just fry a whole clove of garlic, just crushed, in a large pan, where the fish fillets are in a single layer, with the skin side down. Cook for 3 minutes, then turn the fillets and cook on the other side for a couple of minutes, then add the aromatic herb sauce, prepared by blending the aromatic herbs in the desired quantity with a clove of garlic, 2 and a half tablespoons of extra virgin olive oil. glass (100 ml) of fish stock. Leave to gain flavor and serve with the cooking juices.

Black cod with aromatic herb sauce

About Doriana Tucci

At the beginning of this adventure, a dear friend had confidence in my cooking skills ... So I managed the lunch break in a charity market with great satisfaction! Then came a professional course, a serious qualification and word of mouth among friends and acquaintances for my chef @ home service. The site, born thanks to Michele's creativity, now receives many visits from affectionate Italian and foreign Internet users. Some friends, passionate about food and curious about her world, have begun to attend events and exhibitions with me and their collaboration has proved invaluable. Daniela, a freelance journalist expert in cooking, took charge of writing the reviews of the culinary books that tickled our curiosity. The courses were an obvious consequence, the passion for food unites and becomes a shared experience. The "La Signora dei Fornelli" Association was created to spread the common passion for cooking, good food and good wine in our area, thanks also to the collaboration of Niccolò and Alessandro, our AIS sommeliers.